Garbanzo Beans Nutrition Facts

Garbanzo beans (also known as chickpeas) have a delicious nutlike taste and buttery texture. They provide a good source of protein that can be enjoyed year-round and are available either dried or canned. A very versatile legume, they are a noted ingredient in many Middle Eastern and Indian dishes such as hummus, falafels and curries. While many people think of garbanzos as being beige in color, there are varieties that feature black, green, red and brown beans.

Garbanzo beans are a good source of folate. Folate is a water-soluble B vitamin that occurs naturally in food, which, according to the New York-Presbyterian Hospital/Weill Cornell Medical Center, may help to reduce your risk of colorectal cancer.

Garbanzo beans are also very high in dietary fiber and thus are a healthy food source, especially as a source of carbohydrates for persons with insulin sensitivity or diabetes. They are low in fat, and most of the fat content is polyunsaturated. Garbanzo beans are also a significant source of calcium (190 mg/100 g). Some sources quote it as equal to yogurt and close to milk.

Garbanzo beans also contain high mineral content. According to the International Crops Research Institute for the Semi-Arid Tropics, on an average, garbanzo bean seed contains: