Black beans, from fast food / restaurant vs. Pink beans, cooked vs. Chickpeas, from canned, fat added
Side-by-side comparison of nutrient values per 100g edible portion, sourced directly from the U.S. Department of Agriculture's FoodData Central (FDC) - SR Legacy reference foods and FDC Foundation foods (April 2026 release). Each value reflects USDA's standardized laboratory analysis methodology under USDA data-documentation methodology.
Pink beans, cooked has the most protein of the foods compared, at 8.4 g per 100g.
| Nutrient | Black beans, from fast food / restaurant | Pink beans, cooked | Chickpeas, from canned, fat added |
|---|---|---|---|
| Protein | 8 G | 8.4 G | 7.9 G |
| Total lipid (fat) | 9.5 G | 7 G | 9.3 G |
| Carbohydrate, by difference | 21.4 G | 25.9 G | 21.6 G |
| Energy | 200 KCAL | 197 KCAL | 197 KCAL |
| Total Sugars | 0.29 G | 0.34 G | 4.2 G |
| Fiber, total dietary | 7.8 G | 4.9 G | 7 G |
| Calcium, Ca | 25 MG | 49 MG | 56 MG |
| Iron, Fe | 1.9 MG | 2.1 MG | 2 MG |
| Potassium, K | 320 MG | 472 MG | 231 MG |
| Sodium, Na | 350 MG | 218 MG | 315 MG |
| Cholesterol | 0 MG | 0 MG | 0 MG |
| Fatty acids, total saturated | 1.3 G | 0.99 G | 1.2 G |
Values shown are per 100g edible portion from Source: USDA FoodData Central Retrieved and formatted by GetFoodFacts Editorial. For interactive comparison of up to three foods with macro bars and charts, use the main compare tool.