CHICKPEAS

HS Code: 0713.20.90 110

Chickpea, or Turkish peas – is a leguminous plant with seeds of an unusual shape, resembling the head of a RAM with a bird’s beak. Hence another name for chickpeas-mutton peas.

Chickpeas are superior to other legumes in terms of the balanced composition of amino acids so that the protein contained in it is well absorbed. This is why chickpeas are so widely used in the food industry.

Chickpeas are eaten boiled or fried, in soups, as a side dish, filling for pies, and in many national dishes of Eastern cuisine. Fried crushed beans mixed with raisins, sesame seeds or walnuts are used to make Goodies.

Chickpea flour is added to wheat flour when baking bread and making confectionery and pasta to improve the taste properties of these products. Children’s porridge is also prepared from chickpea flour in its pure form or mixed with powdered milk.

Due to its high nutritional value and good taste, chickpeas are often used in the canning industry.

100 g of chickpea beans contain: water-11.5 g; proteins-19.3 g; fat – 6.0 g; carbohydrates-58.2 g; dietary fiber (fiber) – 2.5 g

Vitamins: vitamin A (beta-carotene) – 40.0 mcg; vitamin B1 (thiamine) – 0.5 mg; vitamin B2 (Riboflavin) – 0.2 mg; vitamin B3 or vitamin PP (Niacin) – 1.5 mg; vitamin B4 (choline) – 95.2 mg; vitamin B5 (Pantothenic acid) – 1.6 mg; vitamin B6 (pyridoxine) – 0.2 mg; vitamin B9 (folic acid) – 557.0 mcg; vitamin C (ascorbic acid) – 4.0 mg; vitamin E (tocopherol) – 0.8 mg; vitamin K (phylloquinone) – 9.0 mcg

Macroelements: potassium – 875 mg; calcium-105 mg; magnesium-115 mg; sodium – 24 mg; phosphorus-366 mg

Trace elements: iron – 6.2 mg; manganese-2.2 mg; copper-0.8 mg; selenium-8.2 mcg; zinc-3.4 mg

The energy value of 100 g of chickpeas is about 364.0 kcal / 1.523 kJ.

Sizes: 7 to 9 mm.