Garbanzos Pedrosillanos
It is a dry legume of national origin, its name comes from the town where it is originally from "Pedrosillo el Ralo" in the province of Salamanca.
The pedrosillano is the smallest of all chickpea varieties, rounded and with a pointed beak, it stands out for its creaminess and mild flavor.
Garbanzos Pedrosillanos stand out for retaining their shape and skin once cooked, they have a water absorption power that exceeds 100%.
A perfect source of iron, they help reduce cholesterol thanks to their unsaturated fats.
Their high magnesium content protects the body against cardiovascular diseases, and their fiber improves intestinal transit.
They are rich in calcium, potassium, zinc, selenium, and vitamin B.