Cicer arietinum, which is commonly known as chickpea, comes under the Fabaceae or Leguminosae family of legume plants. The seeds of this family of plants are considered to be pulses, which are used as a major food resource for humans.
The Leguminosae or Fabaceae family has more than 20,000 species and is considered the third largest group of flowering plants. Fabaceae are leguminous plants, and the edible legumes are commonly termed as pulses, lentils, beans and peas.
There are two commercial varieties of chickpeas available. The variant of the Indian subcontinent (kala chana) has darker seeds and a rough coating. The other variant, which is commonly grown in Southern Europe, Afghanistan, Northern Africa, and the Indian subcontinent (Kabuli chana), is a light-coloured seed which is larger in size.
Legumes are a source of protein, dietary fibre, minerals and carbohydrates. Chickpeas are a major source of these. Hundred grams of cooked chickpea contains 8.86 g protein, 7.6 g fibre and 24.42 g carbohydrate.
Related Links:
- Legumes – Meaning and Examples
- Difference between Lentils, Pulses and Legumes
- What Are the Uses of Legumes?
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