United States Department of Agriculture
Agricultural Research Service

National Nutrient Database for Standard Reference Release 28
Basic Report:  16357, Chickpeas (garbanzo beans, bengal gram), mature seeds, cooked, boiled, with salt
heading Nutrient Unit
Value per 100 g

cup 164g
Proximates Water g 60.21 98.74
Proximates Energy kcal 164 269
Proximates Protein g 8.86 14.53
Proximates Total lipid (fat) g 2.59 4.25
Proximates Carbohydrate, by difference g 27.42 44.97
Proximates Fiber, total dietary g 7.6 12.5
Proximates Sugars, total g 4.80 7.87
Minerals Calcium, Ca mg 49 80
Minerals Iron, Fe mg 2.89 4.74
Minerals Magnesium, Mg mg 48 79
Minerals Phosphorus, P mg 168 276
Minerals Potassium, K mg 291 477
Minerals Sodium, Na mg 243 399
Minerals Zinc, Zn mg 1.53 2.51
Vitamins Vitamin C, total ascorbic acid mg 1.3 2.1
Vitamins Thiamin mg 0.116 0.190
Vitamins Riboflavin mg 0.063 0.103
Vitamins Niacin mg 0.526 0.863
Vitamins Vitamin B-6 mg 0.139 0.228
Vitamins Folate, DFE µg 172 282
Vitamins Vitamin B-12 µg 0.00 0.00
Vitamins Vitamin A, RAE µg 1 2
Vitamins Vitamin A, IU IU 27 44
Vitamins Vitamin E (alpha-tocopherol) mg 0.35 0.57
Vitamins Vitamin D (D2 + D3) µg 0.0 0.0
Vitamins Vitamin D IU 0 0
Vitamins Vitamin K (phylloquinone) µg 4.0 6.6
Lipids Fatty acids, total saturated g 0.269 0.441
Lipids Fatty acids, total monounsaturated g 0.583 0.956
Lipids Fatty acids, total polyunsaturated g 1.156 1.896
Lipids Fatty acids, total trans g 0.000 0.000
Lipids Cholesterol mg 0 0