Small Brown Chickpea/Kala Chana / Sabut Chana / Indian Brown Gram /Bengal Gram – 900 gm (31.74 oz)

Botanical Name: Cicer arietinum

Tamil Name: சிறிய கருப்பு கொண்டக்கடலை – Siriya Karuppu Kondakadalai

Hindi Name: छोटा काली छोला – Chota kaalee chhola

Malayalam Name: ചെറുത്ക റുപ്പ് ചിക്കൻ – Cheriya kaṟupp cikkan

Telugu Name: చిన్న బ్లాక్ చిక్పీస్ – Cinna Blāk cikpīs

Black Chickpeas are priced for their rich taste and freshness. Chick Peas are mainly used for human consumption.

Chickpeas, commonly used in hummus and Middle Eastern cuisine, become a crispy, savory snack when roasted.

You can cook roasted chickpeas in vast ways, but skip the salt if you do not want to add sodium. Roasted, unsalted chickpeas are a healthy choice to satisfy cravings without compromising your diet.

Dietary fiber promotes regular bowel movements, stops constipation, and reduces the risk of heart disease.

Benefits:

Regular consumption of Chickpeas can reduce LDL (bad) and total cholesterol. Garbanzos include significant amounts of folate and magnesium.

Folate reduces the levels of the amino acid, homocysteine, and encourages the blood vessels. Studies have found chickpeas reduce the risk of a heart attack.

Chickpea is rich in minerals which contains calcium-6%, iron-54%, phosphorus-36%, copper-73%, zinc-25%, and Potassium (15%). It has Potassium electrolyte content which helps to maintain body fluids and blood pressure.

Chickpeas are composed of good levels of B-complex vitamins, particularly vitamin-B6 (pyridoxine)-41% of DV, riboflavin-16%, and niacin (10%), thiamin (vitamin B1)-40%, pantothenic acid-32%. These vitamins are the co-factors for the enzymes in carbohydrate, protein, and fat metabolism.

Chickpeas are rich in dietary fiber which helps to protect the colon mucosa by eliminating toxic substances. It reduces blood cholesterol levels by decreasing reabsorption of cholesterol binding bile acids in the colon.