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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Energy
40.8 kcal
Score
100 / 100
Madımak Otu (Organik/Köy Usulü) has a higher nutrition quality score (100) and is the overall winner.
Energy Diff
15 vs 40.8(+172.0%)
Score Diff
85 vs 100(+17.6%)
OVERALL WINNER
Madımak Otu (Organik/Köy Usulü)
Higher energy
Madımak Otu (Organik/Köy Usulü)
Score leader
Madımak Otu (Organik/Köy Usulü)
Nutrient split
2 - 18 (tie: 0)
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.
Acur and Madımak Otu (Organik/Köy Usulü) are compared on a 100 g basis. Check each food record for preparation and portion differences.
Per 100 g, Acur has 15.0 kcal and Madımak Otu (Organik/Köy Usulü) has 40.8 kcal. The difference is 25.8 kcal.
The recorded nutrition model scores are 85 and 100. These scores are not personal health outcomes or clinical advice.
20 nutrients have measurements for both records. A dash in the table means no measurement is available; it does not mean zero.
| Nutrients | Acur | Madımak Otu (Organik/Köy Usulü) | Difference |
|---|---|---|---|
| A Vitamini (RAE) | — | 295 µg | — |
| B1 Vitamini (Tiamin) | 0.027 mg | 0.09 mg | +233.3% |
| B2 Vitamini (Riboflavin) | 0.033 mg | 0.16 mg | +384.8% |
| B6 Vitamini | 0.04 mg | 0.18 mg | +350.0% |
| Bakir | 0.041 mg | — | — |
| Beta Karoten | 45 µg | 3540 µg | +7766.7% |
| C Vitamini (askorbik asit) | 2.8 mg | 58.4 mg | +1985.7% |
| Demir | 0.28 mg | 4.2 mg | +1400.0% |
| Diyet lifi | 0.5 g | 3.9 g | +680.0% |
| Folat DFE | 7 µg | 76 µg | +985.7% |
| Fosfor | 24 mg | 48 mg | +100.0% |
| K Vitamini (filokinon) | 16.4 µg | 215 µg | +1211.0% |
| Kalsiyum | 16 mg | 185 mg | +1056.3% |
| Karbonhidrat (farkla) | 3.63 g | 5.8 g | +59.8% |
| Kül | — | 2.1 g | — |
| Magnezyum | 13 mg | 52 mg | +300.0% |
| Mangan | 0.079 mg | — | — |
| Niasin | 0.098 mg | — | — |
| Potasyum | 147 mg | 470 mg | +219.7% |
| Protein | 0.65 g | 3.1 g | +376.9% |
| Sodyum | 2 mg | 25 mg | +1150.0% |
| Su | 95.23 g | 86.4 g | -9.3% |
| Toplam yağ | 0.11 g | 0.6 g | +445.5% |
| Toplam Şeker | 1.67 g | 1.2 g | -28.1% |
| Çinko | 0.2 mg | 0.85 mg | +325.0% |
Scientific answers to key differences between Acur and Madımak Otu (Organik/Köy Usulü).
Acur has less energy per 100 g (15 kcal versus 40.8 kcal).
For measured Beta Karoten, Acur has 45 µg and Madımak Otu (Organik/Köy Usulü) has 3540 µg 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: Acur 85, Madımak Otu (Organik/Köy Usulü) 100.
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.