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Direct Comparison Profile

Cooked Boiled Chickpeas vs Adzuki Bean

We scientifically analyze the biological properties of Cooked Boiled Chickpeas and Adzuki Bean. Review the differences in macronutrients, vitamins, minerals, and our final nutritional verdict.

Cooked Boiled Chickpeas

Cooked Boiled Chickpeas

Cicer arietinum

100Density Points
164 kcalCalories
8.9gProtein
7.6gDietary Fiber
Adzuki Bean

Adzuki Bean

Vigna angularis

100Density Points
128 kcalCalories
7.5gProtein
7.3gDietary Fiber
Caloric EfficiencyProtein DensityFiber RichnessLow Glycemic ImpactVitamin DensityMineral Density
Cooked Boiled Chickpeas
Adzuki Bean

Key Nutritional Advantages

Lower caloric density: Adzuki Bean164 kcal vs 128 kcal (difference of 28%)
Higher protein density: Cooked Boiled Chickpeas8.9g vs 7.5g (Cooked Boiled Chickpeas has 19% more)
Higher fiber content: Cooked Boiled Chickpeas7.6g vs 7.3g (Cooked Boiled Chickpeas has 4% more)
Lower glycemic impact: Adzuki BeanGlycemic Index: 28 vs 25 (difference of 3 points)
Higher overall vitamin density: Cooked Boiled ChickpeasCumulative Daily Value percentage: 96% vs 48%
Higher overall mineral density: Cooked Boiled ChickpeasCumulative Daily Value percentage: 125% vs 29%
Cooked Boiled Chickpeas

Cooked Boiled Chickpeas

Cicer arietinum
VS
Adzuki Bean

Adzuki Bean

Vigna angularis
Nutrient / MetricCooked Boiled Chickpeas (100g)Adzuki Bean (100g)
Calories164 kcal 128 kcal
Protein8.9g 7.5g
Fats2.6g 0.2g
Carbohydrates27.4g 25.4g
Dietary Fiber7.6g 7.3g
GIGlycemic Index28 25
Water Content60% 10.5%

Nutritional Verdict

Based on nutrient-density scores (highly bioavailable proteins, soluble prebiotic fiber, and balanced glycemic metrics), Cooked Boiled Chickpeas is programmatically rated superior for structural cellular health.

Cooked Boiled Chickpeas

Cooked boiled chickpeas are a nutrient-dense legume, rich in protein, fiber, and essential vitamins and minerals. They are versatile in culinary applications and provide numerous health benefits.

•Chickpeas are an excellent source of plant-based protein, making them ideal for vegetarians and vegans.
•They are high in dietary fiber, which aids in digestion and helps maintain a healthy weight.

Adzuki Bean

Adzuki beans are small, red legumes known for their sweet flavor and high nutritional value. They are rich in protein, fiber, and essential vitamins and minerals, making them a popular choice in various cuisines.

•Adzuki beans are an excellent source of plant-based protein, providing essential amino acids necessary for muscle repair and growth.
•High in dietary fiber, they promote digestive health and help regulate blood sugar levels, making them beneficial for weight management.

Nutritional Intelligence Comparative Analysis

Cross-clinical evaluation based on micronutrient densities, absorption profiles, and bioactive compounds.

AI Generated Report

1. Macronutrient Battle and Energy Density

When evaluating energy intake, Cooked Boiled Chickpeas provides 164 calories per 100g, compared to 128 calories in Adzuki Bean. This makes Cooked Boiled Chickpeas more energy-dense, whereas Adzuki Bean stands out for its lower caloric footprint.

In the protein matrix, Cooked Boiled Chickpeas delivers 8.9g of protein per 100g, while Adzuki Bean records 7.5g. For athletes and lean mass preservation, Cooked Boiled Chickpeas offers a clear biochemical advantage.

Carbohydrate structures and the Glycemic Index (GI) yield different metabolic dynamics: Cooked Boiled Chickpeas has 27.4g of carbs with an estimated GI of 28, whereas Adzuki Bean has 25.4g with a GI of 25. Adzuki Bean results in a more controlled, steady insulin response.

Regarding gut health, Cooked Boiled Chickpeas features 7.6g of fiber per 100g, compared to 7.3g in Adzuki Bean. Consuming Cooked Boiled Chickpeas significantly favors satiety and digestive transit.

2. Micronutrient Profile (Vitamins and Minerals)

Micronutrient analysis highlights the essential vitamins and minerals of each food, expressed as a percentage of the recommended Daily Value (%DV).

Cooked Boiled Chickpeas's profile is highly notable for: folate (172mcg, 43% VDR) and manganese (0.6mg, 30% VDR) and phosphorus (168mg, 24% VDR).

Conversely, Adzuki Bean stands out especially in: folate (130mcg, 33% VDR) and vitamin b1 (thiamine) (0.2mg, 15% VDR) and magnesium (60mg, 15% VDR).

3. Medicinal Properties and Bioactive Compounds

From a phytonutrient and bioactive perspective, each superfood interacts with cellular receptors uniquely to deliver medicinal and cell-protective benefits.

Cooked Boiled Chickpeas contains highly valuable active principles: Saponins (May help lower cholesterol levels and improve heart health.), Phytosterols (Can aid in reducing cholesterol absorption.).

Cooked Boiled Chickpeas posee propiedades descritas como: Antioxidant, Anti-inflammatory.

4. AI Clinical Verdict

We conclude with the AI Clinical Verdict. Evaluating the Nutri-Scores (Cooked Boiled Chickpeas: 100/100 vs Adzuki Bean: 100/100), we determine that both foods possess an equivalent nutritional value.

Weight Control / Caloric Deficit

For Weight Control / Caloric Deficit, the recommended food is Adzuki Bean due to its excellent volume-to-calorie ratio and hydration/fiber content.

Athletic Performance / Hypertrophy

For Muscle Gain and Athletic Performance, the biochemically advantageous option is Cooked Boiled Chickpeas because of its higher protein/amino acid content.

Glycemic Control / Insulin Sensitivity

For Glycemic Control / Insulin Sensitivity, Adzuki Bean is recommended due to its low glycemic impact.

Cardiovascular Health / Antioxidants

For Cardiovascular Health and Antioxidants, Adzuki Bean stands out due to its concentration of cardioprotective compounds and key minerals.

Nutritional Synergy Clinical Tip: Consuming both Cooked Boiled Chickpeas and Adzuki Bean together in the same meal plan allows for enhanced nutrient absorption (such as Vitamin C facilitating non-heme iron assimilation) and provides a more comprehensive antioxidant defense shield.