Chickpeas vs. Soybean — Health Impact and Nutrition Comparison
Soybeans are richer in minerals and vitamins than chickpeas. It contains four times more Vitamin B2 and Vitamin K, also three times more calcium than a chickpea. On the other hand, chickpea contains more Vitamin A, Vitamin B5, fiber, and carbs than soybean
Table of contents
Soybean and chickpea are two of the most used and healthiest legumes. But which one to choose if the question concerns nutrition and health impact? In this article, we will compare soybean and chickpea nutritional aspects.
Soybean has an undesirable taste. Usually, it is bitter, astringent, and rough. Chickpea has a nutty flavor and creamy taste.
The soybean is an erect branching plant that belongs to the Glycine family. Soybean originates in Northern China. The plant can reach more than 2 meters in height, and seeds can be yellow, green, brown, and black. There are different soybean types, of which the most common types are Agate Soybean, Aoyu Soybean, and Butterbean Soybean. Chickpea belongs to the Fabaceae family and is considered one of the earliest cultivated legumes in the Middle East. The most common types are Desi Chickpea and Amethyst Chickpea.
Soybean is used mainly in making soy oil and for the animal feed industry. In culinary, soybean makes a sauce, soy milk, tofu, soy flour, etc. Chickpeas are the most used ingredient in soups and salads in southern Europe and Latin America. The most known dishes are falafel, rancho, cecina, etc.
Soybean and chickpea are filled with essential nutrients. At the bottom of this page, you can find a nutrition infographic, which will help you understand the differences in the nutrition of these legumes.
Soybeans are richer in protein. They have 18.21g of protein per 100g, while chickpea has only 8.86g of protein per 100g.
Soybeans win this round again. They contain 8.97g of fats per 100g, whereas chickpeas have 3g of fat fats.
Soybeans are high in both mono- and polyunsaturated fats.
Fat Type Comparison
Carbs and Fiber
Chickpeas have more fiber and carbs than soybeans.
The amount of carbs in chickpeas is 3 times more than that of soybeans.
Chickpeas have 27.42g of carbs, while soybeans contain only 8.36g of it.
Soybean is richer in minerals than chickpeas. It has more magnesium, iron, calcium, magnesium, and potassium than a chickpea. Moreover, soybean has a lower sodium level than chickpea.
On the other hand, chickpea is higher zinc and manganese.
Chickpeas are excellent sources of Vitamin A and Folate.
On the other hand, soybeans have more Vitamin K than chickpeas.
Both contain equal levels of Vitamin E.
Overall, soybeans have more calories than chickpeas. It has 172 calories per 100 g, while chickpea has 164 calories per 100 g.
Soybean is lower in the glycemic index than chickpea.
On average, soybean has a pH equal to 2.6 (acidic), whereas chickpea has a pH equal to 3.6 (acidic), meaning both may have a higher risk for reflux symptoms.
Based on the 38 studies, a soy intake of 47 grams per day was linked to a 9.3% decrease in total cholesterol and a 13% decrease in LDL cholesterol. Moreover, soybean is an excellent fiber source with cholesterol-lowering effects (2). On the other hand, chickpea contains soluble fiber, which may help to reduce triglyceride and LDL cholesterol levels and lower the risk of heart diseases (3).
Soybean has compounds that can be highly beneficial for people with diabetes. According to the study, soybean is rich in bioactive compounds known as isoflavones. These compounds are associated with lowering the risk of diabetes and heart disease. It may help improve blood sugar tolerance by improving insulin sensitivity (4).
On the other hand, Chickpeas contain reasonable amounts of protein and fiber, which may help prevent blood sugar levels from rising after eating, an essential factor in diabetes management (5).
Overall, legumes are rich in fiber and protein, compounds that have lowering effects on appetite.
According to one study, people who consumed chickpeas daily were half less likely to be obese. Also, they had a lower body mass index (6).
Soybeans, in turn, contain isoflavones and soy fiber, which may reduce body weight and fat by lowering triglycerides and cholesterol. However, more human studies are needed (7).
The high amounts of protein and antioxidants in soybean can work great against cancer and prevent the growth of cancer cells in the body. According to the study, soybean may help breast cancer patients to recuperate well. Also, this legume is an excellent source of dietary fiber, which may help lower the risk of colon cancer (8).
Eating chickpeas can promote the production of butyrate, which can potentially reduce inflammation in the colon cells and reduce the risk of colon cancer. Chickpeas, besides butyrate, have other compounds, such as lycopene and saponins, which can play an against-cancer role in the body (9).
Both soybean and chickpea contain soluble fiber, which helps increase the number of healthy bacteria in your gut and slow down the growth of unhealthy bacteria.
Soluble fiber also can help reduce the risk of some digestive conditions, such as irritable bowel syndrome and colon cancer (10).
Research suggests 104 grams daily intake of chickpeas may improve bowel function and stool consistency (11).
Legumes contain calcium, magnesium, fiber, and other nutrients that benefit bone health management. Some research suggests that daily intakes of 40–110 mg of soy isoflavones can improve markers of bone health in menopausal women. Nevertheless, more research is needed (12).
Soybeans may be possibly unsafe if used in large amounts when pregnant. Higher doses during pregnancy can harm the development of the baby. Besides, soy milk can be unsafe when used as an alternative to cow's milk in children who are allergic to cow's milk (13).
Chickpeas can cause an IgE-mediated hypersensitivity reaction that ranges from rhinitis to anaphylaxis. The symptoms commonly include redness, rashes, hives, and inflammation.
Allergy to soybeans is a common food allergy. Symptoms commonly include hives or itching in and around the mouth (14).
High in FODMAPs
Chickpeas (not canned) are high in FODMAPs, types of carbs poorly absorbed by the small intestine, leading to increased intestinal water volume and gas production.
In some people, chickpeas may cause gastrointestinal symptoms such as bloating, flatulence, cramps, and diarrhea (15) (16).
Comparison summary table
|Lower in Sugar|
|Lower in Sodium|
|Lower in Glycemic Index|
|Rich in minerals|
|Lower in Saturated Fat|
|Lower in price|
|Lower in Cholesterol||Equal|
|Rich in vitamins||Equal|
All nutrients comparison - raw data values
|Vitamin A RAE||1µg||0µg|
Which food is preferable for your diet?
|Low Fats diet|
|Low Carbs diet|
|Low Calories diet|
|Low Glycemic Index diet|
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Vitamins & Minerals Daily Need Coverage Score
All the values for which the sources are not specified explicitly are taken from FDA’s Food Central. The exact link to the food presented on this page can be found below.
- Chickpeas - https://fdc.nal.usda.gov/fdc-app.html#/food-details/173757/nutrients
- Soybean - https://fdc.nal.usda.gov/fdc-app.html#/food-details/174271/nutrients
All the Daily Values are presented for males aged 31-50, for 2000-calorie diets.