April 10, 2015

What are the nutrients in chickpea?

Chickpea (Cicer arietinum L), the third most important pulse crop in the world after beans and field peas, is a source of high quality protein in food and feed. It is cultivated mostly in semiarid regions of South Asia with some area concentrated in the Mediterranean.

This legume is almost the perfect food because of its excellent balance of proteins, essential fatty acids, fiber and phytonutrients.

The protein concentration of chickpea seed ranges from 16.7% to 30.6% and 12.6% to 29.0% for desi and kabuli types, respectively and is commonly 2-3 times higher than cereal grains. A 100 g portion of cooked chickpeas furnishes of 7 g protein or about the same amount as 28 g of cooked lean beef. However, the legume furnishes about 2.5 times as many calories as the beef.

Chickpea had been specifically used to treat protein malnutrition and kwashiorkor in children.

Chickpea also contains high in vitamins A, E, C, K, and in the entire B complex especially folate. Chickpea is rich source of phosphorus and magnesium. Phosphorus is a major element in hydroxyapatite, a key inorganic constituent of bone, and is also critical in several cellular compounds such as phospholipids, phosphoproteins, nucleic acids adenosine triphosphate.
What are the nutrients in chickpea?

at 6:07 PM
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