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Chickpeas ( Kabuli Type )

Chickpeas There are two main kinds of chickpea produced in India: KABULI and DESI. The Kabuli, which has lighter white coloured, larger seeds and a smoother coated, often made into snacks (in South Asia), ground into hummus (in the Middle East) and canned whole for the salad bar trade (in North America).

Chickpeas are a helpful source of Zinc,Folate and Protein. They are also very high in Dietary Fiber and hence a healthy source of Carbohydrates for persons with insulin sensitivity or diabetes. Chickpeas are low in fat and most of this is polyunsaturated. One hundred grams of mature boiled chickpeas contains 164 calories, 2.6 grams of fat (of which only 0.27 grams is saturated), 7.6 grams of dietary fiber and 8.9 grams of protein. Chickpeas also provide dietary phosphorus (49–53 mg/100 g), with some sources citing the garbanzo's content as about the same as yogurt and close to milk.

Sizes of Chickpeas (Kabuli type)
(One Oz= 28.36gm)

75-80 Count per OZ - (8 mm)
40-42 Count per OZ - (12 mm)
58-60 Count per OZ - (9 mm)
38-40 Count per OZ - (13 mm)
44-46 Count per OZ - (10 mm)
36-38 Count per OZ - (14 mm)
42-44 Count per OZ - (11 mm)
38-40 Count per OZ - (14 mm)

Parameters for Analysis

Moisture = Below 12%
Discoloured = Below 0.50%
Admixture= Below 0.20%
Weeviled as per condition= Max 0.10%
Broken, Split,Warm Bitten,Aborted,Immatured Stained Green/Brown = Below 3.50%