Skip to main content

UCPL India

Chickpeas

Chickpea is an iron source and is an effective cleansing agent

GEEK TALK

Cicer arietinum

BUT WE TALK

Bengal gram, Channa, Kondai kadalai, sanagalu & calavance

DID YOU KNOW?

It is one of the earliest cultivated legumes: 7,500-year-old found in the Middle East. Chickpea is the world’s second-largest cultivated legume. India is the world’s largest producer and consumer of chickpea, accounting for over 66% of world production.

 

It is a dry-season legume that grows well on the residual moisture of the post-rainy season, providing a unique opportunity of enhancing legume production in developing countries and this feature gives farmers a second increasing income by planting the second crop.

 

Chickpea is generally consumed whole, split or ground to a flour or paste. Chickpea by-products or waste such as low-grade chickpea, culled chickpeas, chickpea husks, chickpea hay, and straw are used for animal feed.

 

They are a good source of folate and protein. Folate is water-soluble Vitamin B, which reduces the risk of colorectal cancer. Chickpeas are also a rich source of calcium equivalent to Yogurt and it also contains minerals.

KITCHEN PHARMACY

  • Anemia: – Fresh juice of Bengal gram leaves is a very rich source of iron. It is, therefore beneficial in the treatment of iron deficiency anemia.
  • Skin and Hair Disease: – Flour of the un-roasted Bengal gram is a very effective cleansing agent and its regular use as a cosmetic cleanses the skin

RECIPES USING THIS INGREDIENT