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Chickpeas vs Koyadofu: What’s The Difference?

This article explains the key similarities and differences between chickpeas and koyadofu, foods from the legumes and legume product group. Read on to learn more about the chickpeas vs koyadofu comparison.
Catherine Toledo, Journalist

Written by Catherine Toledo, Journalist. Updated on January 19, 2023.

Chickpeas 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 chickpeas and koyadofu and help you learn more about their similarities and differences.


Chickpeas (Cicer arietinum) are a type of legume that are native to the Middle East and Mediterranean region.

They are a popular ingredient in many vegan and vegetarian dishes due to their high protein and fiber content and their versatility in cooking.

Chickpeas can be enjoyed in a variety of dishes, including hummus, falafel, and curry, and can also be ground into flour and used in baked goods such as bread and cookies.

Chickpea pasta is also available.

In addition to being a tasty and nutritious food, chickpeas have been shown to have a number of potential health benefits.

They are a good source of antioxidants, and have been linked to lower levels of cholesterol and improved blood sugar control.

Chickpeas are also a good source of several important minerals, including iron, zinc, and magnesium, all important nutrients for vegans.

Chickpeas are an excellent source of Vitamin B1 (Thiamine), Vitamin B5 (Pantothenic acid), Vitamin B6 (Pyroxidine), and Vitamin B9 (Folate).

They also contain a good amount of Vitamin B2 (Riboflavin), and Vitamin B3 (Niacin) and some Vitamin C, 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).

Chickpeas 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 chickpeas vs koyadofu.

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

Energy378 kcal477 kcal
Carbs63 g10.03 g
Fiber12.2 g7.2 g
Protein20.5 g52.47 g
Fat6.04 g30.34 g
Saturated Fat0.603 g4.388 g

Chickpeas 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 chickpeas vs koyadofu for weight loss, chickpeas are slightly lower in calories, with 378 calories per 100 grams, compared to 477 calories per 100 grams of koyadofu.

However, both chickpeas 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.

Chickpeas vs Koyadofu Protein

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

Koyadofu offers around 61% more protein than chickpeas.

Koyadofu has 52.5 grams of protein per 100 grams, while chickpeas have 20.5 grams of protein per 100 grams.

Chickpeas 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 chickpeas and koyadofu.

The total amount of carbohydrates is around 84% higher in chickpeas than in koyadofu. They have 63 grams per 100 grams, compared to 10 grams in koyadofu.

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

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

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

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

With 3.4 grams of fiber per portion, chickpeas are a better source of fiber than koyadofu which chickpeas offer 2 grams per portion.

Chickpeas vs Koyadofu Fats

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

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

Total fat in chickpeas and koyadofu:

  • Chickpeas: 6 grams per 100 grams
  • Koyadofu: 30.3 per 100 grams

Speaking of saturated fats, chickpeas are 86% lower in saturated fats.

Chickpeas and koyadofu contain 0.6 grams and 4.4 grams of saturated fat per 100 grams, respectively.

Chickpeas vs Koyadofu Vitamins Content

This section will discuss the vitamin content of chickpeas and koyadofu.

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

Chickpeas have a higher amount of vitamin A, vitamin B1 (Thiamine), and vitamin B2 (Riboflavin).

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

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

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

Vitamin A67 IU518 IU
Vitamin C4 mg0.7 mg
Vitamin D00
Vitamin B1 (Thiamine)0.477 mg0.494 mg
Vitamin B2 (Riboflavin)0.212 mg0.317 mg
Vitamin B3 (Niacin)1.54 mg1.189 mg
Vitamin B5 (Pantothenic acid)1.59 mg0.415 mg
Vitamin B6 (Pyroxidine)0.535 mg0.286 mg
Vitamin B9 (Folate)557 µg92 µg
Vitamin B12 (Cobalamin)00
Vitamin E0.82 mg0
Vitamin K9 µg0

Chickpeas 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 chickpeas and koyadofu comparison focuses on their mineral content.

Chickpeas are a better source of calcium, copper, iron, phosphorus, selenium, and zinc than koyadofu.

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

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

Calcium57 mg364 mg
Copper0.656 mg1.179 mg
Fluoride2.2 µg0
Iron4.31 mg9.73 mg
Magnesium79 mg59 mg
Manganese21.3 mg3.689 mg
Phosphorus252 mg483 mg
Potassium718 mg20 mg
Selenium054.3 µg
Sodium24 mg6 mg
Zinc2.76 mg4.9 mg

The Final Word

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

Both chickpeas 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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