Healthier Alternative to Chickpeas!?
Replies
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lynn_glenmont wrote: »Sunnybrooke99 wrote: »lynn_glenmont wrote: »Sunnybrooke99 wrote: »lynn_glenmont wrote: »I just checked the nutritional data on my dried chick peas. Sure enough, half a cup is 364 calories. Wow! Try edamame (which is high in protein and filling). Half cup serving is only 120 calories.
You're comparing mature, dried legumes of one type to semi-mature, fresh or frozen legumes of another type. It doesn't work that way. You're not going to eat the chick peas dried, are you? After you rehydrate them through soaking and cooking, a half cup serving of chickpeas will be roughly the same as the half cup of edamame (135 cals, according to the USDA nutrient database, which puts cooked soybeans -- that is, mature edamame -- at about 150 cals per half cup).
You do for flat bread, which she says she uses them for. I’m not sure that I can think of a good alternative though, or what the calories would be in a finished recipe.
Well, she couldn't use the fresh or frozen edamame to make flatbread, if we're assuming some kind of bean meal/flour is what's being used, so it's still an apples-to-oranges comparison. The Bob's Red Mill garbanzo bean flour in my fridge has 220 calories in a half cup (60 g). You would have to use soy flour, not fresh or frozen edamame, if you wanted to make the substitution for the flat bread. I don't have any soy flour on hand, but the USDA nutrient database tells me that whole soy flour (not defatted -- my garbanzo bean flour isn't defatted) is 260 calories for 60 g.
No one said to use edamame for flat bread. She uses chickpeas for other things too. Whoever mentioned the calories in dried chickpeas wasn’t wrong tho.
The point is, that whatever particular purpose she might be using chickpeas for at any given time, she couldn't swap out dried chickpeas for fresh or frozen edamame, so the comparison of calories of those two products is irrelevant. It's like saying I want to make cookies, but butter or shortening have a lot of calories, but asparagus has a lot fewer calories.
I took that as the poster was surprised how high calories chickpeas were, and was also making a suggestion for the op’s other uses. I’m not familiar with this source, but it should be fine for comparing macros. Cooked chickpeas are still not the same as cooked edamame.
http://healthyeating.sfgate.com/garbanzo-compared-edamame-2729.html
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Sunnybrooke99 wrote: »lynn_glenmont wrote: »Sunnybrooke99 wrote: »lynn_glenmont wrote: »Sunnybrooke99 wrote: »lynn_glenmont wrote: »I just checked the nutritional data on my dried chick peas. Sure enough, half a cup is 364 calories. Wow! Try edamame (which is high in protein and filling). Half cup serving is only 120 calories.
You're comparing mature, dried legumes of one type to semi-mature, fresh or frozen legumes of another type. It doesn't work that way. You're not going to eat the chick peas dried, are you? After you rehydrate them through soaking and cooking, a half cup serving of chickpeas will be roughly the same as the half cup of edamame (135 cals, according to the USDA nutrient database, which puts cooked soybeans -- that is, mature edamame -- at about 150 cals per half cup).
You do for flat bread, which she says she uses them for. I’m not sure that I can think of a good alternative though, or what the calories would be in a finished recipe.
Well, she couldn't use the fresh or frozen edamame to make flatbread, if we're assuming some kind of bean meal/flour is what's being used, so it's still an apples-to-oranges comparison. The Bob's Red Mill garbanzo bean flour in my fridge has 220 calories in a half cup (60 g). You would have to use soy flour, not fresh or frozen edamame, if you wanted to make the substitution for the flat bread. I don't have any soy flour on hand, but the USDA nutrient database tells me that whole soy flour (not defatted -- my garbanzo bean flour isn't defatted) is 260 calories for 60 g.
No one said to use edamame for flat bread. She uses chickpeas for other things too. Whoever mentioned the calories in dried chickpeas wasn’t wrong tho.
The point is, that whatever particular purpose she might be using chickpeas for at any given time, she couldn't swap out dried chickpeas for fresh or frozen edamame, so the comparison of calories of those two products is irrelevant. It's like saying I want to make cookies, but butter or shortening have a lot of calories, but asparagus has a lot fewer calories.
