The chickpea is edible grains. Chickpea has short shoots with thin branches and tiny leaves with white flowers.
Peas, lentils and chickpeas are sown for one year and rotated with wheat and barley on an agricultural land. This rotating state improves and regenerates nitrogen in the soil and no longer needs to be used for fertilizer. Peas usually were cultivated on the Mesopotamia and Eastern Mediterranean lands, and from there expanded to India and elsewhere in East Asia.
Nutrition value of chickpeas:
The amount of one fourth of a glass or 35 grams cooked per unit 115 calories energy 5 calories of energy from fat (percentage of daily intake)
1.75 g (1%) Total fat 0 g (0%) Saturated fat 0 Cholesterol 0 Sodium 19 g (7%) Total carbohydrate 11 g (44%) Food fiber 0 grams Sugar 7 grams Protein 3 percent Vitamin A 2 percent Vitamin C 5% calcium 12% iron
The method of baking chickpeas:
Soak it in water for cooking peas from the night before. Then boil it for 1.5 to 2 hours. 2 times the amount of pea, pour water. Pea can be kept in a cool and dry place for a long time.
Chickpea, like all other legumes, has a high fiber content. Soluble fiber cleanses the digestive system like a rough brush. This type of fiber reduces blood glucose and cholesterol. It also reduces the need for insulin in people with diabetes. Among the food groups, chickpeas, lentils, and peas, proteins, calcium and iron provide enough and necessary to meet the body’s needs.
All kinds of chickpea:
Chickpea has different sizes.
Size 5 and 6 mm
Size 7, 8 and 9 mm
Size 8 and 9 mm
Size 10 mm
Size 12 mm