Mung beans, cooked vs. Fava beans, cooked vs. Chickpeas, from dried, no added 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.
Chickpeas, from dried, no added fat has the most protein of the foods compared, at 8.8 g per 100g.
| Nutrient | Mung beans, cooked | Fava beans, cooked | Chickpeas, from dried, no added fat |
|---|---|---|---|
| Protein | 6.5 G | 7.1 G | 8.8 G |
| Total lipid (fat) | 6.9 G | 6.9 G | 2.6 G |
| Carbohydrate, by difference | 17.8 G | 18.3 G | 27.3 G |
| Energy | 156 KCAL | 161 KCAL | 163 KCAL |
| Total Sugars | 1.9 G | 1.7 G | 4.8 G |
| Fiber, total dietary | 7.1 G | 5 G | 7.6 G |
| Calcium, Ca | 25 MG | 34 MG | 49 MG |
| Iron, Fe | 1.3 MG | 1.4 MG | 2.9 MG |
| Potassium, K | 247 MG | 249 MG | 289 MG |
| Sodium, Na | 218 MG | 220 MG | 238 MG |
| Cholesterol | 0 MG | 0 MG | 0 MG |
| Fatty acids, total saturated | 0.98 G | 0.93 G | 0.27 G |
Values shown are per 100g edible portion from Source: USDA FoodData Central Retrieved and formatted by GetFoodFacts. For interactive comparison of up to three foods with macro bars and charts, use the main compare tool.