I took that as the poster was surprised how high calories chickpeas were, and was also making a suggestion for the op’s other uses. I’m not familiar with this source, but it should be fine for comparing macros. Cooked chickpeas are still not the same as cooked edamame.
http://healthyeating.sfgate.com/garbanzo-compared-edamame-2729.html
OP is not looking at calories. She's looking at carbs.6 -
ladyreva78 wrote: »Sunnybrooke99 wrote: »lynn_glenmont wrote: »Sunnybrooke99 wrote: »lynn_glenmont wrote: »Sunnybrooke99 wrote: »lynn_glenmont wrote: »I just checked the nutritional data on my dried chick peas. Sure enough, half a cup is 364 calories. Wow! Try edamame (which is high in protein and filling). Half cup serving is only 120 calories.
You're comparing mature, dried legumes of one type to semi-mature, fresh or frozen legumes of another type. It doesn't work that way. You're not going to eat the chick peas dried, are you? After you rehydrate them through soaking and cooking, a half cup serving of chickpeas will be roughly the same as the half cup of edamame (135 cals, according to the USDA nutrient database, which puts cooked soybeans -- that is, mature edamame -- at about 150 cals per half cup).
You do for flat bread, which she says she uses them for. I’m not sure that I can think of a good alternative though, or what the calories would be in a finished recipe.
Well, she couldn't use the fresh or frozen edamame to make flatbread, if we're assuming some kind of bean meal/flour is what's being used, so it's still an apples-to-oranges comparison. The Bob's Red Mill garbanzo bean flour in my fridge has 220 calories in a half cup (60 g). You would have to use soy flour, not fresh or frozen edamame, if you wanted to make the substitution for the flat bread. I don't have any soy flour on hand, but the USDA nutrient database tells me that whole soy flour (not defatted -- my garbanzo bean flour isn't defatted) is 260 calories for 60 g.
No one said to use edamame for flat bread. She uses chickpeas for other things too. Whoever mentioned the calories in dried chickpeas wasn’t wrong tho.
The point is, that whatever particular purpose she might be using chickpeas for at any given time, she couldn't swap out dried chickpeas for fresh or frozen edamame, so the comparison of calories of those two products is irrelevant. It's like saying I want to make cookies, but butter or shortening have a lot of calories, but asparagus has a lot fewer calories.
I took that as the poster was surprised how high calories chickpeas were, and was also making a suggestion for the op’s other uses. I’m not familiar with this source, but it should be fine for comparing macros. Cooked chickpeas are still not the same as cooked edamame.
http://healthyeating.sfgate.com/garbanzo-compared-edamame-2729.html
OP is not looking at calories. She's looking at carbs.
I’m not seeing your point. Same size serving of cooked edamame has less than half the carbs as chickpeas.9 -
Sunnybrooke99 wrote: »ladyreva78 wrote: »Sunnybrooke99 wrote: »lynn_glenmont wrote: »Sunnybrooke99 wrote: »lynn_glenmont wrote: »Sunnybrooke99 wrote: »lynn_glenmont wrote: »I just checked the nutritional data on my dried chick peas. Sure enough, half a cup is 364 calories. Wow! Try edamame (which is high in protein and filling). Half cup serving is only 120 calories.
You're comparing mature, dried legumes of one type to semi-mature, fresh or frozen legumes of another type. It doesn't work that way. You're not going to eat the chick peas dried, are you? After you rehydrate them through soaking and cooking, a half cup serving of chickpeas will be roughly the same as the half cup of edamame (135 cals, according to the USDA nutrient database, which puts cooked soybeans -- that is, mature edamame -- at about 150 cals per half cup).
You do for flat bread, which she says she uses them for. I’m not sure that I can think of a good alternative though, or what the calories would be in a finished recipe.
Well, she couldn't use the fresh or frozen edamame to make flatbread, if we're assuming some kind of bean meal/flour is what's being used, so it's still an apples-to-oranges comparison. The Bob's Red Mill garbanzo bean flour in my fridge has 220 calories in a half cup (60 g). You would have to use soy flour, not fresh or frozen edamame, if you wanted to make the substitution for the flat bread. I don't have any soy flour on hand, but the USDA nutrient database tells me that whole soy flour (not defatted -- my garbanzo bean flour isn't defatted) is 260 calories for 60 g.
