Bengal gram Fry - Chana Dal Fry - Black Chickpeas Fry - శనిగల వేపుడు Sanagala Fry By Latha Channel
Bengal gram Fry -
Chana Dal Fry -
Black Chickpeas Fry - శనిగల వేపుడు Sanagala Fry By
Latha Channel
The chickpea or chick pea (
Cicer arietinum) is a legume of the family Fabaceae, subfamily Faboideae. It is also known as gram,[2][3] or Bengal gram,[3] garbanzo[3] or garbanzo bean, and sometimes known as
Egyptian pea,[2] ceci, cece or chana, or
Kabuli chana (particularly in northern
India). Its seeds are high in protein. It is one of the earliest cultivated legumes: 7,500-year-old remains have been found in the
Middle East
Chickpeas are a nutrient-dense food, providing rich content (20% of the
Daily Value, DV) of protein, dietary fibre, folate, and certain dietary minerals such as iron and phosphorus.[18][19] Thiamin, vitamin B6, magnesium, and zinc contents are moderate, providing 10-16% of the DV. Chickpeas have a
Protein Digestibility Corrected
Amino Acid Score of about 0.76,[20] which is higher than many other legumes and cereals.
Compared to reference levels established by the
United Nations Food and Agricultural Organization and
World Health Organization,[18] proteins in cooked and germinated chickpeas are rich in essential amino acids such as lysine, isoleucine, tryptophan, and total aromatic amino acids.[21]
A 100-g serving of cooked chickpeas provides 164 kilocalories (690 kJ). Carbohydrates make up 68% of calories, most of which (84%) is starch, followed by total sugars and dietary fibre.[17][18] Lipid content is 3%, 75% of which is unsaturated fatty acids for which linoleic acid comprises 43% of total fat.
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