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Chickpea flour (besan) (USDA#16157) |
| Serving Size 1 cup |
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| Water 10g |
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| Calories 387 |
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| Energy 1619kj |
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| Protein 22g |
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| Total Fat 6g |
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| Ash 2g |
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| Total Carbohydrates 57g |
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| Dietary Fiber 10g |
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| Sugars 10g |
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| Calcium, Ca 45mg |
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| Iron, Fe 4mg |
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| Magnesium, Mg 166mg |
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| Phosphorus, P 318mg |
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| Potassium 846mg |
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| Sodium 64mg |
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| Zinc, Zn 2mg |
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| Copper, Cu 0mg |
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| Manganese, Mn 1mg |
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| Selenium, Se 8mcg |
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| Vitamin C, total ascorbic acid 0mg |
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| Thiamin 0mg |
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| Riboflavin 0mg |
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| Niacin 1mg |
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| Pantothenic acid 0mg |
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| Vitamin B-6 0mg |
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| Folate, total 437mcg |
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| Folic acid 0mcg |
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| Folate, food 437mcg |
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| Folate, DFE 437mcg_DFE |
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| Vitamin B-12 0mcg |
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| Vitamin A, IU 41IU |
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| Vitamin A, RAE 2mcg_RAE |
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| Retinol 0mcg |
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| Vitamin E (alpha-tocopherol) 0mg |
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| Vitamin K (phylloquinone) 9mcg |
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| Fatty acids, total saturated 0g |
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| 4:0 0g |
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| 6:0 0g |
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| 8:0 0g |
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| 10:0 0g |
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| 12:0 0g |
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| 14:0 0g |
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| 16:0 0g |
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| 18:0 0g |
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| Fatty acids, total monounsaturated 1g |
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| 16:1 undifferentiated 1g |
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| 18:1 undifferentiated 1g |
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| 20:1 0g |
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| 22:1 undifferentiated 0g |
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| Fatty acids, total polyunsaturated 2g |
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| 18:2 undifferentiated 2g |
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| 18:3 undifferentiated 0g |
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| 18:4 0g |
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| 20:4 undifferentiated 0g |
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| 20:5 n-3 0g |
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| 22:5 n-3 0g |
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| 22:6 n-3 0g |
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| Cholesterol 0mg |
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| Phytosterols 39mg |
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| Alcohol, ethyl 0g |
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| Caffeine 0mg |
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| Theobromine 0mg |
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| Carotene, beta 25mcg |
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| Carotene, alpha 0mcg |
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| Cryptoxanthin, beta 0mcg |
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| Lycopene 0mcg |
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| Lutein + zeaxanthin 0mcg |
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Chickpea flour (besan) usda nutrition - Related Content |
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| Light and crispy, this cracker or flat bread recipe is great to serve when needing a delicious tasting appetizer or garnish for soups, salads and chilies. |
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| Crisp and salty, this crisp goes well with soups, stews and salads. |
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| This colorful and nuitritious salad can be ready in a flash if you use left-over rice. If you need to prepare the rice, it will take about 20 minutes longer. Use as a side salad for four or as a main dish for two. Chickpeas, also called garbonzo beans, are a good protein source, but you can increase the protein level by adding cooked meat, diced or crumbled cheese or nuts such as walnuts, almonds or peanuts. Be creative! Exact proportions aren't critical. |
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| The wonderful flavor of broiled grape tomatoes and garbanzo beans combined with spinach leaves and toasted slivered almonds, all tossed with a simple olive oil and white wine vinegar dressing, makes a really tasty salad recipe that complements any entrée. |
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| Tips - Home Flour Milling | Substitutions
Tips - Home Flour Milling
Amaranth Flour
Amaranth seeds are very small so they are difficult to grind into flour with ... |
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| Nutritional Advantages | All About Gluten
Nutritional Advantages of Various Types of Flour
Most types of flour are composed mainly of carbohydrates, but the ... |
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Most types of flour keep well in a sealed container in a cool, dry, and dark location. The original paper packaging used for many types of flour is fine for long term ... |
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| Flour Used as a Thickening Agent | Frying | Deep-Frying | Baking
Flour Used as a Thickening Agent
Flour is one of the most often used thickening agents when ... |
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Individual graduated dry measuring cups are used to measure large quantities of flour while measuring spoons can be used to measure the smallest quantities.
When ... |
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| A type of corn that is grown solely as a source for the production of corn flour. The kernels are starchy and much softer than other types of corn, which allows flour milling to ... |
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| A type of flour made from dried chickpeas. Also known as gram flour, it is a common flour used in India as a thickener as well as for baking doughs, batters, noodles, and other ... |
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| A utensil most often associated with baking activities that allows fine or coarse ground substances to be sifted and spread over a variety of surfaces when preparing foods. Also ... |
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| 1. A product created by grinding and sifting various types of substances, such as grains, legumes, nuts, and some vegetables into a powdered form that varies from very soft to ... |
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| Also known as a garbanzo bean or chick-pea, this legume is a round, tan-colored bean with a slightly nutty flavor, that is a member of the pea family. It is used as an ingredient ... |
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