Split Bengal Gram | whatsinit

About

What it is and where it shows up.

Split Bengal gram is the dehulled and split seed of the desi-type chickpea (Cicer arietinum L.), a legume extensively cultivated and consumed across South Asia and globally. It is a rich source of plant protein (approximately 14–22 g per 100 g dry weight), dietary fibre (12–19 g per 100 g), complex carbohydrates, and essential minerals including iron, calcium, zinc, and magnesium, and is used primarily as a cooked pulse in dals, soups, and snack foods.

Safety summary

The regulatory and scientific consensus.

Split Bengal gram is a whole-food pulse with no known safety concerns when properly cooked; raw seeds contain trypsin inhibitors and lectins that are largely neutralized by thorough cooking or pressure-cooking. It has a very low glycaemic index (~8), making it suitable and even beneficial for blood glucose management, though its fermentable oligosaccharide (FODMAP) content can trigger bloating and gastrointestinal distress in sensitive individuals. No Acceptable Daily Intake (ADI) is established, as it is a conventional food ingredient and not a food additive.

Regulatory landscape

What food-safety regulators have decided.

Jurisdiction	Status	Note
EFSA (European Food Safety Authority) (European Union)	Approved	Chickpea (Cicer arietinum) is classified as a conventional food/legume under EU General Food Law (Regulation EC No 178/2002). No novel food restrictions apply; no EFSA-specific maximum intake established. Subject to general contaminant and pesticide residue limits under EU harmonized legislation.source
FSSAI (Food Safety and Standards Authority of India) (India)	Approved	Roasted Bengal gram flour (Chana Sattu, a processed derivative) separately standardized via FSS (Food Products Standards and Food Additives) Third Amendment Regulations, 2020: moisture ≤8% by mass, crude protein ≥20%. FBO compliance required by 1 July 2021. Label must declare salt content if it exceeds 5% by mass.source
FDA (Food and Drug Administration) (United States)	Approved	Chickpeas/garbanzo beans (Cicer arietinum) are recognized as a conventional whole-food legume ingredient in the United States. No specific restriction, maximum intake, or additive dossier is applicable. Covered under general FDA food safety and labeling requirements (21 CFR).source

Who should approach with care

Whose guidance would steer them away.

Ibs — Contains fermentable oligosaccharides (galactooligosaccharides and fructans, classified as high-FODMAP) that can exacerbate bloating, gas, and abdominal cramping in individuals with irritable bowel syndrome; portion control and thorough cooking are advised.

Ibd — High dietary fibre and fermentable carbohydrate content may aggravate gastrointestinal symptoms during active flare-ups of inflammatory bowel disease; patients should follow individualized dietary guidance.

Kidney Disease — Split Bengal gram has a relatively high potassium and phosphorus content; patients with chronic kidney disease on restricted mineral diets should consult a nephrologist or dietitian before regular consumption.

Gout — As a legume, Bengal gram contains moderate levels of purines; individuals with gout or hyperuricaemia are generally advised to moderate legume intake and consult a dietitian.

Infants — Raw or insufficiently cooked split Bengal gram contains trypsin inhibitors and lectins that can impair protein digestion and cause gastrointestinal distress; it must be thoroughly cooked or pressure-cooked before inclusion in infant diets, and introduction should follow age-appropriate feeding guidelines.

Research citations

The sources behind this verdict.

1PubMed. Effect of sprouting on antioxidant and inhibitory potential of two varieties of Bengal gram (Cicer arietinum L.) against key enzymes linked to type-2 diabetes. pubmed.ncbi.nlm.nih.gov
2PubMed. A glycemic diet improves the understanding of glycemic control in diabetes patients during their follow-up. pmc.ncbi.nlm.nih.gov
3PubMed. Limiting amino acids in Bengal gram (Cicer arietinum) as determined from blood amino acid levels and amino acid supplementation studies in the rat. pubmed.ncbi.nlm.nih.gov
4PubMed. Nutritional composition, health benefits and bio-active compounds of chickpea (Cicer arietinum L.), 2023. pubmed.ncbi.nlm.nih.gov
5FSSAI. FSSAI Gazette Notification – Food Safety and Standards (Food Products Standards and Food Additives) Third Amendment Regulations, 2020: Roasted Bengal Gram Flour – Chana Sattu, 2020. fssai.gov.in
6FSSAI. Food Safety and Standards (Food Products Standards and Food Additives) Regulations, 2011 – Chapter 2.4 Cereals and Cereal Products, Section 2.4.6.22 Pulses, 2011.

Independently researched6 citations