CHICK PEAS

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Chick pea
Halala R. Qader

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.
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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.
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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
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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.
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