2. Celery As we all know, the celery we often eat contains a lot of dietary fiber. If eaten together with chickpeas, the iron in chickpeas will be destroyed by the dietary fiber in celery, thus reducing the efficacy of chickpeas.
3. Spinach Spinach contains oxalic acid. If eaten with chickpeas at the same time, oxalic acid in spinach will form calcium oxalate with calcium in chickpeas, causing indigestion symptoms, and repeated consumption will increase the risk of stones.
4. Pteridium aquilinum contains vitamin B 1 catabolic enzyme. If chickpea and bracken are eaten at the same time, bracken will decompose vitamin B 1 in chickpea, thus greatly affecting the efficacy of chickpea.
Who can't eat chickpeas 1. When a friend with gout goes to the hospital, the doctor will tell us to eat less beans. This is because some beans contain purine, chickpea is one of them. After a friend with gout eats chickpeas, the symptoms will be aggravated, and friends with high uric acid will be reminded to eat chickpeas less.
2. Trace elements in chickpeas of patients with hypoglycemia will reduce insulin activity in our body. If a friend with hypoglycemia eats chickpeas, it will aggravate the condition, so a friend with hypoglycemia should eat chickpeas carefully.
3 How to eat chickpeas? 1. Chickpea sauce material: chickpea 1 cup (soaked in advance), 2 cloves of garlic, 2 lemons (squeezed juice), salt, 20g of sesame sauce, olive oil 100g, coriander and Chili powder.
Practice: Pouring chickpeas, garlic cloves, lemon juice, sesame sauce and salt into a food blender for mashing; Pour into a plate, drizzle with olive oil, sprinkle with chopped coriander leaves and Chili powder.
Second, chickpea pumpkin soup materials: pumpkin, chickpea (soaked), lentils, white mushrooms, beef soup.
Practice: cut pumpkin into small pieces, slice white mushrooms, and cut lentils into small pieces; Stir-fry all vegetables in oil for several times, then add water. Stewed beef soup and chickpeas; Add some salt and pepper before cooking.
Third, chickpea mutton soup materials: chickpea 1, carrot 1, horseshoe 200g, Hami jujube 10, pepper 10, leg of lamb, salt and coriander.
Practice: a handful of chickpeas, soaked in water for one night (this bean varies in size. The bigger the powder. However, the soaking time is long, and the small one is only a few hours). One carrot, four horseshoes. Hami jujube, a dozen peppercorns and leg of lamb are put in a casserole for about two hours. Add salt and chopped coriander.