Chickpea flour

Chickpea flour

Chickpea flour has a unique vitamin-mineral composition. In addition to dietary fiber, which contribute to the normalization of the bowels, it contains saturated and unsaturated fatty acids, which have an invaluable effect on the human body. The chemical composition of chickpeas includes: beta-carotene, vitamins A, B1, B2, B5, B6, B9, C, E, K and PP, as well as: potassium, calcium, magnesium, zinc, selenium, copper and manganese, iron , iodine, molybdenum, boron and vanadium, tin and titanium, silicon, cobalt, phosphorus and sodium. Chickpea meal is considered the basis of vegetarian cuisine, as it is not only useful, but also very nutritious.

Name of indicators Norm
1 Mass fraction of moisture not more, % 15,5
2 Mass fraction of metallic impurities, mg per 1 kg of flour not more than 3,0
3 Ash content in dry matter not more, % 0,75
4 Mass fraction of product passing through a seive of 160 microns, not less, % 60,0
5 Mass fraction of the product coming from a sieve 250 microns, not more than, % 2,0
6 Pest contamination Not allowed
Organoleptic evaluation – the appearance and color is cream.
Smell – typical of rice groats, odorless, not musty, not moldy.
Shelf life: 12 months.
Storage conditions: store in dry rooms at a temperature not higher than 18 + 2 °C, relative humidity not higher than 60%.
                    Nutrition facts per 100g
Calories 356
Сarbohydrates 53,2 g
Protein 20,6 g
Dietary fiber 9,9 g
Fat 6,2 g
Niacin 1,6 mg
Vitamin E 0,8 mg
Vitamin В6 0,5 mg
Zinc 2,6 mg
Phosphorus 293 mg
Magnesium 153 mg
Sodium 58,9 mg
Calcium 41,4 mg
Iron 4,5 mg



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