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
350 kcal
Score
37 / 100
Kurut has a higher nutrition quality score (37) and is the overall winner.
Energy Diff
405 vs 350(-13.6%)
Score Diff
33 vs 37(+12.1%)
OVERALL WINNER
Kurut
Higher energy
Appenzeller peyniri
Score leader
Kurut
Nutrient split
9 - 11 (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.
Appenzeller peyniri and Kurut are compared on a 100 g basis. Check each food record for preparation and portion differences.
Per 100 g, Appenzeller peyniri has 405.0 kcal and Kurut has 350.0 kcal. The difference is 55.0 kcal.
The recorded nutrition model scores are 33 and 37. These scores are not personal health outcomes or clinical advice.
20 nutrients have measurements for both records. A dash in the table means no measurement is available; it does not mean zero.
| Nutrients | Appenzeller peyniri | Kurut | Difference |
|---|---|---|---|
| A Vitamini (RAE) | 295 µg | 110 µg | -62.7% |
| B1 Vitamini (Tiamin) | — | 0.18 mg | — |
| B12 Vitamini | 1.9 µg | 1.8 µg | -5.3% |
| B2 Vitamini (Riboflavin) | 0.45 mg | 1.15 mg | +155.6% |
| B6 Vitamini | 0.12 mg | 0.25 mg | +108.3% |
| D Vitamini | 0.7 µg | — | — |
| Demir | 0.3 mg | 1.2 mg | +300.0% |
| Diyet lifi | 0 g | — | — |
| Fosfor | 540 mg | 910 mg | +68.5% |
| Kalsiyum | 780 mg | 1250 mg | +60.3% |
| Karbonhidrat (farkla) | 0.1 g | 14.8 g | +14700.0% |
| Kolesterol | 105 mg | 35 mg | -66.7% |
| Kül | 4 g | 14.1 g | +252.5% |
| Magnezyum | 32 mg | 95 mg | +196.9% |
| Potasyum | 110 mg | 420 mg | +281.8% |
| Protein | 25.5 g | 48.5 g | +90.2% |
| Sodyum | 650 mg | 3200 mg | +392.3% |
| Su | 37.2 g | 10.2 g | -72.6% |
| Toplam doymus yağ asitleri | 20.8 g | 8.1 g | -61.1% |
| Toplam tekli doymamis yağ asitleri | 9.4 g | 3.3 g | -64.9% |
| Toplam yağ | 33.2 g | 12.4 g | -62.7% |
| Toplam çoklu doymamis yağ asitleri | 1.1 g | 0.4 g | -63.6% |
| Toplam Şeker | 0.1 g | — | — |
| Çinko | 4.1 mg | 3.8 mg | -7.3% |
Scientific answers to key differences between Appenzeller peyniri and Kurut.
Kurut has less energy per 100 g (350 kcal versus 405 kcal).
For measured Karbonhidrat (farkla), Appenzeller peyniri has 0.1 g and Kurut has 14.8 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: Appenzeller peyniri 33, 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.