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Chickpeas are usually well known for the plant-based protein provide. However, aside from their protein contents, they also provide beta-carotene as well as ascorbic acid.

Ingredient Name: Chickpea

Ingredient Origin: Plant Origin, Vegetable Origin

Labeling Claims: Natural, Naturally Derived, Plant-Based

Physical Form: Powder, Solid

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Identification & Functionality

Ingredient Name
Food Ingredients Functions
Pharma & Nutraceuticals Functions
Ingredients
Chickpea
Technologies

Features & Benefits

Highlights

(1). In a study, desi chickpeas were tested and germinated. Reference 1. S.Santos, C.; Silva, B.; M.P.Valente, L.; Gruber, S.; W.Vasconcelos, M. The Effect of Sprouting in Lentil (Lens Culinaris) Nutritional and Microbiological Profile. Foods 2020, 9 (4), 400. The study resultsshow that after germination, the chickpeas had high increasesin its value of beta-carotene and ascorbic acid (known as an important antioxidant) in comparison to the otherselected legumesthat were tested as well. The research detailed that those valuesincrease steadily asthe germination time increases(1).

Applications & Uses

Properties

Physical Form