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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Ajwain Tohumu (Piskopos Otu) has a higher nutrition quality score (62) and is the overall winner.
Energy Diff
305 vs 318(+4.3%)
Score Diff
62 vs 54(-12.9%)
OVERALL WINNER
Ajwain Tohumu (Piskopos Otu)
Higher energy
Kuru sumak
Score leader
Ajwain Tohumu (Piskopos Otu)
Nutrient split
14 - 5 (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.
Ajwain Tohumu (Piskopos Otu) and Kuru sumak are compared on a 100 g basis. Check each food record for preparation and portion differences.
Per 100 g, Ajwain Tohumu (Piskopos Otu) has 305.0 kcal and Kuru sumak has 318.0 kcal. The difference is 13.0 kcal.
The recorded nutrition model scores are 62 and 54. These scores are not personal health outcomes or clinical advice.
19 nutrients have measurements for both records. A dash in the table means no measurement is available; it does not mean zero.
| Nutrients | Ajwain Tohumu (Piskopos Otu) | Kuru sumak | Difference |
|---|---|---|---|
| A Vitamini (RAE) | 7 µg | — | — |
| B1 Vitamini (Tiamin) | 0.21 mg | 0.12 mg | -42.9% |
| B2 Vitamini (Riboflavin) | 0.28 mg | 0.22 mg | -21.4% |
| B6 Vitamini | — | 0.25 mg | — |
| C Vitamini (askorbik asit) | — | 39 mg | — |
| Demir | 12.6 mg | 12.4 mg | -1.6% |
| Diyet lifi | 38.8 g | 41.5 g | +7.0% |
| Fosfor | 350 mg | 105 mg | -70.0% |
| Kalsiyum | 1525 mg | 315 mg | -79.3% |
| Karbonhidrat (farkla) | 43 g | 68 g | +58.1% |
| Kül | 7.8 g | 5 g | -35.9% |
| Magnezyum | 240 mg | 78 mg | -67.5% |
| Malik asit | — | 1450 mg | — |
| Niasin | 2.1 mg | 1.8 mg | -14.3% |
| Potasyum | 1390 mg | 920 mg | -33.8% |
| Protein | 16 g | 4.8 g | -70.0% |
| Sodyum | 10 mg | 35 mg | +250.0% |
| Su | 7.4 g | 8.5 g | +14.9% |
| Toplam doymus yağ asitleri | 1.6 g | 2.3 g | +43.7% |
| Toplam Folat | — | 22 µg | — |
| Toplam tekli doymamis yağ asitleri | 13.8 g | 4.3 g | -68.8% |
| Toplam yağ | 25 g | 10.2 g | -59.2% |
| Toplam çoklu doymamis yağ asitleri | 8.2 g | 2.8 g | -65.9% |
| Toplam Şeker | — | 4.2 g | — |
| Çinko | 3.3 mg | 1.45 mg | -56.1% |
Scientific answers to key differences between Ajwain Tohumu (Piskopos Otu) and Kuru sumak.
Ajwain Tohumu (Piskopos Otu) has less energy per 100 g (305 kcal versus 318 kcal).
For measured Sodyum, Ajwain Tohumu (Piskopos Otu) has 10 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: Ajwain Tohumu (Piskopos Otu) 62, 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.