Chickpeas (garbanzo beans, bengal gram), mature seeds, cooked, boiled, without salt
Not all nutrients have documented microbiome impacts. We work from what we have. Some nutrients may appear multiple times -- there may be multiple sources.
Items marked as significant are used to estimate the microbiome impact of the food.
| mg per 100 grams | Significant amount | Priority | Nutrient |
|---|---|---|---|
| 60210 | Water | ||
| 27420 | Carbohydrate | ||
| 8860 | Protein | ||
| 7600 | Fiber, total dietary | ||
| 4800 | Sugars, total | ||
| 2590 | Total lipid (fat) | ||
| 1156 | Fatty acids, total polyunsaturated | ||
| 920 | ASH, TOTAL | ||
| 583 | Fatty acids, total monounsaturated | ||
| 291 | Potassium, K | ||
| 269 | Fatty acids, total saturated | ||
| 168 | Phosphorus, P | ||
| 49 | Calcium, Ca | ||
| 48 | Magnesium, Mg | ||
| 42.8 | Choline, total | ||
| 7 | Sodium, Na | ||
| 2.89 | Iron, Fe | ||
| 1.53 | Zinc, Zn | ||
| 1.3 | Vitamin C | ||
| 1.03 | Manganese, Mn | ||
| 0.526 | Niacin | ||
| 0.352 | Copper, Cu | ||
| 0.35 | Vitamin E (alpha-tocopherol) | ||
| 0.286 | Pantothenic acid | ||
| 0.172 | Folic acid | ||
| 0.139 | Vitamin B-6 | ||
| 0.116 | Thiamin | ||
| 0.063 | Riboflavin | ||
| 0.016 | Carotene, beta | ||
| 0.004 | Vitamin K (phylloquinone) | ||
| 0.0037 | Selenium, Se |