BioAlberti Chickpea Flour is obtained by stone ground, thus preserving all its properties intact nutritional and organoleptic characteristics. The nutritional value of chickpea flour is almost comparable to that of dried chickpeas. Contains a remarkable energy quantity, mainly supplied by carbohydrates complex. Protein also contributes in large part, while lipids are contained to a lesser extent. Keep in mind mind that, demonstrating its nutritional richness, the chickpea flour is often used in vegan diets for complete the pool of essential amino acids. The fiber intake is excellent, while cholesterol is absent. As far as vitamins are concerned, chickpea flour is good for you amount of vitamin B1 (thiamin), vitamin A (retinol equivalents) and vitamin E (alpha tocopherol). About the salts minerals are distinguished above all by the content of potassium, calcium, phosphorus and iron. Suitable for making the typical farinata, panissa or cecina. But not only. There Chickpea flour can also be used mixed with chickpea flour durum wheat and eggs to prepare fresh pasta, gnocchi or even the batter for breading the vegetables.