887:
1528:, trypsin and chymotrypsin inhibitors—can lead to lower nutrient availability, and thus to impaired growth and health of animals (especially in nonruminants). Ruminants generally have less trouble digesting legumes with secondary components since they can inactivate them in the rumen liquor. Their diets can be supplemented by 300 g/kg or more raw chickpea seeds. However, protein digestibility and energy availability can be improved through treatments such as germination, dehulling, and heat. Extrusion is a very good heat technique to destroy secondary legume components since the proteins are irreversibly denatured. Overprocessing may decrease the nutritional value; extrusion leads to losses in minerals and vitamins, while dry heating does not change the chemical composition.
1199:
304:
3012:
1223:
3024:
1242:
49:
1285:
1305:
1181:
895:
1433:
1469:
1451:
906:
823:
655:
1397:
31:
708:
1268:
3000:
1415:
716:
1379:
2833:
changes in phosphorus soil content, as well as periods of drought that are known to be a native characteristic of the dry Middle-Eastern region where the chickpea is most commonly cultivated, have a strong effect on the growth of the plant itself. Plant yield is also affected by a combination of phosphorus nutrition and water supply, resulting in a 12% increase in crop yield.
2715:
destroying heat-labile antinutritional factors. Cooking also increases protein digestibility, essential amino acid index, and protein efficiency ratio. Although cooking lowers concentrations of amino acids such as tryptophan, lysine, total aromatic, and sulphur-containing amino acids, their contents are still higher than proposed by the FAO/WHO reference.
2829:
increases its protein content almost threefold. Consequently, the impact of heat cultivation affects the protein content of the chickpea itself and the ecosystem it supports. Increasing the height and size of chickpea plants involves using macronutrient fertilization with varying doses of inorganic phosphorus and nitrogen.
2844:. The perennial chickpea's growth depends on the balance between nitrogen fixation and assimilation, which is also characteristic of many other agricultural plant types. The influence of drought stress, sowing date, and mineral nitrogen supply affect the plant's yield and size, with trials showing that
2772:
In some parts of the world, young chickpea leaves are consumed as cooked green vegetables. Especially in malnourished populations, it can supplement important dietary nutrients because regions where chickpeas are consumed have sometimes been found to have populations lacking micronutrients. Chickpea
2735:
Germination of chickpeas improves protein digestibility, although at a lower level than cooking. Germination degrades proteins to simple peptides, improving crude protein, nonprotein nitrogen, and crude fibre content. Germination decreases lysine, tryptophan, sulphur and total aromatic amino acids,
2714:
Cooking treatments do not lead to variance in total protein and carbohydrate content. Soaking and cooking of dry seeds possibly induces chemical modification of protein-fibre complexes, which leads to an increase in crude fibre content. Thus, cooking can increase protein quality by inactivating or
2828:
Perennial chickpeas are a fundamental source of nutrition in animal feed as they are high-energy and protein sources for livestock. Unlike other food crops, the perennial chickpea can change its nutritional content in response to heat cultivation. Treating the chickpea with a constant heat source
1107:
in
Provence, southern France. It is made of cooked chickpea flour, poured into saucers, allowed to set, cut into strips, and fried in olive oil, often eaten during Lent. In Tuscany, chickpea flour (farina di ceci) is used to make an oven-baked pancake: the flour is mixed with water, oil and salt.
2832:
The level of phosphorus that a chickpea seed is exposed to during its lifecycle has a positive correlation relative to the height of the plant at full maturity. Increasing the levels of inorganic phosphorus at all doses incrementally increases the height of the chickpea plant. Thus, the seasonal
2820:
chickpea. Heat cultivation and macronutrient coupling are two relatively unknown methods used to increase the yield and size of the chickpea. Recent research has indicated that a combination of heat treatment along with the two vital macronutrients, phosphorus and nitrogen, are the most critical
2751:
In a 2002 study comparing germination and cooking effects on chickpea nutritional values, all treatments of cooking (autoclaving, microwave cooking, boiling) were found to improve protein digestibility. Essential amino acids were slightly increased by boiling and microwave cooking compared to
1351:
performance even in growing pigs. Only young broilers (starting period) showed worse performance in poultry diet experiments with untreated chickpeas. Fish performed equally well when extruded chickpeas replaced their soybean or cereal diet. Chickpea seeds have also been used in rabbit diets.
1350:
Experiments have shown that ruminants grow equally well and produce an equal amount and quality of milk when soybean or cereal meals are replaced with chickpeas. Pigs show the same performance, but growing pigs experience a negative effect of raw chickpea feed; extruded chickpeas can increase
916:
Chickpeas are usually rapidly boiled for 10 minutes and then simmered for longer. Dried chickpeas need a long cooking time (1–2 hours) but will easily fall apart when cooked longer. If soaked for 12–24 hours before use, cooking time can be shortened by around 30 minutes. Chickpeas can also be
2971:
The stagnation of yield improvement over the last decades is linked to the susceptibility to pathogens. Research for yield improvement, such as an attempt to increase yield from 0.8 to 2.0 metric tons per hectare (0.32 to 0.80 long ton/acre; 0.36 to 0.89 short ton/acre) by breeding
2933:
From 1978 until 1995, the worldwide number of pathogens increased from 49 to 172, of which 35 were recorded in India. These pathogens originate from groups of bacteria, fungi, viruses, mycoplasma and nematodes and show a high genotypic variation. The most widely distributed pathogens are
2840:, although the application differs from other perennial crops regarding the levels administered on the plant. High doses of nitrogen inhibit the yield of the chickpea plant. Drought stress is a likely factor that inhibits nitrogen uptake and subsequent fixation in the roots of
2773:
leaves have a significantly higher mineral content than either cabbage leaves or spinach leaves. Environmental factors and nutrient availability could influence mineral concentrations in natural settings. Consumption of chickpea leaves may contribute nutrients to the diet.
3993:
National
Academies of Sciences, Engineering, and Medicine; Health and Medicine Division; Food and Nutrition Board; Committee to Review the Dietary Reference Intakes for Sodium and Potassium (2019). Oria, Maria; Harrison, Meghan; Stallings, Virginia A. (eds.).
3386:
2848:
differed from other plant species in its capacity to assimilate mineral nitrogen supply from the soil during drought stress. Additional minerals and micronutrients make the absorption process of nitrogen and phosphorus more available. Inorganic
1016:, usually called simply hummus in English. By the end of the 20th century, hummus had become common in American cuisine: by 2010, 5% of Americans consumed it regularly, and it was present at some point in 17% of American households.
786:
Around the
Mediterranean and in the Middle East, the most common variety of chickpea is the kabuli type. It is large and tan-colored, with a smooth coat. It was introduced to India in the 18th century from Afghanistan and is called
4040:
Milán-Carrillo J, Valdéz-Alarcón C, Gutiérrez-Dorado R, Cárdenas-Valenzuela OG, Mora-Escobedo R, Garzón-Tiznado JA, Reyes-Moreno C (2007). "Nutritional properties of quality protein maize and chickpea extruded based weaning food".
3992:
3666:
511:
is the wild progenitor of chickpeas. This species currently grows only in southeast Turkey, where it is believed to have been domesticated. The domestication event can be dated to around 7000 BC.
2743:
are retained more effectively during germination than with cooking. Phytic acids are reduced significantly, but trypsin inhibitor, tannin, and saponin reduction is less effective than cooking.
4481:
Johnson, S.E., Lauren, J.G., Welch, R.M., & Duxbury, J.M. (2005). A comparison of the effects of micronutrient seed priming and soil fertilization on the mineral nutrition of chickpea (
1347:. Nonruminant diets can be completed with 200 g/kg of raw chickpeas to promote egg production and growth of birds and pigs. Higher amounts can be used when chickpeas are treated with heat.
4619:
2723:
diffuse from the chickpea into the cooking water and this reduces or completely removes these components from the chickpea. Cooking also significantly reduces fat and mineral content. The
4507:
Datta, J.; Lal, N. (2012). "Application of molecular markers for genetic discrimination of
Fusarium wilt pathogen races affecting chickpea and pigeonpea in major regions of India".
3743:
634:
1198:
3969:
1157:
is a
Mexican chickpea street snack. The beans, while still green, are cooked in water and salt, kept in a steamer to maintain their humidity, and served in a plastic bag.
2874:
deficiencies in the soil. Boron-rich soil increased chickpea yield and size, while soil fertilization with zinc seemed to have no apparent effect on the chickpea yield.
3560:
2589:
2064:
2760:
Chickpeas contain oligosaccharides (raffinose, stachyose, and verbascose) which are indigestible to humans but are fermented in the gut by bacteria, leading to
2752:
autoclaving and germination. losses in B-vitamins and minerals in chickpeas cooked by microwaving were smaller than in those cooked by boiling and autoclaving.
1032:
communities of many other countries, served with a variety of bread or steamed rice. Popular dishes in Indian cuisine are made with chickpea flour, such as
4433:
Wery, J., Deschamps, M., & Leger-Cresson, N. (1988). Influence of some agroclimatic factors and agronomic practices on nitrogen nutrition of chickpea (
3559:
Varshney, Rajeev K; Song, Chi; Saxena, Rachit K; Azam, Sarwar; Yu, Sheng; Sharpe, Andrew G; Cannon, Steven; Baek, Jongmin; Rosen, Benjamin D (2013-01-27).
1241:
4085:"Nutrition facts for Chickpeas (garbanzo beans, bengal gram), mature seeds, cooked, boiled, without salt, 100 g, USDA Nutrient Database, version SR-21"
633:
of the chickpea has been completed for 90 chickpea genotypes, including several wild species. A collaboration of 20 research organizations, led by the
3533:
886:
611:
because they were said to offer medical uses such as increasing semen and milk production, inducing menstruation and urination, and helping to treat
3477:
3231:
5007:
4623:
3894:
2984:
flourish in conditions such as cold temperature. Research started selecting favourable genes for pathogen resistance and other traits through
5059:
4262:
Ibrikci, H.; Knewtson, S.J.B.; Grusak, M.A. (2003). "Chickpea leaves as a vegetable green for humans: evaluation of mineral composition".
