United States Department of Agriculture
Agricultural Research Service

National Nutrient Database for Standard Reference Legacy Release
Full Report (All Nutrients):  16056, Chickpeas (garbanzo beans, bengal gram), mature seeds, raw
Food Group: Legumes and Legume Products
Scientific Name:  Cicer arietinum
Carbohydrate Factor: 4.07   Fat Factor:8.37   Protein Factor: 3.47   Nitrogen to Protein Conversion Factor: 6.25  
heading Nutrient Unit
Value per 100 g
# of Data Points Std. Error
cup 200 g

tbsp 12.5 g
Proximates Water 1, 2 g 7.68 54 0.080 15.36 0.96
Proximates Energy kcal 378 -- -- 756 47
Proximates Energy kJ 1581 -- -- 3162 198
Proximates Protein 1, 2 g 20.47 54 0.410 40.94 2.56
Proximates Total lipid (fat) g 6.04 60 0.130 12.08 0.76
Proximates Ash 2 g 2.85 38 0.030 5.70 0.36
Proximates Carbohydrate, by difference g 62.95 -- -- 125.90 7.87
Proximates Fiber, total dietary g 12.2 -- -- 24.4 1.5
Proximates Sugars, total g 10.70 -- -- 21.40 1.34
Minerals Calcium, Ca 1, 2 mg 57 35 2.000 114 7
Minerals Iron, Fe 1, 2 mg 4.31 35 0.100 8.62 0.54
Minerals Magnesium, Mg 1, 2 mg 79 35 1.000 158 10
Minerals Phosphorus, P 2 mg 252 19 13.000 504 32
Minerals Potassium, K 1, 2 mg 718 34 18.000 1436 90
Minerals Sodium, Na mg 24 35 3.000 48 3
Minerals Zinc, Zn 1, 2 mg 2.76 35 0.080 5.52 0.34
Minerals Copper, Cu 2 mg 0.656 19 0.033 1.312 0.082
Minerals Manganese, Mn 2 mg 21.306 19 17.106 42.612 2.663
Minerals Selenium, Se 1, 2 µg 0.0 35 0.007 0.0 0.0
Vitamins Vitamin C, total ascorbic acid mg 4.0 3 1.000 8.0 0.5
Vitamins Thiamin mg 0.477 42 0.033 0.954 0.060
Vitamins Riboflavin mg 0.212 48 0.011 0.424 0.026
Vitamins Niacin mg 1.541 43 0.068 3.082 0.193
Vitamins Pantothenic acid mg 1.588 20 0.063 3.176 0.199
Vitamins Vitamin B-6 mg 0.535 26 0.013 1.070 0.067
Vitamins Folate, total µg 557 16 27.000 1114 70
Vitamins Folic acid µg 0 -- -- 0 0
Vitamins Folate, food µg 557 16 27.000 1114 70
Vitamins Folate, DFE µg 557 -- -- 1114 70
Vitamins Choline, total mg 99.3 -- -- 198.6 12.4
Vitamins Vitamin B-12 µg 0.00 -- -- 0.00 0.00
Vitamins Vitamin B-12, added µg 0.00 -- -- 0.00 0.00
Vitamins Vitamin A, RAE µg 3 -- -- 6 0
Vitamins Retinol µg 0 -- -- 0 0
Vitamins Carotene, beta µg 40 -- -- 80 5
Vitamins Carotene, alpha µg 0 -- -- 0 0
Vitamins Cryptoxanthin, beta µg 0 -- -- 0 0
Vitamins Vitamin A, IU IU 67 -- -- 134 8
Vitamins Lycopene µg 0 -- -- 0 0
Vitamins Lutein + zeaxanthin µg 0 -- -- 0 0
Vitamins Vitamin E (alpha-tocopherol) mg 0.82 -- -- 1.64 0.10
Vitamins Vitamin E, added mg 0.00 -- -- 0.00 0.00
Vitamins Vitamin D (D2 + D3) µg 0.0 -- -- 0.0 0.0
Vitamins Vitamin D IU 0 -- -- 0 0
Vitamins Vitamin K (phylloquinone) µg 9.0 -- -- 18.0 1.1
Lipids Fatty acids, total saturated g 0.603 -- -- 1.206 0.075
Lipids 4:0 g 0.000 -- -- 0.000 0.000
Lipids 6:0 g 0.000 -- -- 0.000 0.000
Lipids 8:0 g 0.000 -- -- 0.000 0.000
