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
318 kcal
Score
54 / 100
Adaçayı (Kuru) has a higher nutrition quality score (76) and is the overall winner.
Energy Diff
315 vs 318(+0.9%)
Score Diff
76 vs 54(-28.9%)
OVERALL WINNER
Adaçayı (Kuru)
Higher energy
Kuru sumak
Score leader
Adaçayı (Kuru)
Nutrient split
13 - 9 (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.
Adaçayı (Kuru) and Kuru sumak are compared on a 100 g basis. Check each food record for preparation and portion differences.
Per 100 g, Adaçayı (Kuru) has 315.0 kcal and Kuru sumak has 318.0 kcal. The difference is 3.0 kcal.
The recorded nutrition model scores are 76 and 54. 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 | Adaçayı (Kuru) | Kuru sumak | Difference |
|---|---|---|---|
| A Vitamini (RAE) | 295 µg | — | — |
| B1 Vitamini (Tiamin) | 0.75 mg | 0.12 mg | -84.0% |
| B2 Vitamini (Riboflavin) | 0.34 mg | 0.22 mg | -35.3% |
| B6 Vitamini | 2.69 mg | 0.25 mg | -90.7% |
| C Vitamini (askorbik asit) | 31.4 mg | 39 mg | +24.2% |
| Demir | 28.12 mg | 12.4 mg | -55.9% |
| Diyet lifi | 40.3 g | 41.5 g | +3.0% |
| E Vitamini (alfa-tokoferol) | 7.48 mg | — | — |
| Folat DFE | 274 µg | — | — |
| Fosfor | 91 mg | 105 mg | +15.4% |
| K Vitamini (filokinon) | 1714 µg | — | — |
| Kalsiyum | 1652 mg | 315 mg | -80.9% |
| Karbonhidrat (farkla) | 60.73 g | 68 g | +12.0% |
| Kül | 7.93 g | 5 g | -36.9% |
| Magnezyum | 428 mg | 78 mg | -81.8% |
| Malik asit | — | 1450 mg | — |
| Mangan | 3.13 mg | — | — |
| Niasin | 5.72 mg | 1.8 mg | -68.5% |
| Potasyum | 1070 mg | 920 mg | -14.0% |
| Protein | 10.63 g | 4.8 g | -54.8% |
| Sodyum | 11 mg | 35 mg | +218.2% |
| Su | 7.96 g | 8.5 g | +6.8% |
| Toplam doymus yağ asitleri | 7.01 g | 2.3 g | -67.2% |
| Toplam Folat | — | 22 µg | — |
| Toplam tekli doymamis yağ asitleri | 1.87 g | 4.3 g | +129.9% |
| Toplam yağ | 12.75 g | 10.2 g | -20.0% |
| Toplam çoklu doymamis yağ asitleri | 1.76 g | 2.8 g | +59.1% |
| Toplam Şeker | 1.71 g | 4.2 g | +145.6% |
| Çinko | 4.7 mg | 1.45 mg | -69.1% |
Scientific answers to key differences between Adaçayı (Kuru) and Kuru sumak.
Adaçayı (Kuru) has less energy per 100 g (315 kcal versus 318 kcal).
For measured Sodyum, Adaçayı (Kuru) has 11 mg and Kuru sumak has 35 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: Adaçayı (Kuru) 76, Kuru sumak 54.
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.