1222:
991:
and in soups, meat stews, salads mixed with tuna and vegetables, olive oil, vinegar, hot pepper and salt. In Spain, they are used cold in
1028:
Chickpeas and Bengal grams are used to make curries. They are one of the most popular vegetarian foods in the Indian subcontinent and in
723:
The plant grows to 20–50 cm (8–20 in) high and has small, feathery leaves on either side of the stem. Chickpeas are a type of
5121:
4447:
Hinsinger, P (2001). "Bioavailability of soil inorganic P in the rhizosphere as affected by root-induced chemical changes: A review".
2739:
Oligosaccharides, such as stachyose and raffinose, are reduced in higher amounts during germination than during cooking. Minerals and
4000:. The National Academies Collection: Reports funded by National Institutes of Health. Washington, DC: National Academies Press (US).
4955:
3961:
3869:
5020:
4968:
3187:
3178:
2781:
The consumption of chickpeas is under preliminary research for the potential to improve nutrition and affect chronic diseases.
420:, and in other food products that contain channa (chickpeas). In 2022, India accounted for 75% of global chickpea production.
4344:
Naghavi, M.R.; Jahansouz, M.R. (2005). "Variation in the agronomic and morphological traits of
Iranian chickpea accessions".
4005:
3503:
3285:
743:
is the desi type, also called Bengal gram. It has small, dark seeds and a rough coat. It can be black, green or speckled. In
499:
evidence of chickpea outside its wild progenitor's natural distribution area comes from the site of Tell el-Kerkh, in modern
5100:
5025:
4019:
775:
3648:
1145:
celebration for baby boys. The chickpeas are boiled until soft and served hot with salt and lots of ground black pepper.
4903:
3704:
3241:
1180:
5241:
5236:
4537:
Berka, Miroslav; Kopecká, Romana; Berková; Brzobohatý, Břetislav; Černý, Martin (2022-01-12). Hancock, Robert (ed.).
4408:
Mishra, U.S.; Sirothia, P.; Bhadoria, U.S. (2009). "Effects of phosphorus nutrition on growth and yield of chickpea (
3843:
2642:
862:
694:
4552:
2883:
4644:
Pfaff, T; Kahl, G (2003). "Mapping of gene-specific markers on the genetic map of chickpea ("Cicer atietinum"L)".
3011:
2641:
contents are moderate, providing 10–16% of the DV. Compared to reference levels established by the United
Nations
5064:
4994:
4543:
3422:
844:
676:
5139:
4297:
Faridy JM, Stephanie CM, Gabriela MO, Cristian JM (2020). "Biological
Activities of Chickpea in Human Health (
809:, in southern Italy. It is around the same size as garbanzo beans, larger and darker than the 'desi' variety.
618:
In 1793, ground, roasted chickpeas were noted by a German writer as a substitute for coffee in Europe. In the
5046:
3360:
3183:
2764:
in susceptible individuals. This can be prevented by skinning the husks from the chickpeas before serving.
2585:
2060:
622:, they were grown for this use in some areas of Germany. They are still sometimes brewed instead of coffee.
4947:
4934:
4843:
3957:
3768:
3537:
1046:, unripe chickpeas are often picked out of the pod and eaten as a raw snack, and the leaves are eaten as a
4735:
4376:
Bampidis, V.A.; Christodoulou, V. (2011). "Chickpeas (Cicer arietinum L.) in animal nutrition: A review".
3927:
Bampidis, V.A.; Christodoulou, V. (2011). "Chickpeas (Cicer arietinum L.) in animal nutrition: A review".
5147:
4818:
4084:
2968:
disease emergence is favoured by wet weather; spores are carried to new plants by wind and water splash.
1284:
389:. It is one of the earliest cultivated legumes, the oldest archaeological evidence of which was found in
1085:. The flour is also used as a batter to coat vegetables and meats before frying or fried alone, such as
727:, with one seedpod containing two or three peas. It has white flowers with blue, violet, or pink veins.
5134:
4973:
3481:
3169:
2576:
2051:
1006:
Hummus is the Arabic word for chickpeas, which are often cooked and ground into a paste and mixed with
3149:
535:(Jericho). Chickpeas then spread to the Mediterranean region around 6000 BC and India around 3000 BC.
4789:
3341:
3112:
2985:
2950:
2646:
840:
672:
3023:
5038:
2972:
cold-resistant varieties, is always linked with pathogen-resistance breeding as pathogens such as
48:
5221:
5126:
4942:
4869:
4556:
2960:
2699:
881:
833:
665:
630:
516:
512:
1948:
5231:
5012:
4929:
4751:
4039:
3561:"Draft genome sequence of chickpea (Cicer arietinum) provides a resource for trait improvement"
2882:
Pathogens in chickpeas are the main cause of yield loss (up to 90%). One example is the fungus
408:, and, when soaked and coarsely ground with herbs and spices then made into patties and fried,
401:
4688:
3143:
2896:-growing areas and causing regular yield damages between 10 and 15%. Many plant hosts produce
2434:
1909:
1304:
2897:
2460:
1922:
641:
chickpea variety, and identified more than 28,000 genes and several million genetic markers.
397:
175:
5175:
5090:
3721:
2988:. This method is a promising sign for the future to achieve significant yield improvements.
2727:
riboflavin, thiamin, niacin, and pyridoxine dissolve into cooking water at differing rates.
2686:-ounce) reference serving of cooked chickpeas provides 686 kilojoules (164 kilocalories) of
4877:
4271:
2926:
2666:
2499:
2473:
1974:
1935:
577:
465:
4119:
El-Adawy, T.A. (2002). "Nutritional composition and antinutritional factors of chickpeas (
3209:
475:, came first to English as "garvance" in the 17th century, being gradually anglicized to "
303:
8:
2955:
2588:
for adults, except for potassium, which is estimated based on expert recommendation from
2178:
2168:
2063:
for adults, except for potassium, which is estimated based on expert recommendation from
1653:
1643:
1267:
1190:
971:
4275:
3818:
3793:
3536:. International Crops Research Institute for the Semi-Arid Tropics. 2013. Archived from
3320:"Chickpea production in 2022, Crops/Regions/World list/Production Quantity (pick lists)"
999:
5226:
5193:
4921:
4711:
4669:
4581:
4538:
4464:
4326:
4242:
4215:
4148:
4066:
3601:
3291:
3040:
2802:
2797:
variability, which has recently been influenced by artificial selection. The uptake of
2603:
2486:
2414:
2198:
1961:
1889:
1673:
547:
386:
199:
43:
3458:
3322:. UN Food and Agriculture Organization, Corporate Statistical Database (FAOSTAT). 2024
1019:
In the Middle East, chickpeas are also roasted, spiced, and eaten as a snack, such as
456:. "Chich" was used by itself in English from the 14th to the 18th centuries. The word
5113:
5085:
4851:
4661:
4586:
4568:
4516:
4389:
4357:
4330:
4318:
4196:
4140:
4058:
4011:
4001:
3940:
3700:
3593:
3585:
3454:
3418:
3281:
3237:
3059:
2512:
2299:
1987:
1774:
1328:
756:
608:
600:
507:
4715:
4673:
4152:
4070:
3295:
5198:
4703:
4653:
4604:
Sheila, J.; Sharma, N. (1996). "A World list of
Chickpea and Pigeonpea Pathogens".
4576:
4560:
4468:
4456:
4385:
4353:
4310:
4279:
4237:
4227:
4186:
4132:
4050:
3936:
3605:
3575:
3463:. Bibliomania, The Complete Herbal (1652, originally titled The English Physitian).
3364:
3277:
3273:
2936:
2736:
but most contents are still higher than proposed by the FAO/WHO reference pattern.
2615:
2447:
2316:
1791:
1517:
1251:
1204:
496:
339:
5152:
4856:
4823:
3511:
2999:
2598:
Chickpeas are a nutrient-dense food, providing rich content (20% or higher of the
5072:
4810:
4739:
3480:. International Center for Agricultural Research in the Dry Areas. Archived from
3265:
3153:. Vol. 11 (9th ed.). New York: Charles Scribner's Sons. pp. 36–37.
2817:
2720:
1232:
1209:
918:
619:
596:
86:
5185:
5051:
5108:
4800:
4687:
Millan, Teresa; Heather, J.Clarke; Kadambot, H.M.Siddique; et al. (2006).
4314:
3995:
2917:
2893:
2864:
1186:
1132:
1047:
607:" than peas and more nourishing. Ancient people also associated chickpeas with
532:
444:
413:
73:
4707:
4657:
4460:
4232:
4191:
4170:
4136:
4054:
550:
to 6790±90 BC. They were found in the late
Neolithic (about 3500 BC) sites at
528:
476:
5215:
4908:
4572:
3870:"Stop Pouring Your Chickpea Liquid Down the Drain. It's a Magical Ingredient"
3589:
2798:
2703:
2691:
2607:
2158:
2124:
1633:
1599:
1141:
480:
429:
191:
2856:
are generally attracted towards charged minerals such as iron and aluminium
769:
5165:
4774:
4665:
4590:
4520:
4322:
4200:
4144:
4062:
4015:
3597:
2525:
2100:
2000:
1575:
1343:. This leads to higher nutrition values and fewer digestive problems in non
1332:
1274:
1247:
1123:, chickpeas preserved in syrup are eaten as sweets and in desserts such as
1066:
1034:
612:
417:
332:
4564:
3956:
3744:"Chickpeas: A nutrient-packed powerhouse for health and culinary delights"
985:, eaten with pasta, meat, or rice. They are used in other hot dishes with
503:, dating back to the early Pre-Pottery Neolithic period around c.8400 BC.
