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
61 kcal
Score
39 / 100
Probiyotik Yoğurt has a higher nutrition quality score (39) and is the overall winner.
Energy Diff
405 vs 61(-84.9%)
Score Diff
33 vs 39(+18.2%)
OVERALL WINNER
Probiyotik Yoğurt
Higher energy
Appenzeller peyniri
Score leader
Probiyotik Yoğurt
Nutrient split
15 - 4 (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 Probiyotik Yoğurt 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 Probiyotik Yoğurt has 61.0 kcal. The difference is 344.0 kcal.
The recorded nutrition model scores are 33 and 39. 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 | Appenzeller peyniri | Probiyotik Yoğurt | Difference |
|---|---|---|---|
| A Vitamini (RAE) | 295 µg | 27 µg | -90.8% |
| B12 Vitamini | 1.9 µg | 0.37 µg | -80.5% |
| B2 Vitamini (Riboflavin) | 0.45 mg | 0.14 mg | -68.9% |
| B6 Vitamini | 0.12 mg | 0.032 mg | -73.3% |
| D Vitamini | 0.7 µg | — | — |
| Demir | 0.3 mg | — | — |
| Diyet lifi | 0 g | — | — |
| Fosfor | 540 mg | 95 mg | -82.4% |
| Kalsiyum | 780 mg | 121 mg | -84.5% |
| Karbonhidrat (farkla) | 0.1 g | 4.7 g | +4600.0% |
| Kolesterol | 105 mg | 13 mg | -87.6% |
| Kül | 4 g | — | — |
| Laktoz | — | 3.8 g | — |
| Magnezyum | 32 mg | 12 mg | -62.5% |
| Niasin | — | 0.084 mg | — |
| Potasyum | 110 mg | 155 mg | +40.9% |
| Protein | 25.5 g | 3.8 g | -85.1% |
| Selenyum | — | 3.3 µg | — |
| Sodyum | 650 mg | 46 mg | -92.9% |
| Su | 37.2 g | 87.1 g | +134.1% |
| Toplam doymus yağ asitleri | 20.8 g | 2.1 g | -89.9% |
| Toplam tekli doymamis yağ asitleri | 9.4 g | 0.89 g | -90.5% |
| Toplam yağ | 33.2 g | 3.25 g | -90.2% |
| Toplam çoklu doymamis yağ asitleri | 1.1 g | 0.09 g | -91.8% |
| Toplam Şeker | 0.1 g | 4.7 g | +4600.0% |
| Çinko | 4.1 mg | 0.59 mg | -85.6% |
Scientific answers to key differences between Appenzeller peyniri and Probiyotik Yoğurt.
Probiyotik Yoğurt has less energy per 100 g (61 kcal versus 405 kcal).
For measured Karbonhidrat (farkla), Appenzeller peyniri has 0.1 g and Probiyotik Yoğurt has 4.7 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, Probiyotik Yoğurt 39.
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.