Chickpea flour (besan) vs. Chickpeas (garbanzo beans, bengal gram), mature… vs. Soy flour, low-fat
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.
Soy flour, low-fat has the most protein of the foods compared, at 49.8 g per 100g.
| Nutrient | Chickpea flour (besan) | Chickpeas (garbanzo beans, bengal… | Soy flour, low-fat |
|---|---|---|---|
| Protein | 22.4 G | 20.5 G | 49.8 G |
| Total lipid (fat) | 6.7 G | 6 G | 8.9 G |
| Carbohydrate, by difference | 57.8 G | 63 G | 30.6 G |
| Energy | 387 KCAL | 378 KCAL | 372 KCAL |
| Total Sugars | 10.8 G | 10.7 G | 9.3 G |
| Fiber, total dietary | 10.8 G | 12.2 G | 16 G |
| Calcium, Ca | 45 MG | 57 MG | 285 MG |
| Iron, Fe | 4.9 MG | 4.3 MG | 8.2 MG |
| Potassium, K | 846 MG | 718 MG | 2090 MG |
| Sodium, Na | 64 MG | 24 MG | 9 MG |
| Vitamin D (D2 + D3), International Units | 0 IU | 0 IU | 0 IU |
| Cholesterol | 0 MG | 0 MG | 0 MG |
| Fatty acids, total trans | 0 G | 0 G | 0 G |
| Fatty acids, total saturated | 0.69 G | 0.6 G | 1.3 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.