898:
1539:, 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.
1210:
315:
3023:
1234:
3035:
1253:
60:
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906:
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917:
834:
666:
1408:
42:
719:
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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.
1279:
3011:
1426:
727:
1390:
2726:
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.
2840:
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.
2855:. 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
2783:
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
2746:
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,
2725:
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
2839:
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
1118:
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.
2843:
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
2831:
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
2762:
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
1362:
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.
1361:
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
927:
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
2982:
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
2944:
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
2851:, 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
2784:
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.
4004:
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.).
3397:
2859:
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
1027:, 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.
797:
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
4051:
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".
3677:
645:
522:
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.
2754:
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.
1209:
4492:
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 (
1358:. 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.
4630:
2734:
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
2600:
2075:
897:
4518:
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".
3754:
3980:
1168:
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.
2885:
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.
3571:
5018:
1252:
5070:
2771:
Chickpeas contain oligosaccharides (raffinose, stachyose, and verbascose) which are indigestible to humans but are fermented in the gut by bacteria, leading to
2763:
autoclaving and germination. losses in B-vitamins and minerals in chickpeas cooked by microwaving were smaller than in those cooked by boiling and autoclaving.
1043:
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
4444:
Wery, J., Deschamps, M., & Leger-Cresson, N. (1988). Influence of some agroclimatic factors and agronomic practices on nitrogen nutrition of chickpea (
3570:
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).
4096:"Nutrition facts for Chickpeas (garbanzo beans, bengal gram), mature seeds, cooked, boiled, without salt, 100 g, USDA Nutrient Database, version SR-21"
1233:
644:
of the chickpea has been completed for 90 chickpea genotypes, including several wild species. A collaboration of 20 research organizations, led by the
3544:
622:
because they were said to offer medical uses such as increasing semen and milk production, inducing menstruation and urination, and helping to treat
4966:
5031:
4979:
3488:
3242:
3198:
3189:
4634:
3905:
5132:
2995:
flourish in conditions such as cold temperature. Research started selecting favourable genes for pathogen resistance and other traits through
4016:
3296:
4273:
Ibrikci, H.; Knewtson, S.J.B.; Grusak, M.A. (2003). "Chickpea leaves as a vegetable green for humans: evaluation of mineral composition".
1002:
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
1039:
Chickpeas and Bengal grams are used to make curries. They are one of the most popular vegetarian foods in the Indian subcontinent and in
734:
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
4914:
4458:
Hinsinger, P (2001). "Bioavailability of soil inorganic P in the rhizosphere as affected by root-induced chemical changes: A review".
3715:
3252:
2750:
Oligosaccharides, such as stachyose and raffinose, are reduced in higher amounts during germination than during cooking. Minerals and
4011:. The National Academies Collection: Reports funded by National Institutes of Health. Washington, DC: National Academies Press (US).
5252:
5247:
3022:
2653:
873:
705:
3972:
3880:
1191:
4563:
2894:
5005:
2792:
The consumption of chickpeas is under preliminary research for the potential to improve nutrition and affect chronic diseases.
431:, and in other food products that contain channa (chickpeas). In 2022, India accounted for 75% of global chickpea production.
4554:
4355:
Naghavi, M.R.; Jahansouz, M.R. (2005). "Variation in the agronomic and morphological traits of
Iranian chickpea accessions".
3514:
3433:
855:
754:
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
687:
510:
evidence of chickpea outside its wild progenitor's natural distribution area comes from the site of Tell el-Kerkh, in modern
5111:
5036:
4030:
5057:
3659:
3194:
1156:
celebration for baby boys. The chickpeas are boiled until soft and served hot with salt and lots of ground black pepper.
3968:
5158:
4829:
1295:
4548:
Berka, Miroslav; Kopecká, Romana; Berková; Brzobohatý, Břetislav; Černý, Martin (2022-01-12). Hancock, Robert (ed.).
4419:
Mishra, U.S.; Sirothia, P.; Bhadoria, U.S. (2009). "Effects of phosphorus nutrition on growth and yield of chickpea (
3854:
5145:
3160:
4655:
Pfaff, T; Kahl, G (2003). "Mapping of gene-specific markers on the genetic map of chickpea ("Cicer atietinum"L)".
3034:
2652:
contents are moderate, providing 10–16% of the DV. Compared to reference levels established by the United
Nations
844:
676:
5075:
3352:
2996:
2961:
2657:
851:
683:
5150:
4308:
Faridy JM, Stephanie CM, Gabriela MO, Cristian JM (2020). "Biological
Activities of Chickpea in Human Health (
820:, in southern Italy. It is around the same size as garbanzo beans, larger and darker than the 'desi' variety.
629:
In 1793, ground, roasted chickpeas were noted by a German writer as a substitute for coffee in Europe. In the
314:
3371:
59:
5232:
4953:
4567:
2971:
2775:
in susceptible individuals. This can be prevented by skinning the husks from the chickpeas before serving.
2710:
892:
641:
633:, they were grown for this use in some areas of Germany. They are still sometimes brewed instead of coffee.
527:
523:
4958:
4945:
4854:
3779:
3548:
1315:
1057:, unripe chickpeas are often picked out of the pod and eaten as a raw snack, and the leaves are eaten as a
5242:
4940:
4762:
4746:
4387:
Bampidis, V.A.; Christodoulou, V. (2011). "Chickpeas (Cicer arietinum L.) in animal nutrition: A review".
3938:
Bampidis, V.A.; Christodoulou, V. (2011). "Chickpeas (Cicer arietinum L.) in animal nutrition: A review".
2596:
2071:
412:
4095:
2979:
disease emergence is favoured by wet weather; spores are carried to new plants by wind and water splash.
400:. It is one of the earliest cultivated legumes, the oldest archaeological evidence of which was found in
2908:
2471:
1933:
1096:. The flour is also used as a batter to coat vegetables and meats before frying or fried alone, such as
738:, with one seedpod containing two or three peas. It has white flowers with blue, violet, or pink veins.
408:
186:
4984:
3492:
3180:
2587:
2062:
1017:
Hummus is the Arabic word for chickpeas, which are often cooked and ground into a paste and mixed with
546:(Jericho). Chickpeas then spread to the Mediterranean region around 6000 BC and India around 3000 BC.
4888:
4800:
4282:
3123:
2937:
2677:
2510:
2484:
1985:
1946:
588:
476:
2966:
2189:
2179:
1664:
1654:
1278:
1201:
1010:
982:
5049:
2983:
cold-resistant varieties, is always linked with pathogen-resistance breeding as pathogens such as
5237:
5204:
5137:
4880:
4722:
4680:
4475:
4337:
4159:
4077:
3612:
3302:
3051:
2813:
2614:
2445:
2425:
2209:
1920:
1900:
1684:
558:
397:
210:
54:
5023:
3572:"Draft genome sequence of chickpea (Cicer arietinum) provides a resource for trait improvement"
2893:
Pathogens in chickpeas are the main cause of yield loss (up to 90%). One example is the fungus
419:, and, when soaked and coarsely ground with herbs and spices then made into patties and fried,
5096:
4862:
4699:
4672:
4597:
4579:
4527:
4329:
4207:
4151:
4069:
4022:
4012:
3711:
3604:
3596:
3465:
3429:
3292:
3248:
3154:
2907:-growing areas and causing regular yield damages between 10 and 15%. Many plant hosts produce
2523:
2310:
1998:
1785:
1339:
767:
619:
611:
518:
652:
chickpea variety, and identified more than 28,000 genes and several million genetic markers.
5186:
5101:
4714:
4664:
4587:
4571:
4467:
4396:
4364:
4321:
4290:
4248:
4238:
4197:
4143:
4061:
3947:
3732:
3586:
3375:
3284:
3010:
2999:. This method is a promising sign for the future to achieve significant yield improvements.
2947:
2738:
riboflavin, thiamin, niacin, and pyridoxine dissolve into cooking water at differing rates.
2697:-ounce) reference serving of cooked chickpeas provides 686 kilojoules (164 kilocalories) of
2626:
2458:
2327:
1802:
1528:
1262:
1215:
507:
350:
5083:
4750:
4130:
El-Adawy, T.A. (2002). "Nutritional composition and antinutritional factors of chickpeas (
3220:
2828:
2731:
1243:
1220:
929:
630:
607:
486:, came first to English as "garvance" in the 17th century, being gradually anglicized to "
97:
2599:
for adults, except for potassium, which is estimated based on expert recommendation from
2074:
for adults, except for potassium, which is estimated based on expert recommendation from
539:
4286:
3829:
3804:
3547:. International Crops Research Institute for the Semi-Arid Tropics. 2013. Archived from
3331:"Chickpea production in 2022, Crops/Regions/World list/Production Quantity (pick lists)"
5119:
4932:
4592:
4549:
4253:
4226:
2928:
2904:
2875:
2808:
variability, which has recently been influenced by artificial selection. The uptake of
1197:
1143:
1058:
543:
455:
424:
84:
3469:
3333:. UN Food and Agriculture Organization, Corporate Statistical Database (FAOSTAT). 2024
1030:
In the Middle East, chickpeas are also roasted, spiced, and eaten as a snack, such as
467:. "Chich" was used by itself in English from the 14th to the 18th centuries. The word
5226:
5124:
4400:
4368:
4341:
3951:
3070:
2809:
2714:
2702:
2618:
2169:
2135:
1644:
1610:
1152:
491:
440:
202:
4726:
4684:
4163:
4081:
3306:
905:
5209:
4615:
Sheila, J.; Sharma, N. (1996). "A World list of
Chickpea and Pigeonpea Pathogens".
