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Chick peas


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Chick peas

  1. 1. 13/13/2015 Chick pea Halala R. Qader
  2. 2. definition: The chickpea or chick pea (Cicer arietinum) is a legume of the family Fabaceae, subfamily Faboideae. It is also known as gram, orBengal gram, garbanzo or garbanzo bean and sometimes known as Egyptian pea, ceci, cece or chana. 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. 23/13/2015
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  4. 4. Description 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. 3/13/2015 4
  5. 5. Nutrition Chickpeas are a nutrient-dense food, providing rich content (> 20% of the Daily Value, DV) of protein, dietary fiber, folate, and certain dietary minerals such as iron and phosphorus. Thiamin ,vitamin B6, magnesium and zinc contents are moderate, providing 10-16 percent of the DV (right table). Chickpeas have a Protein Digestibility Corrected Amino Acid Score of about 76 percent, which is higher than fruits, vegetables, many other legumes, and cereals 3/13/2015 5
  6. 6. Production -Chickpeas are grown in the Mediterranean, western Asia, the Indian subcontinent, Australia, the Palouse region, and the Great Plains. -India is the world leader in chickpea (Bengal gram) production, and produces some fifteen times as much as the second-largest producer, Australia. Other key producers are Pakistan, Turkey, Myanmar, Ethiopia and Iran. 3/13/2015 6
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