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Soybean, cooked (without addition of fat and salt) vs Chickpea, cooked (without addition of fat and salt): nutrition comparison
Per 100 g: 157 kcal for Soybean, cooked (without addition of fat and salt), versus 131 kcal for Chickpea, cooked (without addition of fat and salt), a difference of 26 kcal. The full breakdown, nutrient by nutrient, from the FSVO database V7.1.
Protein15 g
15 g
Fat7.3 g
7.3 g
Vitamin D0 µg
0 µg
Omega-30.5 g
0.5 g
Energy157 kcal
157 kcal
Protein+7.7 g
Fat+5.3 g
Vitamin Dequal
Omega-3+0.4 g
Energy+26 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 protein content
Soybean, cooked (without addition of fat and salt) contains 7.7 g more protein per 100 g.
Highest potassium content
Soybean, cooked (without addition of fat and salt) contains 210 mg more potassium per 100 g.
Highest folate content
Chickpea, cooked (without addition of fat and salt) contains 18 µg more folate 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 | Soybean, cooked (without addition of fat and salt) | Chickpea, cooked (without addition of fat and salt) |
|---|---|---|
| Macronutrients | ||
| Energy | 157 kcal | 131 kcal |
| Protein | 15 g | 7.3 g |
| Fat | 7.3 g | 2 g |
| of which saturated fat | 1 g | 0.3 g |
| of which polyunsaturated | 4.3 g | 1.1 g |
| of which omega-3 | 0.5 g | 0.1 g |
| Carbohydrates | 3.3 g | 16.8 g |
| of which sugars | 2.6 g | 0.9 g |
| Dietary fibre | 8.8 g | 8.4 g |
| Water | 66.9 g | 65.5 g |
| Alcohol | 0 g | 0 g |
| Minerals | ||
| Calcium | 72 mg | 44 mg |
| Iron | 2.2 mg | 1.9 mg |
| Magnesium | 75 mg | 48 mg |
| Phosphorus | 200 mg | 140 mg |
| Potassium | 540 mg | 330 mg |
| Sodium | 2 mg | 3 mg |
| Zinc | 1.5 mg | 0.9 mg |
| Vitamins | ||
| Vitamin D | 0 µg | 0 µg |
| Vitamin B12 | 0 µg | 0 µg |
| Vitamin C | 8 mg | 1 mg |
| Folate | 50 µg | 68 µg |
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- Full page: Soybean, cooked
- Full page: Chickpea, cooked
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