Chickpeas vs Bacon
Nutrition comparison per 100g · USDA Foundation Foods & USDA SR Legacy
Chickpeas, (garbanzo beans, bengal gram), dry is higher in more vitamins & minerals
Calories (kcal)
Chickpeas —
Bacon 309
Protein (g)
Chickpeas 21.3
Bacon 11.7
Carbs (g)
Chickpeas 60.4
Bacon 5.31
Fat (g)
Chickpeas 6.27
Bacon 29.5
Fiber (g)
Chickpeas —
Bacon 2.60
Quick answers
Which has more protein?
Chickpeas, (garbanzo beans, bengal gram), dry — 21.3g vs 11.7g per 100g.
Which is more nutrient-dense?
Chickpeas, (garbanzo beans, bengal gram), dry scores higher in more vitamins and minerals per 100g, though both foods can be part of a healthy diet.
Full Nutrition Comparison
All values per 100g edible portion. Green = Food A higher · Blue = Food B higher
| Nutrient | Chickpeas | Bacon | Diff |
|---|---|---|---|
| Energy | |||
| Energy | — | 309 kcal | |
| Macronutrients | |||
| Water | 8.77 g | 49.0 g | -82% |
| Protein | 21.3 g | 11.7 g | +82% |
| Total lipid (fat) | 6.27 g | 29.5 g | -79% |
| Carbohydrate, by difference | 60.4 g | 5.31 g | +1037% |
| Fiber, total dietary | — | 2.60 g | |
| Fats & Fatty Acids | |||
| Fatty acids, total saturated | — | 4.62 g | |
| Fatty acids, total monounsaturated | — | 7.09 g | |
| Cholesterol | — | 0 mg | |
| Vitamins | |||
| Vitamin C, total ascorbic acid | — | 0 mg | |
| Thiamin (Vitamin B1) | — | 4.40 mg | |
| Riboflavin (Vitamin B2) | — | 0.481 mg | |
| Niacin (Vitamin B3) | — | 7.56 mg | |
| Pantothenic acid (Vitamin B5) | — | 0.113 mg | |
| Vitamin B-6 — Pyridoxine | — | 0.479 mg | |
| Biotin (Vitamin B7) | — | 42.0 ug | |
| Folate, total (Vitamin B9) | — | 0 ug | |
| Choline, total | — | 45.0 mg | |
| Vitamin B-12 — Cobalamin | — | 0 ug | |
| Vitamin A, RAE | — | 4.00 ug | |
| Carotene, beta | — | 53.0 ug | |
| Carotene, alpha | — | 0 ug | |
| Vitamin E (alpha-tocopherol) | — | 6.90 mg | |
| Vitamin D (D2 + D3) | — | 0 ug | |
| Minerals | |||
| Calcium, Ca | 111 mg | 23.0 mg | +383% |
| Iron, Fe | 5.09 mg | 2.41 mg | +111% |
| Magnesium, Mg | 135 mg | 19.0 mg | +609% |
| Phosphorus, P | 353 mg | 70.0 mg | +404% |
| Potassium, K | 1074 mg | 170 mg | +532% |
| Sodium, Na | 8.78 mg | 1465 mg | -99% |
| Zinc, Zn | 3.12 mg | 0.420 mg | +644% |
| Copper, Cu | 0.804 mg | 0.105 mg | +666% |
| Manganese, Mn | 3.58 mg | 0.205 mg | +1647% |
| Selenium, Se | — | 7.40 ug | |
| Other Nutrients | |||
| Energy (Atwater General Factors) | 383 kcal | — | |
| Energy (Atwater Specific Factors) | 372 kcal | — | |
| Energy | — | 1294 kj | |
| Nitrogen | 3.40 g | — | |
| Ash | 3.32 g | 4.50 g | -26% |
| Total Sugars | — | 0 g | |
| Starch | 34.1 g | — | |
| Resistant starch | 7.00 g | — | |
| Folic acid (Vitamin B9 — synthetic) | — | 42.0 ug | |