5033:
4981:
4833:
4783:
3319:
2687:
2599:
2084:
1559:
1513:
1336:
1321:
1120:
1070:
592:
570:
5077:
479:", though that came to refer to a variety of other beans, including the
4960:
4539:"Regulation of heat shock proteins 70 and their role in plant immunity"
3346:
2805:
2761:
2740:
2724:
2662:
2658:
2650:
2627:
2619:
2333:
2282:
1808:
1757:
1296:
1078:
1055:
962:
894:
847: in this section. Unsourced material may be challenged and removed.
806:
679: in this section. Unsourced material may be challenged and removed.
604:
539:
4986:
4283:
4216:"Genome-wide association mapping of seed oligosaccharides in chickpea"
3622:
543:
4916:
4890:
4606:
International Crops Research Institute for Semi-Arid Tropics, ICRISAT
3580:
3142:
3086:
2921:
2850:
2794:
2716:
2634:
2392:
2379:
2366:
2252:
1867:
1854:
1841:
1727:
1344:
1125:
1113:
923:
346:
142:
4745:
2649:, proteins in cooked and germinated chickpeas are rich in essential
1081:) is used as a batter to coat vegetables before deep frying to make
905:
822:
654:
599:
mentions red, white, and black varieties. The 17th-century botanist
5160:
4768:
3895:"Little Bean Proves Chickpea Ice Cream Isn't as Weird as It Sounds"
3673:. Mansfeld's World Database of Agricultural and Horticultural Crops
3534:"Global research team decodes genome sequence of 90 chickpea lines"
2809:
2790:
2265:
1740:
1525:
1509:
1474:
1438:
1228:
1167:
1162:
1149:
1099:
1051:
1029:
987:
978:
945:
736:
615:. "White cicers" were thought to be especially strong and helpful.
555:
551:
342:
132:
99:
16:
Species of flowering plant with edible seeds in the family Fabaceae
4999:
4895:
4731:
3413:
Pearman, Georgina (2005). Prance, Ghillean; Nesbitt, Mark (eds.).
707:
4864:
2695:
2623:
2232:
1707:
1521:
1498:
1456:
1340:
1109:
1090:
1074:
1021:
956:
940:
409:
122:
715:
635:
International Crops Research Institute for the Semi-Arid Tropics
4882:
4296:
2836:
Nitrogen nutrition is another factor that affects the yield of
2698:
and 3% fat (table). Seventy-five percent of the fat content is
2654:
2622:
in a 100-gram reference amount (see adjacent nutrition table).
2611:
2349:
1824:
1420:
1402:
1171:
1094:
1082:
1043:
1012:
1007:
909:
898:
802:
724:
563:
524:
520:
405:
335:
112:
30:
4414:
International Journal of Agricultural and Statistical Sciences
4536:
3988:
3986:
2871:
2857:
2114:
1589:
1537:
1384:
1367:
1290:
1097:. Chickpea flour is used to make the Mediterranean flatbread
1059:
993:
938:, ground into flour, ground and shaped in balls and fried as
931:
744:
559:
500:
450:
390:
152:
60:
428:
The name "chickpea", earlier "chiche pease", is modelled on
4437:
L.). Developments in Plants and Soil Sciences, 32: 287–301.
4123:
L.) undergoing different cooking methods and germination".
2867:
2638:
935:
740:
311:
3983:
3962:"Daily Value on the Nutrition and Supplement Facts Labels"
2746:
2853:
2144:
1619:
4168:
3794:"Mirchi Bajji Recipe | Chilli Bajji | Mirapakaya Bajji"
2863:
Additionally, growth and yield are also limited by the
416:, it is used in salads, soups and stews, and curry, in
4407:
4171:"Nutritional quality and health benefits of chickpea (
3558:
3441:(third edition), Oxford University Press, 2000, p. 110
1536:
In 2022, world production of chickpeas was 18 million
4686:
4375:
4261:
3926:
1540:, led by India with 75% of the global total (table).
4689:"Chickpea molecular breeding:New tools and concepts"
1135:
traditionally serve whole chickpeas, referred to as
4532:
4530:
3669:
Leguminosae Juss., Cicer arietinum subsp. arietinum
2789:Agricultural yield for chickpeas is often based on
735:The most common variety of chickpea in South Asia,
4169:Jukanti AK, Gaur PM, Gowda CL, Chibbar RN (2012).
3997:Dietary Reference Intakes for Sodium and Potassium
1166:) can be used as an egg white replacement to make
3952:
3950:
3113:"Cicer arietinum L. – Plants of the World Online"
2424:
2242:
1899:
1717:
930:Mature chickpeas can be cooked and eaten cold in
469:
5213:
4527:
4343:
2784:
981:, chickpeas are one of the main ingredients in
4264:Journal of the Science of Food and Agriculture
3947:
3272:, New York, NY: Springer, pp. 1384–1387,
2821:components to increasing the overall yield of
2079:Nutritional value per 100 g (3.5 oz)
1554:Nutritional value per 100 g (3.5 oz)
1320:Chickpeas are an energy and protein source as
3769:"The 5 Most Popular Indian Vegetarian Dishes"
458:
349:. Its different types are variously known as
4603:
3844:"SUMAC ROASTED CHICK PEAS (ARBES) FOR PURIM"
3408:
3406:
433:
4114:
4112:
4110:
4108:
4106:
4104:
4102:
3922:
3920:
3918:
3916:
3914:
3912:
3649:"Chana laddoo to be 'Kurukshetra prasadam'"
3449:
3447:
3263:
3140:
585:
575:
448:
4257:
4255:
4253:
4207:
4164:
4162:
3958:United States Food and Drug Administration
3694:
3387:"The Strange Origin Story of the Chickpea"
3264:Lucas, Leilani; Fuller, Dorian Q. (2014),
3141:Baynes, T. S.; Smith, W. R., eds. (1880).
1077:. In South Asian cuisine, chickpea flour (
29:
4643:
4580:
4446:
4241:
4231:
4190:
3699:. John Wiley and Sons. pp. 269–271.
3579:
3472:
3470:
3403:
3314:
3312:
3310:
863:Learn how and when to remove this message
695:Learn how and when to remove this message
4506:
4118:
4099:
3909:
3719:
3690:
3688:
3444:
3439:Domestication of Plants in the Old World
1549:Chickpeas, mature seeds, cooked, no salt
1508:Secondary components of legumes—such as
970:in South Asia and is used frequently in
904:
893:
885:
714:
706:
603:noted "chick-pease or cicers" are less "
302:
4250:
4159:
3892:
3412:
3188:United States Department of Agriculture
3179:Germplasm Resources Information Network
3110:
2747:Autoclaving, microwave cooking, boiling
1108:Chickpea flour, known as kadlehittu in
944:, made into a batter and baked to make
5214:
4213:
3841:
3766:
3667:"Taxonomy and Nomenclature for Family
3617:
3615:
3467:
3307:
3164:
3162:
3160:
3084:
2690:. Cooked chickpeas are 60% water, 27%
1050:in salads. In India, desserts such as
637:(ICRISAT), sequenced CDC Frontier, a
4750:
4749:
4429:
4427:
4403:
4401:
4399:
4371:
4369:
4367:
3867:
3685:
3640:
3135:
3133:
2812:is vital to the plant development of
2709:
767:. It can be hulled and split to make
711:Flowering and fruiting chickpea plant
4346:Journal of Integrative Plant Biology
3816:
3791:
3453:
927:cooked at 90 °C (194 °F).
845:adding citations to reliable sources
816:
677:adding citations to reliable sources
648:
625:
487:comes directly from modern Spanish.
396:The chickpea is a key ingredient in
4732:India Pulses and Grains Association
3713:
3646:
3612:
3334:
3266:"Chickpea: Origins and Development"
3157:
1069:", which was first known among the
13:
4424:
4396:
4378:Animal Feed Science and Technology
4364:
3929:Animal Feed Science and Technology
3270:Encyclopedia of Global Archaeology
3130:
14:
5253:
4725:
3207:
3201:
2643:Food and Agriculture Organization
542:layers in a cave at L'Abeurador,
5140:urn:lsid:ipni.org:names:486336-1
4553:Society for Experimental Biology
4390:10.1016/j.anifeedsci.2011.04.098
4358:10.1111/j.1744-7909.2005.00058.x
3941:10.1016/j.anifeedsci.2011.04.098
3720:Ferretti, Elena (5 April 2010).
3437:Zohary, Daniel and Hopf, Maria,
3022:
3010:
2998:
2706:comprises 43% of the total fat.
1467:
1449:
1431:
1413:
1395:
1377:
1303:
1283:
1266:
1240:
1221:
1215:(potaje de garbanzos y collejas)
1197:
1179:
1170:or ice cream, with the residual
1112:, is used for making sweet dish
1065:Chickpea flour is used to make "
821:
653:
47:
4680:
4646:Molecular Genetics and Genomics
4637:
4612:
4597:
4500:
4475:
4440:
4337:
4303:Plant Foods for Human Nutrition
4290:
4125:Plant Foods for Human Nutrition
4077:
4033:
4022:from the original on 2024-05-09
3972:from the original on 2024-03-27
3893:Gormley, Shannon (7 May 2019).
3886:
3861:
3842:Paster, Emily (19 March 2019).
3835:
3810:
3785:
3760:
3736:
3659:
3552:
3526:
3496:
3431:
3379:
3353:
3210:"The small but mighty chickpea"
2892:, present in most of the major
1355:Production of chickpeas – 2022
832:needs additional citations for
664:needs additional citations for
4544:Journal of Experimental Botany
4509:Cellular and Molecular Biology
3415:The Cultural History of Plants
3278:10.1007/978-1-4419-0465-2_2324
3257:
3224:
3104:
3078:
3052:
2730:
1315:
912:, steamed chickpea flour snack
644:
385:. Chickpea seeds are high in
1:
4412:) under rainfed conditions".
3345:, 3rd edition, December 2019
3184:Agricultural Research Service
3046:
2785:Heat and nutrient cultivation
2089:1,581 kJ (378 kcal)
1531:
1335:inhibitor content than peas,
960:. Chickpea flour is known as
515:chickpeas have been found at
3868:Krule, Miriam (2015-06-10).