No one said to use edamame for flat bread. She uses chickpeas for other things too. Whoever mentioned the calories in dried chickpeas wasn’t wrong tho.
The point is, that whatever particular purpose she might be using chickpeas for at any given time, she couldn't swap out dried chickpeas for fresh or frozen edamame, so the comparison of calories of those two products is irrelevant. It's like saying I want to make cookies, but butter or shortening have a lot of calories, but asparagus has a lot fewer calories.
I took that as the poster was surprised how high calories chickpeas were, and was also making a suggestion for the op’s other uses. I’m not familiar with this source, but it should be fine for comparing macros. Cooked chickpeas are still not the same as cooked edamame.
http://healthyeating.sfgate.com/garbanzo-compared-edamame-2729.html
OP is not looking at calories. She's looking at carbs.
I’m not seeing your point. Same size serving of cooked edamame has less than half the carbs as chickpeas.
You seem to like edamame considering how valiently you're defending them.
There's no reason why she can't include some amount of her beloved chickpeas in her diet. All things considered, they provide her with a nice degree of satiety (from her own OP), yet all she is doing is looking at carbs going 'eeeek high carbs, can't have those'. She needs to look at the overall context of her died.
Yes, why not use edamame every once in a while instead of chickpeas. But I think it might be more important for her to figure out a way and a quantity of chickpeas she can keep in her diet that will keep her happy and satiated. It also means better chances at long term compliance and, as a result, at reaching her goals.8 -
ladyreva78 wrote: »Sunnybrooke99 wrote: »ladyreva78 wrote: »Sunnybrooke99 wrote: »lynn_glenmont wrote: »Sunnybrooke99 wrote: »lynn_glenmont wrote: »Sunnybrooke99 wrote: »lynn_glenmont wrote: »I just checked the nutritional data on my dried chick peas. Sure enough, half a cup is 364 calories. Wow! Try edamame (which is high in protein and filling). Half cup serving is only 120 calories.
You're comparing mature, dried legumes of one type to semi-mature, fresh or frozen legumes of another type. It doesn't work that way. You're not going to eat the chick peas dried, are you? After you rehydrate them through soaking and cooking, a half cup serving of chickpeas will be roughly the same as the half cup of edamame (135 cals, according to the USDA nutrient database, which puts cooked soybeans -- that is, mature edamame -- at about 150 cals per half cup).
You do for flat bread, which she says she uses them for. I’m not sure that I can think of a good alternative though, or what the calories would be in a finished recipe.
Well, she couldn't use the fresh or frozen edamame to make flatbread, if we're assuming some kind of bean meal/flour is what's being used, so it's still an apples-to-oranges comparison. The Bob's Red Mill garbanzo bean flour in my fridge has 220 calories in a half cup (60 g). You would have to use soy flour, not fresh or frozen edamame, if you wanted to make the substitution for the flat bread. I don't have any soy flour on hand, but the USDA nutrient database tells me that whole soy flour (not defatted -- my garbanzo bean flour isn't defatted) is 260 calories for 60 g.
No one said to use edamame for flat bread. She uses chickpeas for other things too. Whoever mentioned the calories in dried chickpeas wasn’t wrong tho.
The point is, that whatever particular purpose she might be using chickpeas for at any given time, she couldn't swap out dried chickpeas for fresh or frozen edamame, so the comparison of calories of those two products is irrelevant. It's like saying I want to make cookies, but butter or shortening have a lot of calories, but asparagus has a lot fewer calories.
I took that as the poster was surprised how high calories chickpeas were, and was also making a suggestion for the op’s other uses. I’m not familiar with this source, but it should be fine for comparing macros. Cooked chickpeas are still not the same as cooked edamame.
http://healthyeating.sfgate.com/garbanzo-compared-edamame-2729.html
OP is not looking at calories. She's looking at carbs.
I’m not seeing your point. Same size serving of cooked edamame has less than half the carbs as chickpeas.
You seem to like edamame considering how valiently you're defending them.
There's no reason why she can't include some amount of her beloved chickpeas in her diet. All things considered, they provide her with a nice degree of satiety (from her own OP), yet all she is doing is looking at carbs going 'eeeek high carbs, can't have those'. She needs to look at the overall context of her died.