| Folate, DFE (Vitamin B9 — dietary folate equivalents) | — | 42.0 ug | |
| Vitamin B-12, added | — | 0 ug | |
| Retinol | — | 0 ug | |
| Beta-carotene (Provitamin A) | — | 0 ug | |
| Vitamin A, IU | — | 88.0 IU | |
| Beta-cryptoxanthin (Provitamin A) | — | 0 ug | |
| Lycopene | — | 0 ug | |
| Vitamin E, added | — | 0 mg | |
| Vitamin D (D2 + D3 — total) | — | 0 IU | |
| Vitamin K1 — Phylloquinone | — | 0 ug | |
| SFA 4:0 (Butyric acid) | — | 0 g | |
| SFA 6:0 (Caproic acid) | — | 0 g | |
| SFA 8:0 (Caprylic acid) | — | 0 g | |
| SFA 10:0 (Capric acid) | — | 0 g | |
| SFA 12:0 (Lauric acid) | — | 0.245 g | |
| SFA 14:0 (Myristic acid) | — | 0.163 g | |
| SFA 16:0 (Palmitic acid) | — | 3.05 g | |
| SFA 18:0 (Stearic acid) | — | 1.17 g | |
| MUFA 16:1 (Omega-7, Palmitoleic acid) | — | 0 g | |
| MUFA 18:1 (Omega-9, Oleic acid family) | — | 7.09 g | |
| MUFA 20:1 (Omega-9, Gondoic / Gadoleic acid) | — | 0 g | |
| MUFA 22:1 (Omega-9, Erucic acid family) | — | 0 g | |
| Fatty acids, total polyunsaturated | — | 15.4 g | |
| PUFA 18:2 (Omega-6, Linoleic acid) | — | 13.8 g | |
| PUFA 18:3 (Omega-3, Alpha-linolenic family) | — | 1.69 g | |
| PUFA 18:4 n-3 (Omega-3, SDA — Stearidonic acid) | — | 0 g | |
| PUFA 20:4 (Omega-6, Arachidonic acid family) | — | 0 g | |
| PUFA 20:5 n-3 (Omega-3, EPA — Eicosapentaenoic acid) | — | 0 g | |
| PUFA 22:5 n-3 (Omega-3, DPA — Docosapentaenoic acid) | — | 0 g | |
| PUFA 22:6 n-3 (Omega-3, DHA — Docosahexaenoic acid) | — | 0 g | |
| Tryptophan (EAA) | — | 0.161 g | |
| Threonine (EAA) | — | 0.453 g | |
| Isoleucine (EAA, BCAA) | — | 0.559 g | |
| Leucine (EAA, BCAA) | — | 0.914 g | |
| Lysine (EAA) | — | 0.727 g | |
| Methionine (EAA) | — | 0.146 g | |
| Cystine (conditionally essential) | — | 0.176 g | |
| Phenylalanine (EAA) | — | 0.611 g | |
| Tyrosine (conditionally essential) | — | 0.400 g | |
| Valine (EAA, BCAA) | — | 0.593 g | |
| Arginine (conditionally essential) | — | 0.875 g | |
| Histidine (EAA) | — | 0.299 g | |
| Alanine | — | 0.492 g | |
| Aspartic acid | — | 1.33 g | |
| Glutamic acid | — | 2.43 g | |
| Glycine (conditionally essential) | — | 0.473 g | |
| Proline (conditionally essential) | — | 0.643 g | |
| Serine | — | 0.626 g | |
| Alcohol, ethyl | — | 0 g | |
| Caffeine | — | 0 mg | |
| Theobromine | — | 0 mg | |
| Daidzein | — | 2.20 mg | |
| Genistein | — | 5.66 mg | |
| Isoflavones | |||
| Total isoflavones | — | 9.36 mg | |
* All values per 100g edible portion. Source: USDA Foundation Foods and USDA SR Legacy. Diff column shows percentage difference relative to Food B.
Chickpeas, (garbanzo beans, bengal gram), dry nutrition facts Bacon, meatless nutrition facts Compare other foods →
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