4479:
3616:
3474:. Bibliomania, The Complete Herbal (1652, originally titled The English Physitian).
3288:
2747:
but most contents are still higher than proposed by the FAO/WHO reference pattern.
2111:
1586:
1343:
1285:
1258:
1077:
1045:
623:
428:
343:
5163:
4867:
4834:
3522:
2609:
Chickpeas are a nutrient-dense food, providing rich content (20% or higher of the
4821:
3491:. International Center for Agricultural Research in the Dry Areas. Archived from
3276:
3164:. Vol. 11 (9th ed.). New York: Charles Scribner's Sons. pp. 36–37.
5196:
5062:
5044:
4992:
4794:
2698:
2610:
2095:
1570:
1524:
1347:
1332:
1131:
1081:
916:
833:
665:
603:
581:
4811:
4698:
Millan, Teresa; Heather, J.Clarke; Kadambot, H.M.Siddique; et al. (2006).
4325:
4006:
618:" than peas and more nourishing. Ancient people also associated chickpeas with
4718:
4668:
4471:
4243:
4202:
4181:
4147:
4065:
2816:
2772:
2751:
2735:
2673:
2669:
2661:
2638:
2630:
2497:
2344:
2293:
1972:
1819:
1768:
1307:
1089:
1066:
973:
817:
718:
615:
561:
to 6790±90 BC. They were found in the late
Neolithic (about 3500 BC) sites at
554:
550:
487:
4919:
4583:
3881:"Stop Pouring Your Chickpea Liquid Down the Drain. It's a Magical Ingredient"
3600:
4927:
4901:
2932:
2867:
are generally attracted towards charged minerals such as iron and aluminium
2861:
2805:
2727:
2645:
2403:
2390:
2377:
2263:
1959:
1878:
1865:
1852:
1738:
1355:
1136:
1124:
934:
357:
153:
5176:
4785:
4676:
4601:
4531:
4333:
4211:
4155:
4073:
4026:
3608:
1354:. This leads to higher nutrition values and fewer digestive problems in non
1134:, chickpeas preserved in syrup are eaten as sweets and in desserts such as
726:
4575:
3755:"Chickpeas: A nutrient-packed powerhouse for health and culinary delights"
996:, eaten with pasta, meat, or rice. They are used in other hot dishes with
514:, dating back to the early Pre-Pottery Neolithic period around c.8400 BC.
41:
5171:
4844:
4779:
3330:
2820:
2801:
2276:
1751:
1536:
1520:
1485:
1449:
1239:
1178:
1173:
1160:
1110:
1040:
998:
989:
956:
786:
747:
566:
562:
353:
143:
110:
17:
5088:
490:", though that came to refer to a variety of other beans, including the
4971:
4875:
4550:"Regulation of heat shock proteins 70 and their role in plant immunity"
3357:
2706:
2634:
2243:
1718:
1532:
1509:
1467:
1351:
1120:
1101:
1085:
1032:
967:
951:
858: in this section. Unsourced material may be challenged and removed.
690: in this section. Unsourced material may be challenged and removed.
420:
133:
4997:
4294:
4227:"Genome-wide association mapping of seed oligosaccharides in chickpea"
3633:
4617:
International Crops Research Institute for Semi-Arid Tropics, ICRISAT
3591:
3153:
3097:
2665:
2622:
2360:
1835:
1431:
1413:
1182:
1105:
1093:
1054:
1023:
1018:
920:
909:
813:
735:
574:
535:
531:
416:
346:
123:
4756:
2660:, proteins in cooked and germinated chickpeas are rich in essential
1092:) is used as a batter to coat vegetables before deep frying to make
610:
mentions red, white, and black varieties. The 17th-century botanist
3906:"Little Bean Proves Chickpea Ice Cream Isn't as Weird as It Sounds"
3684:. Mansfeld's World Database of Agricultural and Horticultural Crops
3545:"Global research team decodes genome sequence of 90 chickpea lines"
626:. "White cicers" were thought to be especially strong and helpful.
27:
Species of flowering plant with edible seeds in the family Fabaceae
5010:
4906:
4742:
3424:
Pearman, Georgina (2005). Prance, Ghillean; Nesbitt, Mark (eds.).
2882:
2868:
2125:
1600:
1548:
1395:
1378:
1301:
1070:
1062:
1004:
942:
915:
904:
896:
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570:
511:
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401:
313:
163:
71:
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2649:
2536:
2011:
946:
751:
646:
International Crops Research Institute for the Semi-Arid Tropics
322:
4893:
4760:
2847:
Nitrogen nutrition is another factor that affects the yield of
2709:
and 3% fat (table). Seventy-five percent of the fat content is
2633:
in a 100-gram reference amount (see adjacent nutrition table).
4425:
International Journal of Agricultural and Statistical Sciences
2864:
2155:
1630:
827:
780:
659:
3999:
3997:
1108:. Chickpea flour is used to make the Mediterranean flatbread
949:, ground into flour, ground and shaped in balls and fried as
439:
The name "chickpea", earlier "chiche pease", is modelled on
4448:
L.). Developments in Plants and Soil Sciences, 32: 287–301.
4134:
L.) undergoing different cooking methods and germination".
3973:"Daily Value on the Nutrition and Supplement Facts Labels"
3805:"Mirchi Bajji Recipe | Chilli Bajji | Mirapakaya Bajji"
2874:
Additionally, growth and yield are also limited by the
427:, it is used in salads, soups and stews, and curry, in
4182:"Nutritional quality and health benefits of chickpea (
3452:(third edition), Oxford University Press, 2000, p. 110
1547:
In 2022, world production of chickpeas was 18 million
1551:, led by India with 75% of the global total (table).
4700:"Chickpea molecular breeding:New tools and concepts"
1146:
traditionally serve whole chickpeas, referred to as
4769:
4543:
4541:
3680:
Leguminosae Juss., Cicer arietinum subsp. arietinum
2800:Agricultural yield for chickpeas is often based on
2572:
2560:
2535:
2522:
2509:
2496:
2483:
2470:
2457:
2444:
2423:
2402:
2389:
2376:
2359:
2343:
2326:
2309:
2292:
2275:
2262:
2241:
2206:
2188:
2178:
2168:
2152:
2134:
2124:
2108:
2094:
2089:
2047:
2035:
2010:
1997:
1984:
1971:
1958:
1945:
1932:
1919:
1898:
1877:
1864:
1851:
1834:
1818:
1801:
1784:
1767:
1750:
1737:
1716:
1681:
1663:
1653:
1643:
1627:
1609:
1599:
1583:
1569:
1564:
746:The most common variety of chickpea in South Asia,
4180:Jukanti AK, Gaur PM, Gowda CL, Chibbar RN (2012).
4008:Dietary Reference Intakes for Sodium and Potassium
1177:) can be used as an egg white replacement to make
3963:
3961:
3124:"Cicer arietinum L. – Plants of the World Online"
2435:
2253:
1910:
1728:
941:Mature chickpeas can be cooked and eaten cold in
480:
992:, chickpeas are one of the main ingredients in
4275:Journal of the Science of Food and Agriculture
3283:, New York, NY: Springer, pp. 1384–1387,
2832:components to increasing the overall yield of
2090:Nutritional value per 100 g (3.5 oz)
1565:Nutritional value per 100 g (3.5 oz)
1331:Chickpeas are an energy and protein source as
3780:"The 5 Most Popular Indian Vegetarian Dishes"
469:
360:. Its different types are variously known as
8:
3855:"SUMAC ROASTED CHICK PEAS (ARBES) FOR PURIM"
3419:
3417:
2084:
1559:
444:
4125:
4123:
4121:
4119:
4117:
4115:
4113:
3933:
3931:
3929:
3927:
3925:
3923:
3660:"Chana laddoo to be 'Kurukshetra prasadam'"
3460:
3458:
596:
586:
459:
4757:
4268:
4266:
4264:
4175:
4173:
3969:United States Food and Drug Administration
3398:"The Strange Origin Story of the Chickpea"
3275:Lucas, Leilani; Fuller, Dorian Q. (2014),
3152:Baynes, T. S.; Smith, W. R., eds. (1880).
2223:
2083:
1698:
1558:
1088:. In South Asian cuisine, chickpea flour (
40:
31:
4591:
4252:
4242:
4201:
3710:. John Wiley and Sons. pp. 269–271.
