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Lentil, whole, cooked (without addition of fat and salt) vs Chickpea, cooked (without addition of fat and salt): nutrition comparison
Per 100 g: 111 kcal for Lentil, whole, cooked (without addition of fat and salt), versus 131 kcal for Chickpea, cooked (without addition of fat and salt), a difference of 20 kcal. The full breakdown, nutrient by nutrient, from the FSVO database V7.1.
Protein8.8 g
8.8 g
Fat0.5 g
0.5 g
Vitamin D0 µg
0 µg
Omega-30.1 g
0.1 g
Energy111 kcal
111 kcal
Protein+1.5 g
Fat−1.5 g
Vitamin Dequal
Omega-3equal
Energy−20 kcal
Protein7.3 g
7.3 g
Fat2 g
2 g
Vitamin D0 µg
0 µg
Omega-30.1 g
0.1 g
Energy131 kcal
131 kcal
Highest folate content
Chickpea, cooked (without addition of fat and salt) contains 41 µg more folate per 100 g.
Highest magnesium content
Chickpea, cooked (without addition of fat and salt) contains 17 mg more magnesium per 100 g.
Highest potassium content
Chickpea, cooked (without addition of fat and salt) contains 90 mg more potassium per 100 g.
Full comparison, nutrient by nutrient
Per 100 g. In green: the higher of the two contents. “n/a”: not available in the source.
| Per 100 g | Lentil, whole, cooked (without addition of fat and salt) | Chickpea, cooked (without addition of fat and salt) |
|---|---|---|
| Macronutrients | ||
| Energy | 111 kcal | 131 kcal |
| Protein | 8.8 g | 7.3 g |
| Fat | 0.5 g | 2 g |
| of which saturated fat | 0.1 g | 0.3 g |
| of which polyunsaturated | 0.2 g | 1.1 g |
| of which omega-3 | 0.1 g | 0.1 g |
| Carbohydrates | 13.5 g | 16.8 g |
| of which sugars | 0.4 g | 0.9 g |
| Dietary fibre | 8.5 g | 8.4 g |
| Water | 68.7 g | 65.5 g |
| Alcohol | 0 g | 0 g |
| Minerals | ||
| Calcium | 22 mg | 44 mg |
| Iron | 2.5 mg | 1.9 mg |
| Magnesium | 31 mg | 48 mg |
| Phosphorus | 130 mg | 140 mg |
| Potassium | 240 mg | 330 mg |
| Sodium | 1 mg | 3 mg |
| Zinc | 1.2 mg | 0.9 mg |
| Vitamins | ||
| Vitamin D | 0 µg | 0 µg |
| Vitamin B12 | 0 µg | 0 µg |
| Vitamin C | 2 mg | 1 mg |
| Folate | 28 µg | 68 µg |
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- Full page: Lentil, whole, cooked
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