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Leaves

In some parts of the world, young chickpea leaves are consumed as cooked green vegetables. Especially in malnourished populations, it can supplement important dietary nutrients because regions where chickpeas are consumed have sometimes been found to have populations lacking micronutrients. Chickpea leaves have a significantly higher mineral content than either cabbage leaves or spinach leaves. Environmental factors and nutrient availability could influence mineral concentrations in natural settings. Consumption of chickpea leaves may contribute nutrients to the diet.