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Chickpea, similar in taste to chestnut, is very fragrant and waxy. Chickpea belongs to beans, and is the first choice in countries such as the Middle East, Africa, and India. Because the beans have a small hook on the head and look like chickpeas, they are called chickpeas.

Chickpeas are very rich in nutrients, which greatly exceed other beans in terms of type and quantity. It is rich in protein (all high-quality globulin), up to 18 kinds of amino acids (including all 8 kinds of amino acids that the human body must but cannot synthesize by itself), and a variety of nutrient elements and trace elements, such as calcium, Luo, zinc, magnesium, phosphorus, etc. In particular, chickpeas contain up to 350 mg of calcium per 100 grams, 320 mg of phosphorus, higher than most beans, iron content of 47 mg, 90% higher than other beans, vitamin C, B1, B2 content of up to 12 mg, dietary fiber content is higher than others. Chickpea is also a good plant amino acid supplement, with high medical health value, which can not be underestimated for children's intellectual development, bone growth and physical fitness of middle-aged and elderly people. The comparative study shows that chickpea is the highest in protein efficacy ratio, bioavailability and digestibility index compared with other beans, so it has won the reputation of "king of beans" and sometimes called "longevity beans".

Chickpea isoflavones have a great impact on women's health. They are active phytoestrogens. They can delay female cell aging, keep skin elastic, beautify, enrich milk, reduce bone loss, promote bone formation, reduce blood fat, and reduce female menopausal symptoms. Europe has regarded it as a daily diet and listed it as the main supplement food for diabetic patients. Islamic countries have even listed it as the main food for Ramadan. The world's vegetarian community regards it as a vegetarian star and is popular around the world.