Broad (Fava) Beans vs Chickpea Flour: Which Is Better?

Broad (Fava) Beans and chickpea flour belong to the legumes and legume products food group, one of the staple food groups for people on a plant-based diet.

Legumes and most legume products are an affordable source of plant protein, dietary fiber, B vitamins, and minerals such as iron, calcium, potassium, and zinc, minerals that are usually harder to get on a plant-based diet.

This article will thoroughly compare broad (fava) beans and chickpea flour and help you learn more about their similarities and differences.

Broad (Fava) Beans

Broad beans, also known as fava beans or faba beans (Vicia faba), are a type of legume native to North Africa and the Middle East.

They are a popular ingredient in many vegan and vegetarian dishes due to their high protein and fiber content, as well as their mild, slightly sweet flavor.

Broad beans are also a good source of several important nutrients, including potassium, iron, and B vitamins.

They can be enjoyed in a variety of dishes, such as broad bean soup, dips such as Bigilla, and salads.

In addition to being a nutritious food, broad beans have been shown to have a number of potential health benefits.

They have been linked to lower cholesterol levels and improved blood sugar control, and may also help to reduce the risk of certain types of cancer.

Broad (Fava) Beans are an excellent source of Vitamin B1 (Thiamine), Vitamin B2 (Riboflavin), and Vitamin B9 (Folate).

They also contain a good amount of Vitamin B3 (Niacin), Vitamin B5 (Pantothenic acid), and Vitamin B6 (Pyroxidine) and some Vitamin K.

Chickpea Flour

Chickpea flour, also known as gram flour or besan, is a type of flour made from ground, dried chickpeas.

It is a popular ingredient in many vegan and vegetarian dishes due to its high protein and fiber content, as well as its nutty, slightly sweet flavor.

Chickpea flour is a good source of several important nutrients, including potassium, iron, and B vitamins.

It can be used in a variety of dishes, including breads, pancakes, and fritters, and is also a key ingredient in traditional dishes such as falafel and socca.

There’s also a pasta made of chickpea flour. Check out how chickpea pasta compares to a regular pasta.

In addition to being a nutritious food, chickpea flour has been shown to have a number of potential health benefits.

It is a good source of antioxidants, and has been linked to lower levels of cholesterol and improved blood sugar control.

Chickpea flour is also a good source of several important minerals, including iron, zinc, and magnesium.

Chickpea Flour is an excellent source of Vitamin B1 (Thiamine), Vitamin B6 (Pyroxidine), and Vitamin B9 (Folate).

It also contains a good amount of Vitamin B3 (Niacin), and Vitamin B5 (Pantothenic acid) and some Vitamin B2 (Riboflavin), Vitamin E, and Vitamin K.

Broad (Fava) Beans vs Chickpea Flour Nutrition

Now that we’ve described the origin, taste, and usage of these foods, we can move to the most interesting part – comparing broad (fava) beans vs chickpea flour.

This comparison will start by comparing the caloric value of broad (fava) beans and chickpea flour and their macronutrients and then go more in-depth by analyzing their vitamin and mineral content.

Broad (Fava) Beans vs Chickpea Flour Calories

Most calories in raw legumes come from carbs. Peanuts are an exception here, but they are often considered a nut instead of a legume because of their nutritional profile.

Comparing broad (fava) beans vs chickpea flour for weight loss, broad (fava) beans are slightly lower in calories, with 341 calories per 100 grams, compared to 387 calories per 100 grams of chickpea flour.

However, both broad (fava) beans and chickpea flour can and should be a part of a healthy diet, and neither one shouldn’t be avoided if you’re looking to lose weight.

Broad (Fava) Beans vs Chickpea Flour Protein

Legumes and most legume products, including broad (fava) beans and chickpea flour, are important sources of plant-based protein.

Broad (Fava) Beans offer around 14% more protein than chickpea flour.

Broad (Fava) Beans have 26.1 grams of protein per 100 grams, while chickpea flour has 22.4 grams of protein per 100 grams.

