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Rich in fiber and plant protein
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
175
KCAL / 100G
Carbs
27.4g
· 61%
Protein
9.2g
· 20%
Fat
3.7g
· 19%
Fiber
7.4g
Vitamins
Folate
170µg · 43% DV
B1
0.12mg · 10% DV
B6
0.16mg · 9% DV
B5
0.31mg · 6% DV
Minerals
Manganese
1mg · 43% DV
Phosphorus
174mg · 25% DV
Iron
3mg · 17% DV
Magnesium
49mg · 12% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
NOVA 2
Minimally Processed
1. Unprocessed
2. Minimally Processed
3. Processed
4. Ultra-Processed
NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.
No known major allergens
Vegan
— Not suitable
Vegetarian
— Not suitable
Gluten-Free
✓ Suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
0.58g
MONOUNSATURATED
1.05g
POLYUNSATURATED
1.2g
Omega 6:3 ratio 23:1
Above the ideal 4:1 (23:1).
Cooked chickpeas with bone provide 175 calories per 100g. This makes it easier to estimate energy intake by portion size.
There are 9.2g of protein per 100g. It can contribute protein to a legume-based meal.
They contain 27.4g of carbohydrates per 100g. If you track carbs, portion size is worth considering.
Yes, it provides 7.4g of fiber per 100g. That fiber content can support a more balanced meal.
There are 3.7g of fat per 100g. This shows it is not fat-free and includes a moderate amount of fat in its macro profile.
Its glycemic index is 28. That places it in the low-GI range.
Yes, it is listed as compatible with Mediterranean eating. It is also suitable for omnivore and flexitarian diets.
Yes, it is compatible with a gluten-free diet. Check any accompanying ingredients separately if relevant.
Yes, its processing level is listed as minimally processed. That indicates it is not a heavily processed food.
It can be satisfying because it contains both protein and fiber. Per 100g, it provides 9.2g protein and 7.4g fiber.
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Nutrition data compiled from USDA FoodData Central and scientific sources.