3817:Amit, Dassana (2021-10-23).
3792:Amit, Dassana (2022-11-06).
3623:"Chickpea (Cicer arietinum)"
3087:"Chickpea (Cicer arietinum)"
2877:
2584:Percentages estimated using
2059:Percentages estimated using
1543:
1139:(אַרבעס) in Yiddish, at the
1042:In India, as well as in the
1010:(sesame seed paste) to make
890:Chana dal, split Bengal gram
797:An uncommon black chickpea,
730:
495:The earliest well-preserved
423:
7:
3767:Bombay, Team (2020-09-01).
3697:Encyclopedia of Jewish Food
3034:
2776:
2755:
2577:Link to USDA Database entry
2074:Chickpeas, dried seeds, raw
2052:Link to USDA Database entry
1564:686 kJ (164 kcal)
1327:Raw chickpeas have a lower
1160:A chickpea-derived liquid (
1089:(little bread), a chickpea
875:
569:Chickpeas are mentioned in
10:
5258:
4315:10.1007/s11130-020-00814-2
4220:Frontiers in Plant Science
4214:Elango, Dinakaran (2022).
3417:. Routledge. p. 143.
3268:, in Smith, Claire (ed.),
3208:S, Bell (March 31, 2014).
3117:Plants of the World Online
2991:
997:and salads, as well as in
879:
546:, have yielded chickpeas,
490:
412:. As an important part of
4758:
4708:10.1007/s10681-006-4261-4
4658:10.1007/s00438-003-0828-0
4233:10.3389/fpls.2022.1024543
4192:10.1017/S0007114512000797
4055:10.1007/s11130-006-0039-z
3722:"There's Hummus Among Us"
3653:Tribuneindia News Service
3478:"Introduction: Chickpeas"
3342:Oxford English Dictionary
3253:– via Google Books.
2986:marker-assisted selection
2951:Uromyces ciceris-arietini
2767:
2647:World Health Organization
2583:
2573:
2569:
2561:
2549:
2545:
2537:
2524:
2511:
2498:
2485:
2472:
2459:
2446:
2433:
2412:
2408:
2404:
2391:
2378:
2365:
2348:
2332:
2315:
2298:
2281:
2264:
2251:
2230:
2226:
2222:
2215:
2211:
2195:
2191:
2187:
2177:
2167:
2157:
2141:
2137:
2133:
2123:
2113:
2097:
2093:
2083:
2078:
2058:
2048:
2044:
2036:
2024:
2020:
2012:
1999:
1986:
1973:
1960:
1947:
1934:
1921:
1908:
1887:
1883:
1879:
1866:
1853:
1840:
1823:
1807:
1790:
1773:
1756:
1739:
1726:
1705:
1701:
1697:
1690:
1686:
1670:
1666:
1662:
1652:
1642:
1632:
1616:
1612:
1608:
1598:
1588:
1572:
1568:
1558:
1553:
1495:
1362:
1359:
755:'black chickpea', and in
205:
198:
181:
174:
44:Scientific classification
42:
37:
28:
23:
5242:Plants described in 1753
5237:Medicinal plants of Asia
2816:, commonly known as the
631:Sequencing of the genome
464:, from an alteration of
4461:10.1023/A:1013351617532
4137:10.1023/A:1013189620528
3647:Service, Tribune News.
3150:Encyclopædia Britannica
2961:Macrophomina phaseolina
2700:unsaturated fatty acids
2586:US recommendations
2061:US recommendations
882:List of chickpea dishes
812:
517:Pre-Pottery Neolithic B
470:
402:Middle Eastern cuisines
3460:Chick-Pease, or Cicers
2898:heat shock protein 70s
2719:and sucrose and other
2590:the National Academies
2065:the National Academies
913:
902:
891:
720:
712:
586:
576:
459:
449:
434:
314:
3823:Dassana's Veg Recipes
3798:Dassana's Veg Recipes
2217:Vitamins and minerals
1692:Vitamins and minerals
1501:of the United Nations
908:
897:
889:
751:'native chickpea' or
718:
710:
306:
290:Ononis crotalarioides
4043:Plant Foods Hum Nutr
3568:Nature Biotechnology
3233:Advances in Agronomy
3066:The Plant List. 2013
3017:Lime green chickpeas
2958:(23 countries), and
2667:aromatic amino acids
841:improve this article
779:(channa laddu), and
776:Kurukshetra Prasadam
673:improve this article
578:Capitulare de villis
538:In southern France,
308:Cicer arietinum noir
4565:10.1093/jxb/erab549
4276:2003JSFA...83..945I
4185:(Suppl 1): S11–26.
3695:Marks, Gil (2010).
2956:bean leafroll virus
2618:, such as iron and
2317:Pantothenic acid (B
2075:
1792:Pantothenic acid (B
1550:
1356:
1258:before mixing with
1235:chickpea snack food
1191:Trinidad and Tobago
1189:, a street food in
1054:and sweets such as
972:South Asian cuisine
954:, or fried to make
801:, is grown only in
591:, as grown in each
483:. The current form
4738:2020-02-07 at the
4087:. Conde Nast. 2014
3627:www.Feedipedia.org
3504:"Chickpea (Chana)"
3455:Culpeper, Nicholas
3236:. Elsevier. 2001.
3091:www.feedipedia.org
3041:Chickpeas in Nepal
2942:Fusarium oxysporum
2885:Fusarium oxysporum
2710:Effects of cooking
2551:Other constituents
2073:
2026:Other constituents
1548:
1354:
914:
903:
892:
721:
713:
583:(about 800 AD) as
315:
38:Sprouted chickpea
5209:
5208:
5086:Open Tree of Life
4752:Taxon identifiers
4495:Triticum acstiyum
4284:10.1002/jsfa.1427
4007:978-0-309-48834-1
3897:. Willamette Week
3514:on April 27, 2006
3287:978-1-4419-0465-2
2904:. In response to
2596:
2595:
2541:
2540:
2071:
2070:
2016:
2015:
1506:
1505:
1502:
1371:
1254:; freshly cooked
1040:mirapakaya bajji.
873:
872:
865:
705:
704:
697:
626:Genome sequencing
601:Nicholas Culpeper
508:Cicer reticulatum
301:
300:
294:
286:
278:
270:
262:
254:
246:
238:
230:
222:
218:Cicer arientinium
214:
167:C. arietinum
5249:
5202:
5201:
5189:
5188:
5179:
5178:
5169:
5168:
5156:
5155:
5143:
5142:
5130:
5129:
5117:
5116:
5104:
5103:
5094:
5093:
5081:
5080:
5068:
5067:
5055:
5054:
5052:NBNSYS0000013994
5042:
5041:
5029:
5028:
5016:
5015:
5003:
5002:
4990:
4989:
4977:
4976:
4964:
4963:
4951:
4950:
4938:
4937:
4925:
4924:
4912:
4911:
4899:
4898:
4886:
4885:
4873:
4872:
4860:
4859:
4847:
4846:
4837:
4836:
4827:
4826:
4814:
4813:
4804:
4803:
4794:
4793:
4792:
4779:
4778:
4777:
4747:
4746:
4720:
4719:
4693:
4684:
4678:
4677:
4641:
4635:
4634:
4632:
4631:
4622:. Archived from
4616:
4610:
4609:
4601:
4595:
4594:
4584:
4534:
4525:
4524:
4504:
4498:
4479:
4473:
4472:
4444:
4438:
4431:
4422:
4421:
4405:
4394:
4393:
4373:
4362:
4361:
4341:
4335:
4334:
4301:L.). A Review".
4294:
4288:
4287:
4259:
4248:
4247:
4245:
4235:
4211:
4205:
4204:
4194:
4166:
4157:
4156:
4116:
4097:
4096:
4094:
4092:
4081:
4075:
4074:
4037:
4031:
4030:
4028:
4027:
3990:
3981:
3980:
3978:
3977:
3954:
3945:
3944:
3924:
3907:
3906:
3904:
3902:
3890:
3884:
3883:
3881:
3880:
3865:
3859:
3858:
3856:
3854:
3848:West of the Loop
3839:
3833:
3832:
3830:
3829:
3819:"Besan Ka Halwa"
3814:
3808:
3807:
3805:
3804:
3789:
3783:
3782:
3780:
3779:
3764:
3758:
3757:
3755:
3754:
3748:Business Insider
3740:
3734:
3733:
3731:
3729:
3717:
3711:
3710:
3692:
3683:
3682:
3680:
3678:
3663:
3657:
3656:
3644:
3638:
3637:
3635:
3633:
3619:
3610:
3609:
3583:
3581:10.1038/nbt.2491
3565:
3556:
3550:
3549:
3547:
3545:
3530:
3524:
3523:
3521:
3519:
3510:. Archived from
3500:
3494:
3493:
3491:
3489:
3474:
3465:
3464:
3451:
3442:
3435:
3429:
3428:
3410:
3401:
3400:
3398:
3397:
3383:
3377:
3376:
3374:
3372:
3365:Oxford Reference
3357:
3351:
3338:
3332:
3331:
3329:
3327:
3316:
3305:
3304:
3303:
3302:
3261:
3255:
3254:
3252:
3250:
3228:
3222:
3221:
3219:
3217:
3205:
3199:
3198:
3196:
3194:
3166:
3155:
3154:
3146:
3137:
3128:
3127:
3125:
3123:
3108:
3102:
3101:
3099:
3097:
3082:
3076:
3075:
3073:
3071:
3056:
3026:
3014:
3002:
2974:Ascochyta rabiei
2964:(21 countries).
2954:(25 countries),
2940:(35 countries),
2937:Ascochyta rabiei
2685:
2684:
2680:
2677:
2616:dietary minerals
2428:
2353:
2337:
2320:
2303:
2286:
2269:
2253:Vitamin A equiv.
2246:
2213:
2212:
2076:
2072:
1903:
1828:
1812:
1795:
1778:
1761:
1744:
1728:Vitamin A equiv.