3590:
3483:
3481:
3325:
3323:
3321:
874:Learn how and when to remove this message
706:Learn how and when to remove this message
3701:
3699:
3450:Domestication of Plants in the Old World
1560:Chickpeas, mature seeds, cooked, no salt
1519:Secondary components of legumes—such as
1364:
981:in South Asia and is used frequently in
614:noted "chick-pease or cicers" are less "
3199:United States Department of Agriculture
3190:Germplasm Resources Information Network
3062:
3006:
2758:Autoclaving, microwave cooking, boiling
1187:
1119:Chickpea flour, known as kadlehittu in
955:, made into a batter and baked to make
3678:"Taxonomy and Nomenclature for Family
3628:
3626:
3175:
3173:
3171:
2701:. Cooked chickpeas are 60% water, 27%
1061:in salads. In India, desserts such as
648:(ICRISAT), sequenced CDC Frontier, a
4440:
4438:
4414:
4412:
4410:
4382:
4380:
4378:
3146:
3144:
2823:is vital to the plant development of
778:. It can be hulled and split to make
722:Flowering and fruiting chickpea plant
7:
4357:Journal of Integrative Plant Biology
938:cooked at 90 °C (194 °F).
856:adding citations to reliable sources
688:adding citations to reliable sources
498:comes directly from modern Spanish.
407:The chickpea is a key ingredient in
4743:India Pulses and Grains Association
3277:"Chickpea: Origins and Development"
1080:", which was first known among the
4389:Animal Feed Science and Technology
3940:Animal Feed Science and Technology
3281:Encyclopedia of Global Archaeology
25:
2654:Food and Agriculture Organization
553:layers in a cave at L'Abeurador,
5151:urn:lsid:ipni.org:names:486336-1
4564:Society for Experimental Biology
4401:10.1016/j.anifeedsci.2011.04.098
4369:10.1111/j.1744-7909.2005.00058.x
3952:10.1016/j.anifeedsci.2011.04.098
3731:Ferretti, Elena (5 April 2010).
3448:Zohary, Daniel and Hopf, Maria,
3033:
3021:
3009:
2717:comprises 43% of the total fat.
1478:
1460:
1442:
1424:
1406:
1388:
1314:
1294:
1277:
1251:
1232:
1226:(potaje de garbanzos y collejas)
1208:
1190:
1181:or ice cream, with the residual
1123:, is used for making sweet dish
1076:Chickpea flour is used to make "
832:
664:
58:
4657:Molecular Genetics and Genomics
4314:Plant Foods for Human Nutrition
4136:Plant Foods for Human Nutrition
4033:from the original on 2024-05-09
3983:from the original on 2024-03-27
3904:Gormley, Shannon (7 May 2019).
3853:Paster, Emily (19 March 2019).
3221:"The small but mighty chickpea"
2903:, present in most of the major
1366:Production of chickpeas – 2022
843:needs additional citations for
675:needs additional citations for
4555:Journal of Experimental Botany
4520:Cellular and Molecular Biology
3426:The Cultural History of Plants
3289:10.1007/978-1-4419-0465-2_2324
923:, steamed chickpea flour snack
396:. Chickpea seeds are high in
1:
4423:) under rainfed conditions".
3356:, 3rd edition, December 2019
3195:Agricultural Research Service
2796:Heat and nutrient cultivation
2100:1,581 kJ (378 kcal)
1346:inhibitor content than peas,
971:. Chickpea flour is known as
526:chickpeas have been found at
3879:Krule, Miriam (2015-06-10).
3828:Amit, Dassana (2021-10-23).
3803:Amit, Dassana (2022-11-06).
3634:"Chickpea (Cicer arietinum)"
3098:"Chickpea (Cicer arietinum)"
2595:Percentages estimated using
2070:Percentages estimated using
1150:(אַרבעס) in Yiddish, at the
1053:In India, as well as in the
1021:(sesame seed paste) to make
901:Chana dal, split Bengal gram
808:An uncommon black chickpea,
506:The earliest well-preserved
3778:Bombay, Team (2020-09-01).
3708:Encyclopedia of Jewish Food
2588:Link to USDA Database entry
2085:Chickpeas, dried seeds, raw
2063:Link to USDA Database entry
1575:686 kJ (164 kcal)
1338:Raw chickpeas have a lower
1171:A chickpea-derived liquid (
1100:(little bread), a chickpea
580:Chickpeas are mentioned in
5269:
4326:10.1007/s11130-020-00814-2
4231:Frontiers in Plant Science
4225:Elango, Dinakaran (2022).
3428:. Routledge. p. 143.
3279:, in Smith, Claire (ed.),
3219:S, Bell (March 31, 2014).
3128:Plants of the World Online
1008:and salads, as well as in
890:
557:, have yielded chickpeas,
423:. As an important part of
4719:10.1007/s10681-006-4261-4
4669:10.1007/s00438-003-0828-0
4244:10.3389/fpls.2022.1024543
4203:10.1017/S0007114512000797
4066:10.1007/s11130-006-0039-z
3733:"There's Hummus Among Us"
3664:Tribuneindia News Service
3489:"Introduction: Chickpeas"
3353:Oxford English Dictionary
3264:– via Google Books.
2997:marker-assisted selection
2962:Uromyces ciceris-arietini
2658:World Health Organization
2594:
2584:
2580:
2556:
2548:
2419:
2415:
2237:
2233:
2226:
2222:
2202:
2198:
2148:
2144:
2104:
2069:
2059:
2055:
2031:
2023:
1894:
1890:
1712:
1708:
1701:
1697:
1677:
1673:
1623:
1619:
1579:
1506:
1373:
1370:
766:'black chickpea', and in
216:
209:
192:
185:
55:Scientific classification
53:
48:
39:
34:
5253:Plants described in 1753
5248:Medicinal plants of Asia
2827:, commonly known as the
642:Sequencing of the genome
475:, from an alteration of
4472:10.1023/A:1013351617532
4148:10.1023/A:1013189620528
3658:Service, Tribune News.
3161:Encyclopædia Britannica
2972:Macrophomina phaseolina
2711:unsaturated fatty acids
2597:US recommendations
2072:US recommendations
893:List of chickpea dishes
528:Pre-Pottery Neolithic B
481:
413:Middle Eastern cuisines
3471:Chick-Pease, or Cicers
2909:heat shock protein 70s
2730:and sucrose and other
2601:the National Academies
2076:the National Academies
924:
913:
902:
731:
723:
597:
587:
470:
460:
445:
325:
3834:Dassana's Veg Recipes
3809:Dassana's Veg Recipes
2228:Vitamins and minerals
1703:Vitamins and minerals
1512:of the United Nations
919:
908:
900:
762:'native chickpea' or
729:
721:
317:
301:Ononis crotalarioides
4054:Plant Foods Hum Nutr
3579:Nature Biotechnology
3244:Advances in Agronomy
3077:The Plant List. 2013
3028:Lime green chickpeas
2969:(23 countries), and
2678:aromatic amino acids
852:improve this article
790:(channa laddu), and
787:Kurukshetra Prasadam
684:improve this article
589:Capitulare de villis
549:In southern France,
319:Cicer arietinum noir
4576:10.1093/jxb/erab549
4287:2003JSFA...83..945I
4196:(Suppl 1): S11–26.
3706:Marks, Gil (2010).
2967:bean leafroll virus
2629:, such as iron and
2328:Pantothenic acid (B
2086:
1803:Pantothenic acid (B
1561:
1367:
1269:before mixing with
1246:chickpea snack food
1202:Trinidad and Tobago
1200:, a street food in
1065:and sweets such as
983:South Asian cuisine
965:, or fried to make
812:, is grown only in
602:, as grown in each
494:. The current form
4749:2020-02-07 at the
4098:. Conde Nast. 2014
3638:www.Feedipedia.org
3515:"Chickpea (Chana)"
3466:Culpeper, Nicholas
3247:. Elsevier. 2001.
3102:www.feedipedia.org
3052:Chickpeas in Nepal
2953:Fusarium oxysporum
2896:Fusarium oxysporum
2721:Effects of cooking
2562:Other constituents
2037:Other constituents
1365:
925:
914:
903:
732:
724:
594:(about 800 AD) as
326:
49:Sprouted chickpea
5220:
5219:
5097:Open Tree of Life
4763:Taxon identifiers
4506:Triticum acstiyum
4295:10.1002/jsfa.1427
4018:978-0-309-48834-1
3908:. Willamette Week
3525:on April 27, 2006
3298:978-1-4419-0465-2
2915:. In response to
2607:
2606:
2552:
2551:
2082:
2081:
2027:
2026:
1517:
1516:
1513:
1382:
1265:; freshly cooked
1051:mirapakaya bajji.
