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

728 calories in 1 cup

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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
728 calories in 1 cup
1 cup = 200g ≈ 0.441lb ≈ 7.05oz
3.64 calories / gram
14 Weight Watchers points
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Calorie Sources:68% carbohydrates; 18% proteins; 14% fats
Fats:12.08 g (101 calories, 6% by weight)
Carbohydrates:121.30 g (494 calories, 61% by weight)
Proteins:38.60 g (134 calories, 19% by weight)
Alcohol:~
Water:23.06 g (12% by weight)
Fat Composition:58% polyunsaturated; 29% monounsaturated; 13% saturated
Trans Fat :~
Dietary Fiber:34.80 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
Related Foods: Beans, snap, green, canned, regular pack, drained solids
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Vitamin A:134 IU
Retinol:~
Retinol Activity Equivalent:6 mcg
α-Carotene:~
β-Carotene:80 mcg
β-Cryptoxanthin:~
Lycopene:~
Lutein + Zeaxanthin:~
Vitamin B-1:940 mcg
Vitamin B-2:420 mcg
Vitamin B-3:3.08 mg
Vitamin B-5:3.16 mg
Vitamin B-6:1.06 mg
Vitamin B-9:1.11 mg
Food folate:1.11 mg
Dietary Folate Equivalent:1.11 mg
Folic acid:~
Vitamin B-12:~
Added Vitamin B-12:~
Choline:0.19 g
Vitamin C:8 mg
Vitamin D:0
Vitamin D2 (ergocalciferol):~
Vitamin D3 (cholecalciferol):~
Vitamin D (D2 + D3):~
Vitamin E:1.64 mg
Added α-Tocopherol:~
β-Tocopherol:~
δ-Tocopherol:~
γ-Tocopherol:~
Vitamin K:18 mcg
Calcium (Ca):0.21 g
Copper (Cu):1.68 mg
Fluoride (F):~
Iron (Fe):12.48 mg
Magnesium (Mg):0.23 g
Manganese (Mn):4.40 mg
Phosphorus (P):0.73 g
Potassium (K):1.75 g
Selenium (Se):16.40 mcg
Sodium (Na):48 mg
Zinc (Zn):6.86 mg
Cholesterol:~
Phytosterols:70 mg
Campesterol:~
Stigmasterol:~
β-sitosterol:~
Carbohydrates Total:121.30 g
Dietary Fiber:34.80 g
Sugars Total:21.40 g
Fructose:~
Galactose:~
Glucose/Dextrose:~
Lactose:~
Maltose:~
Sucrose:~
Starch:~
Proteins Total:38.60 g
Essential amino acids
Phenylalanine:2.06 g
Leucine:2.74 g
Methionine:0.50 g
Lysine:2.58 g
Isoleucine:1.64 g
Valine:1.60 g
Threonine:1.42 g
Tryptophan:0.36 g
Histidine:1.06 g
Arginine:3.62 g
Non-essential amino acids
Alanine:1.64 g
Aspartic acid:4.54 g
Betaine:~
Cystine:0.50 g
Glutamic acid:6.74 g
Glycine:1.60 g
Hydroxyproline:~
Proline:1.58 g
Serine:1.94 g
Tyrosine:0.94 g
Fats Total:12.08 g
Saturated fatty acids:1.24 g
Monounsaturated fatty acids:2.70 g
Polyunsaturated fatty acids:5.38 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]:18 mg
Pentadecanoic [15:0]:~
Hexadecanoic/Palmitic [16:0]:1 g
Heptadecanoic/Margaric [17:0]:~
Octadecanoic/Stearic [18:0]:0.16 g
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]:20 mg
[16:1 cis]:~
[16:1 trans]:~
Heptadecenoic [17:1]:~
Octadecenoic/Oleic [18:1]:2.68 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]:5.18 g
[18:2 CLAs]:~
[18:2 i]:~
[18:2 Ω-6 c,c]:~
[18:2 t,~]:~
[18:2 t,t]:~
Octadecatrienoic/Linolenic [18:3]:0.20 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:4.96 g
Caffeine:~
Theobromine:~
Product Type:Chickpeas
Weight Watchers Points:14 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?...America's first large pasta factory was built in Brooklyn, New York in 1848 by a Frenchman who would spread out his spaghetti strands on the roof to dry in the sunshine.
Related: Carob Flour
Chickpeas (garbanzo beans, bengal gram), mature seeds, cooked, boiled, without salt
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