Chickpeas

Chickpeas are the seeds obtained from the Cicer Arietinum plant, which belongs to the Papilionaceae family. This plant produces a crop which contains one or two seeds inside, the chickpeas. These seeds are small, round, and whitish, although they vary depending on the geographical area of cultivation.

Among the chickpea varieties cultivated in Spain, we can find the Castilian chickpea, the milky white chickpea, the Andalusian venous chickpea, the Chamad chickpea and the Pedrosillano chickpea.

Properties and benefits: chickpeas

Some benefits you didn't know about taking chickpeas

Chickpeas have a high mineral content: they are a source of calcium, iron, magnesium, phosphorus, and potassium. As for their vitamin content, vitamin E, thiamine, niacin, and folates are of particular importance.

Thanks to their high vegetable protein content, chickpeas can enrich our diet in terms of nutritional quality and are particularly useful for vegans or vegetarians looking to increase their protein intake.

Nutritional composition: Calories: 373 kcal, Fats: 5 g, Proteins: 19,4 g, Carbohydrates: 55 g, Fibre: 15 g, Water: 5,6 g, Calcium: 145 mg, Iron: 6,7 mg, Magnesium: 160 mg, Potassium: 797 mg, Phosphorous: 375 mg, Vitamin B6: 0,53 mg, Thiamine: 0,4 mg, Niacin:4,3 mg, Riboflavin: 0,15 mg

Nutritional values

373.0

Kcal

373.0

Kj

5.0 gr

Fat

55.0 gr

CHO

19.4 gr

Protein

0.0 gr