Yes, why not use edamame every once in a while instead of chickpeas. But I think it might be more important for her to figure out a way and a quantity of chickpeas she can keep in her diet that will keep her happy and satiated. It also means better chances at long term compliance and, as a result, at reaching her goals.
Oh course there’s no reason she can’t have chickpeas, but if she’s wanting more variety, or substitution (for whatever reason), edamame could help. I happen to have chickpeas in my cupboard and no edamame in my house lol. I just don’t see what is wrong with the op asking for alternatives, or for people to make reasonable suggestions. I didn’t even make the suggestion for edamame, but it’s not a bad one.6 -
So I've just got back into clean eating (after losing 10kg then gaining it all back...)
I am an avid chickpea lover and have them at almost every meal if I can. I assumed they were a better carb alternative but after doing a bit of research, I have decided they're probably no better. I have cut out processed carbs as much as possible. I was just wondering if anyone could think of something else I could have that is filling but also very low in carbs? (I use chickpeas to make salads, curries, flatbread etc). I have tried cauliflower but it's really hard to keep and cook with.
Thanks! x
1. Weight loss is about calories not type of food. You can gain or lose eating whatever type if the calories are right. You do not need to eat clean or low carb to lose weight. You gained weight because you ate more calories than your maintenance level. Choose a way of eating that you can sustain long term.
2. It is fine to eat whatever food you love that fills you up. Chickpeas contain nutrients. They are not a bad food to incorporate into your diet.
Protein, fats and fiber are generally what makes food satisfying.
Chickpeas probably satisfy you due to protein and fiber. Find something with similar amounts. Lentils might be a good choice.
http://www.lentils.org/recipes-cooking/recipes/
Are you vegetarian? Is your diet super low fat? I would not do a low carb, low fat and vegetarian diet. Pick one.
https://kalynskitchen.com has lots of low carb recipes.
http://www.skinnytaste.com/recipes/low-carb/5 -
Sunnybrooke99 wrote: »livingleanlivingclean wrote: »Sunnybrooke99 wrote: »Looks like you can sprout chickpeas too. Compared to cooked, their calories go from around 260 to 160 per cup and the carbs drop in half, but the protein drops, from 14 to 10g per cup.
How much of that is because you fit less sprouted chick peas in a cup due to the tails?
Have you ever looked into it? It’s not some magic trick. They just go from dried beans to the first stages of being a baby plant. It’s not just the calories that change. The minerals change too.
This article describes an experiment and the results of sprouting cowpeas. Btw. I’m not one of those ppl who thinks regular beans are bad. They are just different.
https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4573095/#!po=18.5484
Arise zombie thread. Since you brought this up recently...
There's this from your link:Carbohydrate content of sprouted cowpea was significantly decreased from their raw counterparts. Comparison between genotypes also showed significant decrease in carbohydrate content. Uppal and Bains (2012) reported 5.6 % decrease and Jirapa et al. (2001) reported 2.34 % decrease in carbohydrate content after 24 h of sprouting in cowpea. Rusydi et al. (2011) showed decrease in carbohydrate content of rice after 24 h of sprouting. Vidal-Valverde et al. (2002) explained that during sprouting, carbohydrate was used as source of energy for embryonic growth which could explain the changes of carbohydrate content after sprouting. Additionally, β-amylase activity that hydrolyzes the starch into simple carbohydrate was increased (Suda et al. 1986). Starch in cotyledon was broken down into smaller molecules such as glucose and fructose to provide energy for cell division while the seeds mature and grow (Nonogaki et al. 2010, Vidal-Valverde et al. 2002). Apart from starch oligosaccharide content of cowpea also decreased with sprouting. Sampath et al. (2008) observed total loss of oligosaccharide during sprouting after 48 h of sprouting. This may be due to breakdown by enzyme into simple sugars.
Note the mention of oligosaccharides.
They are the important thing.
When people normally prepare beans, they soak them, then discard the water. Do you know, that comparing those soaked beans to raw beans will also show a decrease in carbohydrate content?
Do you know why?
Oligosaccharides. They are the gassy making carbs that soaking and sprouting get rid of.