884:
883:
876:
716:
715:
708:
637:Genome sequencing
612:Nicholas Culpeper
519:Cicer reticulatum
312:
311:
305:
297:
289:
281:
273:
265:
257:
249:
241:
233:
229:Cicer arientinium
225:
178:C. arietinum
16:(Redirected from
5260:
5213:
5212:
5200:
5199:
5190:
5189:
5180:
5179:
5167:
5166:
5154:
5153:
5141:
5140:
5128:
5127:
5115:
5114:
5105:
5104:
5092:
5091:
5079:
5078:
5066:
5065:
5063:NBNSYS0000013994
5053:
5052:
5040:
5039:
5027:
5026:
5014:
5013:
5001:
5000:
4988:
4987:
4975:
4974:
4962:
4961:
4949:
4948:
4936:
4935:
4923:
4922:
4910:
4909:
4897:
4896:
4884:
4883:
4871:
4870:
4858:
4857:
4848:
4847:
4838:
4837:
4825:
4824:
4815:
4814:
4805:
4804:
4803:
4790:
4789:
4788:
4758:
4731:
4730:
4704:
4695:
4689:
4688:
4652:
4646:
4645:
4643:
4642:
4633:. Archived from
4627:
4621:
4620:
4612:
4606:
4605:
4595:
4545:
4536:
4535:
4515:
4509:
4490:
4484:
4483:
4455:
4449:
4442:
4433:
4432:
4416:
4405:
4404:
4384:
4373:
4372:
4352:
4346:
4345:
4312:L.). A Review".
4305:
4299:
4298:
4270:
4259:
4258:
4256:
4246:
4222:
4216:
4215:
4205:
4177:
4168:
4167:
4127:
4108:
4107:
4105:
4103:
4092:
4086:
4085:
4048:
4042:
4041:
4039:
4038:
4001:
3992:
3991:
3989:
3988:
3965:
3956:
3955:
3935:
3918:
3917:
3915:
3913:
3901:
3895:
3894:
3892:
3891:
3876:
3870:
3869:
3867:
3865:
3859:West of the Loop
3850:
3844:
3843:
3841:
3840:
3830:"Besan Ka Halwa"
3825:
3819:
3818:
3816:
3815:
3800:
3794:
3793:
3791:
3790:
3775:
3769:
3768:
3766:
3765:
3759:Business Insider
3751:
3745:
3744:
3742:
3740:
3728:
3722:
3721:
3703:
3694:
3693:
3691:
3689:
3674:
3668:
3667:
3655:
3649:
3648:
3646:
3644:
3630:
3621:
3620:
3594:
3592:10.1038/nbt.2491
3576:
3567:
3561:
3560:
3558:
3556:
3541:
3535:
3534:
3532:
3530:
3521:. Archived from
3511:
3505:
3504:
3502:
3500:
3485:
3476:
3475:
3462:
3453:
3446:
3440:
3439:
3421:
3412:
3411:
3409:
3408:
3394:
3388:
3387:
3385:
3383:
3376:Oxford Reference
3368:
3362:
3349:
3343:
3342:
3340:
3338:
3327:
3316:
3315:
3314:
3313:
3272:
3266:
3265:
3263:
3261:
3239:
3233:
3232:
3230:
3228:
3216:
3210:
3209:
3207:
3205:
3177:
3166:
3165:
3157:
3148:
3139:
3138:
3136:
3134:
3119:
3113:
3112:
3110:
3108:
3093:
3087:
3086:
3084:
3082:
3067:
3037:
3025:
3013:
2985:Ascochyta rabiei
2975:(21 countries).
2965:(25 countries),
2951:(35 countries),
2948:Ascochyta rabiei
2696:
2695:
2691:
2688:
2627:dietary minerals
2439:
2364:
2348:
2331:
2314:
2297:
2280:
2264:Vitamin A equiv.
2257:
2224:
2087:
1914:
1839:
1823:
1806:
1789:
1772:
1755:
1739:Vitamin A equiv.
1732:
1699:
1562:
1529:oligosaccharides
1507:
1484:
1482:
1481:
1466:
1464:
1463:
1448:
1446:
1445:
1430:
1428:
1427:
1412:
1410:
1409:
1394:
1392:
1391:
1376:
1368:
1318:
1298:
1281:
1263:Algerian cuisine
1255:
1242:, a traditional
1240:Farinata di ceci
1236:
1216:Manchego cuisine
1212:
1194:
1024:ḥummuṣ bi ṭaḥīna
1011:cocido madrileño
879:
872:
868:
865:
859:
836:
828:
711:
704:
700:
697:
691:
668:
660:
604:imperial demesne
600:
592:
508:archaeobotanical
484:
473:
465:
448:
303:
295:
293:Cicer sintenisii
287:
279:
271:
263:
255:
247:
239:
237:Cicer arientinum
231:
223:
198:
63:
62:
44:
32:
21:
5268:
5267:
5263:
5262:
5261:
5259:
5258:
5257:
5223:
5222:
5221:
5216:
5208:
5203:
5195:
5193:
5185:
5183:
5175:
5170:
5162:
5157:
5149:
5144:
5136:
5131:
5123:
5118:
5110:
5108:
5100:
5095:
5087:
5084:Observation.org
5082:
5074:
5069:
5061:
5056:
5048:
5043:
5035:
5030:
5022:
5017:
5009:
5004:
4996:
4991:
4983:
4978:
4970:
4965:
4957:
4952:
4944:
4939:
4931:
4926:
4918:
4913:
4905:
4900:
4892:
4887:
4879:
4874:
4866:
4861:
4853:
4851:
4843:
4841:
4833:
4828:
4820:
4818:
4810:
4808:
4801:Cicer arietinum
4799:
4798:
4793:
4784:
4783:
4778:
4771:Cicer arietinum
4765:
4751:Wayback Machine
4739:
4734:
4713:(1–2): 81–103.
4702:
4697:
4696:
4692:
4654:
4653:
4649:
4640:
4638:
4629:
4628:
4624:
4614:
4613:
4609:
4547:
4546:
4539:
4517:
4516:
4512:
4494:Cicer arietinum
4491:
4487:
4457:
4456:
4452:
4446:Cicer arietinum
4443:
4436:
4421:Cicer arietinum
4418:
4417:
4408:
4386:
4385:
4376:
4354:
4353:
4349:
4310:Cicer arietinum
4307:
4306:
4302:
4272:
4271:
4262:
4224:
4223:
4219:
4184:Cicer arietinum
4179:
4178:
4171:
4132:Cicer arietinum
4129:
4128:
4111:
4101:
4099:
4094:
4093:
4089:
4050:
4049:
4045:
4036:
4034:
4019:
4003:
4002:
3995:
3986:
3984:
3967:
3966:
3959:
3937:
3936:
3921:
3911:
3909:
3903:
3902:
3898:
3889:
3887:
3878:
3877:
3873:
3863:
3861:
3852:
3851:
3847:
3838:
3836:
3827:
3826:
3822:
3813:
3811:
3802:
3801:
3797:
3788:
3786:
3777:
3776:
3772:
3763:
3761:
3753:
3752:
3748:
3738:
3736:
3730:
3729:
3725:
3718:
3705:
3704:
3697:
3687:
3685:
3676:
3675:
3671:
3657:
3656:
3652:
3642:
3640:
3632:
3631:
3624:
3574:
3569:
3568:
3564:
3554:
3552:
3551:on 4 March 2016
3543:
3542:
3538:
3528:
3526:
3513:
3512:
3508:
3498:
3496:
3495:on 18 July 2012
3487:
3486:
3479:
3464:
3463:
3456:
3447:
3443:
3436:
3423:
3422:
3415:
3406:
3404:
3396:
3395:
3391:
3381:
3379:
3372:"Garbanzo bean"
3370:
3369:
3365:
3350:
3346:
3336:
3334:
3329:
3328:
3319:
3311:
3309:
3299:
3274:
3273:
3269:
3259:
3257:
3255:
3241:
3240:
3236:
3226:
3224:
3218:
3217:
3213:
3203:
3201:
3183:Cicer arietinum
3179:
3178:
3169:
3151:
3149:
3142:
3132:
3130:
3121:
3120:
3116:
3106:
3104:
3095:
3094:
3090:
3080:
3078:
3073:Cicer arietinum
3069:
3068:
3064:
3060:
3048:
3041:
3040:Black chickpeas
3038:
3029:
3026:
3017:
3014:
3005:
2959:(32 countries)
2891:
2857:Cicer arietinum
2853:Cicer arietinum
2849:Cicer arietinum
2834:Cicer arietinum
2825:Cicer arietinum
2798:
2790:
2781:
2769:
2760:
2744:
2732:reducing sugars
2723:
2693:
2689:
2686:
2684:
2642:
2590:
2585:
2543:
2530:
2517:
2504:
2491:
2478:
2465:
2452:
2440:
2410:
2397:
2384:
2371:
2362:
2354:
2346:
2338:
2329:
2321:
2312:
2304:
2295:
2287:
2278:
2270:
2258:
2229:
2218:
2213:
2190:Polyunsaturated
2180:Monounsaturated
2164:
2159:
2120:
2115:
2065:
2060:
2018:
2005:
1992:
1979:
1966:
1953:
1940:
1927:
1915:
1885:
1872:
1859:
1846:
1837:
1829:
1821:
1813:
1804:
1796:
1787:
1779:
1770:
1762:
1753:
1745:
1733:
1704:
1693:
1688:
1665:Polyunsaturated
1655:Monounsaturated
1639:
1634:
1595:
1590:
1557:
1545:
1479:
1477:
1461:
1459:
1443:
1441:
1425:
1423:
1407:
1405:
1389:
1387:
1375:
1329:
1322:
1319:
1310:
1299:
1290:
1282:
1273:
1256:
1247:
1237:
1228:
1221:Silene vulgaris
1218:; chickpea and
1213:
1204:
1195:
1185:used as flour.
