"chickpea nutricional profile" research work realized on FAINALIND by TecnoBiot (food, water and Environment Hygiene Test Laboratory).

Chickpea belongs to the legumes group. From the milling of the full and peeled grain we obtain a kind of flour which is, from a nutritional point of view, rich in proteins, carbohydrates, fibres, minerals and group B vitamins. The general effects that these components produce in the organism are:

PROTEINS: they have the indispensable aminoacids for the formation, maintenance and repair of tissues, secretions, hormones and gastric juices.

FIBRES: they regulate the metabolic action through their influence in the digestion, and are essential for a good functioning of the intestines.

CARBOHYDRATES: they provide with energy, and support the action of the proteins.

VITAMINS: indispensable to promote vital metabolic reactions of maintenance and defense. They take part in the process of growth and recovery.

MINERALS: They help at the formation of new tissues. Most of them are localized in the skeleton as calcium phosphates.

The centesimal composition of chickpea flour is as in the folllowing table:

NUTRITIONAL FACTS Serving Size 100 g (1/2 cup)
	Amount per serving	% DV (*)
Energy	349 kCal = 1477 kJ	17
Carbohydrates	59 g	20
Proteins	14 g	19
Total Fat	6,4 g	12
Saturated Fat	1,0 g	5
Trans Fat	0 g	-
Monounsaturated Fat	2,0 g	-
Polyunsaturated Fat	3,5 g	-
Raw fiber	7,4 g	30
Sodium	0 mg	0

* % Daily Values are based on a 2.000 kcal or 8.400  kJ diet. Your Daily Values may be higher or lower depending on your calorie needs.