The chickpea (Cicer arietinum) is a legume of the family Fabaceae, subfamily Faboideae. Its seeds are high in protein. It is one of the earliest cultivated legumes: 7,500-year-old remains have been found in the Middle East.[1]

Other common names for the species include garbanzo bean, ceci bean, channa and Bengal gram. Origin: Canada, Turkey  and Ukraine


Red Split Lentils

Pulses, including lentils, are increasingly being used in health-conscious diets to promote general well-being and reduce the risk of illness. They are low in fat, high in protein and are an excellent source of both soluble and insoluble fibre, complex carbohydrates, vitamins (especially B vitamins) and minerals (Especially potassium, phosphorus, calcium, magnesium, copper, iron and zinc). Lentils are an inexpensive, high quality source of protein. Since lentils are high in fibre, low in fat and are cholesterol free, they are an excellent heart healthy food that may be beneficial to the prevention of coronary and cardiovascular disease

Green Lentils
The lentil (Lens culinaris) is an edible pulse .  It is a bushy annual plant of the legume family, grown for its lens –shaped seeds.  It is about 40 cm (16 in) tall and the seeds grow in pods , usually with two seeds in each.

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