Chickpea enjoys a high reputation and extensive medicinal value, and has been used in Uyghur medicine for more than 2,500 years. It is rich in easily absorbed and digested plant protein, lysine, crude fiber, linoleic acid, vitamins and magnesium, calcium, iron and other essential nutrients. It has the effect of tonifying the center, warming the kidneys, moistening the lungs and relieving cough, strengthening the body, enhancing memory, and treating diabetes and lung diseases. Especially for chest pain, pleurisy treatment has unique efficacy, and detoxification, anti-inflammatory, skin care, anti-aging effect, is suitable for high blood sugar, diabetic patients and middle-aged and elderly people long-term consumption of a high-protein, low-starch, natural food, known as "the flower of nutrition, the king of beans.

The medicinal value of chickpeas in the field of medicine is more and more people pay attention to, in order to further improve the added value of chickpea products, Xinjiang Institute of Physics and Chemistry researchers through cooperation with foreign experts, the chemical composition of chickpeas for analysis and research. The results of the study proved that the whole bean or fiber part of the chickpea is very suitable for making low glycemic index food, and is expected to be developed into a hypoglycemic function of chickpea medicine products. Xinjiang Institute of Physics and Chemistry Plant Resources Chemistry Laboratory also cooperated with the Shanghai New Drug Innovation Center to carry out animal experiments on the hypoglycemic function of chickpea flour. The results show that chickpea has a certain hypoglycemic effect on the elevation of blood glucose in mice caused by tetracosan .