Lipids 10:0 g 0.000 -- -- 0.000 0.000
Lipids 12:0 g 0.000 -- -- 0.000 0.000
Lipids 14:0 g 0.009 -- -- 0.018 0.001
Lipids 16:0 g 0.508 -- -- 1.016 0.064
Lipids 18:0 g 0.086 -- -- 0.172 0.011
Lipids Fatty acids, total monounsaturated g 1.377 -- -- 2.754 0.172
Lipids 16:1 undifferentiated g 0.012 -- -- 0.024 0.002
Lipids 18:1 undifferentiated g 1.365 -- -- 2.730 0.171
Lipids 20:1 g 0.000 -- -- 0.000 0.000
Lipids 22:1 undifferentiated g 0.000 -- -- 0.000 0.000
Lipids Fatty acids, total polyunsaturated g 2.731 -- -- 5.462 0.341
Lipids 18:2 undifferentiated g 2.629 -- -- 5.258 0.329
Lipids 18:3 undifferentiated g 0.102 -- -- 0.204 0.013
Lipids 18:4 g 0.000 -- -- 0.000 0.000
Lipids 20:4 undifferentiated g 0.000 -- -- 0.000 0.000
Lipids 20:5 n-3 (EPA) g 0.000 -- -- 0.000 0.000
Lipids 22:5 n-3 (DPA) g 0.000 -- -- 0.000 0.000
Lipids 22:6 n-3 (DHA) g 0.000 -- -- 0.000 0.000
Lipids Fatty acids, total trans g 0.000 -- -- 0.000 0.000
Lipids Cholesterol mg 0 -- -- 0 0
Amino Acids Tryptophan g 0.200 -- -- 0.400 0.025
Amino Acids Threonine g 0.766 -- -- 1.532 0.096
Amino Acids Isoleucine g 0.882 -- -- 1.764 0.110
Amino Acids Leucine g 1.465 -- -- 2.930 0.183
Amino Acids Lysine g 1.377 -- -- 2.754 0.172
Amino Acids Methionine g 0.270 -- -- 0.540 0.034
Amino Acids Cystine g 0.279 -- -- 0.558 0.035
Amino Acids Phenylalanine g 1.103 -- -- 2.206 0.138
Amino Acids Tyrosine g 0.512 -- -- 1.024 0.064
Amino Acids Valine g 0.865 -- -- 1.730 0.108
Amino Acids Arginine g 1.939 -- -- 3.878 0.242
Amino Acids Histidine g 0.566 -- -- 1.132 0.071
Amino Acids Alanine g 0.882 -- -- 1.764 0.110
Amino Acids Aspartic acid g 2.422 -- -- 4.844 0.303
Amino Acids Glutamic acid g 3.603 -- -- 7.206 0.450
Amino Acids Glycine g 0.857 -- -- 1.714 0.107
Amino Acids Proline g 0.849 -- -- 1.698 0.106
Amino Acids Serine g 1.036 -- -- 2.072 0.130
Other Alcohol, ethyl g 0.0 -- -- 0.0 0.0
Other Caffeine mg 0 -- -- 0 0
Other Theobromine mg 0 -- -- 0 0
Flavan-3-ols (+)-Catechin 3 mg 0.0 3 0 0.0 0.0
Flavan-3-ols (-)-Epigallocatechin 3 mg 0.0 3 0 0.0 0.0
Flavan-3-ols (-)-Epicatechin 3 mg 0.0 3 0 0.0 0.0
Flavan-3-ols (-)-Epicatechin 3-gallate 3 mg 0.0 3 0 0.0 0.0
Flavan-3-ols (-)-Epigallocatechin 3-gallate 3 mg 0.0 3 0 0.0 0.0
Flavan-3-ols (+)-Gallocatechin 3 mg 0.0 3 0 0.0 0.0
Isoflavones Daidzein 5, 6, 7, 8, 9, 10, 11 mg 0.21 11 0.2 0.42 0.03
Isoflavones Genistein 5, 6, 7, 8, 9, 10, 11 mg 0.06 10 0.05 0.12 0.01
Isoflavones Glycitein 5, 8, 11 mg 0.18 5 0.38 0.36 0.02
Isoflavones Total isoflavones 5, 6, 7, 8, 9, 10 mg 0.37 10 0.31 0.74 0.05
Isoflavones Biochanin A mg 1.53 9 1.01 3.06 0.19
Isoflavones Formononetin mg 0.12 9 0.12 0.24 0.01
Isoflavones Coumestrol mg 0.01 9 0.01 0.02 0.00
Proanthocyanidin Proanthocyanidin dimers 4 mg 0.0 3 0 0.0 0.0
Proanthocyanidin Proanthocyanidin trimers 4 mg 0.0 3 0 0.0 0.0

