Garbanzo (Chickpea)


Garbanzo (Chickpea) in TCM:

Explore the properties of Garbanzo (Chickpea) according to Chinese
Nutrition and Traditional Chinese Medicine (TCM):

Temperature: neutral

Channels: ST, SP, HT

Flavors: sweet
Tonifies: qi

Special Properties:
clears damp

In terms of Traditional Chinese Medicine (TCM) Garbanzo beans (also known as chickpeas) are known for their ability to tonify qi. They also resolve dampness.

In general the ancient Chinese medical texts cite that they enter the Stomach, Spleen, and Heart. Like all legumes listed in the beans category the flavor of garbanzo beans (chickpeas) is sweet, and they are considered to be neutral in temperature.

According to Wikipedia, Chickpeas are a nutrient-dense food, providing rich content (more than 20% of the Daily Value, DV) of protein, dietary fiber, folate, and certain dietary minerals such as iron and phosphorus. Thiamin, vitamin B6, magnesium, and zinc contents are moderate, providing 10-16% of the DV. Chickpeas have a Protein Digestibility Corrected Amino Acid Score of about 0.76, which is higher than many other legumes and cereals.