Cereal products, pulses and potatoes

Chickpea, cooked (without addition of fat and salt)

Pulses 131 kcal / 100 g FSVO V7.1

100 g of Chickpea, cooked (without addition of fat and salt) provides 131 kcal (550 kJ). Its composition stands out for its content of folate (68 µg) and dietary fibre (8.4 g) per 100 g. This food belongs to the “Pulses” category (“Cereal products, pulses and potatoes” family) of the Swiss database.

The essentials for 100 g

Protein7.3 g 15%

Fat2 g 3%

Carbohydrates16.8 g 6%

Dietary fibre8.4 g 28%

% of nutrient reference values (adults), for the displayed portion.

Detailed composition

for 100 g

Nutrient	Value	% NRV*
Macronutrients
Energy	131 kcal (550 kJ)C	7%
Protein	7.3 gC	15%
Fat	2 gC	3%
of which saturated fat	0.3 gC	2%
of which polyunsaturated	1.1 gC	n/a
of which omega-3	0.1 gC	n/a
Carbohydrates	16.8 gC	6%
of which sugars	0.9 gC	1%
Dietary fibre	8.4 gC	28%
Water	65.5 gC	n/a
Alcohol	0 gC	n/a
Minerals
Calcium	44 mgC	6%
Iron	1.9 mgC	14%
Magnesium	48 mgC	13%
Phosphorus	140 mgC	20%
Potassium	330 mgC	17%
Sodium	3 mgC	0%
Zinc	0.9 mgC	9%
Vitamins
Vitamin D	0 µgC	0%
Vitamin B12	0 µgC	0%
Vitamin C	1 mgC	1%
Folate	68 µgC	34%

* Share of the nutrient reference values for adults (Swiss FIC ordinance, annex 10), for the displayed portion. For dietary fibre the annex sets no value: the 30 g a day is an indicative benchmark. “n/a”: value not available in the source, never estimated by us. A, E or C indicates each value’s origin.

As a share of daily needs

Covered by 100 g · reference population: average adult.

Protein15%

Fat3%

Carbohydrates6%

Dietary fibre28%

Folate34%

Phosphorus20%

Potassium17%

Iron14%

Magnesium13%

Quick comparison

Difference per 100 g from this food’s point of view: “+” = it contains more than the compared food.

Comparison	Protein	Fat	Energy
vs Lentil, whole, cooked (without addition of fat and salt)	− 1.5 g	+ 1.5 g	+ 20 kcal
vs Pea, mature seed, split, cooked (wothout addition of fat and salt)	− 1.7 g	+ 1.3 g	− 6 kcal
vs Lentil, split, cooked (without addition of fat and salt)	− 3.7 g	+ 1.4 g	± 0 kcal
vs Legumes/Pulses (average), cooked (without addition of fat and salt)	− 2.3 g	+ 0.1 g	+ 4 kcal
vs Soybean, cooked (without addition of fat and salt)	− 7.7 g	− 5.3 g	− 26 kcal

Similar foods

Within the “Cereal products, pulses and potatoes” family, selected by nutritional proximity (method v1.0).

Chickpea, dried338 kcal

Pea, mature seed, split, cooked (wothout addition of fat and salt)137 kcal

Lentil, whole, cooked (without addition of fat and salt)111 kcal

Lentil, split, cooked (without addition of fat and salt)131 kcal

Soybean, cooked (without addition of fat and salt)157 kcal

Common bean (all types), mature seed, dried305 kcal

Frequently asked questions

How many calories in 100 g of Chickpea, cooked (without addition of fat and salt)?

100 g of Chickpea, cooked (without addition of fat and salt) provides 131 kcal, i.e. 550 kJ (FSVO data V7.1).

How much protein in 100 g of Chickpea, cooked (without addition of fat and salt)?

100 g provides 7.3 g of protein, i.e. 15% of the adult reference value (50 g).

What is the fat content of 100 g of Chickpea, cooked (without addition of fat and salt)?

100 g contains 2 g of fat, of which 0.3 g saturated fatty acids.

Where do these values come from?

From the Swiss food composition database V7.1 published by the FSVO (July 2026). Every value carries an origin indicator: A (measured), E (estimated) or C (calculated).

Which preparation state do the values refer to?

To the official label “Chickpea, cooked (without addition of fat and salt)” in the database: the state (raw, cooked, drained…) is specified where relevant. Preparation substantially changes the composition per 100 g, especially the water content.

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