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
165 kcal
Score
12 / 100
Yaban turpu sosu has a higher nutrition quality score (12) and is the overall winner.
Energy Diff
310 vs 165(-46.8%)
Score Diff
1 vs 12(+1100.0%)
OVERALL WINNER
Yaban turpu sosu
Higher energy
Agave nektarı
Score leader
Yaban turpu sosu
Nutrient split
1 - 12 (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.
Agave nektarı and Yaban turpu sosu are compared on a 100 g basis. Check each food record for preparation and portion differences.
Per 100 g, Agave nektarı has 310.0 kcal and Yaban turpu sosu has 165.0 kcal. The difference is 145.0 kcal.
The recorded nutrition model scores are 1 and 12. These scores are not personal health outcomes or clinical advice.
13 nutrients have measurements for both records. A dash in the table means no measurement is available; it does not mean zero.
| Nutrients | Agave nektarı | Yaban turpu sosu | Difference |
|---|---|---|---|
| B1 Vitamini (Tiamin) | — | 0.05 mg | — |
| B2 Vitamini (Riboflavin) | 0.015 mg | 0.04 mg | +166.7% |
| B6 Vitamini | 0.014 mg | 0.08 mg | +471.4% |
| Bakir | 0.033 mg | — | — |
| C Vitamini (askorbik asit) | — | 7 mg | — |
| Demir | 0.11 mg | 0.8 mg | +627.3% |
| Diyet lifi | 0.2 g | 1.8 g | +800.0% |
| Enerji | — | 690.84 kj | — |
| Enerji (Atwater Genel Faktörleri) | — | 165 kcal | — |
| Folat DFE | 1 µg | — | — |
| Fosfor | 1 mg | — | — |
| Fruktoz | 55.6 g | — | — |
| Glikoz | 12.43 g | — | — |
| K Vitamini (filokinon) | — | 12 µg | — |
| Kalsiyum | 1 mg | 35 mg | +3400.0% |
| Karbonhidrat (farkla) | 76.37 g | — | — |
| Karbonhidrat (toplamla) | — | 14 g | — |
| Kül | 0.14 g | — | — |
| Magnezyum | 1 mg | 15 mg | +1400.0% |
| Mangan | 0.041 mg | — | — |
| Niasin | — | 0.3 mg | — |
| Potasyum | 4 mg | 160 mg | +3900.0% |
| Protein | 0.09 g | 1.5 g | +1566.7% |
| Selenyum | 0.7 µg | — | — |
| Sodyum | 4 mg | 550 mg | +13650.0% |
| Su | 22.95 g | 65 g | +183.2% |
| Toplam doymus yağ asitleri | — | 2.5 g | — |
| Toplam Folat | — | 10 µg | — |
| Toplam tekli doymamis yağ asitleri | — | 4.5 g | — |
| Toplam yağ | 0.45 g | 12 g | +2566.7% |
| Toplam çoklu doymamis yağ asitleri | — | 4 g | — |
| Toplam Şeker | 68.03 g | 8 g | -88.2% |
| Çinko | 0.09 mg | 0.2 mg | +122.2% |
Scientific answers to key differences between Agave nektarı and Yaban turpu sosu.
Yaban turpu sosu has less energy per 100 g (165 kcal versus 310 kcal).
For measured Sodyum, Agave nektarı has 4 mg and Yaban turpu sosu has 550 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: Agave nektarı 1, Yaban turpu sosu 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.