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Garbanzos Pedrosillanos are a dry legume of national origin, named after the town where they originate from, "Pedrosillo el Ralo" in the province of Salamanca. The pedrosillano is the smallest of all chickpea varieties, round and pointed at one end, known for its creaminess and mild flavor. Garbanzos Pedrosillanos stand out for retaining their shape and skin once cooked, with a water absorption power of over 100%. A perfect source of iron, they help reduce cholesterol levels due 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.