Chickpea
Chickpea
Chickpea (/'tʃɪk.pi:/), also known as garbanzo bean or Bengal gram, is a type of legume that is high in protein and several key vitamins and minerals. The term "chickpea" is derived from the Latin word cicer, referring to the plant family of legumes, Fabaceae. It is also known by its scientific name, Cicer arietinum.
Etymology
The term "chickpea" comes from the Latin word cicer, which was the Roman term for the plant. The word was later adopted into English as "chiche", and eventually evolved into "chick-pea". In the 18th century, the name was changed to "chickpea".
Description
Chickpeas are small, round, beige-colored legumes that are commonly used in a variety of dishes worldwide, particularly in Middle Eastern, Mediterranean, and Indian cuisines. They are the main ingredient in popular dishes such as hummus and falafel.
Nutritional Value
Chickpeas are a rich source of protein, dietary fiber, folate, and certain dietary minerals such as iron and phosphorus. They also contain moderate amounts of thiamin, vitamin B6, and magnesium.
Health Benefits
Due to their high protein and fiber content, chickpeas are often included in many diets to improve digestion, aid in weight management, and reduce the risk of several diseases. They are also a popular choice among vegetarians and vegans for their high protein content.
Related Terms
External links
- Medical encyclopedia article on Chickpea
- Wikipedia's article - Chickpea
This WikiMD dictionary article is a stub. You can help make it a full article.
Languages: - East Asian
中文,
日本,
한국어,
South Asian
हिन्दी,
Urdu,
বাংলা,
తెలుగు,
தமிழ்,
ಕನ್ನಡ,
Southeast Asian
Indonesian,
Vietnamese,
Thai,
မြန်မာဘာသာ,
European
español,
Deutsch,
français,
русский,
português do Brasil,
Italian,
polski