Chick-pea or gram

Botanically it is known as Cicer arietinum Linn. It is annual plant of the pea family native to Asia. It grows to about 2 feet tall and has a bushy appearance. The compound leaves are pinnate with alternate roundish, toothed leaflets. The small flowers are white or reddish and are followed by short pods containing one or two seeds. These are edible and resemble the garden pea.

Gram contains acids, amino acids, carotenoids, vitamins A, C and E and other constituents like niacin, lecithin, phytin, saponin, biochanin A, biochanin B and biochanin C. Several scientists at Dhaka University carried out research to find the medicinal properties of gram. They have found that during germination of the seed, more niacin is produced; consequently the juice is then more beneficial. Niacin is a vitamin mainly known and acclaimed for its ability to prevent pellagra, a disease which is characterised by gastro-intestinal disturbances and skin lesions, while vitamin C is necessary to fortify the body against infections and colds. Kernels of maize contain more niacin than do kernels of starchier varieties.

Benefit and uses of gram.

• Soaked gram (germinated) is an age-old remedy in weakness, fatigue and general debility.
• The water in which the gram is boiled may be used in fevers for relief.
• The water in which the gram is soaked is considered as very useful in urinary disorders.
• The water in which the gram is boiled may give some relief.
• Chickpea are a good source of zinc for the human body. Great source of protein. They are also very high in dietary fiber.
• Chickpea is the most hypocholesteremic agent; germinated chickpea was reported to be effective in controlling cholesterol level in rats.
• Medicinal applications include use for aphrodisiac, bronchitis, catarrh, cutamenia, cholera, constipation, diarrhea, dyspepsia, flatulence, snakebite, sunstroke, and warts.