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Chickpea Flour vs Koyadofu: Difference & Similarities

This article explains the key similarities and differences between chickpea flour and koyadofu, foods from the legumes and legume product group. Read on to learn more about the chickpea flour vs koyadofu comparison.
Dennis Gillett, Health & Fitness Writer

Written by Dennis Gillett, Health & Fitness Writer. Updated on January 19, 2023.

Chickpea Flour and koyadofu 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 chickpea flour and koyadofu and help you learn more about their similarities and differences.

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.


Dried-frozen tofu, also known as koyadofu (Aphanotofu koyadofu), is a traditional Japanese food made from soybeans.

It is made by freezing tofu and then drying it, resulting in a chewy texture and a strong soybean flavor.

This type of tofu is often rehydrated and used in soups, stews, and hot pots, but it can also be eaten as a snack or used as an ingredient in various dishes.

Dried-frozen tofu is a rich source of protein, which is essential for building and repairing muscle tissue, and it also contains various vitamins and minerals, including calcium, iron, and potassium.

It is also low in calories and fat and cholesterol-free.

Additionally, it is a good source of isoflavones, which have been found to have anti-cancer properties and may also help to reduce the risk of heart disease.

Eating it regularly can help in maintaining overall health and well-being.

Koyadofu is an excellent source of Vitamin B1 (Thiamine).

It also contains a good amount of Vitamin A, Vitamin B2 (Riboflavin), Vitamin B6 (Pyroxidine), and Vitamin B9 (Folate) and some Vitamin B3 (Niacin), and Vitamin B5 (Pantothenic acid).

Chickpea Flour vs Koyadofu Nutrition

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

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

Chickpea FlourKoyadofu
Energy387 kcal477 kcal
Carbs57.8 g10.03 g
Fiber10.8 g7.2 g
Protein22.4 g52.47 g
Fat6.69 g30.34 g
Saturated Fat0.693 g4.388 g

Chickpea Flour vs Koyadofu 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 chickpea flour vs koyadofu for weight loss, chickpea flour is slightly lower in calories, with 387 calories per 100 grams, compared to 477 calories per 100 grams of koyadofu.

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

Chickpea Flour vs Koyadofu Protein

Legumes and most legume products, including chickpea flour and koyadofu, are important sources of plant-based protein.

Koyadofu offers around 57% more protein than chickpea flour.

Koyadofu has 52.5 grams of protein per 100 grams, while chickpea flour has 22.4 grams of protein per 100 grams.

Chickpea Flour vs Koyadofu 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 chickpea flour and koyadofu.

The total amount of carbohydrates is around 83% higher in chickpea flour than in koyadofu. It have 57.8 grams per 100 grams, compared to 10 grams in koyadofu.

There’s less sugar in koyadofu than in chickpea flour, 100% precisely.

One handful of koyadofu (28 grams) contains 0 grams of sugar, while the same amount of chickpea flour contains 3 grams.

Lastly, let’s take a look at the dietary fiber in chickpea flour and koyadofu.

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

With 3 grams of fiber per portion, chickpea flour is a better source of fiber than koyadofu which chickpea flour offers 2 grams per portion.

Chickpea Flour vs Koyadofu Fats

Like most other legumes, with the exception of lupins and peanuts, chickpea flour and koyadofu are low in fat.

Fats in chickpea flour and koyadofu are mostly healthy unsaturated fats. They are naturally cholesterol-free and trans-fat-free.

Total fat in chickpea flour and koyadofu:

  • Chickpea Flour: 6.7 grams per 100 grams
  • Koyadofu: 30.3 per 100 grams

Speaking of saturated fats, chickpea flour is 84% lower in saturated fats.

Chickpea Flour and koyadofu contain 0.7 grams and 4.4 grams of saturated fat per 100 grams, respectively.

Chickpea Flour vs Koyadofu Vitamins Content

This section will discuss the vitamin content of chickpea flour and koyadofu.

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

Chickpea Flour has a higher amount of vitamin A, vitamin C, vitamin B1 (Thiamine), and vitamin B2 (Riboflavin).

However, koyadofu has a higher amount of vitamin B3 (Niacin), vitamin B5 (Pantothenic acid), vitamin B6 (Pyroxidine), vitamin B9 (Folate), vitamin E, and vitamin K.

Chickpea Flour and koyadofu contain the same amount of vitamin D, and vitamin B12 (Cobalamin).

The following table shows the exact amount of vitamins chickpea flour and koyadofu contain side by side, so you can easily compare them.

Chickpea FlourKoyadofu
Vitamin A41 IU518 IU
Vitamin C00.7 mg
Vitamin D00
Vitamin B1 (Thiamine)0.486 mg0.494 mg
Vitamin B2 (Riboflavin)0.106 mg0.317 mg
Vitamin B3 (Niacin)1.76 mg1.189 mg
Vitamin B5 (Pantothenic acid)0.606 mg0.415 mg
Vitamin B6 (Pyroxidine)0.492 mg0.286 mg
Vitamin B9 (Folate)437 µg92 µg
Vitamin B12 (Cobalamin)00
Vitamin E0.83 mg0
Vitamin K9.1 µg0

Chickpea Flour vs Koyadofu 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 chickpea flour and koyadofu comparison focuses on their mineral content.

Chickpea Flour is a better source of calcium, copper, iron, manganese, phosphorus, selenium, and zinc than koyadofu.

On the other hand, koyadofu is a higher amount of fluoride, magnesium, potassium, and sodium.

Check out the table below to learn how chickpea flour and koyadofu compare when it comes to mineral content.

Chickpea FlourKoyadofu
Calcium45 mg364 mg
Copper0.912 mg1.179 mg
Fluoride2.2 µg0
Iron4.86 mg9.73 mg
Magnesium166 mg59 mg
Manganese1.6 mg3.689 mg
Phosphorus318 mg483 mg
Potassium846 mg20 mg
Selenium8.3 µg54.3 µg
Sodium64 mg6 mg
Zinc2.81 mg4.9 mg

The Final Word

Chickpea Flour and koyadofu are highly nutritious and a great addition to a plant-based diet.

Both chickpea flour and koyadofu 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.


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