Tag: Chickpea liquid

According to research published in the National Institutes of Health, aquafaba, or chickpea liquid, contains complex proteins and carbohydrates that can mimic the properties of egg whites in cooking. This viscous liquid, often discarded, has gained popularity as a versatile vegan ingredient, but many wonder: Is the liquid from canned chickpeas healthy for consumption?

Discovered around 2014, the viscous liquid from cooked chickpeas, known as aquafaba, was found to have remarkable properties, revolutionizing vegan baking and cooking,. This versatile ingredient acts as a powerful egg substitute, allowing for the creation of fluffy meringues, creamy mayonnaise, and a wide array of other dishes that traditionally rely on eggs. So, what does chickpea water do? Its emulsifying, binding, and foaming capabilities make it an indispensable pantry item for plant-based and allergen-free kitchens alike.

Aquafaba, the liquid from canned chickpeas, contains trace amounts of nutrients, though significantly less than the beans themselves. However, the liquid's use has surged in vegan cooking as a powerful egg substitute, leaving many to wonder: is the liquid in canned chickpeas good for you?

Over 2% of children experience an egg allergy, prompting many to seek alternatives for cooking and baking. The most versatile and widely known egg white substitute is called aquafaba, a simple, plant-based ingredient that performs remarkably similar functions to its animal-derived counterpart.

The viscous, cloudy liquid that accompanies canned chickpeas, often discarded without a second thought, is a highly valuable ingredient known as aquafaba. Its discovery as a vegan egg substitute in 2015 revolutionized plant-based cooking and baking. Aquafaba's unique properties make it a cheap and effective alternative for emulsifying, foaming, and binding.