Chickpea flour, SEM

Numéro d’image : 12627394
Chickpea flour, SEM
Colour enhanced SEM of chickpea flour. Oval chickpea starch grains are shown in light colour. Image width: 160 micrometres. Magnification: 625x if the image is printed 10 cm wide. Milled chickpeas (Cicer arietinum) are known as gram flour, garbanzo bean flour, or besan. They are a pulse flour - a staple ingredient in Indian, Pakistani, Nepali and Bangladeshi cuisines. Gram flour contains a high proportion of carbohydrates, no gluten, and a higher proportion of protein than cereal flours. The chickpea or chick pea is a legume of the family Fabaceae, subfamily Faboideae. It is also known as gram, or Bengal gram, garbanzo or garbanzo bean, and sometimes known as Egyptian pea, ceci, cece or chana, or Kabuli chana (particularly in northern India). 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. Chickpeas do not cause lathyrism. Similarly named chickling peas
Licence : Droits gérés
Crédit: Science Photo Library / SciMAT
Taille de l’image : 3232 px × 2420 px
Model Release : Non requis
Property Release : Non requis
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