Chickpea leaves as a vegetable green for humans: evaluation of mineral composition

Abstract

Chickpea (Cicer arietinum) is generally consumed as a seed food, being a good source of protein and other essential human nutrients. However, young chickpea leaves are also eaten as a cooked vegetable green in certain parts of the world and could be a useful source of dietary nutrients, especially in malnourished populations. Because little information is available on the mineral content of this food, we characterised leaf mineral concentrations in 19 diverse accessions of chickpea. Both desi and kabuli chickpea types were studied. All plants were greenhouse-grown and were fertilised daily with a complete mineral solution. Young, fully expanded leaves (fourth through seventh nodes from the apex) were harvested at both early and late vegetative stages. The leaves were dried, ashed and analysed for mineral concentrations. Macronutrient mineral (Ca, Mg, K, P) concentrations varied from 1.3-fold to 1.8-fold and micronutrient mineral (Fe, Zn, Mn, Cu, B, Ni) concentrations varied from 1.5-fold to 2.4-fold across all accessions. No major differences were observed in leaf mineral concentrations between the kabuli and desi types; mineral concentrations were generally lower in leaves collected at the later harvest date. Microscopic analyses demonstrated that all accessions contained crystal inclusions, suggestive of calcium oxalate crystals. Overall, chickpea leaves were found to be a good source of several minerals required by humans, and the levels of most of these minerals significantly exceeded those previously reported for spinach and cabbage.

Eats roots and leaves. Can edible horticultural crops address dietary calcium, magnesium and potassium deficiencies?

“…While heritable natural genetic variation has been demonstrated, horticultural crops with greater mineral concentrations have apparently not yet been bred conventionally, yet a 50% increase appears a feasible breeding target (4) (Table 3). For example, leaf or shoot Ca and Mg concentration varies by > 50% among varieties and accessions of B. oleracea (27)(28)(29)(30) , Brassica rapa (31) , spinach (S. oleracea) (32) , onion (Allium cepa) (33) and chickpea (Cicer arietinum) (34) . (27,35) .…”

Minerals Profile and Antioxidants Properties of Chickpea Leave of Desi and Kabuli Varieties at Different Stages of Maturity

“…It is, therefore, highly beneficial in the treatment of iron deficiency, anaemia. Like other green leafy vegetables, such as spinach, mustard leaves, mint, coriander leaves, chulai etc., chickpea leaves also contain good amount of some of the micronutrient minerals (Ibrikei et al, 2003) which are required to combat hidden hunger affecting 1/3 rd population of our country. There was a need to explore the nutrient composition with special reference to their mineral composition, bioavailability of minerals and anti-oxidant properties of such unconventional green leaves so as to prevent micronutrient deficiencies.…”

Dynamism of Chanaka (Cicer aritienum Linn.) for Human Health: A Review

“…also called as Chick pea or Bengal gram or Garbanzo bean, is a popular lentil in India. Globally, it is mostly consumed as a seed food in several different forms and preparations are determined by ethnic and regional factors (Muehlbauer and Tullu, 1997;Ibrikci et al, 2003). In the Indian subcontinent, Chanaka is split (cotyledons) as dhal and pulverize to make flour …”