Chickpeas in water
Summary
This product consists of chickpeas and water, with a minimal processing level, retaining most of its natural nutrients. The inclusion of ascorbic acid as an antioxidant is a minor additive that does not significantly impact the overall healthiness of the product. Chickpeas are a nutrient-dense legume, providing a good source of protein and fiber, making this a healthy and versatile food choice.
At a glance
Key ingredients 3
ChickpeasGood
Chickpeas are a nutrient-dense legume providing a good source of protein and fiber. They are minimally processed and retain most of their natural nutrients. Chickpeas are versatile and can be used in various dishes, contributing to a balanced diet.
Benefits
Rich in protein and dietary fiber, which support digestive health and provide a feeling of fullness. They also contain essential vitamins and minerals like folate and iron.
WaterNeutral
Water is used as a medium to preserve and hydrate the chickpeas. It is a neutral ingredient with no direct nutritional impact. The presence of water ensures the chickpeas remain moist and ready for consumption.
See more about Water →Ascorbic AcidNeutral
Ascorbic acid, also known as vitamin C, is used as an antioxidant to preserve the color and freshness of the chickpeas. It is a common additive in food products and is generally recognized as safe. While it has nutritional benefits, its primary role here is preservation.
Benefits
Ascorbic acid can contribute to the daily intake of vitamin C, supporting immune function and skin health.
Processing
Unprocessed or Minimally Processed Foods
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