Ever wonder how your favorite foods stack up against each other in terms of nutrition?
We compared the nutritional contents of
cooked
chickpeas
versus
red wine vinegar
(100g each)
below using 2020 USDA and NIH data[1].
For a quick recap of significant nutrients and differences in chickpeas and red wine vinegar:
Chickpea is high in calories and red wine vinegar has 88% less calories than chickpea - red wine vinegar has 19 calories per 100 grams and chickpea has 164 calories.
For macronutrient ratios, chickpeas is heavier in protein, much lighter in carbs and heavier in fat compared to red wine vinegar per calorie. Chickpeas has a macronutrient ratio of 21:65:14 and for red wine vinegar, 14:86:0 for protein, carbohydrates and fat from calories.
Macro Ratios from Calories:
| Chickpeas | Red Wine Vinegar | |
|---|---|---|
| Protein | 21% | 14% |
| Carbohydrates | 65% | 86% |
| Fat | 14% | ~ |
| Alcohol | ~ | ~ |
Red wine vinegar has signficantly less carbohydrates than chickpea - red wine vinegar has 0.27g of total carbs per 100 grams and chickpea has 27.4g of carbohydrates.
Chickpea is an excellent source of dietary fiber and it has more dietary fiber than red wine vinegar - chickpea has 7.6g of dietary fiber per 100 grams and red wine vinegar does not contain significant amounts.
Red wine vinegar has less sugar than chickpea - chickpea has 4.8g of sugar per 100 grams and red wine vinegar does not contain significant amounts.
Chickpea is a great source of protein and it has 220 times more protein than red wine vinegar - red wine vinegar has 0.04g of protein per 100 grams and chickpea has 8.9g of protein.
Both chickpeas and red wine vinegar are low in saturated fat - chickpea has 0.27g of saturated fat per 100 grams and red wine vinegar does not contain significant amounts.
Red wine vinegar and chickpeas contain similar amounts of Vitamin C - red wine vinegar has 0.5mg of Vitamin C per 100 grams and chickpea has 1.3mg of Vitamin C.
Chickpeas and red wine vinegar contain similar amounts of Vitamin A - chickpea has 1ug of Vitamin A per 100 grams and red wine vinegar does not contain significant amounts.
Chickpeas and red wine vinegar contain similar amounts of Vitamin E - chickpea has 0.35mg of Vitamin E per 100 grams and red wine vinegar does not contain significant amounts.
Chickpeas and red wine vinegar contain similar amounts of Vitamin K - chickpea has 4ug of Vitamin K per 100 grams and red wine vinegar does not contain significant amounts.
Chickpea has more thiamin, riboflavin, niacin, pantothenic acid, Vitamin B6 and folate.
| Chickpeas | Red Wine Vinegar | |
|---|---|---|
| Thiamin | 0.116 MG | ~ |
| Riboflavin | 0.063 MG | ~ |
| Niacin | 0.526 MG | ~ |
| Pantothenic acid | 0.286 MG | ~ |
| Vitamin B6 | 0.139 MG | ~ |
| Folate | 172 UG | ~ |
Chickpea is a great source of calcium and it has 717% more calcium than red wine vinegar - red wine vinegar has 6mg of calcium per 100 grams and chickpea has 49mg of calcium.
Chickpea is a great source of iron and it has 542% more iron than red wine vinegar - red wine vinegar has 0.45mg of iron per 100 grams and chickpea has 2.9mg of iron.
Chickpea is a great source of potassium and it has 646% more potassium than red wine vinegar - red wine vinegar has 39mg of potassium per 100 grams and chickpea has 291mg of potassium.
The comparison below is by common portions, e.g. cups, packages. You can also see a more concrete comparison by weight at equal weight (by grams) comparison.
Note: The specific food items compared are: Chickpeas (Chickpeas (garbanzo beans, bengal gram), mature seeds, cooked, boiled, without salt) and Red Wine Vinegar (Vinegar, red wine) .
Cooked Chickpeas g
()
|
Daily Values (%) |
Red Wine Vinegar g
()
|
|||||
|---|---|---|---|---|---|---|---|
| KCAL % |
|
5% | calories | 5% |
|
KCAL % | |
| G % |
|
5% | carbohydrates | 5% |
|
G % | |
| G % |
|
5% | dietary fiber | 5% |
|
G % | |
| G | 5% | sugar | 5% | G | |||
| G % |
|
5% | total fat | 5% |
|
G % | |
| G % |
|
5% | saturated fat | 5% |
|
G % | |
| G | 5% | monounsaturated fat | 5% | G | |||
| G | 5% | polyunsaturated fat | 5% | G | |||
| G | 5% | trans fat | 5% | G | |||
| MG | 5% | cholesterol | 5% | MG | |||
| MG % |
|
5% | sodium | 5% |
|
MG % | |
| 5% | Vitamins and Minerals | 5% | |||||
| UG % |
|
5% | Vitamin A | 5% |
|
UG % | |
| MG % |
|
5% | Vitamin C | 5% |
|
MG % | |
| IU % |
|
5% | Vitamin D | 5% |
|
IU % | |
| MG % |
|
5% | calcium | 5% |
|
MG % | |
| MG % |
|
5% | iron | 5% |
|
MG % | |
| MG % |
|
5% | magnesium | 5% |
|
MG % | |
| MG % |
|
5% | potassium | 5% |
|
MG % | |
| MG % |
|
5% | thiamin (Vit B1) | 5% |
|
MG % | |
| MG % |
|
5% | riboflavin (Vit B2) | 5% |
|
MG % | |
| MG % |
|
5% | niacin (Vit B3) | 5% |
|
MG % | |
| MG % |
|
5% | Vitamin B6 | 5% |
|
MG % | |
| MG % |
|
5% | pantothenic acid (Vit B5) | 5% |
|
MG % | |
| UG % |
|
5% | folate (Vit B9) | 5% |
|
UG % | |
| UG % |
|
5% | Vitamin B12 | 5% |
|
UG % | |
| MG % |
|
5% | Vitamin E | 5% |
|
MG % | |
| UG % |
|
5% | Vitamin K | 5% |
|
UG % | |
| G % |
|
5% | protein | 5% |
|
G % | |
| UG % |
|
5% | biotin (Vit B7) | 5% |
|
UG % | |
| MG % |
|
5% | choline | 5% |
|
MG % | |
| MG % |
|
5% | chlorine | 5% |
|
MG % | |
| UG % |
|
5% | chromium | 5% |
|
UG % | |
| MG % |
|
5% | copper | 5% |
|
MG % | |
| UG % |
|
5% | fluoride | 5% |
|
UG % | |
| UG % |
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5% | iodine | 5% |
|
UG % | |
| MG % |
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5% | manganese | 5% |
|
MG % | |
| UG % |
|
5% | molybdenum | 5% |
|
UG % | |
| MG % |
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5% | phosphorus | 5% |
|
MG % | |
| UG % |
|
5% | selenium | 5% |
|
UG % | |
| MG % |
|
5% | zinc | 5% |
|
MG % | |
| G | 5% | Water | 5% | G | |||
| G | 5% | Starch | 5% | G | |||
| G | 5% | Alcohol | 5% | G | |||