グラム粉

グラム粉
100 g (3.5 oz)あたりの栄養価
エネルギー	1,619 kJ (387 kcal)
炭水化物	57 g
砂糖	10 g
食物繊維	10 g
脂肪	6 g
タンパク質	22 g
Vitamins
ビタミンとミネラル
Vitamins	量 %DV†
ナイアシン (B3)	6% 1 mg
葉酸 (B9)	109% 437 μg
Minerals	量 %DV†
カルシウム	3% 45 mg
鉄	22% 4 mg
マグネシウム	40% 166 mg
リン	25% 318 mg
カリウム	28% 846 mg
セレニウム	15% 8 μg
ナトリウム	3% 64 mg
亜鉛	18% 2 mg
その他の成分	量
水	10 g
	†割合は、カリウムを除き、成人に対する米国推奨値を使用して推定された。カリウムは、全米科学・工学・医学アカデミーの専門家による推奨に基づき推定された。

ベサンまたはグラム粉は、チャナダールまたはひよこ豆粉（分割されたベンガルグラム）、あるいは茶色/カーラチャナと呼ばれるひよこ豆から作られる豆類の粉である。これはインド亜大陸の料理の主原料であり、インド料理、バングラデシュ料理、ビルマ料理、ネパール料理、パキスタン料理、スリランカ料理、カリブ料理、ルニジャーナ料理などに使われている。

特徴

グラム粉は、炭水化物を多く含み、他の小麦粉と比較して食物繊維が多く、グルテンを含まず、他の小麦粉よりもタンパク質の割合が高い。

Dishes

Indian subcontinent and the Caribbean

Gram flour is in popular use in the Indian subcontinent and the Caribbean, where it is used to make the following:

In Andhra Pradesh, it is used in a curry with gram flour cakes called senaga pindi kura (Telugu: శెనగ పిండి కూర) and is eaten with chapati or puri, mostly during winter for breakfast. Chila (or chilla), a pancake made with gram flour batter, is a popular street food in India.

Southeast and East Asia

Gram flour, which is called pe hmont (ပဲမှုန့်, lit. 'bean flour') in Burmese, is commonly used in Burmese cuisine. Roasted gram flour is commonly added to season Burmese salads, and is the principal ingredient of Burmese tofu. Roasted gram flour is also used to thicken several noodle soup dishes, including mohinga and ohn no khao swè.

Gram flour is also used to make jidou liangfen, a Yunnanese dish similar to Burmese tofu salad.

Southern Europe

Along the coast of the Ligurian Sea, flour made from garbanzo beans, which are a different variety of chickpea closely related to Bengal gram, is used to make a thin pancake that is baked in the oven. This popular street food is called farinata in Italian cuisine, fainâ in Genoa, calda in Carrara, and is known as socca or cade in French cuisine. It is used to make panelle, a fritter in Sicilian cuisine, and panisses, a similar fritter from France. In Spanish cuisine, gram flour is an ingredient for tortillitas de camarones. Also in Cyprus and Greece, it is used as a garnishing ingredient for the funeral ritual food koliva, blessed and eaten during Orthodox memorial services. In the cuisine of Antakya in Turkey, it is used in the preparation of hummus.

North Africa

In Algeria and East Morocco, they make a dish called karantika from unroasted chickpea flour, which is topped with beaten egg and baked in the oven. The dish is also called garantita or karantita (originated from the Spanish term calentica, which means 'hot').