CHICK PEAS

Geek talk: Cicer arietinum But we talk: Bengal gram, Channa, Kondai kadalai, sanagalu & calavance Description: It is one of the earliest cultivated legumes: 7,500-year-old found in the Middle East. Chickpea is the world’s second-largest cultivated food legume. India is the world’s largest producer and consumer of chickpea, accounting for over 66% of world production. Chickpea is a dry-season legume that grows well on the residual moisture of the post-rainy season, providing a unique opportunity of enhancing legume production in developing countries and this feature gives farmers a second increasing income by planting second crop. Chickpea is generally consumed whole, split or ground to a flour or paste. Chickpea by-products or waste such as low-grade chickpea, culled chickpeas, chickpea husks, chickpea hay and straw are used for animal feed.[2] Chickpeas are a good source of folate and protein. Folate is water soluble Vitamin B, which reduces risk of colo rectal cancer. Chickpeas are a rich source of calcium equivalent to Yogurt and it also contains minerals.  I received an interesting video clip on some innovative ideas on using fresh green chickpeas. They are super healthy when eaten raw and taste good, but these recipes in the clip sound like so much fun.   https://www.youtube.com/watch?v=XNJ3bZMsiKY Kitchen Pharmacy:  Anemia: - Fresh juice of Bengal gram leaves is a very rich source of iron. It is, therefore beneficial in the treatment of iron deficiency anemia Skin and Hair Disease: - Flour of the un-roasted Bengal gram is a very effective cleansing agent and its regular use as a cosmetic cleanses the skin Nutrition: 1 Cup of Chickpeas

Origin: Middle East

  References:

1. Bejiga et al., 2006; van der Maesen, 1989. 
2.  "Taylor et al., 2007; Bejiga et al., 2006. 
3. http://www.best-home-remedies.com/herbal_medicine/grains&pulses/bengal_gram.htm