Kidney beans, black beans, lima beans, and peanuts are other familiar foods found in this legume family. These plants produce edible seeds, called pulses, that have high nutritional value. Two main varieties of chickpeas are the larger round light-colored Kabuli-type, common in the United States, and the smaller dark irregularly shaped Desi-type often used in India and the Middle East.
Chickpeas appear in early recordings in Turkey about 3500 BCE and in France at 6790 BCE. India produces the most chickpeas worldwide but they are grown in more than 50 countries. An excellent source of carbohydrates, protein, fiber, B vitamins, and some minerals, they are a nutritious staple of many diets.
Source Of
Protein
Folate
Fiber (both insoluble and soluble)
Iron
Phosphorus
Polyunsaturated and monounsaturated fatty acids including linoleic and oleic acids
Reviews
There are no reviews yet.