1721:
1688:
1687:
1551:
1547:
1518:oligosaccharides
1496:
1473:
1471:
1470:
1455:
1453:
1452:
1437:
1435:
1434:
1419:
1417:
1416:
1401:
1399:
1398:
1383:
1381:
1380:
1365:
1357:
1353:
1307:
1287:
1270:
1252:Algerian cuisine
1244:
1231:, a traditional
1229:Farinata di ceci
1225:
1205:Manchego cuisine
1201:
1183:
1013:ḥummuṣ bi ṭaḥīna
1000:cocido madrileño
868:
861:
857:
854:
848:
825:
817:
700:
693:
689:
686:
680:
657:
649:
593:imperial demesne
589:
581:
497:archaeobotanical
473:
462:
454:
437:
292:
284:
282:Cicer sintenisii
276:
268:
260:
252:
244:
236:
228:
226:Cicer arientinum
220:
212:
187:
52:
51:
33:
21:
20:
5257:
5256:
5252:
5251:
5250:
5248:
5247:
5246:
5212:
5211:
5210:
5205:
5197:
5192:
5184:
5182:
5174:
5172:
5164:
5159:
5151:
5146:
5138:
5133:
5125:
5120:
5112:
5107:
5099:
5097:
5089:
5084:
5076:
5073:Observation.org
5071:
5063:
5058:
5050:
5045:
5037:
5032:
5024:
5019:
5011:
5006:
4998:
4993:
4985:
4980:
4972:
4967:
4959:
4954:
4946:
4941:
4933:
4928:
4920:
4915:
4907:
4902:
4894:
4889:
4881:
4876:
4868:
4863:
4855:
4850:
4842:
4840:
4832:
4830:
4822:
4817:
4809:
4807:
4799:
4797:
4790:Cicer arietinum
4788:
4787:
4782:
4773:
4772:
4767:
4760:Cicer arietinum
4754:
4740:Wayback Machine
4728:
4723:
4702:(1–2): 81–103.
4691:
4685:
4681:
4642:
4638:
4629:
4627:
4618:
4617:
4613:
4602:
4598:
4535:
4528:
4505:
4501:
4483:Cicer arietinum
4480:
4476:
4445:
4441:
4435:Cicer arietinum
4432:
4425:
4410:Cicer arietinum
4406:
4397:
4374:
4365:
4342:
4338:
4299:Cicer arietinum
4295:
4291:
4260:
4251:
4212:
4208:
4173:Cicer arietinum
4167:
4160:
4121:Cicer arietinum
4117:
4100:
4090:
4088:
4083:
4082:
4078:
4038:
4034:
4025:
4023:
4008:
3991:
3984:
3975:
3973:
3955:
3948:
3925:
3910:
3900:
3898:
3891:
3887:
3878:
3876:
3866:
3862:
3852:
3850:
3840:
3836:
3827:
3825:
3815:
3811:
3802:
3800:
3790:
3786:
3777:
3775:
3765:
3761:
3752:
3750:
3742:
3741:
3737:
3727:
3725:
3718:
3714:
3707:
3693:
3686:
3676:
3674:
3665:
3664:
3660:
3645:
3641:
3631:
3629:
3621:
3620:
3613:
3563:
3557:
3553:
3543:
3541:
3540:on 4 March 2016
3532:
3531:
3527:
3517:
3515:
3502:
3501:
3497:
3487:
3485:
3484:on 18 July 2012
3476:
3475:
3468:
3452:
3445:
3436:
3432:
3425:
3411:
3404:
3395:
3393:
3385:
3384:
3380:
3370:
3368:
3361:"Garbanzo bean"
3359:
3358:
3354:
3339:
3335:
3325:
3323:
3318:
3317:
3308:
3300:
3298:
3288:
3262:
3258:
3248:
3246:
3244:
3230:
3229:
3225:
3215:
3213:
3206:
3202:
3192:
3190:
3172:Cicer arietinum
3168:
3167:
3158:
3138:
3131:
3121:
3119:
3109:
3105:
3095:
3093:
3083:
3079:
3069:
3067:
3062:Cicer arietinum
3058:
3057:
3053:
3049:
3037:
3030:
3029:Black chickpeas
3027:
3018:
3015:
3006:
3003:
2994:
2948:(32 countries)
2880:
2846:Cicer arietinum
2842:Cicer arietinum
2838:Cicer arietinum
2823:Cicer arietinum
2814:Cicer arietinum
2787:
2779:
2770:
2758:
2749:
2733:
2721:reducing sugars
2712:
2682:
2678:
2675:
2673:
2631:
2579:
2574:
2532:
2519:
2506:
2493:
2480:
2467:
2454:
2441:
2429:
2399:
2386:
2373:
2360:
2351:
2343:
2335:
2327:
2318:
2310:
2301:
2293:
2284:
2276:
2267:
2259:
2247:
2218:
2207:
2202:
2179:Polyunsaturated
2169:Monounsaturated
2153:
2148:
2109:
2104:
2054:
2049:
2007:
1994:
1981:
1968:
1955:
1942:
1929:
1916:
1904:
1874:
1861:
1848:
1835:
1826:
1818:
1810:
1802:
1793:
1785:
1776:
1768:
1759:
1751:
1742:
1734:
1722:
1693:
1682:
1677:
1654:Polyunsaturated
1644:Monounsaturated
1628:
1623:
1584:
1579:
1546:
1534:
1468:
1466:
1450:
1448:
1432:
1430:
1414:
1412:
1396:
1394:
1378:
1376:
1364:
1318:
1311:
1308:
1299:
1288:
1279:
1271:
1262:
1245:
1236:
1226:
1217:
1210:Silene vulgaris
1207:; chickpea and
1202:
1193:
1184:
1174:used as flour.
919:pressure cooked
884:
878:
869:
858:
852:
849:
838:
826:
815:
759:, it is called
747:, it is called
733:
701:
690:
684:
681:
670:
658:
647:
628:
620:First World War
597:Albertus Magnus
531:, Hacilar, and
493:
426:
328:Cicer arietinum
297:
234:Cicer edessanum
194:
189:
185:Cicer arietinum
183:
170:
46:
17:
12:
11:
5:
5255:
5245:
5244:
5239:
5234:
5229:
5224:
5222:Edible legumes
5207:
5206:
5204:
5203:
5199:wfo-0000196617
5190:
5180:
5170:
5157:
5144:
5131:
5118:
5105:
5095:
5082:
5069:
5056:
5043:
5030:
5017:
5004:
4991:
4978:
4965:
4952:
4939:
4926:
4913:
4900:
4887:
4874:
4861:
4848:
4838:
4828:
4815:
4805:
4795:
4780:
4764:
4762:
4756:
4755:
4744:
4743:
4727:
4726:External links
4724:
4722:
4721:
4679:
4652:(2): 243–251.
4636:
4620:"PlantVillage"
4611:
4596:
4559:): 1894–1909.
4526:
4499:
4487:Lens culinaris
4474:
4449:Plant and Soil
4439:
4423:
4395:
4363:
4336:
4309:(2): 142–153.
4289:
4270:(9): 945–950.
4249:
4206:
4175:L.): a review"
4158:
4098:
4076:
4032:
4006:
3982:
3946:
3908:
3885:
3874:Slate Magazine
3860:
3834:
3809:
3784:
3759:
3735:
3712:
3706:978-0470391303
3705:
3684:
3658:
3639:
3611:
3574:(3): 240–246.