Broad (Fava) Beans vs Chickpea Flour Carbs

Counting carbs can be important for some people for different reasons, including blood sugar control, weight management, or athletic performance.

It’s also important for people on a keto diet, so let’s compare the carbs content in broad (fava) beans and chickpea flour.

The total amount of carbohydrates is around 1% higher in broad (fava) beans than in chickpea flour. They have 58.3 grams per 100 grams, compared to 57.8 grams in chickpea flour.

There’s less sugar in broad (fava) beans than in chickpea flour, 47% precisely.

One handful of broad (fava) beans (28 grams) contains 1.6 grams of sugar, while the same amount of chickpea flour contains 3 grams.

Lastly, let’s take a look at the dietary fiber in broad (fava) beans and chickpea flour.

Dietary fiber keeps the digestive system healthy and helps with weight management by promoting a sense of fullness.

With 7 grams of fiber per portion, broad (fava) beans are a better source of fiber than chickpea flour which broad (fava) beans offer 3 grams per portion.

Broad (Fava) Beans vs Chickpea Flour Fats

Like most other legumes, with the exception of lupins and peanuts, broad (fava) beans and chickpea flour are low in fat.

Fats in broad (fava) beans and chickpea flour are mostly healthy unsaturated fats. They are naturally cholesterol-free and trans-fat-free.

Total fat in broad (fava) beans and chickpea flour:

• Broad (Fava) Beans: 1.5 grams per 100 grams
• Chickpea Flour: 6.7 per 100 grams

Speaking of saturated fats, broad (fava) beans are 57% lower in saturated fats.

Broad (Fava) Beans and chickpea flour contain 0.3 grams and 0.7 grams of saturated fat per 100 grams, respectively.

Broad (Fava) Beans vs Chickpea Flour Vitamins Content

This section will discuss the vitamin content of broad (fava) beans and chickpea flour.

Vitamins are micronutrients, meaning we need only a small amount. However, they are very important for many processes in our bodies.

Broad (Fava) Beans have a higher amount of vitamin B6 (Pyroxidine), vitamin B9 (Folate), vitamin E, and vitamin K.

However, chickpea flour has a higher amount of vitamin A, vitamin C, vitamin B1 (Thiamine), vitamin B2 (Riboflavin), vitamin B3 (Niacin), and vitamin B5 (Pantothenic acid).

Broad (Fava) Beans and chickpea flour contain the same amount of vitamin D, and vitamin B12 (Cobalamin).

The following table shows the exact amount of vitamins broad (fava) beans and chickpea flour contain side by side, so you can easily compare them.

Broad (Fava) Beans vs Chickpea Flour Minerals Content

Minerals are important for our body to function properly. We need only a small amount of minerals, so they are called micronutrients.

Some minerals, like iron, calcium, zinc or, iodine, are relatively hard to get on a plant-based diet, so it’s important to choose your foods thoughtfully. This part of the broad (fava) beans and chickpea flour comparison focuses on their mineral content.

Broad (Fava) Beans are a better source of copper, selenium, and sodium than chickpea flour.

On the other hand, chickpea flour is a higher amount of calcium, iron, magnesium, manganese, phosphorus, potassium, and zinc.

Broad (Fava) Beans and chickpea flour contain the same amount of fluoride.

Check out the table below to learn how broad (fava) beans and chickpea flour compare when it comes to mineral content.

The Final Word

Broad (Fava) Beans and chickpea flour are highly nutritious and a great addition to a plant-based diet.

Both broad (fava) beans and chickpea flour are high in specific vitamins and minerals, and including them in your diet will give you the most benefits they offer.

Antioxidants found in beans and legumes can help to protect cells from damage and may reduce the risk of certain diseases and the effects of aging.

Additionally, the fiber and other nutrients in these foods can support the health of the digestive system and may even help to prevent certain digestive cancers.

Legumes are versatile food that can be incorporated into any meal of the day, including breakfast, lunch, or dinner. They can be served hot or cold, making them a convenient and tasty addition to a variety of dishes.