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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Antakya Sürk Peyniri (Çökelek) has a higher nutrition quality score (38) and is the overall winner.
Energy Diff
204.8 vs 350(+70.9%)
Score Diff
38 vs 37(-2.6%)
OVERALL WINNER
Antakya Sürk Peyniri (Çökelek)
Higher energy
Kurut
Score leader
Antakya Sürk Peyniri (Çökelek)
Nutrient split
2 - 14 (tie: 1)
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.
Antakya Sürk Peyniri (Çökelek) and Kurut are compared on a 100 g basis. Check each food record for preparation and portion differences.
Per 100 g, Antakya Sürk Peyniri (Çökelek) has 204.8 kcal and Kurut has 350.0 kcal. The difference is 145.2 kcal.
The recorded nutrition model scores are 38 and 37. These scores are not personal health outcomes or clinical advice.
17 nutrients have measurements for both records. A dash in the table means no measurement is available; it does not mean zero.
| Nutrients | Antakya Sürk Peyniri (Çökelek) | Kurut | Difference |
|---|---|---|---|
| A Vitamini (RAE) | 95 µg | 110 µg | +15.8% |
| B1 Vitamini (Tiamin) | — | 0.18 mg | — |
| B12 Vitamini | 0.85 µg | 1.8 µg | +111.8% |
| B2 Vitamini (Riboflavin) | 0.28 mg | 1.15 mg | +310.7% |
| B6 Vitamini | — | 0.25 mg | — |
| Beta Karoten | 420 µg | — | — |
| C Vitamini (askorbik asit) | 3.2 mg | — | — |
| Demir | 1.8 mg | 1.2 mg | -33.3% |
| Diyet lifi | 1.8 g | — | — |
| Fosfor | 380 mg | 910 mg | +139.5% |
| Kalsiyum | 450 mg | 1250 mg | +177.8% |
| Karbonhidrat (farkla) | 4.5 g | 14.8 g | +228.9% |
| Kolesterol | 35 mg | 35 mg | 0.0% |
| Kül | 6.8 g | 14.1 g | +107.4% |
| Magnezyum | 32 mg | 95 mg | +196.9% |
| Potasyum | 210 mg | 420 mg | +100.0% |
| Protein | 21.5 g | 48.5 g | +125.6% |
| Sodyum | 1650 mg | 3200 mg | +93.9% |
| Su | 48 g | 10.2 g | -78.8% |
| Toplam doymus yağ asitleri | 6.8 g | 8.1 g | +19.1% |
| Toplam tekli doymamis yağ asitleri | — | 3.3 g | — |
| Toplam yağ | 11.2 g | 12.4 g | +10.7% |
| Toplam çoklu doymamis yağ asitleri | — | 0.4 g | — |
| Toplam Şeker | 1.6 g | — | — |
| Çinko | 2.4 mg | 3.8 mg | +58.3% |
Scientific answers to key differences between Antakya Sürk Peyniri (Çökelek) and Kurut.
Antakya Sürk Peyniri (Çökelek) has less energy per 100 g (204.8 kcal versus 350 kcal).
For measured B2 Vitamini (Riboflavin), Antakya Sürk Peyniri (Çökelek) has 0.28 mg and Kurut has 1.15 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: Antakya Sürk Peyniri (Çökelek) 38, Kurut 37.
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.