Wednesday, July 30, 2008

Chick Pea ( Chana)

Chickpea is a helpful source of zinc, folate, and protein. They are also very high in dietary fiber and low in fat, most of which is polyunsaturated.
There are two main kinds of chickpea:

Desi (meaning local in Hindi) is also known as Bengal Gram or Kala Chana. It has small, darker seeds and a rough coat, cultivated mostly in the Indian subcontinent, Ethiopia, Mexico and Iran. It is believed to have originated in Turkey.

Kabuli (meaning from Kabul in Hindi, since they are thought to have come from Afghanistan when first seen in India). These are light colored large seeds with a smooth coat. They are mainly grown in Southern Europe, Northern Africa, Afghanistan and Chile. It is also introduced during the 18th century to the Indian subcontinent.

Bengal Grams have a markedly higher fiber content than Kabulis and hence have a very low glycemic index which may make them suitable for people with high blood sugar problems. It is used to make Chana Dal, which is a split black chickpea with the skin removed.

Gram flour is a flour made from ground Chana Dal. It is also known as chana flour (Indian), besan (Hindi), chickpea flour and garbanzo flour (Spanish).

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