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Chickpea is rich in nutrients. The grain contains 23.0% protein, 63.5% carbohydrate and 5.3% fat. In addition, it is rich in edible fiber, trace elements and vitamins. Chickpea can be ground into mixed flour with wheat as the main food, which can improve the nutritional value of food without destroying its flavor and physical structure. Chickpea powder with milk powder is made into soymilk powder. The seeds can be used as bean paste, boiled beans, fried beans, fried beans or canned food. Green and tender beans and leaves of chickpea can be used as vegetables.
ITEM | STANDARD |
Protein(Dry Basis N*5.95) | 50%-80% |
Moisture | 8.0% Max |
Ash | 6.0% Max |
Fat | 10.0% Max |
Glucose | 1.2% Max |
Total Plate Count | 5000 cfu/g Max |
Coliform | 3.0 MPN/g Max |
Mould | 50 MPN/100G Max |
Salmonella | Negative in 25g |
Particle Size | 95% through 80mesh |
1. Improving the status of menopause
2. Promoting development
3. Blood enriching
4. Moistening intestines and relieving constipation
The chromium and polyunsaturated fatty acids found in chickpeas promote cholesterol metabolism, prevent lipid deposition in the liver and artery walls, reduce the ability of platelets to clot, and prevent thrombosis. It can prevent the inflammatory reaction on the injured surface of blood vessels, and has a good protective effect on blood vessels, which can effectively prevent and slow down the complications of diabetes.
Chickpea is rich in nutrients. The grain contains 23.0% protein, 63.5% carbohydrate and 5.3% fat. In addition, it is rich in edible fiber, trace elements and vitamins. Chickpea can be ground into mixed flour with wheat as the main food, which can improve the nutritional value of food without destroying its flavor and physical structure. Chickpea powder with milk powder is made into soymilk powder. The seeds can be used as bean paste, boiled beans, fried beans, fried beans or canned food. Green and tender beans and leaves of chickpea can be used as vegetables.
ITEM | STANDARD |
Protein(Dry Basis N*5.95) | 50%-80% |
Moisture | 8.0% Max |
Ash | 6.0% Max |
Fat | 10.0% Max |
Glucose | 1.2% Max |
Total Plate Count | 5000 cfu/g Max |
Coliform | 3.0 MPN/g Max |
Mould | 50 MPN/100G Max |
Salmonella | Negative in 25g |
Particle Size | 95% through 80mesh |
1. Improving the status of menopause
2. Promoting development
3. Blood enriching
4. Moistening intestines and relieving constipation
The chromium and polyunsaturated fatty acids found in chickpeas promote cholesterol metabolism, prevent lipid deposition in the liver and artery walls, reduce the ability of platelets to clot, and prevent thrombosis. It can prevent the inflammatory reaction on the injured surface of blood vessels, and has a good protective effect on blood vessels, which can effectively prevent and slow down the complications of diabetes.
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