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Koyadofu vs Lupins: What’s The Difference?

This article explains the key similarities and differences between koyadofu and lupins, foods from the legumes and legume product group. Read on to learn more about the koyadofu vs lupins comparison.
Michael Whaley, Health Writer

Written by Michael Whaley, Health Writer. Updated on January 20, 2023.

Koyadofu and lupins 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 koyadofu and lupins and help you learn more about their similarities and differences.


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).


Lupins (Lupinus) are a type of legume native to the Mediterranean region and the Americas.

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

Actually, lupins are the legume highest in protein and healthy, unsaturated fats.

Lupins 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 lupin flour bread, pancakes, and pasta. Lupins are also often consumed as a cold appetizer, similar to olives.

In addition to being a nutritious food, lupins 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.

Lupins are an excellent source of Vitamin B1 (Thiamine), and Vitamin B9 (Folate).

They also contain a good amount of Vitamin B2 (Riboflavin), Vitamin B3 (Niacin), Vitamin B5 (Pantothenic acid), and Vitamin B6 (Pyroxidine) and some Vitamin C, and Vitamin K.

Koyadofu vs Lupins Nutrition

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

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

Energy477 kcal371 kcal
Carbs10.03 g40.4 g
Sugar2.03 g
Fiber7.2 g18.9 g
Protein52.47 g36.2 g
Fat30.34 g9.74 g
Saturated Fat4.388 g1.16 g

Koyadofu vs Lupins 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 lupins vs koyadofu for weight loss, lupins are slightly lower in calories, with 371 calories per 100 grams, compared to 477 calories per 100 grams of koyadofu.

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

Koyadofu vs Lupins Protein

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

Koyadofu offers around 31% more protein than lupins.

Koyadofu has 52.5 grams of protein per 100 grams, while lupins have 36.2 grams of protein per 100 grams.

Koyadofu vs Lupins 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 koyadofu and lupins.

The total amount of carbohydrates is around 75% higher in lupins than in koyadofu. They have 40.4 grams per 100 grams, compared to 10 grams in koyadofu.


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

One handful of koyadofu (28 grams) contains 0 grams of sugar, while the same amount of lupins contains 0.6 grams.

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

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

With 5.3 grams of fiber per portion, lupins are a better source of fiber than koyadofu which offer 2 grams per portion.

Koyadofu vs Lupins Fats

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

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

Total fat in koyadofu and lupins:

  • Koyadofu: 30.3 grams per 100 grams
  • Lupins: 9.7 per 100 grams

Speaking of saturated fats, lupins are 73% lower in saturated fats.

Lupins and koyadofu contain 1.2 grams and 4.4 grams of saturated fat per 100 grams, respectively.

Koyadofu vs Lupins Vitamins Content

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

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

Koyadofu has a higher amount of vitamin C, vitamin B1 (Thiamine), vitamin B3 (Niacin), vitamin B5 (Pantothenic acid), vitamin B6 (Pyroxidine), vitamin B9 (Folate), vitamin E, and vitamin K.

However, lupins have a higher amount of vitamin A, and vitamin B2 (Riboflavin).

Koyadofu and lupins contain the same amount of vitamin D, and vitamin B12 (Cobalamin).

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

Vitamin A518 IU0
Vitamin C0.7 mg4.8 mg
Vitamin D00
Vitamin B1 (Thiamine)0.494 mg0.64 mg
Vitamin B2 (Riboflavin)0.317 mg0.22 mg
Vitamin B3 (Niacin)1.189 mg2.19 mg
Vitamin B5 (Pantothenic acid)0.415 mg0.75 mg
Vitamin B6 (Pyroxidine)0.286 mg0.357 mg
Vitamin B9 (Folate)92 µg355 µg
Vitamin B12 (Cobalamin)00
Vitamin E00.49 mg
Vitamin K05 µg

Koyadofu vs Lupins 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 koyadofu and lupins comparison focuses on their mineral content.

Koyadofu is a better source of magnesium, potassium, and sodium than lupins.

On the other hand, lupins are a higher amount of calcium, copper, iron, manganese, phosphorus, selenium, and zinc.

Koyadofu and lupins contain the same amount of fluoride.

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

Calcium364 mg176 mg
Copper1.179 mg1.02 mg
Iron9.73 mg4.36 mg
Magnesium59 mg198 mg
Manganese3.689 mg2.38 mg
Phosphorus483 mg440 mg
Potassium20 mg1010 mg
Selenium54.3 µg8.2 µg
Sodium6 mg15 mg
Zinc4.9 mg4.75 mg

The Final Word

Koyadofu and lupins are highly nutritious and a great addition to a plant-based diet.

Both koyadofu and lupins 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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