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

286 calories in 1 cup

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Calories in Chickpeas (garbanzo beans, bengal gram), mature seeds, canned
Chickpeas (garbanzo beans, bengal gram), mature seeds, canned Suggest a better name
286 calories in 1 cup
1 cup = 240g ≈ 0.529lb ≈ 8.47oz
1.19 calories / gram
4 Weight Watchers points
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Calorie Sources:77% carbohydrates; 14% proteins; 8% fats
Fats:2.74 g (23 calories, 1% by weight)
Carbohydrates:54.26 g (221 calories, 23% by weight)
Proteins:11.88 g (41 calories, 5% by weight)
Alcohol:~
Water:167.26 g (70% by weight)
Fat Composition:59% polyunsaturated; 29% monounsaturated; 13% saturated
Trans Fat :~
Dietary Fiber:10.56 g (4% by weight)
Cholesterol:~
Caffeine:~
Serving Sizes: 100 g
1 cup
Food Group:Legumes and Legume Products
USDA #:16058
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Vitamin A:50 IU
Retinol:~
Retinol Activity Equivalent:2.40 mcg
α-Carotene:~
β-Carotene:28.80 mcg
β-Cryptoxanthin:~
Lycopene:~
Lutein + Zeaxanthin:~
Vitamin B-1:48 mcg
Vitamin B-2:72 mcg
Vitamin B-3:312 mcg
Vitamin B-5:696 mcg
Vitamin B-6:1.13 mg
Vitamin B-9:160.80 mcg
Food folate:160.80 mcg
Dietary Folate Equivalent:160.80 mcg
Folic acid:~
Vitamin B-12:~
Added Vitamin B-12:~
Choline:78.24 mg
Vitamin C:9.12 mg
Vitamin D:0
Vitamin D2 (ergocalciferol):~
Vitamin D3 (cholecalciferol):~
Vitamin D (D2 + D3):~
Vitamin E:~
Added α-Tocopherol:~
β-Tocopherol:~
δ-Tocopherol:~
γ-Tocopherol:~
Vitamin K:~
Calcium (Ca):76.80 mg
Copper (Cu):408 mcg
Fluoride (F):~
Iron (Fe):3.24 mg
Magnesium (Mg):69.60 mg
Manganese (Mn):1.44 mg
Phosphorus (P):0.22 g
Potassium (K):0.41 g
Selenium (Se):6.72 mcg
Sodium (Na):0.72 g
Zinc (Zn):2.54 mg
Cholesterol:~
Phytosterols:~
Campesterol:~
Stigmasterol:~
β-sitosterol:~
Carbohydrates Total:54.26 g
Dietary Fiber:10.56 g
Sugars Total:~
Fructose:~
Galactose:~
Glucose/Dextrose:~
Lactose:~
Maltose:~
Sucrose:~
Starch:~
Proteins Total:11.88 g
Essential amino acids
Phenylalanine:0.62 g
Leucine:0.84 g
Methionine:0.14 g
Lysine:0.79 g
Isoleucine:0.50 g
Valine:0.48 g
Threonine:0.43 g
Tryptophan:96 mg
Histidine:0.31 g
Arginine:1.10 g
Non-essential amino acids
Alanine:0.50 g
Aspartic acid:1.39 g
Betaine:~
Cystine:0.14 g
Glutamic acid:2.06 g
Glycine:0.48 g
Hydroxyproline:~
Proline:0.48 g
Serine:0.58 g
Tyrosine:0.29 g
Fats Total:2.74 g
Saturated fatty acids:0.26 g
Monounsaturated fatty acids:0.60 g
Polyunsaturated fatty acids:1.22 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]:4.80 mg
Pentadecanoic [15:0]:~
Hexadecanoic/Palmitic [16:0]:0.22 g
Heptadecanoic/Margaric [17:0]:~
Octadecanoic/Stearic [18:0]:24 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]:4.80 mg
[16:1 cis]:~
[16:1 trans]:~
Heptadecenoic [17:1]:~
Octadecenoic/Oleic [18:1]:0.60 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]:1.18 g
[18:2 CLAs]:~
[18:2 i]:~
[18:2 Ω-6 c,c]:~
[18:2 t,~]:~
[18:2 t,t]:~
Octadecatrienoic/Linolenic [18:3]:24 mg
[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:3.86 g
Caffeine:~
Theobromine:~
Product Type:Chickpeas
Weight Watchers Points:4 point(s)
Atkins Diet (Induction) Rating:1 / 10
Atkins Diet (Maintanence) Rating:3 / 10
Zone Diet Rating:2 / 10
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Did you know?...A genetically engineered cross between broccoli and cauliflower, the brocciflower, was first cultivated in Europe around 1988. Its very pale green heads are densely packed like cauliflower but has the flavour of broccoli.
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