The variety, growing location, and year of harvest influence chickpea content in fat-soluble micronutrients and antinutritional compounds, with no foreseeable impact on the bioavailability of fat-soluble micronutrients
While agronomic factors and cooking significantly alter the content of fat-soluble micronutrients and antinutrients in chickpeas, these variations do not appear to significantly impact the bioaccessibility of the micronutrients.