Chickpeas vs Pinto Beans – Which is Healthier?

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Our Verdict

When comparing chickpeas to pinto beans, we picked the pinto beans.

Why?

Both are great! And an argument could be made for either…

In terms of macros, pinto beans have slightly more fiber and slightly more protein, while chickpeas have slightly more carbs, and thus predictably higher net carbs. In the category of those proteins, they both have a comparable spread of amino acods, with pinto beans having very slightly more of each amino acid. All this adds up to a clear, but moderate, win for pinto beans.

When it comes to vitamins, technically chickpeas have more of vitamins A, B3, B5, C, K, and choline, but the margins are so small as to be almost meaningless. Meanwhile, pinto beans have more of vitamins B1, B6, and E, and/but the only one where the margin is enough to really care about is vitamin E (a little over 2x what chickpeas have). So, an argument could be made either way, but we’re going to call this category a tie.

The story with minerals is similar; chickpeas have more copper, iron, manganese, phosphorus, and zinc, all with small margins, while pinto beans have more potassium and selenium, and/but also less sodium. We’d call this either a tie, or a very slight win for chickpeas.

Adding up the sections gives for a very modest win for pinto beans, but as we say, an argument could be made for either.

Certainly, enjoy both!

Want to learn more?

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  • Peanuts vs Pistachios – Which is Healthier?

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    Our Verdict

    When comparing peanuts to pistachios, we picked the peanuts.

    Why?

    The choice might be surprising; after all, peanuts are usually the cheapest and most readily available nuts, popularly associated with calories and not much else. However! This one was super-close, and peanuts won very marginally, as you’ll see.

    In terms of macros, peanuts have slightly more protein and fats, while pistachios have slightly more fiber and nearly 2x the carbs. What we all as individuals might prioritize more there is subjective, but this could arguably be considered a tie. About the fiber and carbs: peanuts have the lower glycemic index, but not by much. And about those fats: yes, they are healthy, and the fat breakdown for each is almost identical: peanuts have 53% monounsaturated, 34% polyunsaturated, and 14% saturated, while pistachios have 53% monounsaturated, 33% polyunsaturated, and 14% saturated, while. Yes, that adds up to 101% in the case of peanuts, but that’s what happens with rounding things to integers. However, the point is clear: both of these nuts have almost identical fats.

    In the category of vitamins, peanuts have more of vitamins B3, B5, B9, E, and choline, while pistachios have more of vitamins A, B1, B2, B6, and C. So, a 5:5 tie on vitamins.

    When it comes to minerals, peanuts have more iron, magnesium, manganese, selenium, and zinc, while pistachios have more calcium, copper, phosphorus, and potassium, So, a marginal victory for peanuts (and yes, the margins of difference were similarly small in each case).

    Adding up the tie, the other tie, and the marginal victory for peanuts, means a marginal victory for peanuts in total.

    A quick note in closing though: this was comparing raw unsalted nuts in both cases, so do take that into account when buying nuts, and at the very least, skip the salted, unless you are deficient in sodium. Or if you’re using them for cooking, then buying salted nuts because they’re usually cheaper is fine; just soak and rinse them to remove the salt.

    Want to learn more?

    You might like:

    Why You Should Diversify Your Nuts

    Enjoy!

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  • Fruit & Veg In The Fridge: Pros & Cons

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    It’s Q&A Day at 10almonds!

    Have a question or a request? We love to hear from you!

    In cases where we’ve already covered something, we might link to what we wrote before, but will always be happy to revisit any of our topics again in the future too—there’s always more to say!

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    However, we can still generalize at least somewhat

    Refrigeration will generally slow down any degradation process, and in the case of fruit and vegetables, that can mean slowing down their “ripening” too, as applicable.

    However…

    Refrigeration will also impede helpful bioactivity too, and that includes quite a list of things.

    Here’s a good study that’s quite illustrative; we’d summarize the conclusions but the rather long title already does that nicely:

    Storage of Fruits and Vegetables in Refrigerator Increases their Phenolic Acids but Decreases the Total Phenolics, Anthocyanins and Vitamin C with Subsequent Loss of their Antioxidant Capacity

    So, this really is a case of “there are pros and cons, but probably more cons on balance”.

    In practical terms, a good take-away from this can be twofold:

    1. don’t keep fruit and veg in the fridge unless the ambient temperature really requires it
    2. if the ambient temperature does require it, it’s best to get the produce in fresh each day if that’s feasible, to minimize time spent in the fridge

    An extra thing not included there: often when it comes to the spoilage of fruit and veg, the problem is that it respires and oxidizes; reducing the temperature does lower the rate of those, but often a far better way is to remove the oxygen. So for example, if you get carried away and chop too many carrot batons for your hummus night, then putting them in a sealed container can go a long way to keeping them fresh.

    See also: How Does the Nutritional Value of Fruits and Vegetables Change Over Time?

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    2. Staying well enough to enjoy life

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