(Cicer arietinum) also known as Garbanzo
bean, ceci bean, chana, sanagalu, and Bengal gram
Chickpea is known
as a pulse food.
"The chickpea (Cicer
arietinum) is a legume of the family Fabaceae, subfamily
Faboideae. 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. Other
common names for the species include garbanzo bean,
ceci bean, chana, sanagalu, and Bengal gram...The plant
grows to between 20–50 cm (8–20 inches)
high and has small feathery leaves on either side of
the stem. Chickpeas are a type of pulse,
with one seedpod containing two or three peas. It has
white flowers with blue, violet or pink veins. Chickpeas
need a subtropical or tropical climate with more than
400 millimetres (16 in) of annual rain.
They can be grown in a temperate climate but yields
will be much lower....Chickpeas
are a helpful source of zinc, folate and protein.
They are also very high in dietary fiber and hence a
healthy source of carbohydrates for persons with insulin
sensitivity or diabetes. Chickpeas
are low in fat and most of this is polyunsaturated.
Nutrient profile of desi chana (the smaller variety)
is different, especially the fibre content which is
much higher than the light coloured variety. One hundred
grams of mature boiled chickpeas contains 164 calories,
2.6 grams of fat (of which only 0.27 grams is saturated),
7.6 grams of dietary fiber and 8.9 grams of protein.
Chickpeas also provide dietary phosphorus (49–53
mg/100 g), with some sources citing the garbanzo's content
as about the same as yogurt and close to milk.[citation
needed] Recent studies have also shown that they can
assist in lowering of cholesterol in
the bloodstream. http://en.wikipedia.org/wiki/Chickpea