930:pressure cooked
895:
889:
880:
869:
863:
860:
849:
837:
826:
770:, it is called
758:, it is called
744:
712:
701:
695:
692:
681:
669:
658:
639:
631:First World War
608:Albertus Magnus
542:, Hacilar, and
504:
437:
339:Cicer arietinum
308:
245:Cicer edessanum
205:
200:
196:Cicer arietinum
194:
181:
57:
28:
23:
22:
15:
12:
11:
5:
5266:
5264:
5256:
5255:
5250:
5245:
5240:
5235:
5233:Edible legumes
5225:
5224:
5218:
5217:
5215:
5214:
5210:wfo-0000196617
5201:
5191:
5181:
5168:
5155:
5142:
5129:
5116:
5106:
5093:
5080:
5067:
5054:
5041:
5028:
5015:
5002:
4989:
4976:
4963:
4950:
4937:
4924:
4911:
4898:
4885:
4872:
4859:
4849:
4839:
4826:
4816:
4806:
4791:
4775:
4773:
4767:
4766:
4761:
4755:
4754:
4738:
4737:External links
4735:
4733:
4732:
4690:
4663:(2): 243–251.
4647:
4631:"PlantVillage"
4622:
4607:
4570:): 1894–1909.
4537:
4510:
4498:Lens culinaris
4485:
4460:Plant and Soil
4450:
4434:
4406:
4374:
4347:
4320:(2): 142–153.
4300:
4281:(9): 945–950.
4260:
4217:
4186:L.): a review"
4169:
4109:
4087:
4043:
4017:
3993:
3957:
3919:
3896:
3885:Slate Magazine
3871:
3845:
3820:
3795:
3770:
3746:
3723:
3717:978-0470391303
3716:
3695:
3669:
3650:
3622:
3585:(3): 240–246.
3562:
3536:
3506:
3477:
3454:
3441:
3434:
3413:
3389:
3363:
3344:
3317:
3297:
3267:
3254:978-0080543994
3253:
3234:
3211:
3167:
3140:
3114:
3088:
3061:
3059:
3056:
3055:
3054:
3047:
3044:
3043:
3042:
3039:
3032:
3030:
3027:
3020:
3018:
3015:
3008:
3004:
3001:
2890:
2887:
2876:micronutrients
2810:macronutrients
2797:
2794:
2789:
2786:
2780:
2777:
2768:
2765:
2759:
2756:
2743:
2740:
2722:
2719:
2640:
2625:, and certain
2605:
2604:
2592:
2591:
2586:
2582:
2581:
2578:
2577:
2574:
2570:
2569:
2564:
2558:
2557:
2554:
2553:
2550:
2549:
2546:
2545:
2541:
2539:
2533:
2532:
2528:
2526:
2520:
2519:
2515:
2513:
2507:
2506:
2502:
2500:
2494:
2493:
2489:
2487:
2481:
2480:
2476:
2474:
2468:
2467:
2463:
2461:
2455:
2454:
2450:
2448:
2442:
2441:
2434:
2429:
2421:
2420:
2417:
2416:
2413:
2412:
2408:
2406:
2400:
2399:
2395:
2393:
2387:
2386:
2382:
2380:
2374:
2373:
2369:
2367:
2357:
2356:
2352:
2350:
2341:
2340:
2336:
2334:
2324:
2323:
2319:
2317:
2307:
2306:
2302:
2300:
2290:
2289:
2285:
2283:
2273:
2272:
2268:
2266:
2260:
2259:
2252:
2247:
2239:
2238:
2235:
2234:
2231:
2230:
2227:
2220:
2219:
2216:
2214:
2207:
2204:
2203:
2200:
2199:
2196:
2195:
2192:
2186:
2185:
2182:
2176:
2175:
2172:
2166:
2165:
2162:
2160:
2153:
2150:
2149:
2146:
2145:
2142:
2141:
2138:
2132:
2131:
2128:
2122:
2121:
2118:
2116:
2109:
2106:
2105:
2102:
2101:
2098:
2092:
2091:
2080:
2079:
2067:
2066:
2061:
2057:
2056:
2053:
2052:
2049:
2045:
2044:
2039:
2033:
2032:
2029:
2028:
2025:
2024:
2021:
2020:
2016:
2014:
2008:
2007:
2003:
2001:
1995:
1994:
1990:
1988:
1982:
1981:
1977:
1975:
1969:
1968:
1964:
1962:
1956:
1955:
1951:
1949:
1943:
1942:
1938:
1936:
1930:
1929:
1925:
1923:
1917:
1916:
1909:
1904:
1896:
1895:
1892:
1891:
1888:
1887:
1883:
1881:
1875:
1874:
1870:
1868:
1862:
1861:
1857:
1855:
1849:
1848:
1844:
1842:
1832:
1831:
1827:
1825:
1816:
1815:
1811:
1809:
1799:
1798:
1794:
1792:
1782:
1781:
1777:
1775:
1765:
1764:
1760:
1758:
1748:
1747:
1743:
1741:
1735:
1734:
1727:
1722:
1714:
1713:
1710:
1709:
1706:
1705:
1702:
1695:
1694:
1691:
1689:
1682:
1679:
1678:
1675:
1674:
1671:
1670:
1667:
1661:
1660:
1657:
1651:
1650:
1647:
1641:
1640:
1637:
1635:
1628:
1625:
1624:
1621:
1620:
1617:
1616:
1613:
1607:
1606:
1603:
1597:
1596:
1593:
1591:
1584:
1581:
1580:
1577:
1576:
1573:
1567:
1566:
1556:
1553:
1544:
1541:
1515:
1514:
1504:
1503:
1498:
1492:
1491:
1488:
1474:
1473:
1470:
1456:
1455:
1452:
1438:
1437:
1434:
1420:
1419:
1416:
1402:
1401:
1398:
1384:
1383:
1372:
1328:
1325:
1324:
1323:
1321:Fried chickpea
1320:
1313:
1311:
1300:
1293:
1291:
1283:
1276:
1274:
1257:
1250:
1248:
1238:
1231:
1229:
1214:
1207:
1205:
1196:
1189:
1144:Ashkenazi Jews
1114:and is called
1059:leaf vegetable
912:with olive oil
888:
885:
882:
881:
840:
838:
831:
825:
822:
750:, Mexico, and
743:
740:
714:
713:
672:
670:
663:
657:
654:
638:
635:
598:cicer italicum
544:Tell es-Sultan
503:
500:
436:
433:
425:Indian cuisine
310:
309:
307:
306:
298:
290:
282:
277:Cicer rotundum
274:
269:Cicer physodes
266:
258:
250:
242:
234:
226:
217:
214:
213:
207:
206:
201:
190:
189:
183:
182:
175:
173:
169:
168:
161:
157:
156:
151:
147:
146:
141:
137:
136:
131:
127:
126:
121:
114:
113:
108:
101:
100:
95:
88:
87:
82:
75:
74:
69:
65:
64:
51:
50:
46:
45:
37:
36:
26:
24:
14:
13:
10:
9:
6:
4:
3:
2:
5265:
5254:
5251:
5249:
5246:
5244:
5243:Founder crops
5241:
5239:
5236:
5234:
5231:
5230:
5228:
5211:
5206:
5202:
5198:
5192:
5188:
5182:
5178:
5173:
5169:
5165:
5160:
5156:
5152:
5147:
5143:
5139:
5134:
5130:
5126:
5121:
5117:
5113:
5107:
5103:
5098:
5094:
5090:
5085:
5081:
5077:
5072:
5068:
5064:
5059:
5055:
5051:
5046:
5042:
5038:
5033:
5029:
5025:
5020:
5016:
5012:
5007:
5003:
4999:
4994:
4990:
4986:
4981:
4977:
4973:
4968:
4964:
4960:
4955:
4951:
4947:
4942:
4938:
4934:
4929:
4925:
4921:
4916:
4912:
4908:
4903:
4899:
4895:
4890:
4886:
4882:
4877:
4873:
4869:
4864:
4860:
4856:
4850:
4846:
4840:
4836:
4831:
4827:
4823:
4817:
4813:
4807:
4802:
4796:
4792:
4787:
4781:
4777:
4776:
4774:
4772:
4768:
4764:
4759:
4752:
4748:
4744:
4741:
4740:
4736:
4728:
4724:
4720:
4716:
4712:
4708:
4701:
4694:
4691:
4686:
4682:
4678:
4674:
4670:
4666:
4662:
4658:
4651:
4648:
4637:on 2015-06-30
4636:
4632:
4626:
4623:
4618:
4611:
4608:
4603:
4599:
4594:
4589:
4585:
4581:
4577:
4573:
4569:
4565:
4561:
4557:
4556:
4551:
4544:
4542:
4538:
4533:
4529:
4525:
4521:
4514:
4511:
4507:
4504:) and wheat (
4503:
4499:
4495:
4489:
4486:
4481:
4477:
4473:
4469:
4466:(2): 173–95.
