Nutrients, Calories, Benefits of Chickpeas (canned Peas), Canned, Liquid-free Contents

Published on: 01/06/2022

Calories in Chickpeas (canned Peas), Canned, Liquid-free Contents

Chickpeas (canned Peas), Canned, Liquid-free Contents contains 139 kCal calories per 100g serving. The reference value of daily consumption of Chickpeas (canned Peas), Canned, Liquid-free Contents for adults is 139 kCal.

The following foods have approximately equal amount of calories:

Lamb kidneys stewed (137kCal)
Lamb liver (139kCal)
Roe deer meat (138kCal)
Beans black eye (cow peas, Chinese cowpea), unripe, frozen (139kCal)
White beans, ripe seeds, boiled, with salt (139kCal)
White beans, ripe seeds, boiled, without salt (139kCal)
Navy white beans, ripe seeds, boiled, with ext. salts (140kCal)
Navy white beans, ripe seeds, boiled, without dob. salts (140kCal)
Soybeans, green, boiled, with salt (141kCal)
Soybeans, green, boiled, without salt (141kCal)

Carbohydrates in Chickpeas (canned Peas), Canned, Liquid-free Contents

Chickpeas (canned Peas), Canned, Liquid-free Contents have 16.13 g of carbohydrate per 100g serving, which is 9% of the daily value. Carbohydrates are a key source of energy for muscles to help you fuel, perform and recover. Carbohydrates are also important for optimal physical and mental performance. The reference value of daily consumption of Chickpeas (canned Peas), Canned, Liquid-free Contents for adults is 16.13 g. 16.13 g of carbohydrates are equal to 64.52 kCal. A medium 5.3 oz skin-on potato contains 26 grams of carbohydrates. Many of today’s most popular fad diets recommend restricting all or specific carbohydrate-rich foods. This is unfortunate because carbohydrates have many important functions and eliminating them from the diet is neither necessary nor healthy.

Proteins in Chickpeas (canned Peas), Canned, Liquid-free Contents

Chickpeas (canned Peas), Canned, Liquid-free Contents contains 7.05 g proteins per 100g serving. A medium 5.3 oz skin on potato has 3 grams of protein. Protein is an important component of almost every cell and tissue in the body. Protein is made up of amino acids. There are 20 amino acids with biological significance; however, only nine are essential, meaning that our bodies cannot synthesize them and they must be obtained through food.

Fats in Chickpeas (canned Peas), Canned, Liquid-free Contents

Chickpeas (canned Peas), Canned, Liquid-free Contents contains 2.77 g fats per 100g serving. 2.77 g of fats are equal to 22.16 calories (kCal).

Vitamins and other nutrients in Chickpeas (canned Peas), Canned, Liquid-free Contents

Nutrient	Content	Reference
Calories	139kCal	139kCal
Proteins	7.05g	7g
Fats	2.77g	3g
Carbohydrates	16.13g	16g
Dietary fiber	6.4g	6g
Water	66.72g	67g
Ash	0.91g	1g
Vitamin A, RE	1mcg	1mcg
beta Carotene	0.014mg	0mg
Vitamin B1, thiamine	0.027mg	0mg
Vitamin B2, riboflavin	0.015mg	0mg
Vitamin B6, pyridoxine	0.116mg	0mg
Vitamin B9, folate	48mcg	48mcg
Vitamin C, ascorbic	0.1mg	0mg
Vitamin E, alpha tocopherol, TE	0.29mg	0mg
Vitamin K, phylloquinone	3.4mcg	3mcg
Vitamin PP, NE	0.14mg	0mg
Potassium, K	126mg	126mg
Calcium, Ca	45mg	45mg
Magnesium, Mg	26mg	26mg
Sodium, Na	246mg	246mg
Sera, S	70.5mg	71mg
Phosphorus, P	85mg	85mg
Iron, Fe	1.07mg	1mg
Manganese, Mn	0.846mg	1mg
Copper, Cu	253mcg	253mcg
Selenium, Se	3.1mcg	3mcg
Zinc, Zn	0.63mg	1mg
Mono- and disaccharides (sugars)	4.01g	4g
Arginine	0.668g	1g
Valin	0.298g	0g
Histidine	0.195g	0g
Isoleucine	0.304g	0g
Leucine	0.505g	1g
Lysine	0.475g	0g
Methionine	0.093g	0g
Threonine	0.264g	0g
Tryptophan	0.069g	0g
Phenylalanine	0.38g	0g
Alanine	0.304g	0g
Aspartic acid	0.835g	1g
Glycine	0.295g	0g
Glutamic acid	1.242g	1g
Proline	0.293g	0g
Serine	0.357g	0g
Tyrosine	0.176g	0g
Cysteine	0.096g	0g
Saturated fatty acids	0.214g	0g
14: 0 Myristinova	0.003g	0g
16: 0 Palmitic	0.18g	0g
18: 0 Stearin	0.031g	0g
Monounsaturated fatty acids	0.488g	0g
16: 1 Palmitoleic	0.004g	0g
18: 1 Olein (omega-9)	0.483g	0g
Polyunsaturated fatty acids	0.967g	1g
18: 2 Linoleum	0.931g	1g
18: 3 Linolenic	0.036g	0g
Omega-3 fatty acids	0.036g	0g
Omega-6 fatty acids	0.931g	1g

Nutrition Facts About Chickpeas (canned Peas), Canned, Liquid-free Contents

How To Cook Chickpeas

How to cook chickpeas at home

Chickpea is a leguminous plant that is grown in India, Turkey, Pakistan. Chickpeas have other names: shish, bladder, nahat, mutton peas, Turkish peas. Chickpeas are especially useful because they contain a large amount of vegetable protein and have a beneficial effect on muscle formation, skin and bone condition.

