Chick pea in unsalted water

Food number: 11089
Food type: Food
Processing method: Boiled
Ingredient class: Pulses vegetables
Food use class: Cooked vegetables
Edible proportion: 100%
Special diets
Food portions

Total energy content is divided into
fat, total		13%
protein, total		26%
carbohydrate, available		54%
alcohol		0%
fibre, total		7%
organic acids, total		0%
sugar alcohols		0%

Percentage of energy from fatty acids
fatty acids, total saturated		2%
fatty acids, total trans		0%
fatty acids, total monounsaturated cis		4%
fatty acids, total polyunsaturated		8%

Percentage of energy from carbohydrates
sugars, total		3%
starch, total		51%

Nutrient values / 100 g

Nutrient factor	Content	Unit	Method	Acquisition	Reference
Macro-components
energy,calculated	557 (133)	kJ (kcal)	summation from constituent components	value created within host-system
carbohydrate, available	17.6	g	summation from constituent components	value created within host-system
fat, total	2.0	g	other method type	food composition table	148
protein, total	8.4	g	summation from constituent components	value created within host-system
alcohol	0	g	other method type	food composition table	47
Carbohydrate Components
organic acids, total	0	g	calculated as recipe	value created within host-system
starch, total	16.6	g	other method type	food composition table	148
sugars, total	1.0	g	summation from constituent components	value created within host-system
sucrose	0.9	g	other method type	food composition table	148
lactose	0	g	other method type	food composition table	148
fructose	0.1	g	other method type	food composition table	148
sugar alcohols	0	g	imputed/estimated, generic	value created within host-system
fibre, total	5.0	g	other method type	food composition table	148
fibre, water-insoluble	3.6	g	summation from constituent components	value created within host-system
polysaccharides, non-cellulosic, water-soluble	1.4	g	other method type	food composition table	148
glucose	0	g	other method type	food composition table	148
maltose	0	g	estimated according to logical deduction	value created within host-system
galactose	0	g	calculated as recipe	value created within host-system
Fat
fatty acids, total, calculated as TAG equivalents	2.2	g	summation from constituent components	value created within host-system
fatty acids, total	2.1	g	summation from constituent components	value created within host-system
fatty acids, total saturated	0.3	g	other method type	food composition table	165
fatty acids, total monounsaturated cis	0.6	g	other method type	food composition table	165
fatty acids, total polyunsaturated	1.2	g	other method type	food composition table	165
fatty acids, total trans	0	g	estimated according to logical deduction	value created within host-system
fatty acid 18:2 cis,cis n-6 (linoleic acid)	1000	mg	imputed/estimated, generic	value created within host-system
fatty acid 18:3 n-3 (alpha-linolenic acid)	150	mg	imputed/estimated, generic	value created within host-system
fatty acid 20:5 n-3 (EPA)	0	mg	calculated as recipe	value created within host-system
fatty acid 22:6 n-3 (DHA)	0	mg	calculated as recipe	value created within host-system
cholesterol (GC)	0	mg	calculated, generic	value created within host-system
sterols, total	82.1	mg	calculated, generic	value created within host-system	476
Minerals
sodium	5.0	mg	other method type	food composition table	148
salt	12.7	mg	summation from constituent components	value created within host-system
potassium	290.0	mg	other method type	food composition table	47
magnesium	48.0	mg	other method type	food composition table	47
calcium	49.0	mg	other method type	food composition table	47
phosphorus	168.0	mg	other method type	food composition table	47
iron, total	2.9	mg	other method type	food composition table	47
zinc	1.5	mg	other method type	food composition table	47
selenium, total	5.0	µg	other method type	food composition table	165
Nitrogen Components
tryptophan	85.0	mg	other method type	food composition table	746
Vitamins
vitamin A retinol activity equivalents	1.5	µg	summation from constituent components	value created within host-system
vitamin D	0	µg	other method type	food composition table	148
vitamin E alphatocopherol	0.1	mg	summation from constituent components	value created within host-system
vitamin K, total	21.00	µg	summation from constituent components	value created within host-system
vitamin C (ascorbic acid)	1.0	mg	other method type	food composition table	47
folate (HPLC)	172.0	µg	other method type	food composition table	47
niacin equivalents, total	1.9	mg	summation from constituent components	value created within host-system
niacin, preformed (nicotinic acid + nicotinamide)	0.5	mg	other method type	food composition table	746
riboflavine	0.06	mg	other method type	food composition table	47
thiamin (vitamin B1)	0.12	mg	other method type	food composition table	47
vitamin B-12 (cobalamin)	0	µg	other method type	food composition table	148
vitamers pyridoxine (hydrochloride)	0.14	mg	other method type	food composition table	276
carotenoids, total	18.0	µg	summation from constituent components	value created within host-system

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