U.S. Department of Agriculture, Agricultural Research Service. (2024). FoodData Central: Chickpeas (garbanzo beans, Bengal gram), mature seeds, cooked. USDA. ~15-22% protein, high fiber, folate, iron, magnesium, potassium. fdc.nal.usda.gov
Jukanti, A. K., Gaur, P. M., Gowda, C. L. L., & Chibbar, R. N. (2012). Nutritional quality and health benefits of chickpea (Cicer arietinum L.): a review. British Journal of Nutrition, 108(S1), S11-S26. Protein is 17-22% of dry seed mass before dehulling (25.3-28.9% after); carbohydrate plus protein together ~80% of dry seed mass. Rich in lysine, limiting in sulphur amino acids — complementary to cereal grains. Describes chickpea as a low-GI food; does not report PDCAAS or a GI of 28. 10.1017/S0007114512000797
Halmos, E. P., Power, V. A., Shepherd, S. J., Gibson, P. R., & Muir, J. G. (2014). A diet low in FODMAPs reduces symptoms of irritable bowel syndrome. Gastroenterology, 146(1), 67-75. Randomized controlled cross-over trial; a low-FODMAP diet significantly reduced overall IBS symptoms versus a typical Australian diet. Onion and garlic are among the highest-fructan (FODMAP) foods. 10.1053/j.gastro.2013.09.046
