Ooo Farms Produce

BENGAL GRAM / BROWN CHANA

Product Code: BENGAL GRAM / BROWN CHANA
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RICH IN UNSATURATED FATTY ACIDS
GOOD SOURCE OF BETA CAROTENE
GOOD SOURCE OF NAICIN, THIAMINE, RIBOFLAVIN & FOLATE
BETTER PROTEIN QUALITY THAN OTHER PULSES
OLD WORLD PULSE

काला चना
BENGAL GRAM
काला चना
हरभरा
કાલા ચણા
கொண்ட கடலை
సనగలు
കടല
ಕಡಲೆ
ਛੋਲੇ
ছোলার

    - Bengal Gram or Chickpea is an  Old World pulse and one of the seven Neolithic founder crops in the Fertile Crescent of the Near  East.
    - It probably originated in an area of present day south-eastern Turkey ad adjoining Syria.
    - Large seed cultivars of the Bengal Gram abounded around the Mediterranean basin, whereas small seed cultivars were predominantly found eastwards towards Asia. 
    - There are linguistic indications that the large-seeded, cream coloured chickpea reached India through Afghanistan only two centuries ago. Thus, its Hindi name Kabuli Chana alludes to Kabul city.
    - However, earliest occurence of chickpeas in India dates from 2000 BC in UP. Fossil grains from 1000 BC suggest that the population of Mohenjo-daro would also have known chickpeas.
    - Thus, it can be inferred that even though the cream Kabuli Chana was not present in India up until recently, similar legumes, our Desi Chana or brown chickpeas have been around for ages.
    - In the Puranas of 1st to 4th century AD, chickpea was known as chennuka in Sanskrit.
    - The Anglo-Indian name of chickpea, (Bengal) gram was derived from the Portuguese grao (grain), and Bengal points to the location of the earliest British conquests in India.

    - There are two distinct types of cultivates chickpeas, Desi and Kabuli with an intermediate type with pea shaped seeds of local importance in India.
    - The brown Desi variety have anthocyanin pigmentation on its stems.
    - Chickpea is a good source of carbohydrates and protein, together constituting about 80% of the total dry seed mass in comparison to other pulses.
    - Chickpea is cholesterol free and is a good source of dietary fibre, vitamins and minerals.
    - In the Indian subcontinent, chickpea is split as daal and ground to make flour (besan) that is used to prepare different snacks.
    - In other parts of the world, especially in Asia and Africa, chickpea is used in stews, soups/salads and consumed in roasted, boiled, salted and fermented forms. 
    - β-carotene is the most important and widely distributed carotenoid in plants and is converted to vitamin A more efficiently than the other carotenoids. On a dry seed weight basis, chickpea has higher amount of β-carotene than “golden rice” endosperm or red colored wheats
    - Fibre-rich chickpea-based pulse (non-soybean) diet has been shown to reduce the total plasma cholesterol levels in obese patients.
    - It is an affordable source of protein, carbohydrates, minerals and vitamins, dietary fibre, folate, β-carotene and health promoting fatty acids.

    - CHANA DAL
    - SALAD
    - BESAN LADDOO
    - PAKODAS
    - DHOKLA
    - HUMMUS / FALAFEL
    - KADHI
    - MYSORE PAK

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