3551:
3525:
3495:
3466:
3443:
3430:
3423:
3402:
3378:
3352:
3333:
3306:
3286:
3256:
3243:978-0080543994
3242:
3223:
3200:
3156:
3129:
3103:
3077:
3050:
3048:
3045:
3044:
3043:
3036:
3033:
3032:
3031:
3028:
3021:
3019:
3016:
3009:
3007:
3004:
2997:
2993:
2990:
2879:
2876:
2865:micronutrients
2799:macronutrients
2786:
2783:
2778:
2775:
2769:
2766:
2757:
2754:
2748:
2745:
2732:
2729:
2711:
2708:
2629:
2614:, and certain
2594:
2593:
2581:
2580:
2575:
2571:
2570:
2567:
2566:
2563:
2559:
2558:
2553:
2547:
2546:
2543:
2542:
2539:
2538:
2535:
2534:
2530:
2528:
2522:
2521:
2517:
2515:
2509:
2508:
2504:
2502:
2496:
2495:
2491:
2489:
2483:
2482:
2478:
2476:
2470:
2469:
2465:
2463:
2457:
2456:
2452:
2450:
2444:
2443:
2439:
2437:
2431:
2430:
2423:
2418:
2410:
2409:
2406:
2405:
2402:
2401:
2397:
2395:
2389:
2388:
2384:
2382:
2376:
2375:
2371:
2369:
2363:
2362:
2358:
2356:
2346:
2345:
2341:
2339:
2330:
2329:
2325:
2323:
2313:
2312:
2308:
2306:
2296:
2295:
2291:
2289:
2279:
2278:
2274:
2272:
2262:
2261:
2257:
2255:
2249:
2248:
2241:
2236:
2228:
2227:
2224:
2223:
2220:
2219:
2216:
2209:
2208:
2205:
2203:
2196:
2193:
2192:
2189:
2188:
2185:
2184:
2181:
2175:
2174:
2171:
2165:
2164:
2161:
2155:
2154:
2151:
2149:
2142:
2139:
2138:
2135:
2134:
2131:
2130:
2127:
2121:
2120:
2117:
2111:
2110:
2107:
2105:
2098:
2095:
2094:
2091:
2090:
2087:
2081:
2080:
2069:
2068:
2056:
2055:
2050:
2046:
2045:
2042:
2041:
2038:
2034:
2033:
2028:
2022:
2021:
2018:
2017:
2014:
2013:
2010:
2009:
2005:
2003:
1997:
1996:
1992:
1990:
1984:
1983:
1979:
1977:
1971:
1970:
1966:
1964:
1958:
1957:
1953:
1951:
1945:
1944:
1940:
1938:
1932:
1931:
1927:
1925:
1919:
1918:
1914:
1912:
1906:
1905:
1898:
1893:
1885:
1884:
1881:
1880:
1877:
1876:
1872:
1870:
1864:
1863:
1859:
1857:
1851:
1850:
1846:
1844:
1838:
1837:
1833:
1831:
1821:
1820:
1816:
1814:
1805:
1804:
1800:
1798:
1788:
1787:
1783:
1781:
1771:
1770:
1766:
1764:
1754:
1753:
1749:
1747:
1737:
1736:
1732:
1730:
1724:
1723:
1716:
1711:
1703:
1702:
1699:
1698:
1695:
1694:
1691:
1684:
1683:
1680:
1678:
1671:
1668:
1667:
1664:
1663:
1660:
1659:
1656:
1650:
1649:
1646:
1640:
1639:
1636:
1630:
1629:
1626:
1624:
1617:
1614:
1613:
1610:
1609:
1606:
1605:
1602:
1596:
1595:
1592:
1586:
1585:
1582:
1580:
1573:
1570:
1569:
1566:
1565:
1562:
1556:
1555:
1545:
1542:
1533:
1530:
1504:
1503:
1493:
1492:
1487:
1481:
1480:
1477:
1463:
1462:
1459:
1445:
1444:
1441:
1427:
1426:
1423:
1409:
1408:
1405:
1391:
1390:
1387:
1373:
1372:
1361:
1317:
1314:
1313:
1312:
1310:Fried chickpea
1309:
1302:
1300:
1289:
1282:
1280:
1272:
1265:
1263:
1246:
1239:
1237:
1227:
1220:
1218:
1203:
1196:
1194:
1185:
1178:
1133:Ashkenazi Jews
1103:and is called
1048:leaf vegetable
901:with olive oil
877:
874:
871:
870:
829:
827:
820:
814:
811:
739:, Mexico, and
732:
729:
703:
702:
661:
659:
652:
646:
643:
627:
624:
587:cicer italicum
533:Tell es-Sultan
492:
489:
425:
422:
414:Indian cuisine
299:
298:
296:
295:
287:
279:
271:
266:Cicer rotundum
263:
258:Cicer physodes
255:
247:
239:
231:
223:
215:
206:
203:
202:
196:
195:
190:
179:
178:
172:
171:
164:
162:
158:
157:
150:
146:
145:
140:
136:
135:
130:
126:
125:
120:
116:
115:
110:
103:
102:
97:
90:
89:
84:
77:
76:
71:
64:
63:
58:
54:
53:
40:
39:
35:
34:
26:
25:
15:
9:
6:
4:
3:
2:
5254:
5243:
5240:
5238:
5235:
5233:
5232:Founder crops
5230:
5228:
5225:
5223:
5220:
5219:
5217:
5200:
5195:
5191:
5187:
5181:
5177:
5171:
5167:
5162:
5158:
5154:
5149:
5145:
5141:
5136:
5132:
5128:
5123:
5119:
5115:
5110:
5106:
5102:
5096:
5092:
5087:
5083:
5079:
5074:
5070:
5066:
5061:
5057:
5053:
5048:
5044:
5040:
5035:
5031:
5027:
5022:
5018:
5014:
5009:
5005:
5001:
4996:
4992:
4988:
4983:
4979:
4975:
4970:
4966:
4962:
4957:
4953:
4949:
4944:
4940:
4936:
4931:
4927:
4923:
4918:
4914:
4910:
4905:
4901:
4897:
4892:
4888:
4884:
4879:
4875:
4871:
4866:
4862:
4858:
4853:
4849:
4845:
4839:
4835:
4829:
4825:
4820:
4816:
4812:
4806:
4802:
4796:
4791:
4785:
4781:
4776:
4770:
4766:
4765:
4763:
4761:
4757:
4753:
4748:
4741:
4737:
4733:
4730:
4729:
4717:
4713:
4709:
4705:
4701:
4697:
4690:
4683:
4675:
4671:
4667:
4663:
4659:
4655:
4651:
4647:
4640:
4626:on 2015-06-30
4625:
4621:
4615:
4607:
4600:
4592:
4588:
4583:
4578:
4574:
4570:
4566:
4562:
4558:
4554:
4550:
4546:
4545:
4540:
4533:
4531:
4522:
4518:
4514:
4510:
4503:
4496:
4493:) and wheat (
4492:
4488:
4484:
4478:
4470:
4466:
4462:
4458:
4455:(2): 173–95.
4454:
4450:
4443:
4436:
4430:
4428:
4419:
4415:
4411:
4404:
4402:
4400:
4391:
4387:
4384:(1–2): 1–20.
4383:
4379:
4372:
4370:
4368:
4359:
4355:
4352:(3): 375–79.
4351:
4347:
4340:
4332:
4328:
4324:
4320:
4316:
4312:
4308:
4304:
4300:
4293:
4285:
4281:
4277:
4273:
4269:
4265:
4258:
4256:
4254:
4244:
4239:
4234:
4229:
4225:
4221:
4217:
4210:
4202:
4198:
4193:
4188:
4184:
4180:
4176:
4174:
4165:
4163:
4154:
4150:
4146:
4142:
4138:
4134:
4130:
4126:
4122:
4115:
4113:
4111:
4109:
4107:
4105:
4103:
4086:
4080:
4072:
4068:
4064:
4060:
4056:
4052:
4048:
4044:
4036:
4021:
4017:
4013:
4009:
4003:
3999:
3998:
3989:
3987:
3971:
3967:
3963:
3959:
3953:
3951:
3942:
3938:
3935:(1–2): 1–20.
3934:
3930:
3923:
3921:
3919:
3917:
3915:
3913:
3896:
3889:
3875:
3871:
3864:
3849:
3845:
3838:
3824:
3820:
3813:
3799:
3795:
3788:
3774:
3770:
3763:
3749:
3745:
3739:
3723:
3716:
3708:
3702:
3698:
3691:
3689:
3672:
3670:
3662:
3654:
3650:
3643:
3628:
3624:
3618:
3616:
3607:
3603:
3599:
3595:
3591:
3587:
3582:
3577:
3573:
3569:
3562:
3555:
3539:
3535:
3529:
3513:
3509:
3505:
3499:
3483:
3479:
3473:
3471:
3462:
3461:
3456:
3450:
3448:
3440:
3434:
3426:
3420:
3416:
3409:
3407:
3392:
3388:
3382:
3366:
3362:
3356:
3350:
3349:
3344:
3343:
3337:
3321:
3315:
3313:
3311:
3297:
3293:
3289:
3283:
3279:
3275:
3271:
3267:
3260:
3245:
3239:
3235:
3234:
3227:
3211:
3204:
3189:
3185:
3181:
3180:
3175:
3173:
3165:
3163:
3161:
3152:
3151:
3145:
3136:
3134:
3118:
3114:
3111:Kew Science.
3107:
3092:
3088:
3081:
3065:
3063:
3055:
3051:
3042:
3039:
3038:
3025:
3020:
3013:
3008:
3001:
2996:
2995:
2989:
2987:
2983:
2979:
2975:
2969:
2967:
2963:
2962:
2957:
2953:
2952:
2947:
2943:
2939:
2938:
2931:
2929:
2928:
2923:
2919:
2915:
2912:, 2017 finds
2911:
2907:
2906:F. o. ciceris
2903:
2899:
2895:
2891:
2890:
2886:
2875:
2873:
2869:
2866:
2861:
2859:
2855:
2852:
2847:
2843:
2839:
2834:
2830:
2826:
2824:
2819:
2815:
2811:
2807:
2804:
2800:
2796:
2792:
2782:
2774:
2765:
2763:
2753:
2744:
2742:
2737:
2728:
2726:
2722:
2718:
2707:
2705:
2704:linoleic acid
2701:
2697:
2693:
2692:carbohydrates
2689:
2670:
2668:
2664:
2660:
2656:
2652:
2648:
2644:
2640:
2636:
2632:
2625:
2621:
2617:
2613:
2609:
2608:dietary fiber
2605:
2601:
2591:
2587:
2582:
2578:
2572:
2568:
2564:
2560:
2557:
2554:
2552:
2548:
2544:
2536:
2529:
2527:
2523:
2516:
2514:
2510:
2503:
2501:
2497:
2490:
2488:
2484:
2477:
2475:
2471:
2464:
2462:
2458:
2451:
2449:
2445:
2438:
2436:
2432:
2427:
2422:
2419:
2417:
2416:
2411:
2407:
2403:
2396:
2394:
2390:
2383:
2381:
2377:
2370:
2368:
2364:
2357:
2355:
2347:
2340:
2338:
2331:
2324:
2322:
2314:
2307:
2305:
2297:
2290:
2288:
2283:Riboflavin (B
2280:
2273:
2271:
2263:
2256:
2254:
2250:
2245:
2240:
2237:
2235:
2234:
2229:
2225:
2221:
2214:
2210:
2204:
2201:
2200:
2194:
2190:
2186:
2182:
2180:
2176:
2172:
2170:
2166:
