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
88 kcal
Score
12 / 100
Ajvar has a higher nutrition quality score (35) and is the overall winner.
Energy Diff
98 vs 88(-10.2%)
Score Diff
35 vs 12(-65.7%)
OVERALL WINNER
Ajvar
Higher energy
Ajvar
Score leader
Ajvar
Nutrient split
12 - 3 (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.
Ajvar and Balsamik Sirke (Modena) are compared on a 100 g basis. Check each food record for preparation and portion differences.
Per 100 g, Ajvar has 98.0 kcal and Balsamik Sirke (Modena) has 88.0 kcal. The difference is 10.0 kcal.
The recorded nutrition model scores are 35 and 12. These scores are not personal health outcomes or clinical advice.
15 nutrients have measurements for both records. A dash in the table means no measurement is available; it does not mean zero.
| Nutrients | Ajvar | Balsamik Sirke (Modena) | Difference |
|---|---|---|---|
| A Vitamini (RAE) | 78 µg | — | — |
| B6 Vitamini | 0.19 mg | — | — |
| Bakir | — | 0.026 mg | — |
| Beta Karoten | 935 µg | — | — |
| C Vitamini (askorbik asit) | 62.4 mg | — | — |
| Demir | 0.85 mg | 0.72 mg | -15.3% |
| Diyet lifi | 2.6 g | 0 g | -100.0% |
| E Vitamini (alfa-tokoferol) | 1.75 mg | — | — |
| Enerji | — | 368 kj | — |
| Enerji (Atwater Genel Faktörleri) | — | 88 kcal | — |
| Fosfor | 29 mg | 19 mg | -34.5% |
| Fruktoz | — | 7.55 g | — |
| Glikoz | — | 7.4 g | — |
| Kalsiyum | 19 mg | 27 mg | +42.1% |
| Karbonhidrat (farkla) | 8.35 g | 17.03 g | +104.0% |
| Kolesterol | — | 0 mg | — |
| Kül | 1.6 g | 0.5 g | -68.8% |
| Magnezyum | 15 mg | 12 mg | -20.0% |
| Mangan | — | 0.131 mg | — |
| Niasin | 0.88 mg | — | — |
| Potasyum | 235 mg | 112 mg | -52.3% |
| Protein | 1.45 g | 0.49 g | -66.2% |
| Sodyum | 490 mg | 23 mg | -95.3% |
| Su | 81.8 g | 76.45 g | -6.5% |
| Toplam doymus yağ asitleri | 0.72 g | 0 g | -100.0% |
| Toplam Folat | 21 µg | — | — |
| Toplam tekli doymamis yağ asitleri | 2.85 g | — | — |
| Toplam yağ | 5.8 g | 0 g | -100.0% |
| Toplam çoklu doymamis yağ asitleri | 1.95 g | — | — |
| Toplam Şeker | 4.9 g | 14.95 g | +205.1% |
| Çinko | 0.28 mg | 0.08 mg | -71.4% |
Scientific answers to key differences between Ajvar and Balsamik Sirke (Modena).
Balsamik Sirke (Modena) has less energy per 100 g (88 kcal versus 98 kcal).
For measured Toplam Şeker, Ajvar has 4.9 g and Balsamik Sirke (Modena) has 14.95 g 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: Ajvar 35, Balsamik Sirke (Modena) 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.