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Chickpea, (Cicer arietinum) also known as Garbanzo bean, ceci bean, chana, sanagalu, and Bengal gram

Chickpea is known as a pulse food.

1. "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.[1] 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.[citation needed] They can be grown in a temperate climate but yields will be much lower.[citation needed]...Chickpeas are a helpful source of zinc, folate and protein.[16][17] They are also very high in dietary fiber and hence a healthy source of carbohydrates for persons with insulin sensitivity or diabetes.[citation needed] 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.[18][19] http://en.wikipedia.org/wiki/Chickpea

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