2162:
2160:
2156:
2150:
2147:
2146:
2140:
2136:
2132:
2128:
2126:
2125:Dietary fibre
2122:
2118:
2116:
2112:
2106:
2103:
2102:
2101:Carbohydrates
2096:
2092:
2088:
2086:
2082:
2077:
2066:
2062:
2057:
2053:
2047:
2043:
2039:
2035:
2032:
2029:
2027:
2023:
2019:
2011:
2004:
2002:
1998:
1991:
1989:
1985:
1978:
1976:
1972:
1965:
1963:
1959:
1952:
1950:
1946:
1939:
1937:
1933:
1926:
1924:
1920:
1913:
1911:
1907:
1902:
1897:
1894:
1892:
1891:
1886:
1882:
1878:
1871:
1869:
1865:
1858:
1856:
1852:
1845:
1843:
1839:
1832:
1830:
1822:
1815:
1813:
1806:
1799:
1797:
1789:
1782:
1780:
1772:
1765:
1763:
1758:Riboflavin (B
1755:
1748:
1746:
1738:
1731:
1729:
1725:
1720:
1715:
1712:
1710:
1709:
1704:
1700:
1696:
1689:
1685:
1679:
1676:
1675:
1669:
1665:
1661:
1657:
1655:
1651:
1647:
1645:
1641:
1637:
1635:
1631:
1625:
1622:
1621:
1615:
1611:
1607:
1603:
1601:
1600:Dietary fibre
1597:
1593:
1591:
1587:
1581:
1578:
1577:
1576:Carbohydrates
1571:
1567:
1563:
1561:
1557:
1552:
1541:
1539:
1529:
1527:
1523:
1519:
1515:
1511:
1500:
1494:
1491:
1488:
1486:
1483:
1482:
1478:
1476:
1465:
1464:
1460:
1458:
1447:
1446:
1442:
1440:
1429:
1428:
1424:
1422:
1411:
1410:
1406:
1404:
1393:
1392:
1388:
1386:
1375:
1374:
1369:
1366:(millions of
1358:
1352:
1348:
1346:
1342:
1338:
1334:
1330:
1325:
1323:
1306:
1301:
1298:
1294:
1293:
1286:
1281:
1277:
1276:
1269:
1264:
1261:
1257:
1253:
1249:
1243:
1238:
1234:
1230:
1224:
1219:
1216:
1212:
1211:
1206:
1200:
1195:
1192:
1188:
1182:
1177:
1176:
1175:
1173:
1169:
1165:
1164:
1158:
1156:
1152:
1151:
1146:
1144:
1143:
1142:Shalom Zachar
1138:
1134:
1130:
1128:
1127:
1122:
1117:
1115:
1111:
1106:
1102:
1101:
1096:
1092:
1088:
1084:
1080:
1076:
1072:
1068:
1063:
1061:
1057:
1053:
1049:
1045:
1041:
1037:
1036:
1031:
1026:
1024:
1023:
1017:
1015:
1014:
1009:
1004:
1002:
1001:
996:
995:
990:
989:
984:
980:
975:
973:
969:
965:
964:
959:
958:
953:
952:
948:
943:
942:
937:
933:
928:
926:
925:
920:
911:
907:
900:
896:
888:
883:
867:
864:
856:
846:
842:
836:
835:
830:This section
828:
824:
819:
818:
810:
808:
804:
800:
795:
794:
790:
784:
782:
778:
777:
772:
771:
766:
762:
758:
754:
750:
746:
742:
738:
728:
726:
719:Chickpea pods
717:
709:
699:
696:
688:
678:
674:
668:
667:
662:This section
660:
656:
651:
650:
642:
640:
636:
632:
623:
621:
616:
614:
613:kidney stones
610:
606:
602:
598:
594:
590:
588:
582:
580:
579:
572:
567:
565:
561:
557:
553:
549:
545:
541:
536:
534:
530:
526:
522:
518:
514:
510:
509:
504:
502:
498:
488:
486:
482:
481:hyacinth bean
478:
474:
472:
467:
463:
461:
455:
453:
452:
446:
442:
438:
436:
431:
430:Middle French
421:
419:
415:
411:
407:
403:
399:
398:Mediterranean
394:
392:
388:
384:
380:
379:garbanzo bean
376:
372:
368:
364:
360:
356:
352:
348:
344:
341:
337:
334:
330:
329:
324:
320:
313:
309:
305:
291:
288:
283:
280:
275:
274:Cicer sativum
272:
267:
264:
259:
256:
251:
248:
243:
242:Cicer grossum
240:
235:
232:
227:
224:
219:
216:
211:
208:
207:
204:
201:
197:
193:
188:
186:
180:
177:
176:Binomial name
173:
169:
168:
163:
160:
159:
156:
155:
151:
148:
147:
144:
141:
138:
137:
134:
131:
128:
127:
124:
121:
118:
117:
114:
111:
108:
105:
104:
101:
98:
95:
92:
91:
88:
85:
82:
79:
78:
75:
74:Tracheophytes
72:
69:
66:
65:
62:
59:
56:
55:
50:
45:
41:
36:
32:
27:
22:
19:
4759:
4699:
4695:
4682:
4649:
4645:
4639:
4628:. Retrieved
4624:the original
4614:
4605:
4599:
4548:
4542:
4515:(1): 55–65.
4512:
4508:
4502:
4497:) in Nepal.
4494:
4491:Oryza sativa
4490:
4486:
4482:
4477:
4452:
4448:
4442:
4434:
4417:
4413:
4409:
4381:
4377:
4349:
4345:
4339:
4306:
4302:
4298:
4292:
4267:
4263:
4223:
4219:
4209:
4182:
4178:
4172:
4131:(1): 83–97.
4128:
4124:
4120:
4089:. Retrieved
4079:
4046:
4042:
4035:
4024:. Retrieved
3996:
3974:. Retrieved
3965:
3932:
3928:
3899:. Retrieved
3888:
3877:. Retrieved
3873:
3863:
3851:. Retrieved
3847:
3837:
3826:. Retrieved
3822:
3812:
3801:. Retrieved
3797:
3787:
3776:. Retrieved
3773:Bombay Mahal
3772:
3762:
3751:. Retrieved
3747:
3738:
3726:. Retrieved
3715:
3696:
3675:. Retrieved
3668:
3661:
3652:
3642:
3630:. Retrieved
3626:
3571:
3567:
3554:
3542:. Retrieved
3538:the original
3528:
3516:. Retrieved
3512:the original
3507:
3498:
3486:. Retrieved
3482:the original
3459:
3438:
3433:
3414:
3394:. Retrieved
3390:
3381:
3369:. Retrieved
3355:
3347:
3340:
3336:
3324:. Retrieved
3299:, retrieved
3269:
3259:
3247:. Retrieved
3232:
3226:
3214:. Retrieved
3203:
3191:. Retrieved
3177:
3171:
3148:
3144:"Gram"
3120:. Retrieved
3116:
3106:
3094:. Retrieved
3090:
3085:Feedipedia.
3080:
3068:. Retrieved
3061:
3054:
2981:
2977:
2973:
2970:
2965:
2959:
2949:
2945:
2941:
2935:
2932:
2925:
2916:produces an
2914:C. arietinum
2913:
2909:
2905:
2902:C. arietinum
2901:
2888:
2884:
2881:
2862:
2845:
2841:
2837:
2835:
2831:
2827:
2822:
2813:
2788:
2780:
2771:
2759:
2750:
2738:
2734:
2713:
2672:A 100-gram (
2671:
2665:, and total
2597:
2555:
2550:
2425:
2420:
2413:
2243:
2238:
2231:
2197:
2143:
2099:
2030:
2025:
1900:
1895:
1888:
1718:
1713:
1706:
1672:
1618:
1574:
1535:
1507:
1489:
1484:
1349:
1337:common beans
1333:chymotrypsin
1326:
1319:
1291:
1275:Chana masala
1273:
1259:
1255:
1248:Chakhchoukha
1214:
1208:
1161:
1159:
1154:
1148:
1147:
1140:
1136:
1131:
1124:
1118:
1104:
1098:
1086:
1067:Burmese tofu
1064:
1039:
1035:mirchi bajji
1033:
1027:
1020:
1018:
1011:
1005:
998:
992:
986:
982:
976:
967:
961:
955:
950:
946:
939:
934:, cooked in
929:
922:
915:
859:
850:
839:Please help
834:verification
831:
798:
796:
792:
789:kabuli chana
788:
785:
781:bootor daali
780:
774:
768:
765:chholaa boot
764:
760:
752:
748:
734:
722:
691:
682:
671:Please help
666:verification
663:
638:
629:
617:
584:
574:
568:
548:carbon-dated
537:
527:, namely at
513:Domesticated
506:
505:
494:
484:
468:
457:
447:
440:
432:
427:
418:chana masala
395:
383:Egyptian pea
382:
378:
374:
370:
366:
362:
358:
354:
350:
345:, subfamily
327:
326:
322:
318:
316:
307:
289:
281:
273:
265:
257:
250:Cicer nigrum
249:
241:
233:
225:
217:
209:
184:
182:
166:
165:
153:
106:
93:
80:
67:
18:
5034:NatureServe
4982:iNaturalist
4784:Wikispecies
4485:), lentil (
4420:(1): 85–88.
4049:(1): 31–7.
3249:26 February
3122:26 February
3096:26 February
3005:Cicers farm
2927:Arabidopsis
2731:Germination
2688:food energy
2651:amino acids
2600:Daily Value
2266:Thiamine (B
1741:Thiamine (B
1514:polyphenols
1322:animal feed
1316:Animal feed
1295:chickpeas,
1121:Philippines
1052:besan halwa
645:Description
571:Charlemagne
466:Old Spanish
443:comes from
435:pois chiche
355:Bengal gram
210:Cicer album
139:Subfamily:
87:Angiosperms
5216:Categories
5109:Plant List
4841:Calflora:
4630:2015-07-11
4091:15 January
4026:2024-06-21
3976:2024-03-28
3879:2019-06-24
3828:2023-11-24
3803:2023-11-24
3778:2023-11-24
3753:2023-11-24
3724:. Fox News
3677:31 January
3424:0415927463
3396:2023-12-24
3371:11 January
3301:2023-12-24
3212:. Phys.org
3193:21 October
3070:22 October
3047:References
2918:orthologue
2900:including
2894:pulse crop
2806:phosphorus
2795:phenotypic
2762:flatulence
2741:B vitamins
2725:B vitamins
2702:for which
2663:tryptophan
2659:isoleucine
2620:phosphorus
2487:Phosphorus
1962:Phosphorus
1532:Production
1363:Production
1297:Bangladesh
1114:Mysore pak
1073:people of
1062:are made.
