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Beans & lentils · Nutrition facts

Chickpea Flour (Besan)

387 calories and 22.4 g of protein per 100 g. Reported fiber: 10.8 g.

USDA SR LegacyPublished Apr 2019

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Chickpea flour (besan)

Source category
Legumes and Legume Products
Nutrition basis
Per 100 g
Source record
USDA FDC 174288
Publication date
Apr 2019

On a 100 g basis, this record has more protein than 82% of 380 other complete beans & lentils profiles.

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The source matters

SR Legacy is USDA’s final historical reference release from 2018. It combines analyses, calculations, and literature. The publication date in FoodData Central is not the date every nutrient was measured.

Read about this dataset
Your portion, your numbers
356calories
in 92 g
NutrientAmountDaily value
Protein20.6 g—
Carbohydrate53.2 g19%
Fat6.2 g8%
Fiber9.9 g35%
Total sugars10 g—
Sodium59 mg3%
Saturated fat0.6 g3%
Potassium778 mg17%
Calcium41 mg3%
Iron4.47 mg25%
Magnesium153 mg36%
Vitamin C0 mg0%
Vitamin D0 µg0%
Estimated energy from macros
Protein 24%Carbs 61%Fat 16%

Uses 4 kcal/g for protein and carbohydrate, 9 for fat. Fiber, alcohol, and label rounding can make this differ from reported calories.

Daily values use the FDA adult reference for a 2,000-calorie diet. Your needs may differ. A dash means no reported value or no daily value shown.

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Same broad food category

This food: 11.6 g protein in 51.7 g. Choices below have more on this basis.

These are nutrition comparisons, not equivalent ingredients. Check preparation, taste, serving size, and the current package before making a substitution.

All 70 reported nutrient values Per 100 g
NutrientAmountUSDA identifier
Water10.28 g1051
Energy387 kcal1008
Energy1,619 kj1062
Protein22.39 g1003
Total lipid (fat)6.69 g1004
Ash2.82 g1007
Carbohydrate, by difference57.82 g1005
Fiber, total dietary10.8 g1079
Sugars, Total10.85 g2000
Calcium, Ca45 mg1087
Iron, Fe4.86 mg1089
Magnesium, Mg166 mg1090
Phosphorus, P318 mg1091
Potassium, K846 mg1092
Sodium, Na64 mg1093
Zinc, Zn2.81 mg1095
Copper, Cu0.912 mg1098
Manganese, Mn1.6 mg1101
Selenium, Se8.3 µg1103
Vitamin C, total ascorbic acid0 mg1162
Thiamin0.486 mg1165
Riboflavin0.106 mg1166
Niacin1.762 mg1167
Pantothenic acid0.606 mg1170
Vitamin B-60.492 mg1175
Folate, total437 µg1177
Folic acid0 µg1186
Folate, food437 µg1187
Folate, DFE437 µg1190
Vitamin B-120 µg1178
Vitamin A, RAE2 µg1106
Retinol0 µg1105
Carotene, beta25 µg1107
Carotene, alpha0 µg1108
Cryptoxanthin, beta0 µg1120
Vitamin A, IU41 iu1104
Lycopene0 µg1122
Lutein + zeaxanthin0 µg1123
Vitamin E (alpha-tocopherol)0.83 mg1109
Vitamin D (D2 + D3), International Units0 iu1110
Vitamin D (D2 + D3)0 µg1114
Vitamin K (phylloquinone)9.1 µg1185
Fatty acids, total saturated0.693 g1258
SFA 4:00 g1259
SFA 6:00 g1260
SFA 8:00 g1261
SFA 10:00 g1262
SFA 12:00 g1263
SFA 14:00.01 g1264
SFA 16:00.555 g1265
SFA 18:00.094 g1266
Fatty acids, total monounsaturated1.504 g1292
MUFA 16:10.013 g1275
MUFA 18:11.49 g1268
MUFA 20:10 g1277
MUFA 22:10 g1279
Fatty acids, total polyunsaturated2.983 g1293
PUFA 18:22.871 g1269
PUFA 18:30.112 g1270
PUFA 18:40 g1276
PUFA 20:40 g1271
PUFA 20:5 n-3 (EPA)0 g1278
PUFA 22:5 n-3 (DPA)0 g1280
PUFA 22:6 n-3 (DHA)0 g1272
Fatty acids, total trans0 g1257
Cholesterol0 mg1253
Phytosterols39 mg1283
Alcohol, ethyl0 g1018
Caffeine0 mg1057
Theobromine0 mg1058

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High Fiber Beans & LentilsExplore reported fiber across beans, lentils, and chickpeas. Preparation and added ingredients affect the comparison.