chick pea

1.       nutritive value: 

legumes _ a class of Vegetables that includes beans, peas and lentils _ are among the most versatile and nutritious foods available. legumes are typically low in fat, contain no cholesterol, and are high in foliate, potassium, iron and magnesium. they also contain beneficial fats and soluble and insoluble fiber. a good source of protein, legumes can be a healthy substitute for meat, which has more fat and cholesterol. if you want to add more beans and other legumes to your diet, but you aren't clear about what's available and how to prepare them, this guide can help.

2 good calcium and potassium and good energy 

garbanzo beans or Chickpeas are a staple food in the middle east and are high in potassium, calcium, iron and vitamin a. these round, pale yellow legumes are traditionally used to make hummus - a thick mixture of chickpeas and tahini used as a dip or spread - and they are also great with grains.

3. cooking tips

after soaking, rinse chick peas and add to a stockpot. cover the pea with three times their volume of water. add herbs or spices as desired. bring to a boil. then reduce the heat and simmer gently, uncovered, stirring occasionally, until tender. the cooking time depends on the type of bean, but start checking after 95 minutes. add more water if the beans become uncovered.

4. keeping way

for keeping chick peas in kitchen it needs normal temperature in carton box or cotton bag.

5. market and export

iranian chick peas total products in the year of 2008 were over 112988mt and the total surface on the farm 425300hectares and the average of the product per

hectare 265kg and the average of exporting to overseas 21350mt.