1056:mysore pak
963:gram flour
880:See also:
807:Basilicata
753:kala chana
749:desi chana
566:, Greece.
540:mesolithic
404:, used in
24:Chickpeas
5227:Faboideae
4948:200012048
4935:200012048
4917:FloraBase
4696:Euphytica
4573:0022-0957
4489:), rice (
4331:214733079
4179:Br J Nutr
3853:6 January
3590:1087-0156
3544:9 October
3508:CRN India
3488:28 August
3216:8 October
2966:Ascochyta
2922:AtHSP70-1
2878:Pathogens
2851:phosphate
2818:perennial
2803:inorganic
2717:Raffinose
2635:magnesium
2628:vitamin B
2602:, DV) of
2500:Potassium
2474:Magnesium
2393:Vitamin K
2380:Vitamin E
2367:Vitamin C
2350:Folate (B
2334:Vitamin B
2300:Niacin (B
2159:Saturated
1975:Potassium
1949:Manganese
1936:Magnesium
1868:Vitamin K
1855:Vitamin E
1842:Vitamin C
1825:Folate (B
1809:Vitamin B
1775:Niacin (B
1634:Saturated
1544:Nutrition
1345:ruminants
1126:halo-halo
924:sous vide
853:June 2021
799:ceci neri
770:chana dal
731:Varieties
685:June 2021
519:sites in
477:calavance
424:Etymology
347:Faboideae
323:chick pea
293:M.E.Jones
161:Species:
143:Faboideae
57:Kingdom:
5183:VASCAN:
5166:13045294
5161:Tropicos
5114:ild-4318
5039:2.147362
5013:11195145
5000:486336-1
4831:BioLib:
4769:Wikidata
4736:Archived
4716:26048653
4674:20347418
4666:12756536
4591:35022724
4521:23273192
4323:32239331
4226:(2022).
4201:22916806
4153:23259042
4145:11855623
4071:11067470
4063:17243010
4020:Archived
4016:30844154
3970:Archived
3960:(2024).
3598:23354103
3326:21 April
3296:82687381
3035:See also
2810:nitrogen
2801:such as
2777:Research
2756:Skinning
2653:such as
2556:Quantity
2455:0.656 mg
2421:Quantity
2415:Minerals
2344:0.535 mg
2328:1.588 mg
2311:1.541 mg
2294:0.212 mg
2277:0.477 mg
2239:Quantity
2233:Vitamins
2031:Quantity
1896:Quantity
1890:Minerals
1714:Quantity
1708:Vitamins
1526:protease
1510:lecithin
1497:Source:
1475:Pakistan
1439:Ethiopia
1360:Country
1341:soybeans
1168:meringue
1163:aquafaba
1155:garbanza
1150:Guasanas
1030:diaspora
988:bacalhau
979:Portugal
947:farinata
876:Culinary
791:in Hindi
757:Assamese
737:Ethiopia
556:Kastanas
552:Thessaly
523:and the
485:garbanzo
460:garbanzo
439:, where
375:garbanzo
343:Fabaceae
331:) is an
319:chickpea
200:Synonyms
133:Fabaceae
129:Family:
100:Eudicots
4961:2947311
4865:Ecocrop
4582:8982422
4469:8562338
4272:Bibcode
4243:9638045
3606:6649873
3391:Haaretz
2992:Gallery
2982:ciceris
2946:ciceris
2930:HSP70.
2889:ciceris
2791:genetic
2696:protein
2681:⁄
2624:Thiamin
2604:protein
2533:2.76 mg
2468:4.31 mg
2435:Calcium
2387:0.82 mg
2199:Protein
2108:62.95 g
2040:60.21 g
2008:1.53 mg
1956:1.03 mg
1930:2.89 mg
1910:Calcium
1862:0.35 mg
1819:0.14 mg
1803:0.29 mg
1786:0.53 mg
1769:0.06 mg
1752:0.12 mg
1674:Protein
1583:27.42 g
1522:amylase
1499:FAOSTAT
1457:Myanmar
1329:trypsin
1278:, India
1233:Italian
1187:Doubles
1119:In the
1110:Kannada
1105:panisse
1091:fritter
1087:panelle
1083:pakoras
1022:leblebi
957:panelle
941:falafel
544:Hérault
491:History
471:arvanço
410:falafel
387:protein
338:of the
277:Schkuhr
245:Salisb.
149:Genus:
123:Fabales
119:Order:
61:Plantae
5176:454471
5173:uBio:
5153:157692
5122:PLANTS
5091:612429
4987:122854
4909:169805
4883:685208
4824:117045
4808:APDB:
4775:Q81375
4714:
4672:
4664:
4589:
4579:
4571:
4519:
4467:
4329:
4321:
4240:
4199:
4151:
4143:
4069:
4061:
4014:
4004:
3901:10 May
3728:10 May
3703:
3632:10 May
3604:
3596:
3588:
3518:8 June
3421:
3367:. 2019
3294:
3284:
3240:
2980:f.sp.
2944:f.sp.
2910:et al.
2908:Gupta
2887:f.sp.
2858:oxides
2768:Leaves
2655:lysine
2637:, and
2612:folate
2565:7.68 g
2513:Sodium
2507:718 mg
2494:252 mg
2448:Copper
2361:557 μg
2206:20.5 g
2152:6.04 g
2129:12.2 g
2119:10.7 g
2115:Sugars
2085:Energy
1988:Sodium
1982:291 mg
1969:168 mg
1849:1.3 mg
1836:172 μg
1681:8.86 g
1658:1.16 g
1648:0.58 g
1638:0.27 g
1627:2.59 g
1590:Sugars
1560:Energy
1538:tonnes
1520:; and
1472:
1454:
1436:
1421:Russia
1418:
1403:Turkey
1400:
1382:
1368:tonnes
1339:, and
1260:rougag
1172:pomace
1095:Sicily
1058:, and
1044:Levant
1008:tahini
983:rancho
932:salads
910:Dhokla
899:Hummus
803:Apulia
639:kabuli
564:Dimini
529:Çayönü
525:Levant
521:Turkey
441:chiche
406:hummus
371:channa
363:chhana
359:chhola
340:family
336:legume
333:annual
285:Bornm.
237:Bornm.
113:Rosids
5127:CIAR5
5098:PFI:
5026:26537
5008:IRMNG
4974:10535
4904:EUNIS
4896:CIEAR
4844:12368
4834:39937
4811:70772
4798:APA:
4712:S2CID
4692:(PDF)
4670:S2CID
4551:(7).
4465:S2CID
4327:S2CID
4149:S2CID
4067:S2CID
3602:S2CID
3564:(PDF)
3292:S2CID
2978:F. o.
2924:, an
2872:boron
2694:, 9%
2562:Water
2520:24 mg
2481:79 mg
2442:57 mg
2183:2.731
2173:1.377
2163:0.603
2037:Water
1943:48 mg
1917:49 mg
1604:7.6 g
1594:4.8 g
1485:World
1389:13.5
1385:India
1292:Halua
1256:marqa
1213:stew
1137:arbes
1100:socca
1093:from
1079:besan
1075:Burma
1060:laddu
994:tapas
968:besan
951:socca
936:stews
745:Hindi
725:pulse
609:Venus
605:windy
560:Lerna
501:Syria
451:cicer
445:Latin
391:Syria
381:, or
369:, or
367:chana
269:Alef.
261:Rchb.
253:hort.
213:hort.
154:Cicer
107:Clade
94:Clade
81:Clade
68:Clade
5186:5704
5135:POWO
5101:2402
5078:6606
5065:3827
5060:NCBI
5021:ITIS
4995:IPNI
4969:GRIN
4956:GBIF
4922:3766
4891:EPPO
4870:2479
4857:V7JJ
4819:APNI
4801:1902
4662:PMID
4608:(5).
4587:PMID
4569:ISSN
4517:PMID
4319:PMID
4197:PMID
4141:PMID
4093:2015
4059:PMID
4012:PMID
4002:ISBN
3903:2019
3855:2022
3730:2019
3701:ISBN
3679:2008
3634:2019
3594:PMID
3586:ISSN
3546:2015
3520:2016
3490:2008
3419:ISBN
3373:2019
3348:s.v.
3328:2024
3282:ISBN
3251:2018
3238:ISBN
3218:2015
3195:2014
3124:2018
3098:2018
3072:2014
2976:and
2870:and
2868:zinc
2854:ions
2793:and
2645:and
2639:zinc
2526:Zinc
2461:Iron
2400:9 μg
2374:4 mg
2359:139%
2260:3 μg
2001:Zinc
1995:7 mg
1923:Iron
1875:4 μg
1735:1 μg
1490:18.1
1479:0.3
1461:0.4
1443:0.5
1425:0.5
1407:0.6
1331:and
1071:Shan
1038:and
813:Uses
805:and
761:boot
741:Iran
562:and
400:and
351:gram
317:The
312:MHNT
5194:WFO
5148:RHS
5047:NBN
4943:FoC
4930:FNA
4878:EoL
4852:CoL
4704:doi
4700:147
4654:doi
4650:269
4577:PMC
4561:doi
4557:OUP
4457:doi
4453:237
4386:doi
4382:168
4354:doi
4311:doi
4280:doi
4238:PMC
4228:doi
4187:doi
4183:108
4133:doi
4051:doi
3966:FDA
3937:doi
3933:168
3576:doi
3274:doi
3064:L."
2920:of
2808:or
2531:25%
2505:24%
2492:20%
2479:19%
2466:24%
2453:73%
2426:%DV
2342:31%
2326:32%
2309:10%
2292:16%
2275:40%
2244:%DV
2145:Fat
2006:14%
1980:10%
1967:13%
1954:45%
1941:11%
1928:16%
1901:%DV
1834:43%
1750:10%
1719:%DV
1620:Fat
1250:in
1153:or
1129:.
977:In
966:or
949:or
921:or
843:by
763:or
675:by
573:'s
377:or
353:or
321:or
229:L.
221:L.
5218::
5196::
5163::
5150::
5137::
5124::
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