Chickpea (garbanzo beans) Nutrition facts
Chickpea (garbanzo beans)
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Chickpea or garbanzo bean is the fruit pod of a plant probably originally from the Middle-East and Mediterranean. It is widely grown as an important leguminous field crop in India, Pakistan, Iran and USA.
Binomially, chickpeas belongs to the Fabaceae family, in the genus: Cicer. In India, the beans are called as Bengal gram.
Scientific name: Cicer arietinum.
| Nutrition Principle | Nutrition Value | Percentage of RDA |
|---|---|---|
| Principle | ||
| Energy | 378 Kcal | 16% |
| Carbohydrates | 62.95 g | 48% |
| Protein | 20.47 g | 36% |
| Total Fat | 6.04 g | 30% |
| Cholesterol | 0 mg | 0% |
| Dietary Fiber | 12.2 g | 32% |
| Vitamins | ||
| Folates | 557 μg | 139% |
| Niacin | 1.541 mg | 10% |
| Pantothenic acid | 1.588 mg | 32% |
| Pyridoxine | 0.535 mg | 41% |
| Riboflavin | 0.212 mg | 16% |
| Thiamin | 0.477 mg | 40% |
| Vitamin-A | 67 IU | 2% |
| Vitamin-C | 4 mg | 6% |
| Electrolytes | ||
| Sodium | 24 mg | 1.6% |
| Potassium | 718 mg | 15% |
| Minerals | ||
| Calcium | 57 mg | 5.7% |
| Copper | 0.656 mg | 73% |
| Iron | 4.31 mg | 54% |
| Magnesium | 79 mg | 20% |
| Phosphorus | 252 mg | 36% |
| Zinc | 2.76 mg | 25% |