Chickpea vs. Soybean

An annual Asian plant (Cicer arietinum) in the pea family, widely cultivated for the edible seeds in its short inflated pods.

A seed of this plant, often used as a food.

Example: ‘Chickpea is valued for its nutritive seeds with high protein content.’;

the seed of the chickpea plant

Asiatic herb cultivated for its short pods with one or two edible seeds

large white roundish Asiatic legume; usually dried

The chickpea or chick pea (Cicer arietinum) is an annual legume of the family Fabaceae, subfamily Faboideae. Its different types are variously known as gram or Bengal gram, garbanzo or garbanzo bean, or Egyptian pea.

A legume plant (Glycine max), commonly cultivated for human and animal consumption and as a nitrogen-fixing ground cover.

The edible seed of this plant.

An Asiatic leguminous herb (Glycine max, formerly Glycine Soja) the seeds of which (also called soy beans) are used in preparing the sauce called soy. Called also soya bean and soya.

the seeds of the Glycine max, which produce soybean oil; - called also soya bean.

a source of oil; used for forage and soil improvement and as food

erect bushy hairy annual herb having trifoliate leaves and purple to pink flowers; extensively cultivated for food and forage and soil improvement but especially for its nutritious oil-rich seeds; native to Asia

most highly proteinaceous vegetable crop known

The soybean, soy bean, or soya bean (Glycine max) is a species of legume native to East Asia, widely grown for its edible bean, which has numerous uses. Traditional unfermented food uses of soybeans include soy milk, from which tofu and tofu skin are made.