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
265 kcal
Score
40 / 100
Sürk peyniri has a higher nutrition quality score (40) and is the overall winner.
Energy Diff
405 vs 265(-34.6%)
Score Diff
33 vs 40(+21.2%)
OVERALL WINNER
Sürk peyniri
Higher energy
Appenzeller peyniri
Score leader
Sürk peyniri
Nutrient split
12 - 9 (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 Sürk peyniri 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 Sürk peyniri has 265.0 kcal. The difference is 140.0 kcal.
The recorded nutrition model scores are 33 and 40. These scores are not personal health outcomes or clinical advice.
21 nutrients have measurements for both records. A dash in the table means no measurement is available; it does not mean zero.
| Nutrients | Appenzeller peyniri | Sürk peyniri | Difference |
|---|---|---|---|
| A Vitamini (RAE) | 295 µg | 180 µg | -39.0% |
| B1 Vitamini (Tiamin) | — | 0.12 mg | — |
| B12 Vitamini | 1.9 µg | 1.2 µg | -36.8% |
| B2 Vitamini (Riboflavin) | 0.45 mg | 0.35 mg | -22.2% |
| B6 Vitamini | 0.12 mg | 0.18 mg | +50.0% |
| Besin folati | — | 25 µg | — |
| C Vitamini (askorbik asit) | — | 1.5 mg | — |
| D Vitamini | 0.7 µg | 0.6 µg | -14.3% |
| Demir | 0.3 mg | 2.5 mg | +733.3% |
| Diyet lifi | 0 g | 3 g | — |
| Enerji (Atwater Genel Faktörleri) | — | 265 kcal | — |
| Fosfor | 540 mg | 450 mg | -16.7% |
| Kalsiyum | 780 mg | 650 mg | -16.7% |
| Karbonhidrat (farkla) | 0.1 g | — | — |
| Karbonhidrat (toplamla) | — | 4.5 g | — |
| Kolesterol | 105 mg | 55 mg | -47.6% |
| Kül | 4 g | — | — |
| Laktoz | — | 0.5 g | — |
| Magnezyum | 32 mg | 35 mg | +9.4% |
| Niasin | — | 2.5 mg | — |
| Pantotenik asit | — | 0.5 mg | — |
| Potasyum | 110 mg | 180 mg | +63.6% |
| Protein | 25.5 g | 28 g | +9.8% |
| Selenyum | — | 20 µg | — |
| Sodyum | 650 mg | 900 mg | +38.5% |
| Su | 37.2 g | 40 g | +7.5% |
| Toplam doymus yağ asitleri | 20.8 g | 10 g | -51.9% |
| Toplam tekli doymamis yağ asitleri | 9.4 g | 4.5 g | -52.1% |
| Toplam yağ | 33.2 g | 16 g | -51.8% |
| Toplam çoklu doymamis yağ asitleri | 1.1 g | 1 g | -9.1% |
| Toplam Şeker | 0.1 g | 1 g | +900.0% |
| Çinko | 4.1 mg | 2.5 mg | -39.0% |
Scientific answers to key differences between Appenzeller peyniri and Sürk peyniri.
Sürk peyniri has less energy per 100 g (265 kcal versus 405 kcal).
For measured Toplam Şeker, Appenzeller peyniri has 0.1 g and Sürk peyniri has 1 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, Sürk peyniri 40.
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.