Any bean in some way processed to be eaten will have its carbohydrate content lowered from its raw state in order to be made edible.
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GottaBurnEmAll wrote: »Sunnybrooke99 wrote: »livingleanlivingclean wrote: »Sunnybrooke99 wrote: »Looks like you can sprout chickpeas too. Compared to cooked, their calories go from around 260 to 160 per cup and the carbs drop in half, but the protein drops, from 14 to 10g per cup.
How much of that is because you fit less sprouted chick peas in a cup due to the tails?
Have you ever looked into it? It’s not some magic trick. They just go from dried beans to the first stages of being a baby plant. It’s not just the calories that change. The minerals change too.
This article describes an experiment and the results of sprouting cowpeas. Btw. I’m not one of those ppl who thinks regular beans are bad. They are just different.
https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4573095/#!po=18.5484
Arise zombie thread. Since you brought this up recently...
There's this from your link:Carbohydrate content of sprouted cowpea was significantly decreased from their raw counterparts. Comparison between genotypes also showed significant decrease in carbohydrate content. Uppal and Bains (2012) reported 5.6 % decrease and Jirapa et al. (2001) reported 2.34 % decrease in carbohydrate content after 24 h of sprouting in cowpea. Rusydi et al. (2011) showed decrease in carbohydrate content of rice after 24 h of sprouting. Vidal-Valverde et al. (2002) explained that during sprouting, carbohydrate was used as source of energy for embryonic growth which could explain the changes of carbohydrate content after sprouting. Additionally, β-amylase activity that hydrolyzes the starch into simple carbohydrate was increased (Suda et al. 1986). Starch in cotyledon was broken down into smaller molecules such as glucose and fructose to provide energy for cell division while the seeds mature and grow (Nonogaki et al. 2010, Vidal-Valverde et al. 2002). Apart from starch oligosaccharide content of cowpea also decreased with sprouting. Sampath et al. (2008) observed total loss of oligosaccharide during sprouting after 48 h of sprouting. This may be due to breakdown by enzyme into simple sugars.
Note the mention of oligosaccharides.
They are the important thing.
When people normally prepare beans, they soak them, then discard the water. Do you know, that comparing those soaked beans to raw beans will also show a decrease in carbohydrate content?
Do you know why?
Oligosaccharides. They are the gassy making carbs that soaking and sprouting get rid of.
Any bean in some way processed to be eaten will have its carbohydrate content lowered from its raw state in order to be made edible.
Are you really following me around the site. Please stop that. Even if you are explaining my point.11 -
Sunnybrooke99 wrote: »GottaBurnEmAll wrote: »Sunnybrooke99 wrote: »livingleanlivingclean wrote: »Sunnybrooke99 wrote: »Looks like you can sprout chickpeas too. Compared to cooked, their calories go from around 260 to 160 per cup and the carbs drop in half, but the protein drops, from 14 to 10g per cup.
How much of that is because you fit less sprouted chick peas in a cup due to the tails?
Have you ever looked into it? It’s not some magic trick. They just go from dried beans to the first stages of being a baby plant. It’s not just the calories that change. The minerals change too.
This article describes an experiment and the results of sprouting cowpeas. Btw. I’m not one of those ppl who thinks regular beans are bad. They are just different.
https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4573095/#!po=18.5484
Arise zombie thread. Since you brought this up recently...
There's this from your link:Carbohydrate content of sprouted cowpea was significantly decreased from their raw counterparts. Comparison between genotypes also showed significant decrease in carbohydrate content. Uppal and Bains (2012) reported 5.6 % decrease and Jirapa et al. (2001) reported 2.34 % decrease in carbohydrate content after 24 h of sprouting in cowpea. Rusydi et al. (2011) showed decrease in carbohydrate content of rice after 24 h of sprouting. Vidal-Valverde et al. (2002) explained that during sprouting, carbohydrate was used as source of energy for embryonic growth which could explain the changes of carbohydrate content after sprouting. Additionally, β-amylase activity that hydrolyzes the starch into simple carbohydrate was increased (Suda et al. 1986). Starch in cotyledon was broken down into smaller molecules such as glucose and fructose to provide energy for cell division while the seeds mature and grow (Nonogaki et al. 2010, Vidal-Valverde et al. 2002). Apart from starch oligosaccharide content of cowpea also decreased with sprouting. Sampath et al. (2008) observed total loss of oligosaccharide during sprouting after 48 h of sprouting. This may be due to breakdown by enzyme into simple sugars.
