Chickpea (Deshi Chola)
Chickpeas are a nutrient-dense food, providing rich content (20% or higher 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% of the DV. Chickpeas have a Protein Digestibility Corrected Amino Acid Score of about 0.76, which is higher than many other legumes and cereals.
Compared to reference levels established by the United Nations Food and Agricultural Organization and World Health Organization, proteins in cooked and germinated chickpeas are rich in essential amino acids such as lysine, isoleucine, tryptophan, and total aromatic amino acids.
- Bangladeshi Chickpea
- Ramadan Special Item from Khaas Food
- Collected from Thakurgaon Sadar
- No chemical fertilizer is used during the cultivation.
- Good quality selected. There are no other varieties of flour.
- The main difference in native flavour is to taste Take a light misty to eat.
A 100 g serving of cooked chickpeas provides 164 kilocalories (690 kJ). Cooked chickpeas are 60% water, 27% carbohydrates, 9% protein and 3% fat (table). 75% of lipid content is unsaturated fatty acids for which linoleic acid comprises 43% of total fat.
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