Cicer arietinum
Also known as Bengal gram, garbanzo, ceci, cece, chana, Kabuli chana, chick pea plant, chickpea
thumb |Cicer arietinum noir – MHNT The chickpea or chick pea (Cicer arietinum) is an annual legume of the family Fabaceae, subfamily Faboideae, cultivated for its edible seeds. Its different types are variously known as gram, Bengal gram, chana (চানা), garbanzo, garbanzo bean, or Egyptian pea. It is one of the earliest cultivated legumes, the oldest archaeological evidence of which was found in Syria.
AI overview
The chickpea (Cicer arietinum) is an annual legume plant grown worldwide for its edible seeds, which go by various names including gram, chana, and garbanzo depending on the region. It is one of the oldest cultivated legumes known to humans, with archaeological evidence of its cultivation dating back to ancient Syria.
AI-generated from the Wikipedia summary — may contain errors.
Species
Cicer arietinum
SPECIES
- KingdomPlantae
- PhylumTracheophyta
- ClassMagnoliopsida
- OrderFabales
- FamilyFabaceae
Native toIran, Iraq, Türkiye
鹰嘴豆（学名：Cicer arietinum），又名馬豆、桃尔豆、鸡心豆、雞豆等，是印度和巴基斯坦的重要的蔬菜之一，在欧洲食用鹰嘴豆也十分普遍，也是维吾尔医常用药材。因其面形奇特，尖如鹰嘴，故称此名。鹰嘴豆的淀粉具有板栗香味。白色品種由於口感外型與蓮子相似。 鹰嘴豆粉加上奶粉制成豆乳粉，易于吸收消化，是婴儿和老年人的营养食品。鹰嘴豆还可以做成各种点心和油炸豆。籽粒可做利尿剂、催奶剂、可治疗失眠，预防皮肤病和防治胆病。淀粉广泛用于造纸工业和纺织工业。
via GBIF · Kew POWO
Key facts
- Nutritional value.name
- Chickpeas, mature seeds, cooked, no salt
- Nutritional value.kJ
- 690
- Nutritional value.protein
- 8.86 g
Article
18 sectionsContents
- Description
- Varieties
- Taxonomy
- Genome sequencing
- History
- Domestication
- Etymology
- Production
- Heat and nutrient cultivation
- Pathogens
- Uses
- Culinary
- Nutrition
- Animal feed
- Gallery
- See also
- References
- External links
thumb |Cicer arietinum noir – MHNT The chickpea or chick pea (Cicer arietinum) is an annual legume of the family Fabaceae, subfamily Faboideae, cultivated for its edible seeds. Its different types are variously known as gram, Bengal gram, chana (চানা), garbanzo, garbanzo bean, or Egyptian pea. It is one of the earliest cultivated legumes, the oldest archaeological evidence of which was found in Syria.
Chickpeas are high in protein. The chickpea is a key ingredient in Mediterranean and Middle Eastern cuisines, used in hummus, and, when soaked and coarsely ground with herbs and spices, then made into patties and fried, falafel. As an important part of Indian cuisine, it is used in salads, soups, stews, and curries. In 2023, India accounted for 75% of global chickpea production.