Cannellini and Garbanzo beans are two of the most popular legume options on the market today, particularly as replacements in alternative diets. They are incredibly adaptable and straightforward to include in various home culinary practices. Furthermore, both varieties of beans may be used interchangeably in some recipes. There are crucial differences to be aware of before preparing to cook.
|Has 7.6/100g of dietary fiber
|Has 4.8/100g of dietary fiber
|Has 0.27/100g of saturated fat
|has 0.07/100g of saturated fat
|They have an earthy taste with nutty undertones.
|They have a fluffy texture and a slightly nutty and milder flavor.
|They are a significant ingredient in hummus, falafel, and some types of Veggie Burgers
|They are used in stews, soups, and salads.
Garbanzo beans are a common Spanish term for chickpeas. Chickpeas are indigenous to Asia and the Middle East and are grown in various colors, including red, brown, and yellow. Still, the two main types are the bigger, round light-colored Kabuli-type, popular in the United States, and the smaller, dark, irregularly shaped Desi-type, popular in Indian and Middle Eastern cuisines.
Cannellini beans are medium-sized white beans native to Italy but originated in Argentina. They are a popular kind of white beans in Italian cuisine that keep their form, making them an excellent choice for soups, stews, and salads. They are sometimes known as white kidney beans. However, there is no link between them and kidney beans.
Garbanzo VS Cannellini
Garbanzo beans offer around 44 percent more calories and 58 percent more nutritional fiber than Cannellini beans. Cannellini beans have 15.5 times less sugar than Garbanzo beans but more than four times the saturated fat. Because of their thick, starchy coatings, garbanzo beans require lengthy cooking. Cannellini beans are significantly softer and may be eaten fresh or with minimal heating.