×
kala chana mobile

Did you know?

Two types of chickpeas exist – darker and smaller (Kala Chana) and larger and lighter (Kabuli Chana).
Another name for chickpeas is garbanzo beans.
The finest chickpeas are cultivated in the central and western parts of India.

Power-packed Performers

Indian dishes have always been centred around providing nutritious food in a tasty fashion. So when it came to including protein in our diets, we decided to take some chickpeas (Garbanzo) and turn it into something delicious, namely chhole-bhature, kadala curry, chana chaat – you name it! Something that would get (and, eventually, did get) the entire nation digging into the power-packed legume.

Speaking of its additional nutritional value, the high fibre content in Kabuli Chana acts as a bulk laxative and protects the inner lining of the intestine. It has also assisted patients in the treatment of Type-1 diabetes.

Kala Chana contains minerals in huge proportions, namely copper, iron, phosphorus and zinc 25%. Potassium electrolyte in Kala Chana is found in the cell and body fluids. This is how it counters sodium effects on the heart and consequently on the blood pressure.

kala chana inbetween

The Tata Sampann Advantage

Tata Sampann unpolished chickpeas are available in two forms – Kabuli Chana and Kala Chana. These are sourced from farms in Maharashtra, Karnataka and Madhya Pradesh, attributing to its superior taste.

These do not undergo artificial oil, water or leather-polishing procedures to preserve their nutrition. As a result they contain lesser moisture.

The Chana’s nutritional value is retained by our top-of-the-line hygienic processing and packing to give you the best-selected delicious legumes.

Health Benefits

Chickpeas are an abundant storehouse of nutrients. They have been found to display diverse health advantages:

  • Growth and development of tissues.
  • Regulating levels of blood glucose.
  • Promoting satiety.
  • Maintenance of body weight.
  • Improvement in lipid profile.
  • Tumour suppression.
  • Enhancement of digestion.

Nutrition Guru says:

In the uncooked form, Kabuli Chana produces components known as anti-nutrients. Anti-nutritional agents such as trypsin, tannic acid, complex carbohydrates, oligosaccharides, chymotrypsin, etc., have been found to be present in Kala Chana. To disable the effects of these anti-nutrients, the following methods have been prescribed:

Soaking
Heat Treatment
Step 1 1.
Soak the chana in water, maintaining a 1:3 proportion. Let it stay for 8-9 hours.
Step 2 2.
You'll see structural changes in chickpea tissue. Replace it with fresh water
Step 3 3.
The resulting germination and sprout formation disables the effects of anti-nutrients.
Step 2 1.
Cooking the chana hinders neoplastic activity in the colon and enhances protein digestion.
Step 3 2.
Microwaving is an effective heating method that helps retain nutrients.

Sources:

loading