Chick Peas

Chick Peas

We offer a varied range of Chick Peas. Chick Peas are used mainly for human consumption. The Kabuli types are widely used in salads and vegetable, while the Desi types are milled into flour.

Dollar/Kabuli Chana is a very famous pulse/spice that has been used in India and the gulf from many centuries. We at Bordia Commodities supply all grades and sizes of chick peas which is completely natural insect free and is without any chemical treatment. We have been supplying kabuli chana all across the gulf where it is the main ingredient of the medittrainian dishes such as Humous. As our international customers believe in quality to the highest standards we have behold there believes from years. Chickpeas are generally differentiated on basis of their size or the no of counts per ounces. Some of the most common sizes in demand are

14 mm (38/40), 12 mm (42/44), 11 mm (44/46) & 9 mm (58/60)

Desi Chickpeas (Desi Katawala Chana) are a light to dark brown colour. They are in the 6 to 7 mm range, with a thick seed coat. About 80% of the Desi Chickpeas produced are split in half to make Chana Dal, and 80% of this split form are ground into a flour called Besan. It contains 25% protein and 60% carbohydrates.

Benefits of Consuming Chickpeas

As chickpea are rich in dietary fibers, both soluble and insoluble, they help a lot in reducing the level of cholesterol and also in preventing the blood sugar level from rising too much immediately after having a meal.

Being a rich source if molybdenum, chickpeas help in detoxifying sulphites, which can otherwise cause rapid heartbeats or headache if consumed too much by sulphite sensitive people. Too much reaction to sulphite is caused mainly due to lack of molybdenum to detoxify them.

The presence of iron in chickpeas helps in replenishing lost energy, particularly for women who are menstruating or when they are pregnant. Also, chickpeas are low on calories and virtually fat free.

Chickpeas are also high on trace minerals like manganese which is an important part of many energy producing enzymes. Iron also helps in improving the hemoglobin level, thereby improving the flow of blood to the heart.