Dry chickpeas vs Chickpeas, boiled, with salt
In short
Gram for gram, there are 2.3 times as many calories in dry chickpeas as in chickpeas, boiled, with salt (372 vs 164 in 100 g). Both get most of their calories from carbohydrate.
More in dry chickpeas: manganese (3.5×), copper (2.3×), protein (2.4×), magnesium (2.8×) and 7 more. More in chickpeas, boiled, with salt: sodium.
Calories, and where they come from
21.3 g protein · 60.4 g carbs · 6.3 g fat
8.9 g protein · 27.4 g carbs (4.8 g sugars) · 2.6 g fat
Share of the calories fromproteincarbsfat
Where they differ
Bar length is the share of a day's needs (FDA Daily Value) in 100 g of each. Every row uses the same scale, so a short difference in length is a small difference. Color says which food, never which is better.
- Manganese3.6 mg · 1 mg156%45%
- Copper0.8 mg · 0.35 mg89%39%
- Protein21.3 g · 8.9 g43%18%
- Magnesium135 mg · 48 mg32%11%
- Potassium1,074 mg · 291 mg23%6%
- Phosphorus353 mg · 168 mg28%13%
- Zinc3.1 mg · 1.5 mg28%14%
- Iron5.1 mg · 2.9 mg28%16%
- Carbohydrates60.4 g · 27.4 g22%10%
- Sodiumlimit8.8 mg · 243 mg<1%11%
- Calcium111 mg · 49 mg9%4%
- Total fat6.3 g · 2.6 g8%3%
Reported for only one of the two, so not compared: saturated fat, cholesterol, fiber, selenium, vitamin A, vitamin C, vitamin D, vitamin E, vitamin K, thiamin (B1), riboflavin (B2), niacin (B3), pantothenic acid (B5), vitamin B6, folate, vitamin B12, choline.
From USDA FoodData Central: Dry chickpeas (Foundation 2644282), Chickpeas, boiled, with salt (SR Legacy 173799). Daily Values are the FDA's for adults and children 4 years and older. Missing values are never shown as zero. For exploring the data, not dietary advice.