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. 2022 Oct 30;11(21):2926. doi: 10.3390/plants11212926

Figure 4.

Figure 4

Figure 4

Figure 4

Figure 4

Figure 4

Figure 4

Figure 4

Biochemical tests of nine chickpea varieties (A) Crude Fiber content, (B) Crude protein content, (C) Total ash content (D) Carbohydrate content (E) Crude Lipid—Fat content (F) Methionine content (G) Arginine content (H) Lysine content (I) Cysteine content (J) Saturated fatty acids content (K) Polyunsaturated fatty acids content (L) Riboflavin content (M) Niacin content (N) Thiamin content (O) Folate content (P) β—carotene content (Q) Phenolic content (R) Flavonoid content (S) Omega 6: Omega 3 content (T) Antioxidant activity content (U) Lectin and hemagglutination activity (V) Uric acid content (W) Energy value content (X) Protein bioavailability (Y) Phytic acid content.