The cicerchie (Lathyrus sativus) belong to the legume family, are very rich in proteins and useful for the heart, teeth, bones and muscles. Let's find out better.
> 1. Properties and benefits of cicerchie
> 2. Calories and nutritional values of grass peas
> 3. Allied with
> 4. Curiosities about cicerchie
> 5. A recipe with cicerchie
Properties and benefits of cicerchie
Le cicerchie they are a food very rich in protein. They also contain B vitamins, vitamin PP, calcium and phosphorus. They also boast a good share of fibers. Cicerchie are low in fat but very energetic. They stimulate memory and improve muscle tone.
It is certainly a food with excellent nutritional characteristics; however, consumption must never be excessive. The cicerchie, in fact, contain a toxin, the latirina, which, when taken in high quantities, in the long run can cause a disorder called latirismo, which involves functional disorders and spastic and irreversible paralysis of the lower limbs.
Latirism, reported above all in the scientific literature of the nineteenth and first half of the twentieth century, today seems to have completely disappeared. Obviously, this may be due to the currently limited consumption of grass peas. According to popular tradition, a large part of this toxin is eliminated if the grass peas are left to soak in salted water for at least 12 hours.
Calories and nutritional values of cicerchie
100 g of cicerchie contain 315 kcal.
Furthermore, in 100 g of product we find:
- Proteins 26-30 g
- Carbohydrates 48-55
- Fats 0,5-2,5
- Fiber 4-7
Cicerchie, allied with
Heart, muscles, bones, teeth.
You can learn more about the healing power of legumes
Curiosities about cicerchie
- The cicerchie, in the country, are widespread above all in Lazio. The case of Campodimele, a small town in the province of Latina considered the place of the long-lived par excellence and object of study by theWorld Health Organization as its population boasts a much lower percentage of cardiovascular diseases than the average.
- Cicerchie are legumes currently widespread mainly among African and Asian populations. In the country they are almost disappearing and, especially in the North, it is difficult to find them in shops.
- Unlike other foods in their family, they need very little water for cooking.
A recipe with cicerchie
Le cicerchie they must cook in salted water for at least two hours, after soaking for at least 12 hours. They lend themselves to the preparation of soups; they go well with pasta and, once cold, they can become the main ingredient of rich salads; their flavor goes well especially with carrots, celery and onion. Here, then, is how to prepare a cicerchie soup.
- an onion,
- a stick of celery,
- a carrot,
- a ripe tomato,
- olive oil,
Method: after having cooked the cicerchie, prepare a sauté with the onion, celery and carrot; add the chopped tomato, and then the cicerchie, sage and rosemary. Add water or vegetable broth and cook until desired doneness. Enrich the dish with a sprinkling of pepper. This soup can also be eaten with the addition of pasta.
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