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What are the key Nutritional Differences Between Chana and Eggs?

 

Here are the key nutritional differences between chana (chickpeas) and eggs:

Macronutrients:

1. Protein: Eggs are a complete protein source, containing about 6-7 grams of protein per large egg. Chana, on the other hand, is a plant-based protein source, containing about 15 grams of protein per 1 cup cooked.

2. Fat: Eggs are relatively high in fat, with about 5 grams of fat per large egg. Chana, however, is low in fat, with about 2-3 grams of fat per 1 cup cooked.

3. Carbohydrates: Chana is higher in carbohydrates, with about 30 grams of carbs per 1 cup cooked. Eggs, on the other hand, contain almost no carbohydrates.

Micronutrients:

1. Vitamin D: Eggs are a good source of vitamin D, while chana is not a significant source.

2. Vitamin B12: Eggs are a rich source of vitamin B12, while chana is not a natural source.

3. Folate: Chana is a rich source of folate, while eggs are not as significant a source.

4. Iron: Eggs are a good source of iron, while chana is also a good source, particularly when cooked with vitamin C-rich foods.

5. Zinc: Eggs are a good source of zinc, while chana is also a good source, particularly when sprouted or fermented.

Other Nutrients:

1. Fiber: Chana is high in dietary fiber, containing about 12 grams of fiber per 1 cup cooked. Eggs, on the other hand, contain no fiber.

2. Antioxidants: Chana contains various antioxidants, including polyphenols and saponins, while eggs contain antioxidants like lutein and zeaxanthin.

In summary, while both chana and eggs are nutritious foods, they have distinct nutritional profiles. Chana is higher in protein, fiber, and various micronutrients, while eggs are higher in fat, vitamin D, and vitamin B12.

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