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Chickpea

Chickpeas (Cicer arietinum) are also known as bengal gram and garbanzo beans. In India they are known as chana. They are believed to have originated in south-western Turkey. They are one of the earliest cultivated pulses, having been grown for over seven millennia, and currently account for almost 40 per cent of total pulse production. India produces over 68 per cent of the world's chickpeas. Chickpeas are a cool season annual crop. They produce good yields in drier conditions because of their deep tap root.

The two main varieties are desi and kabuli. Seeds of the desi variety are smaller, darker and have a rougher coat and a much higher fibre content. The desi types are mostly found in the Indian subcontinent, Iran, Ethiopia and parts of central America, whereas the kabuli types are commonly found throughout southern Europe, Western Asia, the Nile Valley, North Africa and South America.

Chickpeas are a good source of protein, copper, folate, phosphorus, zinc, magnesium, manganese, and vitamin B6.

Nutrition information
Per 100g
Carbohydrates
61g
- Dietary fibre
17g
- Sugars
11g
Protein
19g
Fat
6g
- Saturated fatty acids
1g
Cholesterol
0mg
Vitamin C
4mg
Calcium
105mg
Iron
6.2mg
Energy
346kcal

chickpea caloric ratio

Nutrition data from USDA SR-21.

 
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