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.
Share your experiences or ask your questions.
Energy
250 kcal
Score
4 / 100
Ajvar has a higher nutrition quality score (35) and is the overall winner.
Energy Diff
98 vs 250(+155.1%)
Score Diff
35 vs 4(-88.6%)
OVERALL WINNER
Ajvar
Higher energy
Erik marmeladı
Score leader
Ajvar
Nutrient split
14 - 1 (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 Erik marmeladı 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 Erik marmeladı has 250.0 kcal. The difference is 152.0 kcal.
The recorded nutrition model scores are 35 and 4. 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 | Erik marmeladı | Difference |
|---|---|---|---|
| A Vitamini (RAE) | 78 µg | 15 µg | -80.8% |
| B1 Vitamini (Tiamin) | — | 0.02 mg | — |
| B2 Vitamini (Riboflavin) | — | 0.02 mg | — |
| B6 Vitamini | 0.19 mg | 0.02 mg | -89.5% |
| Bakir | — | 0.02 mg | — |
| Beta Karoten | 935 µg | — | — |
| C Vitamini (askorbik asit) | 62.4 mg | 2 mg | -96.8% |
| Demir | 0.85 mg | 0.3 mg | -64.7% |
| Diyet lifi | 2.6 g | 1.5 g | -42.3% |
| E Vitamini (alfa-tokoferol) | 1.75 mg | — | — |
| Enerji (Atwater Genel Faktörleri) | — | 250 kcal | — |
| Folat DFE | — | 3 µg | — |
| Fosfor | 29 mg | 12 mg | -58.6% |
| Kalsiyum | 19 mg | 12 mg | -36.8% |
| Karbonhidrat (farkla) | 8.35 g | — | — |
| Karbonhidrat (toplamla) | — | 65 g | — |
| Kül | 1.6 g | — | — |
| Magnezyum | 15 mg | 8 mg | -46.7% |
| Mangan | — | 0.02 mg | — |
| Niasin | 0.88 mg | — | — |
| Potasyum | 235 mg | 120 mg | -48.9% |
| Protein | 1.45 g | 0.7 g | -51.7% |
| Sodyum | 490 mg | 5 mg | -99.0% |
| Su | 81.8 g | 33.5 g | -59.0% |
| Toplam doymus yağ asitleri | 0.72 g | — | — |
| Toplam Folat | 21 µg | — | — |
| Toplam tekli doymamis yağ asitleri | 2.85 g | — | — |
| Toplam yağ | 5.8 g | 0.1 g | -98.3% |
| Toplam çoklu doymamis yağ asitleri | 1.95 g | — | — |
| Toplam Şeker | 4.9 g | 60 g | +1124.5% |
| Çinko | 0.28 mg | 0.08 mg | -71.4% |
Scientific answers to key differences between Ajvar and Erik marmeladı.
Ajvar has less energy per 100 g (98 kcal versus 250 kcal).
For measured Toplam Şeker, Ajvar has 4.9 g and Erik marmeladı has 60 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, Erik marmeladı 4.
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.