Chickpea vs Soybean: Difference and Comparison

Chickpeas (Cicer arietinum) and soybeans (Glycine max) are both nutrient-rich legumes. Chickpeas are higher in fiber and folate, promoting digestive health and supporting cell division. Soybeans, on the other hand, are a complete protein source with essential amino acids, beneficial for muscle development and overall body function. Additionally, soybeans contain phytoestrogens, potentially offering cardiovascular and hormonal health benefits.

Key Takeaways

1. Chickpeas are a type of legume high in protein and fiber, while soybeans are a type of bean that is a complete source of protein.
2. Chickpeas are used in Mediterranean and Middle Eastern cuisine, while soybeans are used in Asian cuisine.
3. Chickpeas have a nutty flavor and a firm texture, while soybeans have a mild flavor and a soft texture.

Chickpea vs Soybean

The difference between chickpeas and soybean is that they have very different tastes. Chickpea has a creamy taste with a nutty flavour. Chickpea is mostly used to prepare cuisines in the Asian region and salads and soups in the South American and European region, whereas soybean is mostly grown to produce soybean oil.

Chickpea is produced in India on a large scale. It is a fantastic source of protein and is complemented by rich sources of vitamins and minerals. It is also called Garbanzo Beans or Egyptian beans. It helps in reducing the significant risk of various diseases. Chickpea is not just a source of proteins for humans but also for animals.

The essential nutrients which are soybean contain are of great value as it helps in reducing the significant risk of various diseases. The consumption of soybean, or soya bean, as it is sometimes called, also helps keep the weight and the inflammation rate under check. Soybean is also used to produce products like soya oil, sauce, and tofu.

Comparison Table

Feature	Chickpea	Soybean
Type	Legume	Legume
Common Names	Garbanzo bean, Gram	Edamame, Soy bean
Appearance	Round, beige-colored seeds	Small, oval, green or yellow pods
Taste	Nutty, earthy	Mild, bean-like
Texture	Firm, slightly crumbly when cooked	Varies depending on preparation, can be soft or firm
Primary Use	Whole, ground into flour (besan), hummus	Whole, tofu, tempeh, soy milk, soy sauce
Protein Content	20 grams per 100g	36 grams per 100g
Fat Content	6 grams per 100g	20 grams per 100g
Carbohydrate Content	62 grams per 100g	30 grams per 100g
Fiber Content	12 grams per 100g	9 grams per 100g
Minerals	Rich in iron, folate, manganese	Rich in phosphorus, potassium, magnesium
Vitamins	Good source of vitamin B6, thiamine	Good source of vitamin K, folate
Complete Protein	No	Yes
Health Benefits	May reduce heart disease risk, aid digestion, control blood sugar	May reduce heart disease risk, improve bone health, lower cholesterol
Common Allergen	Yes	Yes

What is Chickpea?

Chickpea, scientifically known as Cicer arietinum, is a versatile legume widely cultivated for its nutritional value and culinary applications. Originating from the Middle East, chickpeas have become a staple in various cuisines globally.

Botanical Characteristics

Chickpea plants feature feathery leaves and bear small, pea-like seeds within pods. The seeds, commonly known as chickpeas or garbanzo beans, exhibit a round or oval shape and come in various colors, including beige, brown, red, and black.

Nutritional Profile

Chickpeas boast a rich nutritional profile, serving as an excellent source of plant-based protein, dietary fiber, vitamins, and minerals. They are particularly high in folate, manganese, iron, phosphorus, and zinc. The combination of protein and fiber in chickpeas contributes to satiety and supports digestive health.

Culinary Uses

Chickpeas are a versatile ingredient used in a variety of dishes. They can be enjoyed in salads, soups, stews, and curries. Additionally, chickpea flour is utilized in baking and as a gluten-free alternative in various recipes. Hummus, a popular Middle Eastern dip, is also made from mashed chickpeas blended with olive oil, tahini, and seasonings.

Health Benefits

Consumption of chickpeas is associated with several health benefits. The fiber content aids in digestive regularity, while the combination of protein and nutrients contributes to overall well-being. Chickpeas may also play a role in managing blood sugar levels and reducing the risk of certain chronic diseases.

