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Chickpeas

Nut is a food product distributed in Western and Central Asia, North Africa, North America, and Russia. Hummus and falafel are prepared from it. Roasted beans are called lebbi. Nut is actively used in vegan, vegetarian cuisine and in Indian cooking. Traditionally, the consumption of chickpeas is also in the Mediterranean region. From the chickpea is made chickpea flour, used, in particular, in Indian cuisine. And, for example, in Italian cuisine it is used to make a flat cake - Farinata, but the volume of chickpea cultivation in Italy itself is insignificant. Mostly, white-seed varieties are used for food. Heat treatment lasts much longer than for lentils and peas. Straw and green mass goes to feed for sheep. Chickpea is a plant from the Legume family. Many people know this useful plant under the names of turkey peas, mutton peas, shish, bubble or nahat. Benefits and harmfulness of chickpeas are due to the chemical composition and nutritional value of leguminous crops. The promising use of chickpeas is due to many advantages, the main of which are the high content and usefulness of protein in seeds. According to the content of essential amino acids in the protein, chickpeas do not yield to peas, beans and lentils.   Chickpea seeds contain protein from 19 to 30.7; fat 4-7.2; the ash is 2.3-4.9%. By the amount of protein obtained from 1 hectare, chickpea exceeds the crops and is on par with the bean grasses used for green fodder. In addition, this bean plant is able to accumulate a lot of useful chemical elements for life, among which are cobalt, copper and iron. In dry seeds, chickpeas contain vitamins PP, A, B, B2, Bv. Nut flour improves the nutritional value of bakery, confectionery, dairy and sausage products.