Garbanzo Bean Protein Calculator – How Much Protein Per Serving?

Garbanzo Beans show everywhere when one starts to cook them often. They have many names, like chickpeas, Bengal gram, chana or Egyptian pea (depending on the land where one lives). The scientific name of the plant is Cicer arietinum, a yearly plant from the family Fabaceae.

Quite funny, the word “chickpea” comes from the Latin “cicer”, that simply means bean. “Garbanzo bean” comes from Spanish, and in the same plant group finds one many other known relatives: beans, black beans, lima beans and even peanuts, that all belong to that family.

Garbanzo Beans: What They Are and How to Use Them

Here where Garbanzo Beans become truly interesting. One groups them as a pulse, what simply wants to say, that they are the dry edible seeds from plant types. Their taste reminds of nuts, and they became a basic part in Middle East, Mexican and European cooking.

What truly separates them, is the texture, firm, but also creamy, almost addciting, if I must be honest. Compared to other beans, they have a bit different done quality, and some people insist, that they almost taste like meat.

Dried Garbanzo Beans surely beat the canned ones. When one cooks them from dry, the flavor seems fresher, and the texture results much more good. Also, they cost very little…

Usually much less than the canned. One can keep cooked dried beans in the fridge or freezer for longer time. To prepare them, simply cover with water and leave them sitting for around eight hours.

Later boil them softly in enough water with closed lid. I found, that checking after two hours works, although sometimes almost ninety minutes marks more well. Here real change: add baking powder too notably shorten the cook time.

A quarter cup dried Garbanzo Beans give around three quarters of cooked. Write that bigger, one cup dried beans result around three cups cooked.

Canned Garbanzo Beans are without gluten and without cholesterol. One cup serving stores around 269 calories. Interesting is the split of nutrients (one finds around 14 percent of fat), then around 67 percent of carbs and 22 percent of Protein.

Every serving gives also six grams of Protein and four grams of fiber.

What recipes? Endless. The easiest use is for hummus, mix them with tahini, lemon and garlic (remove the skin first to make it smoother).

Also falafel from them works well. Make salad with Garbanzo Beans, cucumber, tomato, avocado and feta for something fresh. There is chana masala, if one wants tomato-based curry.

Espinacas con garbanzos, Spanish food, combines them well with spinach, olive oil, salt and spices. They work well in soup, stir-fried, curries, pasta dishes, say, what you want. Roasted Garbanzo Beans create addicting good snacking.

Ground into flour, they work for baking also.

Garbanzo Beans mix well with other beans. Red beans, black beans and Garbanzo Beans over rice? Herefull food right away.