What is Soybean?

Soybean (Glycine max) is a versatile legume widely cultivated for its edible beans, which have become a staple in various cuisines worldwide. Here’s a detailed overview:

Botanical Characteristics

Soybeans are annual plants belonging to the Fabaceae family. They have trifoliate leaves and produce pods containing two to four seeds, known as soybeans. The plant’s height can vary from 20 to 180 cm, and it has a relatively short growing season.

Nutritional Composition

1. Protein-rich: Soybeans are renowned for their high protein content, making them a valuable source of plant-based protein. The protein in soybeans is complete, meaning it contains all essential amino acids necessary for human health.
2. Healthy Fats: Soybeans are rich in polyunsaturated fats, particularly omega-3 and omega-6 fatty acids. These fats contribute to cardiovascular health and are essential for various bodily functions.
3. Carbohydrates and Fiber: Soybeans contain carbohydrates, including dietary fiber, which aids in digestion and helps regulate blood sugar levels.
4. Vitamins and Minerals: Soybeans are a good source of vitamins, such as B vitamins (including folate) and vitamin K. They also provide essential minerals like iron, calcium, magnesium, and phosphorus.

Culinary Uses

Soybeans are used in various forms:

• Edamame: Young, green soybeans are steamed or boiled and served as a nutritious snack.
• Tofu (Bean Curd): A versatile protein-rich product made by coagulating soy milk, used in both savory and sweet dishes.
• Soy Milk: Extracted from soybeans, it serves as a dairy milk alternative for those with lactose intolerance or following a plant-based diet.
• Soy Sauce: A popular condiment derived from fermented soybeans, adding flavor to numerous dishes.

Health Benefits

1. Cardiovascular Health: The presence of omega-3 and omega-6 fatty acids, coupled with low saturated fat, contributes to heart health.
2. Protein Source: Soybeans offer a complete protein source, making them essential for individuals following vegetarian or vegan diets.
3. Isoflavones and Phytoestrogens: These plant compounds in soybeans may provide health benefits, potentially reducing the risk of certain cancers and contributing to hormonal balance.

Main Differences Between Chickpea and Soybean

• Botanical Origin:
  • Chickpea: Scientifically known as Cicer arietinum, chickpeas belong to the Fabaceae family.
  • Soybean: Classified as Glycine max, soybeans are also part of the Fabaceae family.
• Nutrient Composition:
  • Chickpea: Higher in fiber and folate, promoting digestive health and supporting cell division.
  • Soybean: Rich in complete proteins with essential amino acids, beneficial for muscle development, and contains phytoestrogens potentially offering cardiovascular and hormonal health benefits.
• Culinary Uses:
  • Chickpea: Commonly used in various cuisines for dishes like hummus, salads, and stews.
  • Soybean: Utilized in diverse forms such as tofu, soy milk, and soy sauce, offering a wide range of culinary applications.
• Protein Content:
  • Chickpea: Moderate protein content, suitable for vegetarian and vegan diets but not considered a complete protein source.
  • Soybean: Recognized for its high-quality complete protein, containing all essential amino acids necessary for human health.
• Fatty Acid Profile:
  • Chickpea: Lower in fats, with a minimal amount of polyunsaturated fats.
  • Soybean: Rich in polyunsaturated fats, including omega-3 and omega-6 fatty acids, contributing to cardiovascular health.
• Health Benefits:
  • Chickpea: Supports digestive health due to its high fiber content and provides folate for cell division.
  • Soybean: Offers cardiovascular benefits through its healthy fat profile, and the presence of isoflavones may contribute to potential health advantages, including hormonal balance.
• Cultural Significance:
  • Chickpea: Traditionally prominent in Mediterranean, Middle Eastern, and South Asian cuisines.
  • Soybean: Integral to East Asian cuisines, particularly in the form of tofu, soy sauce, and soy milk.

References

1. https://www.sciencedirect.com/science/article/pii/S0378429097000294
2. https://books.google.com/books?hl=en&lr=&id=SynoBwAAQBAJ&oi=fnd&pg=PR17&dq=soybeans&ots=0HJEk2zXxY&sig=ucbL5ROEe3djyyT3_HDMfQgt4sc