Pink beans, cooked vs. Chickpeas, from canned, fat added vs. Chickpeas, from canned, reduced sodium
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 | Pink beans, cooked | Chickpeas, from canned, fat added | Chickpeas, from canned, reduced sodium |
|---|---|---|---|
| Protein | 8.4 G | 7.9 G | 7.9 G |
| Total lipid (fat) | 7 G | 9.3 G | 9.4 G |
| Carbohydrate, by difference | 25.9 G | 21.6 G | 21.6 G |
| Energy | 197 KCAL | 197 KCAL | 197 KCAL |
| Total Sugars | 0.34 G | 4.2 G | 4.2 G |
| Fiber, total dietary | 4.9 G | 7 G | 7.1 G |
| Calcium, Ca | 49 MG | 56 MG | 56 MG |
| Iron, Fe | 2.1 MG | 2 MG | 2 MG |
| Potassium, K | 472 MG | 231 MG | 231 MG |
| Sodium, Na | 218 MG | 315 MG | 212 MG |
| Cholesterol | 0 MG | 0 MG | 0 MG |
| Fatty acids, total saturated | 0.99 G | 1.2 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.