Chickpeas help slow down the absorption of carbohydrates, improve short-term memory, and help lower cholesterol. Increasingly, housewives use chickpeas to prepare various dishes. However, when cooking chickpeas, some secrets should be taken into account:

- chickpeas should be soaked for 4 hours before cooking.

The water for soaking should be at room temperature.

- it makes no sense to soak chickpeas for a longer time than 4 hours, since the best effect cannot be achieved.

- if you soak the chickpeas overnight, it will only lengthen the cooking time. Chickpeas soaked for 4 hours are enough to boil for 45-50 minutes until ready. Chickpeas soaked overnight (for 12 hours) will need to be cooked until cooked for at least 1.5 hours, since processes will start in the chickpeas during this time to start the germination of chickpeas.

- when soaking, keep the proportion of chickpeas and water 1: 4.

- Salt chickpeas just before the end of cooking.

If you follow these tips, you can make delicious chickpeas.

Recipes with chickpeas (chickpeas)

Ingredients:

Water
Chickpeas (chickpeas)
Salt

We will need:

How to cook chickpeas step by step instructions with photos

Step 1

For work, we need chickpeas, water and a saucepan.

Step 2

Rinse chickpeas under running water and pour water at room temperature. Take 4 cups of water for 1 cup of chickpeas. Leave the chickpeas at room temperature for 4 hours. During this time, the chickpeas will swell.

Step 3

Drain the water. Pour chickpeas with fresh water so that the water covers the chickpeas with a margin. Boil. Remove foam if necessary. Turn off the fire. Close the lid and cook until done. It will take approximately 50 minutes to cook. Salt chickpeas only at the end of cooking.

Step 4

Drain the water. Chickpeas are ready. Peas in the finished chickpeas should be soft inside, but not lose their rounded shape.

How To Cook Vegetable Salad With Cheese And Chickpeas - Recipe

Necessary products:

3 tomatoes
1 marinated red pepper
1 marinated green pepper
rapeseed oil or olive oil
2 cucumbers
400 grams of cooked chickpeas
50 grams of chopped olives
juice of two lemons
1 stalk of leek, finely chopped
a few sprigs of fresh oregano
chili to taste
salt, pepper
150 grams of diced cheese

Method of preparation:

Cut the tomatoes into cubes and place them in a bowl. Add chopped peppers, cucumbers, leeks, olives and chickpeas.

Season with lemon juice, salt, pepper, chili and fresh oregano and olive oil. Stir and garnish the salad with cheese. Cool, serve and enjoy its taste.

Bon Appetit!

Salad with chickpeas, pepperoni and parmesan
Warm salad of roasted chickpeas, kale and sun-dried tomatoes
Salad with chickpeas and mussels
Stewed vegetables with chickpeas

How To Cook Curry With Chickpeas, Peas And Potatoes - Recipe

Curry is a popular Indian food that is prepared and consumed around the world. It is a spicy stew. Many spices are added during its preparation, some of which are cardamom, nutmeg, cinnamon, coriander, cumin, cloves, dill, pepper. In each country it is prepared in its own way. It must be seasoned with hot pepper or hot pepper, which gives it a distinctive taste.

Adding chickpeas to the recipe will provide your body with a complete portion of protein, a variety of vitamins and minerals and many health benefits. Use the vegetables you have at home to prepare this delicacy for lunch or dinner, which will not only satiate you, but will also become your favorite.

Necessary products for the preparation of curry with chickpeas:

500 grams of potatoes, peeled and diced
3 tablespoons olive oil
1 large onion, chopped
3 cloves garlic, chopped
2 teaspoons curry powder
salt to taste
1/4 teaspoon hot red pepper
1 can of diced tomatoes
1/2 teaspoon water
1 can of chickpeas, drained
1 cup frozen peas
1/2 teaspoon garam masala

How to make curry with chickpeas:

Pour 2-3 fingers of water into a saucepan equipped with a steamer. Bring the water to a boil, then pour in the potatoes and simmer under a lid until soft (6-8 minutes).
Heat the olive oil in a saucepan over medium heat and fry the onions, stirring until soft. Add the garlic, curry, salt and pepper. Cook, stirring constantly, for 1 minute, then pour the tomatoes together with their juice and cook for about 2 minutes. Transfer the soup to a blender or food processor along with 1/2 cup of water and blend until smooth.
Return the creamy puree to the pan and pour in the potatoes, chickpeas, peas and garam masala. Cook, stirring often, for about 5 minutes. Sprinkle with fresh parsley and serve with toasted wholemeal bread.

Enjoy your meal!

Advices:

Curry can be prepared with a variety of vegetables, as well as seafood or meat.
Serve with rice or bread.
If you do not like the spicy note in the dishes, then prepare the curry without adding hot peppers or pepper.

Pork with Thai curry
Green curry paste
Chicken juliennes in butter with pineapple and curry
Curry with chicken and tomatoes