Difference Between Chickpea and Soybean (With Table)

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.

Chickpea vs Soybean

The difference between chickpea and soybean is that they have very different tastes. Chickpea has a creamy taste with a nutty flavor. 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 the source of proteins for humans but also for animals.

The essential nutrients which are soybean contains 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 in keeping the weight as well as the inflammation rate under check. Soybean is additionally used to produce products like soya oil, soya sauce, and tofu.

Comparison Table Between Chickpea and Soybean

Parameters of ComparisonChickpeaSoybean
Scientific NameCicer arietinumGlycine max
Protein per 100 gram20.47 gram36.49 gram
Food Energy per 100 gram1581 KJ1866 KJ
Other namesGarbanzo BeansSoya Bean
Genistein per 100 grams0.06 grams81.35 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 fiber.

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

Chickpea is also used as an animal feed as it is a great source of energy and protein for not only humans but also for animals. Chickpea is essentially used to make foods in the Asian region and salads and soups in the South American and European region.

Based on a study, we see that the 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 the 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 for the 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, Tofu skin, and few examples of soy foods are fermented bean paste, soy sauce, and tempeh.

Soybean is extremely rich in necessary nutrients. Soybean contains soy fiber and isoflavones that help in reding and maintain the body weight by lowering the fat levels by controlling the 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 in improving the tolerance level of blood sugar 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 to help the 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 Chickpea is Cicer arietinum, whereas the scientific name of Soybean is Glycine max.
  2. The amount of protein present in Chickpea per 100 grams is 20.47 grams, whereas the amount of protein present 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 Soybean 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 Soybean, the amount of Genistein per 100 grams is 81.35 grams. 

Conclusion

Both Chickpea and Soybean are individually remarkably useful for a person to have a balanced diet. They both have great health benefits too. The main difference between chickpea and soybean lies in their nutritional value and their taste. Chickpea is of a creamy and nutty flavor, whereas soybean is of bitter taste and rough texture.

The largest producer of Chickpea in the whole world is India, whereas the largest producer of soybean is Brazil. Chickpeas are, in fact, a fantastic protein source. However, Soybeans are rich in carbs.

Chickpeas are mostly used to prepare food items like curry, soup, and specialized dishes like Chana dal, Hummus, etc. However, Soybean is used to prepare soy sauce, tofu, and sometimes even tofu skin, etc.

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
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