Note the mention of oligosaccharides.
They are the important thing.
When people normally prepare beans, they soak them, then discard the water. Do you know, that comparing those soaked beans to raw beans will also show a decrease in carbohydrate content?
Do you know why?
Oligosaccharides. They are the gassy making carbs that soaking and sprouting get rid of.
Any bean in some way processed to be eaten will have its carbohydrate content lowered from its raw state in order to be made edible.
Are you really following me around the site. Please stop that. Even if you are explaining my point.
Good grief, no. It's just that you obviously had such an issue with this in a thread I was reading that I was compelled to look into it.
And I'm not explaining YOUR point. I'm explaining something to you. Sprouted chickpeas have the same amount of carbs as cooked chickpeas.
11 -
Beans are the magical fruit.1
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fitoverfortymom wrote: »Beans are the magical fruit.
If a unicorn eats beans, they're like magical rocket fuel.
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Sunnybrooke99 wrote: »Look into sprouted lentils. Sprouting changes them.
Edit: added for the wooer. This is the live strong link explaining the difference between sprouted and dried lentils:
https://www.livestrong.com/article/536676-differences-in-nutrients-for-sprouted-lentils-vs-dried-lentils/
But this neither makes sprouted lentils healthier than chickpeas (the question at hand), nor "very low in carbs." Your answer seems to suggest that sprouted lentils are "healthier" than chickpeas and should replace them, given the question.
I wish OP would come back why she has decided, "after doing a bit of research" that they are not good choices. It sounds like she's been reading something negative about chickpeas, and I'm curious about the source, as I suspect it may not have been a very reliable one.
If OP's issue is that she wants to be low carb, that's different (and I am happy to recommend low carb options -- one of which is black soy beans if we are talking net carbs), but it's not what I got from the thread.1 -
So I've just got back into clean eating (after losing 10kg then gaining it all back...)
I am an avid chickpea lover and have them at almost every meal if I can. I assumed they were a better carb alternative but after doing a bit of research, I have decided they're probably no better. I have cut out processed carbs as much as possible. I was just wondering if anyone could think of something else I could have that is filling but also very low in carbs? (I use chickpeas to make salads, curries, flatbread etc). I have tried cauliflower but it's really hard to keep and cook with.
Thanks! x
Try Eden Black SOYbeans. Per half cup serving they have 8 carbs and 7 grams of fiber. They look like everyday black beans. Taste is more like a pinto bean. I've made hummus with them and it was excellent. Good also on salads and in soups.1 -
Yeah, I mentioned those above. Don't think they are healthier than chickpeas, but they are tasty and low net carb. I put them on salads.1
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GottaBurnEmAll wrote: »Sunnybrooke99 wrote: »GottaBurnEmAll wrote: »Sunnybrooke99 wrote: »livingleanlivingclean wrote: »Sunnybrooke99 wrote: »Looks like you can sprout chickpeas too. Compared to cooked, their calories go from around 260 to 160 per cup and the carbs drop in half, but the protein drops, from 14 to 10g per cup.
How much of that is because you fit less sprouted chick peas in a cup due to the tails?
Have you ever looked into it? It’s not some magic trick. They just go from dried beans to the first stages of being a baby plant. It’s not just the calories that change. The minerals change too.
This article describes an experiment and the results of sprouting cowpeas. Btw. I’m not one of those ppl who thinks regular beans are bad. They are just different.
https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4573095/#!po=18.5484
Arise zombie thread. Since you brought this up recently...
