Brown Chickpeas, Garbanzo Beans – Kala Chana , भूरा चना

Brown Chickpeas, Garbanzo Beans – Kala Chana , भूरा चना – Chickpeas are also called as garbanzo beans or Chana mostly consumed in Asian and middle east countries. Chickpeas are offer Nutrients, vitamins, and fiber and also increase the folate and manganese content. Due to its high richness in nutrients, it’s demand has been increasing worldwide.

chickpea, (Cicer arietinum), an annual plant of the pea family (Fabaceae), widely grown for its nutritious seeds. Chickpeas are an important food plant in India, Africa, and Central and South America. The seeds are high in fiber and protein and are a good source of iron, phosphorus, and folic acid.

Physical Description
chickpea plant Chickpea plant (Cicer arietinum) bearing pods. The bushy 60-cm (2-foot) plants bear feathery pinnately compound leaves. The small white or reddish flowers often have distinctive veins in blue or purple and are usually self-pollinated. The yellow-brown or dark green beans are borne one or two to a pod. There are large- and small-seeded varieties.

 Health Benefits Of Chickpeas

Because chickpeas are so nutritious, they provide numerous health benefits: They can promote weight management: They help you feel full since they are so high in fiber. They contain soluble fiber which can help reduce total cholesterol and lower your risk of heart disease. They are low on the glycemic index. And chickpeas contain calcium, magnesium, fiber, and other nutrients. Soaking them helps get rid of naturally occurring phytates, which can limit absorption of the calcium in chickpeas.

1. Because chickpeas are so nutritious, they provide numerous health benefits,

2. They can promote weight management. They help you feel full since they are so high in fiber.

3. They contain soluble fiber which can help reduce total cholesterol and lower your risk of heart disease.

4. They are low on the glycemic index. And chickpeas contain calcium, magnesium, fiber, and other nutrients. Soaking them helps get rid of naturally occurring phytates, which can limit absorption of the calcium in chickpeas.