Sources of Data

1Northern Pulse Growers Association 2011 U.S. Pulse Quality Survey , 2011  Bismark ND  
2Northern Pulse Growers Association 2012 U.S. Pulse Quality Survey , 2012  Bismark ND  
3de Pascual-Teresa, S., Santos-Buelga, C., & Rivas-Gonzalo, J.C.  Quantitative analysis of flavan-3-ols in Spanish foodstuffs and beverages. , 2000 J. Agric. Food Chem. 48   pp.5331-5337
4de Pascual-Teresa, S., Santos-Buelga, C., and Rivas-Gonzalo, J.C. Quantitative analysis of flavan-3-ols in Spanish foodstuffs and beverages , 2000 J. Agric. Food Chem. 48   pp.5331-5337
5Antonelli, M. L., Faberi, A., Pastorini, E., Samperi, R., and Lagana, A. . Simultaneous quantification of free and conjugated phytoestrogens in leguminosae by liquid chromatography-tandem mass spectrometry , 2005 Talanta 66   pp.1025-1033
6Horn-Ross, P. L., Barnes, S., Lee, M., Coward, L., Mandel, E., Koo, J., John, E. M., and Smith, M.  Assesing phytoestrogen exposure in epidemiologic studies: development of a database (United States). , 2000 Cancer Causes and Control 11   pp.289-298
7Liggins, J., Bluck, L. J. C., Runswick, C., Atkinson, C., Coward, W. A., and Bingham, S. A.  Daidzein and genistein content of vegetables. , 2000 Brit. J. Nutr. 84   pp.717-725
8Nakamura, Y., Kaihara, A., Yoshii, K., Tsumura, Y., Ishimitsu, S., and Tonogai, Y.  Content and composition of isoflavones in mature or immature beans and bean sprouts consumed in Japan. , 2001 J. Health Sci. 47   pp.394-406
9Franke, A. A., Custer, L. J., Cerna, C. M., and Narala, K.  Rapid HPLC analysis of dietary phytoestrogens from legumes and from human urine. , 1995 Proc. Soc. Exp. Biol. Med. 208   pp.18-26
10Mazur, W.M., Duke, J. A., W�h�l�, k., Rasku, S., and Adlercreutz, H.  Isoflavonoids and lignans in legumes: Nutritional and health aspects in humans. , 1996 Nutritional Biochemistry 9   pp.193-200
11Pei et al. Isoflavone content of chickpeas, lentils and dried peas , 2015 Unpublished data   
Langual Code(s)

  • A0152 VEGETABLE OR VEGETABLE PRODUCT (US CFR)
  • A1286 1600 LEGUMES AND LEGUME PRODUCTS (USDA SR)
  • B1172 GARBANZO BEAN
  • C0133 SEED, SKIN PRESENT, GERM PRESENT
  • E0150 WHOLE, NATURAL SHAPE
  • F0001 EXTENT OF HEAT TREATMENT NOT KNOWN
  • G0003 COOKING METHOD NOT APPLICABLE
  • H0138 WATER REMOVED
  • J0116 DEHYDRATED OR DRIED
  • K0003 NO PACKING MEDIUM USED
  • M0001 CONTAINER OR WRAPPING NOT KNOWN
  • N0001 FOOD CONTACT SURFACE NOT KNOWN
  • P0024 HUMAN FOOD, NO AGE SPECIFICATION
  • Z0052 RIPE OR MATURE