There's this from your link:Carbohydrate content of sprouted cowpea was significantly decreased from their raw counterparts. Comparison between genotypes also showed significant decrease in carbohydrate content. Uppal and Bains (2012) reported 5.6 % decrease and Jirapa et al. (2001) reported 2.34 % decrease in carbohydrate content after 24 h of sprouting in cowpea. Rusydi et al. (2011) showed decrease in carbohydrate content of rice after 24 h of sprouting. Vidal-Valverde et al. (2002) explained that during sprouting, carbohydrate was used as source of energy for embryonic growth which could explain the changes of carbohydrate content after sprouting. Additionally, β-amylase activity that hydrolyzes the starch into simple carbohydrate was increased (Suda et al. 1986). Starch in cotyledon was broken down into smaller molecules such as glucose and fructose to provide energy for cell division while the seeds mature and grow (Nonogaki et al. 2010, Vidal-Valverde et al. 2002). Apart from starch oligosaccharide content of cowpea also decreased with sprouting. Sampath et al. (2008) observed total loss of oligosaccharide during sprouting after 48 h of sprouting. This may be due to breakdown by enzyme into simple sugars.
Note the mention of oligosaccharides.
They are the important thing.
When people normally prepare beans, they soak them, then discard the water. Do you know, that comparing those soaked beans to raw beans will also show a decrease in carbohydrate content?
Do you know why?
Oligosaccharides. They are the gassy making carbs that soaking and sprouting get rid of.
Any bean in some way processed to be eaten will have its carbohydrate content lowered from its raw state in order to be made edible.
Are you really following me around the site. Please stop that. Even if you are explaining my point.
Good grief, no. It's just that you obviously had such an issue with this in a thread I was reading that I was compelled to look into it.
And I'm not explaining YOUR point. I'm explaining something to you. Sprouted chickpeas have the same amount of carbs as cooked chickpeas.
So now we can't correct misinformation either? I can't keep up.
Sprouted chickpeas vs regular chickpeas = same amount of carbs per equal serving.
I don't know why it's wrong to clarify that.4 -
Sunnybrooke99 wrote: »GottaBurnEmAll wrote: »Sunnybrooke99 wrote: »livingleanlivingclean wrote: »Sunnybrooke99 wrote: »Looks like you can sprout chickpeas too. Compared to cooked, their calories go from around 260 to 160 per cup and the carbs drop in half, but the protein drops, from 14 to 10g per cup.
How much of that is because you fit less sprouted chick peas in a cup due to the tails?
Have you ever looked into it? It’s not some magic trick. They just go from dried beans to the first stages of being a baby plant. It’s not just the calories that change. The minerals change too.
This article describes an experiment and the results of sprouting cowpeas. Btw. I’m not one of those ppl who thinks regular beans are bad. They are just different.
https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4573095/#!po=18.5484
Arise zombie thread. Since you brought this up recently...
There's this from your link:Carbohydrate content of sprouted cowpea was significantly decreased from their raw counterparts. Comparison between genotypes also showed significant decrease in carbohydrate content. Uppal and Bains (2012) reported 5.6 % decrease and Jirapa et al. (2001) reported 2.34 % decrease in carbohydrate content after 24 h of sprouting in cowpea. Rusydi et al. (2011) showed decrease in carbohydrate content of rice after 24 h of sprouting. Vidal-Valverde et al. (2002) explained that during sprouting, carbohydrate was used as source of energy for embryonic growth which could explain the changes of carbohydrate content after sprouting. Additionally, β-amylase activity that hydrolyzes the starch into simple carbohydrate was increased (Suda et al. 1986). Starch in cotyledon was broken down into smaller molecules such as glucose and fructose to provide energy for cell division while the seeds mature and grow (Nonogaki et al. 2010, Vidal-Valverde et al. 2002). Apart from starch oligosaccharide content of cowpea also decreased with sprouting. Sampath et al. (2008) observed total loss of oligosaccharide during sprouting after 48 h of sprouting. This may be due to breakdown by enzyme into simple sugars.
Note the mention of oligosaccharides.
They are the important thing.
When people normally prepare beans, they soak them, then discard the water. Do you know, that comparing those soaked beans to raw beans will also show a decrease in carbohydrate content?
Do you know why?
Oligosaccharides. They are the gassy making carbs that soaking and sprouting get rid of.
Any bean in some way processed to be eaten will have its carbohydrate content lowered from its raw state in order to be made edible.
Are you really following me around the site. Please stop that. Even if you are explaining my point.
It's a public forum. People can post anywhere they choose. I thought her info was helpful to the discussion and didn't really have anything to do with you. Not everything does you know.5
This discussion has been closed.
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