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chickpea

A Dictionary of Food and Nutrition | 2005 | | © A Dictionary of Food and Nutrition 2005, originally published by Oxford University Press 2005. (Hide copyright information) Copyright

chickpea Also known as garbanzo; seeds of Cicer arietinum, widely used in Mediterranean and Middle‐Eastern stews and casseroles. Puréed chickpea is the basis of hummus and deep‐fried balls of chickpea batter are felafel. A 90‐g portion is a rich source of copper; a good source of folate; a source of protein, vitamin A, and iron; contains 3 g of fat, of which 6% is saturated; provides 4.5 g of dietary fibre; supplies 130 kcal (545 kJ).

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DAVID A. BENDER. "chickpea." A Dictionary of Food and Nutrition. 2005. Encyclopedia.com. 15 Nov. 2009 <http://www.encyclopedia.com>.

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Chickpeas, garbanzos: the same nutritious food.(EN on Foods)
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Related entries from encyclopedias, dictionaries, and thesauruses

chickpea
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Egypt
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