| 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 southwestern 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 |
Nutrition data from USDA SR-21.
|
