Chickpea vs Soybean: Difference and Comparison

Both Chickpea and Soyabean are the two healthiest and most commonly used legumes all over the world, especially in the Asian region. They both have several varieties and are used as the primary or the main raw ingredients to prepare various dishes. They both are extremely rich in nutrition and vitamins. Chickpea and soybean both help in having a balanced diet.

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 often 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

Parameters of Comparison	Chickpea	Soybean
Scientific Name	Cicer arietinum	Glycine max
Protein per 100 gram	20.47 gram	36.49 gram
Food Energy per 100 gram	1581 KJ	1866 KJ
Other names	Garbanzo Beans	Soya Bean
Genistein per 100 grams	0.06 grams	81.35 mg

What is Chickpea?

Chickpea is, by nature, a legume. Chickpea is extremely rich in protein. It is also recognized by the names like garbanzo bean, Bengal pea, or sometimes even Egyptian pea. Cicer arietinum is the scientific etymology of Chickpea.

It pertains to the family of Fabaceae and the particular sub-class called Faboideae. As it is a great source of protein and vitamins, it is an essential part of a balanced diet and can prevent various chronic diseases. Chickpea contains a significant measure of Vitamin B5, Vitamin A, Carbs, and fibre.

India is accounted to be the largest producer of chickpeas in the whole world. Some of the famous cuisines where chickpeas are the main ingredients are Chana Dal, a speciality of Bengal, Hummus, a speciality of Arabia, and Dhokla.

Chickpea is also used as animal feed as it is a great source of energy and protein for humans and animals. Chickpea is essentially used to make foods in the Asian region and salads and soups in the South American and European regions.

Based on a study, we see that people who have chickpeas in their daily diet are less likely to be overweight as it helps in controlling the body mass index and, when clubbed with a balanced diet, helps to keep it lower.

The consumption of chickpeas also improves inflammation in the colon cells. The risk of colon cancer will also be reduced with the use of the latter.

What is Soybean?

Soybean is also known as soya bean or soybean. The scientific name of the latter is Glycine Max. Soybean belongs to the category of legume that is native or local to the East Asian region, and it is generally grown as an edible bean. This produced bean has various uses.

There are other by-products that are produced by following the traditional unfermented food methods. A few of them are Tofu, soy milk, and Tofu skin, and a few examples of soy foods are fermented bean paste, soy sauce, and tempeh.

Soybean is extremely rich in necessary nutrients. Soybean contains soy fibre and isoflavones that help in reading and maintaining body weight by lowering fat levels by controlling cholesterol and triglycerides levels. Soybean can be remarkably advantageous for those people who have diabetes.

The compounds present in it are also beneficial to lower the risk of any heart disease. It may also help improve blood sugar tolerance levels as it improves insulin sensitivity.

Soybean contains high amounts of antioxidants and protein that are highly effective against cancer as it prevents the germination of the cancer cells in the body. According to various research, soybean has a positive recuperate rate in helping women who are suffering from breast cancer. However, doctors suggest avoiding soybean when women are pregnant as higher doses of the same can sometimes harm the growth and development of the baby inside the mother’s womb.

Main Differences Between Chickpea and Soybean

1. The scientific name of a Chickpea is Cicer arietinum, whereas the scientific name of a Soybean is Glycine max.
2. The amount of protein in Chickpea per 100 grams is 20.47 grams, whereas the amount of protein in Soybean per 100 grams is 36.49 grams.
3. The amount of Food Energy, an adult gets keeping everything constant from 100 grams of Chickpea is 1581 KJ, whereas the measure of Food Energy an adult gets keeping everything constant from 100 grams of soybeans is 1866 KJ.
4. The other name for Chickpea is Garbanzo Beans, whereas Soybean is also known as Soya Bean.
5. The amount of Genistein present in Chickpea per 100 grams is 0.06 grams, whereas, in the case of soybeans, the amount of Genistein per 100 grams is 81.35 grams. 

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