Chickpeas (garbanzo beans, bengal gram), mature seeds, raw

364 calories in 100 g

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Calories in Chickpeas (garbanzo beans, bengal gram), mature seeds, raw
Chickpeas (garbanzo beans, bengal gram), mature seeds, raw Suggest a better name
364 calories in 100 g
100g ≈ 0.220lb ≈ 3.53oz
3.64 calories / gram
7 Weight Watchers points
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Calorie Sources:68% carbohydrates; 18% proteins; 14% fats
Fats:6.04 g (51 calories, 6% by weight)
Carbohydrates:60.65 g (247 calories, 61% by weight)
Proteins:19.30 g (67 calories, 19% by weight)
Alcohol:~
Water:11.53 g (12% by weight)
Fat Composition:58% polyunsaturated; 29% monounsaturated; 13% saturated
Trans Fat :~
Dietary Fiber:17.40 g (17% by weight)
Cholesterol:~
Caffeine:~
Serving Sizes: 100 g
1 cup
1 tbsp
Scientific Name:Cicer arietinum
Food Group:Legumes and Legume Products
USDA #:16056
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Vitamin A:67 IU
Retinol:~
Retinol Activity Equivalent:3 mcg
α-Carotene:~
β-Carotene:40 mcg
β-Cryptoxanthin:~
Lycopene:~
Lutein + Zeaxanthin:~
Vitamin B-1:470 mcg
Vitamin B-2:210 mcg
Vitamin B-3:1.54 mg
Vitamin B-5:1.58 mg
Vitamin B-6:530 mcg
Vitamin B-9:557 mcg
Food folate:557 mcg
Dietary Folate Equivalent:557 mcg
Folic acid:~
Vitamin B-12:~
Added Vitamin B-12:~
Choline:95.20 mg
Vitamin C:4 mg
Vitamin D:0
Vitamin D2 (ergocalciferol):~
Vitamin D3 (cholecalciferol):~
Vitamin D (D2 + D3):~
Vitamin E:820 mcg
Added α-Tocopherol:~
β-Tocopherol:~
δ-Tocopherol:~
γ-Tocopherol:~
Vitamin K:9 mcg
Calcium (Ca):0.10 g
Copper (Cu):840 mcg
Fluoride (F):~
Iron (Fe):6.24 mg
Magnesium (Mg):0.12 g
Manganese (Mn):2.20 mg
Phosphorus (P):0.37 g
Potassium (K):0.88 g
Selenium (Se):8.20 mcg
Sodium (Na):24 mg
Zinc (Zn):3.43 mg
Cholesterol:~
Phytosterols:35 mg
Campesterol:~
Stigmasterol:~
β-sitosterol:~
Carbohydrates Total:60.65 g
Dietary Fiber:17.40 g
Sugars Total:10.70 g
Fructose:~
Galactose:~
Glucose/Dextrose:~
Lactose:~
Maltose:~
Sucrose:~
Starch:~
Proteins Total:19.30 g
Essential amino acids
Phenylalanine:1.03 g
Leucine:1.37 g
Methionine:0.25 g
Lysine:1.29 g
Isoleucine:0.82 g
Valine:0.80 g
Threonine:0.71 g
Tryptophan:0.18 g
Histidine:0.53 g
Arginine:1.81 g
Non-essential amino acids
Alanine:0.82 g
Aspartic acid:2.27 g
Betaine:~
Cystine:0.25 g
Glutamic acid:3.37 g
Glycine:0.80 g
Hydroxyproline:~
Proline:0.79 g
Serine:0.97 g
Tyrosine:0.47 g
Fats Total:6.04 g
Saturated fatty acids:0.62 g
Monounsaturated fatty acids:1.35 g
Polyunsaturated fatty acids:2.69 g
Trans fatty acids:~
Trans-monoenoic:~
Trans-polyenoic:~
Saturated fatty acids
Butanoic/Butyric [4:0]:~
Hexanoic/Caproic [6:0]:~
Octanoic/Caprylic [8:0]:~
Decanoic/Capric [10:0]:~
Dodecanoic/Lauric [12:0]:~
Tridecanoic [13:0]:~
Tetradecanoic/Myristic [14:0]:9 mg
Pentadecanoic [15:0]:~
Hexadecanoic/Palmitic [16:0]:0.50 g
Heptadecanoic/Margaric [17:0]:~
Octadecanoic/Stearic [18:0]:80 mg
Eicosanoic/Arachidic [20:0]:~
Docosanoic/Behenic [22:0]:~
Tetracosanoic/Lignoceric [24:0]:~
Monounsaturated fatty acids
Tetradecenoic/Myristoleic [14:1]:~
Pentadecenoic [15:1]:~
Hexadecenoic/Palmitoleic [16:1]:10 mg
[16:1 cis]:~
[16:1 trans]:~
Heptadecenoic [17:1]:~
Octadecenoic/Oleic [18:1]:1.34 g
[18:1 cis]:~
[18:1 trans]:~
Eicosenoic/Gadoleic [20:1]:~
Docosenoic/Erucic [22:1]:~
[22:1 cis]:~
[22:1 trans]:~
Cis-Tetracosenoic/Nervonic [24:1 cis]:~
Polyunsaturated fatty acids
Octadecadienoic/Linoleic [18:2]:2.59 g
[18:2 CLAs]:~
[18:2 i]:~
[18:2 Ω-6 c,c]:~
[18:2 t,~]:~
[18:2 t,t]:~
Octadecatrienoic/Linolenic [18:3]:0.10 g
[18:3 Ω-3 c,c,c]:~
[18:3 Ω-6 c,c,c]:~
[18:3 i]:~
Octadecatetraenoic/Parinaric [18:4]:~
Eicosadienoic [20:2 Ω-6 c,c]:~
Eicosatrienoic [20:3]:~
[20:3 Ω-3]:~
[20:3 Ω-6]:~
Eicosatetraenoic/Arachidonic [20:4]:~
[20:4 Ω-6]:~
Eicosapentaenoic/Timnodonic [20:5 Ω-3]:~
Heneicosapentaenoic (HPA) [21:5]:~
Docosatetraenoic/Adrenic [22:4]:~
Docosapentaenoic/Clupanodonic [22:5 Ω-3]:~
Docosahexaenoic (DHA) [22:6 Ω-3]:~
Ash:2.48 g
Caffeine:~
Theobromine:~
Product Type:Chickpeas
Weight Watchers Points:7 point(s)
Atkins Diet (Induction) Rating:2 / 10
Atkins Diet (Maintanence) Rating:4 / 10
Zone Diet Rating:3 / 10
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Did you know?...Each American eats approximately 22 pounds of tomatoes yearly. Over 1/2 of the tomato consumption is in the form of catsup and tomato sauce. Florida is the number one tomato producing state, closely followed by California.
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Chickpeas (garbanzo beans, bengal gram), mature seeds, cooked, boiled, without salt
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