4465:
4461:
4454:
4451:
4447:
4441:
4439:
4435:
4430:
4426:
4422:
4415:
4413:
4411:
4407:
4402:
4398:
4395:(1–2): 1–20.
4394:
4390:
4383:
4381:
4379:
4375:
4370:
4366:
4363:(3): 375–79.
4362:
4358:
4351:
4348:
4343:
4339:
4335:
4331:
4327:
4323:
4319:
4315:
4311:
4304:
4301:
4296:
4292:
4288:
4284:
4280:
4276:
4269:
4267:
4265:
4261:
4255:
4250:
4245:
4240:
4236:
4232:
4228:
4221:
4218:
4213:
4209:
4204:
4199:
4195:
4191:
4187:
4185:
4176:
4174:
4170:
4165:
4161:
4157:
4153:
4149:
4145:
4141:
4137:
4133:
4126:
4124:
4122:
4120:
4118:
4116:
4114:
4110:
4097:
4091:
4088:
4083:
4079:
4075:
4071:
4067:
4063:
4059:
4055:
4047:
4044:
4032:
4028:
4024:
4020:
4014:
4010:
4009:
4000:
3998:
3994:
3982:
3978:
3974:
3970:
3964:
3962:
3958:
3953:
3949:
3946:(1–2): 1–20.
3945:
3941:
3934:
3932:
3930:
3928:
3926:
3924:
3920:
3907:
3900:
3897:
3886:
3882:
3875:
3872:
3860:
3856:
3849:
3846:
3835:
3831:
3824:
3821:
3810:
3806:
3799:
3796:
3785:
3781:
3774:
3771:
3760:
3756:
3750:
3747:
3734:
3727:
3724:
3719:
3713:
3709:
3702:
3700:
3696:
3683:
3681:
3673:
3670:
3665:
3661:
3654:
3651:
3639:
3635:
3629:
3627:
3623:
3618:
3614:
3610:
3606:
3602:
3598:
3593:
3588:
3584:
3580:
3573:
3566:
3563:
3550:
3546:
3540:
3537:
3524:
3520:
3516:
3510:
3507:
3494:
3490:
3484:
3482:
3478:
3473:
3472:
3467:
3461:
3459:
3455:
3451:
3445:
3442:
3437:
3431:
3427:
3420:
3418:
3414:
3403:
3399:
3393:
3390:
3377:
3373:
3367:
3364:
3361:
3360:
3355:
3354:
3348:
3345:
3332:
3326:
3324:
3322:
3318:
3308:
3304:
3300:
3294:
3290:
3286:
3282:
3278:
3271:
3268:
3256:
3250:
3246:
3245:
3238:
3235:
3222:
3215:
3212:
3200:
3196:
3192:
3191:
3186:
3184:
3176:
3174:
3172:
3168:
3163:
3162:
3156:
3147:
3145:
3141:
3129:
3125:
3122:Kew Science.
3118:
3115:
3103:
3099:
3092:
3089:
3076:
3074:
3066:
3063:
3057:
3053:
3050:
3049:
3045:
3036:
3031:
3024:
3019:
3012:
3007:
3002:
3000:
2998:
2994:
2990:
2986:
2980:
2978:
2974:
2973:
2968:
2964:
2963:
2958:
2954:
2950:
2949:
2942:
2940:
2939:
2934:
2930:
2926:
2923:, 2017 finds
2922:
2918:
2917:F. o. ciceris
2914:
2910:
2906:
2902:
2901:
2897:
2888:
2886:
2884:
2880:
2877:
2872:
2870:
2866:
2863:
2858:
2854:
2850:
2845:
2841:
2837:
2835:
2830:
2826:
2822:
2818:
2815:
2811:
2807:
2803:
2795:
2793:
2787:
2785:
2778:
2776:
2774:
2766:
2764:
2757:
2755:
2753:
2748:
2741:
2739:
2737:
2733:
2729:
2720:
2718:
2716:
2715:linoleic acid
2712:
2708:
2704:
2703:carbohydrates
2700:
2681:
2679:
2675:
2671:
2667:
2663:
2659:
2655:
2651:
2647:
2643:
2636:
2632:
2628:
2624:
2620:
2619:dietary fiber
2616:
2612:
2602:
2598:
2593:
2589:
2583:
2579:
2575:
2571:
2568:
2565:
2563:
2559:
2555:
2547:
2540:
2538:
2534:
2527:
2525:
2521:
2514:
2512:
2508:
2501:
2499:
2495:
2488:
2486:
2482:
2475:
2473:
2469:
2462:
2460:
2456:
2449:
2447:
2443:
2438:
2433:
2430:
2428:
2427:
2422:
2418:
2414:
2407:
2405:
2401:
2394:
2392:
2388:
2381:
2379:
2375:
2368:
2366:
2358:
2351:
2349:
2342:
2335:
2333:
2325:
2318:
2316:
2308:
2301:
2299:
2294:Riboflavin (B
2291:
2284:
2282:
2274:
2267:
2265:
2261:
2256:
2251:
2248:
2246:
2245:
2240:
2236:
2232:
2225:
2221:
2215:
2212:
2211:
2205:
2201:
2197:
2193:
2191:
2187:
2183:
2181:
2177:
2173:
2171:
2167:
2161:
2158:
2157:
2151:
2147:
2143:
2139:
2137:
2136:Dietary fibre
2133:
2129:
2127:
2123:
2117:
2114:
2113:
2112:Carbohydrates
2107:
2103:
2099:
2097:
2093:
2088:
2077:
2073:
2068:
2064:
2058:
2054:
2050:
2046:
2043:
2040:
2038:
2034:
2030:
2022:
2015:
2013:
2009:
2002:
2000:
1996:
1989:
1987:
1983:
1976:
1974:
1970:
1963:
1961:
1957:
1950:
1948:
1944:
1937:
1935:
1931:
1924:
1922:
1918:
1913:
1908:
1905:
1903:
1902:
1897:
1893:
1889:
1882:
1880:
1876:
1869:
1867:
1863:
1856:
1854:
1850:
1843:
1841:
1833:
1826:
1824:
1817:
1810:
1808:
1800:
1793:
1791:
1783:
1776:
1774:
1769:Riboflavin (B
1766:
1759:
1757:
1749:
1742:
1740:
1736:
1731:
1726:
1723:
1721:
1720:
1715:
1711:
1707:
1700:
1696:
1690:
1687:
1686:
1680:
1676:
1672:
1668:
1666:
1662:
1658:
1656:
1652:
1648:
1646:
1642:
1636:
1633:
1632:
1626:
1622:
1618:
1614:
1612:
1611:Dietary fibre
1608:
1604:
1602:
1598:
1592:
1589:
1588:
1587:Carbohydrates
1582:
1578:
1574:
1572:
1568:
1563:
1554:
1552:
1550:
1542:
1540:
1538:
1534:
1530:
1526:
1522:
1511:
1505:
1502:
1499:
1497:
1494:
1493:
1489:
1487:
1476:
1475:
1471:
1469:
1458:
1457:
1453:
1451:
1440:
1439:
1435:
1433:
1422:
1421:
1417:
1415:
1404:
1403:
1399:
1397:
1386:
1385:
1380:
1377:(millions of
1369:
1363:
1359:
1357:
1353:
1349:
1345:
1341:
1336:
1334:
1326:
1317:
1312:
1309:
1305:
1304:
1297:
1292:
1288:
1287:
1280:
1275:
1272:
1268:
1264:
1260:
1254:
1249:
1245:
1241:
1235:
1230:
1227:
1223:
1222:
1217:
1211:
1206:
1203:
1199:
1193:
1188:
1186:
1184:
1180:
1176:
1175:
1169:
1167:
1163:
1162:
1157:
1155:
1154:
1153:Shalom Zachar
1149:
1145:
1141:
1139:
1138:
1133:
1128:
1126:
1122:
1117:
1113:
1112:
1107:
1103:
1099:
1095:
1091:
1087:
1083:
1079:
1074:
1072:
1068:
1064:
1060:
1056:
1052:
1048:
1047:
1042:
1037:
1035:
1034:
1028:
1026:
1025:
1020:
1015:
1013:
1012:
1007:
1006:
1001:
1000:
995:
991:
986:
984:
980:
976:
975:
970:
969:
964:
963:
959:
954:
953:
948:
944:
939:
937:
936:
931:
922:
918:
911:
907:
899:
894:
886:
878:
875:
867:
857:
853:
847:
846:
841:This section
839:
835:
830:
829:
823:
821:
819:
815:
811:
806:
805:
801:
795:
793:
789:
788:
783:
782:
777:
773:
769:
765:
761:
757:
753:
749:
741:
739:
737:
730:Chickpea pods
728:
720:
710:
707:
699:
689:
685:
679:
678:
673:This section
671:
667:
662:
661:
655:
653:
651:
647:
643:
636:
634:
632:
627:
625:
624:kidney stones
621:
617:
613:
609:
605:
601:
599:
593:
591:
590:
583:
578:
576:
572:
568:
564:
560:
556:
552:
547:
545:
541:
537:
533:
529:
525:
521:
520:
515:
513:
509:
501:
499:
497:
493:
492:hyacinth bean
489:
485:
483:
478:
474:
472:
466:
464:
463:
457:
453:
449:
447:
442:
441:Middle French
434:
432:
430:
426:
422:
418:
414:
410:
409:Mediterranean
405:
403:
399:
395:
391:
390:garbanzo bean
387:
383:
379:
375:
371:
367:
363:
359:
355:
352:
348:
345:
341:
340:
335:
331:
324:
320:
316:
302:
299:
294:
291:
286:
285:Cicer sativum
283:
278:
275:
270:
267:
262:
259:
254:
253:Cicer grossum
251:
246:
243:
238:
235:
230:
227:
222:
219:
218:
215:
212:
208:
204:
199:
197:
191:
188:
187:Binomial name
184:
180:
179:
174:
171:
170:
167:
166:
162:
159:
158:
155:
152:
149:
148:
145:
142:
139:
138:
135:
132:
129:
128:
125:
122:
119:
116:
115:
112:
109:
106:
103:
102:
99:
96:
93:
90:
89:
86:
85:Tracheophytes
83:
80:
77:
76:
73:
70:
67:
66:
61:
56:
52:
47:
43:
38:
33:
30:
19:
4770:
4710:
4706:
4693:
4660:
4656:
4650:
4639:. Retrieved
4635:the original
4625:
4616:
4610:
4559:
4553:
4526:(1): 55–65.
