Chickpea vs. Soybean

Chickpeanoun

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

Chickpeanoun

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

Chickpeanoun

the seed of the chickpea plant

Chickpeanoun

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

Chickpeanoun

large white roundish Asiatic legume; usually dried

Chickpea

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.

Soybeannoun

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

Soybeannoun

The edible seed of this plant.

Soybeannoun

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.

Soybeannoun

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

Soybeannoun

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

Soybeannoun

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

Soybeannoun

most highly proteinaceous vegetable crop known

Soybean

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.