Chickpea (Cicer arietinum)
Author: Ann Brown
The pea is a legume native to India. Gram, its Indian name, he eats there almost every day dishes. Its Latin name Cicer arietinum is a Greek allegory relating to the nose of the Emperor Marcus Cicero Tulius whose form was like the head of Aries (ram).
The chickpea is approximately 20% protein and the Indian is an important complement to rice. In Mediterranean countries and Mexico will come up today too many beans. The Arabs used to chickpea puree called hummus or Hommus to which is added on all lots of garlic but also other spices or seasonings.
The ocher-colored chickpea, is part of papilionaceous plants and can withstand extreme drought while maintaining its germination.
In Indian medicine called Ayurveda (which is Sanskrit for wisdom of life ), is submitted to a cancer patient treated with poultices made from flour from chickpeas and honey.
Components of Chickpea:
• 18 to 25% protein
• Lysine Essential Amino acids (10%) and threonine (5%)
• 4.5% fat
• Vitamins: A, B1, B2, B3, C, D, E
• Minerals: iron, phosphorus, zinc, manganese, potassium, calcium, magnesium
• Enzymes and hormones
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