Chickpeas are known as a great source of fiber and protein. Another important vitamin found in chickpeas is folate. Folate is a critical vitamin since it contributes to the synthesis and repair of DNA. In fact, a deficiency of folate leads to an incorporation of uracil into DNA and chromosome breakage. People with low folate levels have a higher risk of developing colon, esophageal, and cervical cancer.
In edition, chickpeas are recommended to pregnant women. Studies have shown that women who take 400 micrograms of folate prior to conception and during early pregnancy reduce the risk that their baby will develop health problems to their neural tube which will lead to the incomplete development of the brain and spine. Pregnant women with sufficient folate levels will lower the risk that their child will be born with spina bifida, anencephaly, and encephalocele.
Lastly, folate is important for its production of red blood cells and prevention of anemia. Current research also shows that folate plays an important part in the brain. Folate has been shown to prevent the risks of Alzheimer’s disease. People who get the daily recommended value of folate reduce the likelihood of developing Alzeihmer’s by 55%.
