Garbanzos Pedrosillanos are a dry legume of national origin, their name comes from the town where they are originally from "Pedrosillo el Ralo" in the province of Salamanca. The pedrosillano is the smallest of all varieties of chickpeas, rounded and with a pointed beak, it is distinguished by its creaminess and mild flavor. The Garbanzos Pedrosillanos stand out for maintaining 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.