Gram (Chick-Pea, Bengal gram)
Botanical name: Cicer arietinumFamily: LeguminosaeSub Family: Papilionatae
Parts used: Seeds
Economic Importance
1. Gram is extensively used as a nutritious pulse crop in India.
2. The seeds may be eaten raw, roasted, parched or boiled in split form (daal).
3. Tender leaves are used as leafy vegetable.
4. Gram flour (baisin) along with ghee and sugar us used to make Indian confectionery.
5. Dry stems and leaves, after threshing, are used as a cattle-feed.
6. Germinated seeds are advised to prevent scurvy.
7. Kabuli grams, which has smooth, white, bigger seeds which are slightly sweetish in taste, is cultivated in North India.
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