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Nutritional importance of Chickpea

By: Haroon Rashid, Muhammad Kamran Taj, Majid Rafeeq, Farooq Shahzad, Saqiba Jogezai, Imran Taj, Sakina Khan, Saima Azam, Lalbibi, Bibi Sazain, Syeda Ayesha Ali, Ashiq Hussain, Zohra Samreen

Key Words: Carbohydrates, Proteins, Mineral, Vitamins, Fat.

J. Bio. Env. Sci. 16(3), 112-117, March 2020.

Certification: jbes 2020 0262 [Generate Certificate]


Chickpea is an appreciated crop and provides nutritious food for a growing world population. The Chickpea adjust itself according to with climate change. The nutritional importance of chickpea has been explained by nutritionist in health and food area in many countries around the world. Chickpea form a well-balanced source of carbohydrates, proteins, vitamins and minerals essential to combat malnourishment in human populations. The Chickpea with a high protein content combined with high digestibility is preferred in diets where food is inadequate. In diets of affluent cultures, chickpeas with good vitamin, fatty acid and mineral balance combined with low digestibility would have a preference. Chickpea main types are Desi and Kabuli. The Desi type is characterized by relatively small angular seeds with different coloring and sometimes spotted. The Kabuli type is characterized by larger seed sizes that are smoother and generally light colored.

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Nutritional importance of Chickpea

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Haroon Rashid, Muhammad Kamran Taj, Majid Rafeeq, Farooq Shahzad, Saqiba Jogezai, Imran Taj, Sakina Khan, Saima Azam, Lalbibi, Bibi Sazain, Syeda Ayesha Ali, Ashiq Hussain, Zohra Samreen.
Nutritional importance of Chickpea.
J. Bio. Env. Sci. 16(3), 112-117, March 2020.
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