4523:
4519:
4513:
4508:) in Nepal.
4505:
4502:Oryza sativa
4501:
4497:
4493:
4488:
4463:
4459:
4453:
4445:
4428:
4424:
4420:
4392:
4388:
4360:
4356:
4350:
4317:
4313:
4309:
4303:
4278:
4274:
4234:
4230:
4220:
4193:
4189:
4183:
4142:(1): 83–97.
4139:
4135:
4131:
4100:. Retrieved
4090:
4057:
4053:
4046:
4035:. Retrieved
4007:
3985:. Retrieved
3976:
3943:
3939:
3910:. Retrieved
3899:
3888:. Retrieved
3884:
3874:
3862:. Retrieved
3858:
3848:
3837:. Retrieved
3833:
3823:
3812:. Retrieved
3808:
3798:
3787:. Retrieved
3784:Bombay Mahal
3783:
3773:
3762:. Retrieved
3758:
3749:
3737:. Retrieved
3726:
3707:
3686:. Retrieved
3679:
3672:
3663:
3653:
3641:. Retrieved
3637:
3582:
3578:
3565:
3553:. Retrieved
3549:the original
3539:
3527:. Retrieved
3523:the original
3518:
3509:
3497:. Retrieved
3493:the original
3470:
3449:
3444:
3425:
3405:. Retrieved
3401:
3392:
3380:. Retrieved
3366:
3358:
3351:
3347:
3335:. Retrieved
3310:, retrieved
3280:
3270:
3258:. Retrieved
3243:
3237:
3225:. Retrieved
3214:
3202:. Retrieved
3188:
3182:
3159:
3155:"Gram"
3131:. Retrieved
3127:
3117:
3105:. Retrieved
3101:
3096:Feedipedia.
3091:
3079:. Retrieved
3072:
3065:
2992:
2988:
2984:
2981:
2976:
2970:
2960:
2956:
2952:
2946:
2943:
2936:
2927:produces an
2925:C. arietinum
2924:
2920:
2916:
2913:C. arietinum
2912:
2899:
2895:
2892:
2873:
2856:
2852:
2848:
2846:
2842:
2838:
2833:
2824:
2799:
2791:
2782:
2770:
2761:
2749:
2745:
2724:
2683:A 100-gram (
2682:
2676:, and total
2608:
2566:
2561:
2436:
2431:
2424:
2254:
2249:
2242:
2208:
2154:
2110:
2041:
2036:
1911:
1906:
1899:
1729:
1724:
1717:
1683:
1629:
1585:
1546:
1518:
1500:
1495:
1360:
1348:common beans
1344:chymotrypsin
1337:
1330:
1302:
1286:Chana masala
1284:
1270:
1266:
1259:Chakhchoukha
1225:
1219:
1172:
1170:
1165:
1159:
1158:
1151:
1147:
1142:
1135:
1129:
1115:
1109:
1097:
1078:Burmese tofu
1075:
1050:
1046:mirchi bajji
1044:
1038:
1031:
1029:
1022:
1016:
1009:
1003:
997:
993:
987:
978:
972:
966:
961:
957:
950:
945:, cooked in
940:
933:
926:
870:
861:
850:Please help
845:verification
842:
809:
807:
803:
800:kabuli chana
799:
796:
792:bootor daali
791:
785:
779:
776:chholaa boot
775:
771:
763:
759:
745:
733:
702:
693:
682:Please help
677:verification
674:
649:
640:
628:
595:
585:
579:
559:carbon-dated
548:
538:, namely at
524:Domesticated
517:
516:
505:
495:
479:
468:
458:
451:
443:
438:
429:chana masala
406:
394:Egyptian pea
393:
389:
385:
381:
377:
373:
369:
365:
361:
356:, subfamily
338:
337:
333:
329:
327:
318:
300:
292:
284:
276:
268:
261:Cicer nigrum
260:
252:
244:
236:
228:
220:
195:
193:
177:
176:
164:
117:
104:
91:
78:
29:
5045:NatureServe
4993:iNaturalist
4795:Wikispecies
4496:), lentil (
4431:(1): 85–88.
4060:(1): 31–7.
3260:26 February
3133:26 February
3107:26 February
3016:Cicers farm
2938:Arabidopsis
2742:Germination
2699:food energy
2662:amino acids
2611:Daily Value
2277:Thiamine (B
1752:Thiamine (B
1525:polyphenols
1333:animal feed
1327:Animal feed
1306:chickpeas,
1132:Philippines
1063:besan halwa
656:Description
582:Charlemagne
477:Old Spanish
454:comes from
446:pois chiche
366:Bengal gram
221:Cicer album
150:Subfamily:
98:Angiosperms
5227:Categories
5120:Plant List
4852:Calflora:
4641:2015-07-11
4102:15 January
4037:2024-06-21
3987:2024-03-28
3890:2019-06-24
3839:2023-11-24
3814:2023-11-24
3789:2023-11-24
3764:2023-11-24
3735:. Fox News
3688:31 January
3435:0415927463
3407:2023-12-24
3382:11 January
3312:2023-12-24
3223:. Phys.org
3204:21 October
3081:22 October
3058:References
2929:orthologue
2911:including
2905:pulse crop
2817:phosphorus
2806:phenotypic
2773:flatulence
2752:B vitamins
2736:B vitamins
2713:for which
2674:tryptophan
2670:isoleucine
2631:phosphorus
2498:Phosphorus
1973:Phosphorus
1543:Production
1374:Production
1308:Bangladesh
1125:Mysore pak
1084:people of
1073:are made.
1067:mysore pak
974:gram flour
891:See also:
818:Basilicata
764:kala chana
760:desi chana
577:, Greece.
551:mesolithic
415:, used in
35:Chickpeas
5238:Faboideae
4959:200012048
4946:200012048
4928:FloraBase
4707:Euphytica
4584:0022-0957
4500:), rice (
4342:214733079
4190:Br J Nutr
3864:6 January
3601:1087-0156
3555:9 October
3519:CRN India
3499:28 August
3227:8 October
2977:Ascochyta
2933:AtHSP70-1
2889:Pathogens
2862:phosphate
2829:perennial
2814:inorganic
2728:Raffinose
2646:magnesium
2639:vitamin B
2613:, DV) of
2511:Potassium
2485:Magnesium
2404:Vitamin K
2391:Vitamin E
2378:Vitamin C
2361:Folate (B
2345:Vitamin B
2311:Niacin (B
2170:Saturated
1986:Potassium
1960:Manganese
1947:Magnesium
1879:Vitamin K
1866:Vitamin E
1853:Vitamin C
1836:Folate (B
1820:Vitamin B
1786:Niacin (B
1645:Saturated
1555:Nutrition
1356:ruminants
1137:halo-halo
935:sous vide
864:June 2021
810:ceci neri
781:chana dal
742:Varieties
696:June 2021
530:sites in
488:calavance
435:Etymology
358:Faboideae
334:chick pea
304:M.E.Jones
172:Species:
154:Faboideae
68:Kingdom:
18:Chickpeas
5194:VASCAN:
5177:13045294
5172:Tropicos
5125:ild-4318
5050:2.147362
5024:11195145
5011:486336-1
4842:BioLib:
4780:Wikidata
4747:Archived
4727:26048653
4685:20347418
4677:12756536
4602:35022724
4532:23273192
4334:32239331
4237:(2022).
