The Chickling pea is an ancient pulse, used to make soups and focaccias since the time of ancient Egypt. It is gaining popularity again, thanks to its nutritional properties and is well suited for cultivation in the Alta Murgia area, even in poor and difficult soils thanks to its resistance to drought and low temperatures.
This pulse is irregular in shape, has a delicate yet distinctive flavour and is like a cross between a chickpea and a broad bean.
| % RI* | |||
|---|---|---|---|
| Energy value |
1311 kJ
311 kcal |
- | |
| Fat | 1 g | - | |
| of which saturated fatty acids | 0,30 g | - | |
| Carbohydrates | 40 g | - | |
| of which sugars | 2,40 g | - | |
| Fibre | 19 g | - | |
| Protein | 26 g | - | |
| Salt | 0,02 g | - | |
The salt content is derived exclusively from naturally occurring sodium.
May contain traces of cereals containing gluten. The presence of small imperfections or impurities derives from the artisanal nature of the production methods.
A visual inspection is recommended before use.
Store in a cool, dry place away from sources of heat.
Recyclable: Internal packaging: plastic. External packaging: paper.
