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Chick pea

Chickpea
Sa-whitegreen-chickpea.jpg
White and green chickpeas
Chickpea BNC.jpg
Sprouted chickpea
Scientific classification
Kingdom: Plantae
(unranked): Angiosperms
(unranked): Eudicots
(unranked): Rosids
Order: Fabales
Family: Fabaceae
Genus: Cicer
Species: C. arietinum
Binomial name
Cicer arietinum
L.
Synonyms
  • Cicer album hort.
  • Cicer arientinium L. [Spelling variant]
  • Cicer arientinum L. [Spelling variant]
  • Cicer edessanum Bornm.
  • Cicer grossum Salisb.
  • Cicer nigrum hort.
  • Cicer physodes Rchb.
  • Cicer rotundum Alef.
  • Cicer sativum Schkuhr
  • Cicer sintenisii Bornm.
  • Ononis crotalarioides M.E.Jones
Chickpeas, mature seeds, cooked no salt
Nutritional value per 100 g (3.5 oz)
Energy 686 kJ (164 kcal)
27.42 g
Sugars 4.8 g
Dietary fibre 7.6 g
2.59 g
Saturated 0.269 g
Monounsaturated 0.583 g
Polyunsaturated 1.156 g
8.86 g
Vitamins
Vitamin A equiv.
(0%)
1 μg
Thiamine (B1)
(10%)
0.116 mg
Riboflavin (B2)
(5%)
0.063 mg
Niacin (B3)
(4%)
0.526 mg
Pantothenic acid (B5)
(6%)
0.286 mg
Vitamin B6
(11%)
0.139 mg
Folate (B9)
(43%)
172 μg
Vitamin B12
(0%)
0 μg
Vitamin C
(2%)
1.3 mg
Vitamin E
(2%)
0.35 mg
Vitamin K
(4%)
4 μg
Minerals
Calcium
(5%)
49 mg
Iron
(22%)
2.89 mg
Magnesium
(14%)
48 mg
Phosphorus
(24%)
168 mg
Potassium
(6%)
291 mg
Sodium
(0%)
7 mg
Zinc
(16%)
1.53 mg
Other constituents
Water 60.21 g
Percentages are roughly approximated using US recommendations for adults.
Source: USDA Nutrient Database

The chickpea or chick pea (Cicer arietinum) is a legume of the family Fabaceae, subfamily Faboideae. Its different types are variously known as gram, or Bengal gram,garbanzo or garbanzo bean, Egyptian pea. 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.

The name "chickpea" traces back through the French chiche to cicer, Latin for 'chickpea' (from which the Roman cognomen Cicero was taken). The Oxford English Dictionary lists a 1548 citation that reads, "Cicer may be named in English Cich, or ciche pease, after the Frenche tongue." The dictionary cites "Chick-pea" in the mid-18th century; the original word in English taken directly from French was chich, found in print in English in 1388.

The word garbanzo, from an alteration of Old Spanish arvanço, came first to American English as garvance in the 17th century, being gradually anglicized to calavance, though it came to refer to a variety of other beans (cf. calavance). The current form garbanzo comes directly from modern Spanish, and is commonly used in regions of the United States with a strong Mexican or Spanish influence.

Domesticated chickpeas have been found in the aceramic levels of Jericho (PPNB) along with Çayönü in Turkey and in Neolithic pottery at Hacilar, Turkey. They were found in the late Neolithic (about 3500 BCE) at Thessaly, Kastanas, Lerna and Dimini, Greece. In southern France, Mesolithic layers in a cave at L'Abeurador, Aude, have yielded wild chickpeas carbon dated to 6790±90 BCE.


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