4212:22916806
4164:23259042
4156:11855623
4082:11067470
4074:17243010
4031:Archived
4027:30844154
3981:Archived
3971:(2024).
3609:23354103
3337:21 April
3307:82687381
3046:See also
2821:nitrogen
2812:such as
2788:Research
2767:Skinning
2664:such as
2567:Quantity
2466:0.656 mg
2432:Quantity
2426:Minerals
2355:0.535 mg
2339:1.588 mg
2322:1.541 mg
2305:0.212 mg
2288:0.477 mg
2250:Quantity
2244:Vitamins
2042:Quantity
1907:Quantity
1901:Minerals
1725:Quantity
1719:Vitamins
1537:protease
1521:lecithin
1508:Source:
1486:Pakistan
1450:Ethiopia
1371:Country
1352:soybeans
1179:meringue
1174:aquafaba
1166:garbanza
1161:Guasanas
1041:diaspora
999:bacalhau
990:Portugal
958:farinata
887:Culinary
802:in Hindi
768:Assamese
748:Ethiopia
567:Kastanas
563:Thessaly
534:and the
496:garbanzo
471:garbanzo
450:, where
386:garbanzo
354:Fabaceae
342:) is an
330:chickpea
211:Synonyms
144:Fabaceae
140:Family:
111:Eudicots
4972:2947311
4876:Ecocrop
4593:8982422
4480:8562338
4283:Bibcode
4254:9638045
3617:6649873
3402:Haaretz
3003:Gallery
2993:ciceris
2957:ciceris
2941:HSP70.
2900:ciceris
2802:genetic
2707:protein
2692:⁄
2635:Thiamin
2615:protein
2544:2.76 mg
2479:4.31 mg
2446:Calcium
2398:0.82 mg
2210:Protein
2119:62.95 g
2051:60.21 g
2019:1.53 mg
1967:1.03 mg
1941:2.89 mg
1921:Calcium
1873:0.35 mg
1830:0.14 mg
1814:0.29 mg
1797:0.53 mg
1780:0.06 mg
1763:0.12 mg
1685:Protein
1594:27.42 g
1533:amylase
1510:FAOSTAT
1468:Myanmar
1340:trypsin
1289:, India
1244:Italian
1198:Doubles
1130:In the
1121:Kannada
1116:panisse
1102:fritter
1098:panelle
1094:pakoras
1033:leblebi
968:panelle
952:falafel
555:Hérault
502:History
482:arvanço
421:falafel
398:protein
349:of the
288:Schkuhr
256:Salisb.
160:Genus:
134:Fabales
130:Order:
72:Plantae
5187:454471
5184:uBio:
5164:157692
5133:PLANTS
5102:612429
4998:122854
4920:169805
4894:685208
4835:117045
4819:APDB:
4786:Q81375
4725:
4683:
4675:
4600:
4590:
4582:
4530:
4478:
4340:
4332:
4251:
4210:
4162:
4154:
4080:
4072:
4025:
4015:
3912:10 May
3739:10 May
3714:
3643:10 May
3615:
3607:
3599:
3529:8 June
3432:
3378:. 2019
3305:
3295:
3251:
2991:f.sp.
2955:f.sp.
2921:et al.
2919:Gupta
2898:f.sp.
2869:oxides
2779:Leaves
2666:lysine
2648:, and
2623:folate
2576:7.68 g
2524:Sodium
2518:718 mg
2505:252 mg
2459:Copper
2372:557 μg
2217:20.5 g
2163:6.04 g
2140:12.2 g
2130:10.7 g
2126:Sugars
2096:Energy
1999:Sodium
1993:291 mg
1980:168 mg
1860:1.3 mg
1847:172 μg
1692:8.86 g
1669:1.16 g
1659:0.58 g
1649:0.27 g
1638:2.59 g
1601:Sugars
1571:Energy
1549:tonnes
1531:; and
1483:
1465:
1447:
1432:Russia
1429:
1414:Turkey
1411:
1393:
1379:tonnes
1350:, and
1271:rougag
1183:pomace
1106:Sicily
1069:, and
1055:Levant
1019:tahini
994:rancho
943:salads
921:Dhokla
910:Hummus
814:Apulia
650:kabuli
575:Dimini
540:Çayönü
536:Levant
532:Turkey
452:chiche
417:hummus
382:channa
374:chhana
370:chhola
351:family
347:legume
344:annual
296:Bornm.
248:Bornm.
124:Rosids
5138:CIAR5
5109:PFI:
5037:26537
5019:IRMNG
4985:10535
4915:EUNIS
4907:CIEAR
4855:12368
4845:39937
4822:70772
4809:APA:
4723:S2CID
4703:(PDF)
4681:S2CID
4562:(7).
4476:S2CID
4338:S2CID
4160:S2CID
4078:S2CID
3613:S2CID
3575:(PDF)
3303:S2CID
2989:F. o.
2935:, an
2883:boron
2705:, 9%
2573:Water
2531:24 mg
2492:79 mg
2453:57 mg
2194:2.731
2184:1.377
2174:0.603
2048:Water
1954:48 mg
1928:49 mg
1615:7.6 g
1605:4.8 g
1496:World
1400:13.5
1396:India
1303:Halua
1267:marqa
1224:stew
1148:arbes
1111:socca
1104:from
1090:besan
1086:Burma
1071:laddu
1005:tapas
979:besan
962:socca
947:stews
756:Hindi
736:pulse
620:Venus
616:windy
571:Lerna
512:Syria
462:cicer
456:Latin
402:Syria
392:, or
380:, or
378:chana
280:Alef.
272:Rchb.
264:hort.
224:hort.
165:Cicer
118:Clade
105:Clade
92:Clade
79:Clade
5197:5704
5146:POWO
5112:2402
5089:6606
5076:3827
5071:NCBI
5032:ITIS
5006:IPNI
4980:GRIN
4967:GBIF
4933:3766
4902:EPPO
4881:2479
4868:V7JJ
4830:APNI
4812:1902
4673:PMID
4619:(5).
4598:PMID
4580:ISSN
4528:PMID
4330:PMID
4208:PMID
4152:PMID
4104:2015
4070:PMID
4023:PMID
4013:ISBN
3914:2019
3866:2022
3741:2019
3712:ISBN
3690:2008
3645:2019
3605:PMID
3597:ISSN
3557:2015
3531:2016
3501:2008
3430:ISBN
3384:2019
3359:s.v.
3339:2024
3293:ISBN
3262:2018
3249:ISBN
3229:2015
3206:2014
3135:2018
3109:2018
3083:2014
2987:and
2881:and
2879:zinc
2865:ions
2804:and
2656:and
2650:zinc
2537:Zinc
2472:Iron
2411:9 μg
2385:4 mg
2370:139%
2271:3 μg
2012:Zinc
2006:7 mg
1934:Iron
1886:4 μg
1746:1 μg
1501:18.1
1490:0.3
1472:0.4
1454:0.5
1436:0.5
1418:0.6
1342:and
1082:Shan
1049:and
824:Uses
816:and
772:boot
752:Iran
573:and
411:and
362:gram
328:The
323:MHNT
5205:WFO
5159:RHS
5058:NBN
4954:FoC
4941:FNA
4889:EoL
4863:CoL
4715:doi
4711:147
4665:doi
4661:269
4588:PMC
4572:doi
4568:OUP
4468:doi
4464:237
4397:doi
4393:168
4365:doi
4322:doi
4291:doi
4249:PMC
4239:doi
4198:doi
4194:108
4144:doi
4062:doi
3977:FDA
3948:doi
3944:168
3587:doi
3285:doi
3075:L."
2931:of
2819:or
2542:25%
2516:24%
2503:20%
2490:19%
2477:24%
2464:73%
2437:%DV
2353:31%
2337:32%
2320:10%
2303:16%
2286:40%
2255:%DV
2156:Fat
2017:14%
1991:10%
1978:13%
1965:45%
1952:11%
1939:16%
1912:%DV
1845:43%
1761:10%
1730:%DV
1631:Fat
1261:in
1164:or
1140:.
988:In
977:or
960:or
932:or
854:by
774:or
686:by
584:'s
388:or
364:or
332:or
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