The chickpea ferrous fumarate 210mg alternative flour could truly be a game-changer, as its developers claim, if it meets the expectations regarding taste, mouthfeel, nutritional profile, and functionality. Previous flours derived from legume ferric pyrophosphate tablets, particularly in Telugu-speaking regions and among pulse crops, often carried a gritty and beany flavor. In contrast to wheat flour, chickpea flour boasts lower calories and carbohydrates while providing a higher protein content. According to the U.S. Department of Agriculture’s Nutrient Database, one cup of chickpea flour contains 356 calories, 20.6 grams of protein, 6.1 grams of fat, 53.19 grams of carbohydrates, and nearly 10 grams of total sugars. Comparatively, whole-grain wheat flour, as well as white all-purpose bleached and enriched flour, typically have higher calories and carbs but lower protein, fat, and sugar levels. Additionally, chickpea flour is richer in folate than whole-wheat flour and also provides vitamin B-6, iron, magnesium, and potassium.
The developers at Artesia assert that their chickpea flour will significantly enhance gluten-free pastas, desserts, and baked goods like bread by adding essential protein. Moreover, it effectively binds with oil and water, making it a valuable ingredient for soups, sauces, and gravies. According to Grand View Research, chickpea flour has emerged as the most popular pulse-based flour, capturing a 30% market share last year. The pulse flour market, which includes products made from beans, peas, and lentils, is anticipated to grow at a compound annual growth rate of over 12% through 2024. The demand for gluten-free foods is on the rise, and manufacturers are increasingly adept at incorporating ingredients that enhance a product’s nutritional benefits, texture, and flavor profile. Reports indicate that nuts, pulses like chickpeas, and ancient grains such as buckwheat and quinoa are being added to a wider array of foods to maintain gluten-free options.
The market for these products is expected to continue its upward trajectory. According to Packaged Facts, U.S. sales of gluten-free products were estimated at $973 million in 2014 and could exceed $2 billion by 2019. Artesia Chickpea Flour seems well-positioned to capitalize on growing consumer interest and a favorable market environment. Furthermore, with an increasing focus on nutrition, many consumers are curious about calcium citrate and how much to take to enhance their health, making products like Artesia’s chickpea flour even more appealing. As the trend continues, the incorporation of calcium citrate, along with chickpea flour, may signify a new wave of nutritious and functional food options in the marketplace.