Chickpeas and their benefits

Chickpeas  (Garbanzo beans)  belonging to the Leguminous family, (Cicer arietinum L.,) is cultivated   in the Mediterranean basin, in Asia  and in Latin America. India occupies first place in the  chickpeas production. The geographical distribution  of chickpeas cultivation characterizes it  as adapted to arid and semi-arid zones due to its drought resistance and ability to  thrive on less fertile soils.

Chickpeas is crop which is  rich in protein  and  fat, and    used  for humans food  and   forage crop .

There are many health benefits to eating chickpeas. Their high protein content is perfect for those wishing to replace red meat in their diet. Chickpeas are also high in fiber and help to lower cholesterol. Chickpeas  are a great source of dietary fiber, folic acid, iron, copper, zinc and magnesium.

Today, chickpeas are used in a large variety of recipes. By themselves they can be used in salads, soups or stews, or as a quick snack. In India, where the chickpeas is known as “chana”, a large number of recipes are based on the chickpea. The chickpea is the main ingredient in many Middle Eastern dishes, like falafel.Chickpeas are used to make  curries and are one of  the  most popular vegetarian foods in India, Pakistan, Bangladesh and the UK.

Chickpeas has the following advantages:

– chickpeas  contain  protein,  which  varies between 18-24% ,and  fat 6-8%, also it has  the high quality taste and healing;

– plants grow  in symbiosis  with bacteria Rhizobium, which assimilates  nitrogen from the  air and increases soil fertility (equivalent dose size about 80-100 kg  per ha);

-is  drought resistant;

-is poorly attacked by diseases and pests, require less spraying ;

-can be grown in mixture with other plants, grasses and legumes;

-it is a good plant in crop rotation;

– sown in rows (15 cm),stopped soil erosion.

Chickpea roots  can utilize soil moisture down to a depth of 80-100 cm, but the main root system is concentrated at 30-60 cm depth. Chickpea is harvested in June or July. Chickpea pods remain closed after they mature, so the seeds do not generally shed. However, in times of   extreme drought and strong winds, pods may detach from the plant. Chickpea is harvested when the grain contains 12-13% moisture.

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