Compare two different foods side-by-side by nutrients, energy, and quality scores.
The CSV contains energy and nutrients per 100 g for these two records only. Missing measurements remain blank rather than zero. Model scores and personal health conclusions are not exported.
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Abiyuch, Çiğ has a higher nutrition quality score (57) and is the overall winner.
Energy Diff
69 vs 274(+297.1%)
Score Diff
57 vs 12(-78.9%)
OVERALL WINNER
Abiyuch, Çiğ
Higher energy
Hurma - Kurutulmuş
Score leader
Abiyuch, Çiğ
Nutrient split
6 - 15 (tie: 1)
This chart shows energy per 100 g for both foods.
Each axis is normalized to 0-100; the outer shape indicates relative dominance on that nutrient.
Green/blue bars indicate first food advantage, orange bars indicate second food advantage.
Abiyuch, Çiğ and Hurma, Japon, Kurutulmuş are compared on a 100 g basis. Check each food record for preparation and portion differences.
Per 100 g, Abiyuch, Çiğ has 69.0 kcal and Hurma, Japon, Kurutulmuş has 274.0 kcal. The difference is 205.0 kcal.
The recorded nutrition model scores are 57 and 12. These scores are not personal health outcomes or clinical advice.
22 nutrients have measurements for both records. A dash in the table means no measurement is available; it does not mean zero.
| Nutrients | Abiyuch, Çiğ | Hurma - Kurutulmuş | Difference |
|---|---|---|---|
| A Vitamini (IU) | 100 iu | 767 iu | +667.0% |
| A Vitamini (RAE) | 5 µg | 38 µg | +660.0% |
| Alanin | — | 0.07 g | — |
| Alfa Karoten | 0 µg | 18 µg | — |
| Arjinin | — | 0.06 g | — |
| Aspartik asit | — | 0.14 g | — |
| B12 Vitamini | — | 0 µg | — |
| B2 Vitamini (Riboflavin) | — | 0.03 mg | — |
| Bakir | 0.06 mg | 0.44 mg | +633.3% |
| Beta Karoten | 60 µg | 374 µg | +523.3% |
| Beta kriptoksantin | — | 156 µg | — |
| C Vitamini (askorbik asit) | 54.1 mg | 0 mg | -100.0% |
| D Vitamini | — | 0 µg | — |
| D Vitamini (IU) | — | 0 iu | — |
| Demir | 1.61 mg | 0.74 mg | -54.0% |
| Diyet lifi | 5.3 g | 14.5 g | +173.6% |
| Enerji | 290 kj | 274 kj | -5.5% |
| Fenilalanin | — | 0.06 g | — |
| Fosfor | 47 mg | 81 mg | +72.3% |
| Fruktoz | 3.8 g | — | — |
| Galaktoz | 0 g | — | — |
| Glikoz | 4.5 g | — | — |
| Glisin | — | 0.06 g | — |
| Glutamik asit | — | 0.18 g | — |
| Histidin | — | 0.03 g | — |
| Izolosin | — | 0.06 g | — |
| Kalsiyum | 8 mg | 25 mg | +212.5% |
| Karbonhidrat (farkla) | 17.6 g | 73.43 g | +317.2% |
| Kolesterol | — | 0 mg | — |
| Kül | 0.9 g | 1.59 g | +76.7% |
| Laktoz | 0 g | — | — |
| Lizin | — | 0.08 g | — |
| Losin | — | 0.1 g | — |
| Magnezyum | 24 mg | 31 mg | +29.2% |
| Maltoz | 0.2 g | — | — |
| Mangan | 0.18 mg | 1.39 mg | +672.2% |
| Metiyonin | — | 0.01 g | — |
| Niasin | — | 0.18 mg | — |
| Potasyum | 304 mg | 802 mg | +163.8% |
| Prolin | — | 0.05 g | — |
| Protein | 1.5 g | 1.38 g | -8.0% |
| Retinol | 0 µg | 0 µg | — |
| Sakkaroz | 0.05 g | — | — |
| Serin | — | 0.05 g | — |
| Sistin | — | 0.03 g | — |
| Sodyum | 20 mg | 2 mg | -90.0% |
| Su | 79.9 g | 23.01 g | -71.2% |
| Tirozin | — | 0.04 g | — |
| Toplam doymus yağ asitleri | 0.01 g | — | — |
| Toplam trans yağ asitleri | 0 g | — | — |
| Toplam yağ | 0.1 g | 0.59 g | +490.0% |
| Toplam Şeker | 8.55 g | — | — |
| Treonin | — | 0.07 g | — |
| Triptofan | — | 0.02 g | — |
| Valin | — | 0.07 g | — |
| Çinko | 0.31 mg | 0.42 mg | +35.5% |
Scientific answers to key differences between Abiyuch, Çiğ and Hurma, Japon, Kurutulmuş.
Abiyuch, Çiğ has less energy per 100 g (69 kcal versus 274 kcal).
For measured Mangan, Abiyuch, Çiğ has 0.18 mg and Hurma - Kurutulmuş has 1.39 mg per 100 g. The table shows other nutrients separately.
The score summarizes this site's nutrient model. It does not establish that one food is healthier or suitable for everyone. Scores: Abiyuch, Çiğ 57, Hurma - Kurutulmuş 12.
Energy and nutrient values in the table are per 100 g. Actual intake changes with serving size.
Data Sources
Records may come from different sources. Check each food page for source and preparation details; do not treat missing measurements as zero.
Analytical Methodology
The scoring algorithm is a scale of 100 based on nutrient density and macro/micro component balance.