Chickpeas is also known as cecibean, garbanzo beans, chana (North India), Indian pea, bengal gram, is an edible legume. Chickpeas are high in protein and one of the earliest cultivated vegetables; 7,500 year-old remains have been found in the Middle East.
Nutrition
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Chickpeas are a helpful source of zinc, folate and protein. They are also very high in dietary fiber and hence a healthy source of carbohydrates for persons with insulin sensitivity or diabetes. Chickpeas are low in fat and most of this is polyunsaturated. Nutrient profile of desi chana (the smaller version - one shown in the picture) is different, especially the fiber content which is much higher than the light colored variety.
100gms of mature boiled chickpeas contains 164 calories, 2.6gms of fat (of which only 0.27gms is saturated), 7.6gms of dietary fiber and 8.9gms of protein.
Chickpeas also provides dietary phosphorous (49-53 mg/100 g), with some sources citing the garbanzo's content as about the same as yogurt and close to milk.
- 23% Protein
- 64% total Carbohydrates (47% Starch, 6% soluble sugar)
- 5% Fat
- 6% Crude Fiber
- 2% Unknown
There is also a high reported mineral content:
- Phosphorous (340 mg/100 g)
- Calcium
- Magnesium (140 mg/100 g)
- Iron (7 mg/100 g)
- Zinc (3 mg/100 g)
Recent studies have also shown that they can assist in lowering of cholesterol in the bloodstream.
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