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Chickpeas

 

(Pulses Sprout)

Garbanzo beans, also known as Chickpeas, can be sprouted to make delightfully delicious hummus. It is much richer in nutrients than hummus typically made from cooked chickpeas. They can also be used in salads, soups or stir fried, steamed or oven roasted with other leguminous sprouts. These sprouts are plentiful sources of vitamins A, C and E, the minerals iron, calcium, magnesium and amino acids. They contain 20% protein. A native of Asia, this member of the pea family has been cultivated for centuries in the Mid-East, India, Southern Europe, and more recently, the Philippines. This is a very hard bean which requires a long soak and then a couple of days to start sprouting. Chick Peas have a mild nutty flavor and are generally sold in a mix such as Lentils, Peas and Red Beans with other sprouts.
Because the oldest records of the cultivated chickpea are from Turkey, historians assume that the crop spread out globally from that area to Asia, the Middle East, and North Africa. Today, chickpea is an important crop in these areas. Farmers also cultivate chickpea in Southern and Eastern Africa, Europe, the Americas, and Australia.

Nutritional info:

Vitamins A and C
Calcium, Iron, Magnesium
Amino Acids
Protein: 20%

 

 

Chickpeas (Garbanzo beans, bengal gram), mature seeds, raw

Scientific Name: Cicer arietinum

Nutrient Units Value per
100 grams of
edible portion
Sample
Count
Std.
Error
Proximates
Water g 11.53 44 0.708
Energy kcal 364 0
Energy kj 1523 0
Protein g 19.30 1479 0.231
Total lipid (fat) g 6.04 60 0.130
Ash g 2.48 63 0.074
Carbohydrate, by difference g 60.66 0
Fiber, total dietary g 17.4 0
Minerals
Calcium, Ca mg 105 47 2.926
Iron, Fe mg 6.24 44 0.136
Magnesium, Mg mg 115 39 4.264
Phosphorus, P mg 366 43 12.309
Potassium, K mg 875 40 29.314
Sodium, Na mg 24 35 3.228
Zinc, Zn mg 3.43 46 0.097
Copper, Cu mg 0.847 48 0.030
Manganese, Mn mg 2.204 25 0.122
Selenium, Se mcg 8.2 0
Vitamins
Vitamin C, total ascorbic acid mg 4.0 3 1.000
Thiamin mg 0.477 42 0.033
Riboflavin mg 0.212 48 0.011
Niacin mg 1.541 43 0.068
Pantothenic acid mg 1.588 20 0.063
Vitamin B-6 mg 0.535 26 0.013
Folate, total mcg 557 16 27.048
Folic acid mcg 0 0
Folate, food mcg 557 16 27.048
Folate, DFE mcg_DFE 557 0
Vitamin B-12 mcg 0.00 0
Vitamin A, IU IU 67 17
Retinol mcg 0 0
Vitamin A, RAE mcg_RAE 3 17 0.000
Vitamin E mg_ATE 0.820 0
Lipids
Fatty acids, total saturated g 0.626 0
4:0 g 0.000 0
6:0 g 0.000 0
8:0 g 0.000 0
10:0 g 0.000 0
12:0 g 0.000 0
14:0 g 0.009 0
16:0 g 0.501 0
18:0 g 0.085 0
Fatty acids, total monounsaturated g 1.358 0
16:1 undifferentiated g 0.012 0
18:1 undifferentiated g 1.346 0
20:1 g 0.000 0
22:1 undifferentiated g 0.000 0
Fatty acids, total polyunsaturated g 2.694 0
18:2 undifferentiated g 2.593 0
18:3 undifferentiated g 0.101 0
18:4 g 0.000 0
20:4 undifferentiated g 0.000 0
20:5 n-3 g 0.000 0
22:5 n-3 g 0.000 0
22:6 n-3 g 0.000 0
Cholesterol mg 0 0
Phytosterols mg 35 0
Amino acids
Tryptophan g 0.185 27
Threonine g 0.716 57
Isoleucine g 0.828 57
Leucine g 1.374 57
Lysine g 1.291 57
Methionine g 0.253 83
Cystine g 0.259 65
Phenylalanine g 1.034 57
Tyrosine g 0.479 56
Valine g 0.809 57
Arginine g 1.819 55
Histidine g 0.531 55
Alanine g 0.828 41
Aspartic acid g 2.270 39
Glutamic acid g 3.375 40
Glycine g 0.803 41
Proline g 0.797 40
Serine g 0.973 41


USDA National Nutrient Database for Standard Reference, Release 15 (August 2002)