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.
Share your experiences or ask your questions.
Energy
349 kcal
Score
31 / 100
At least one nutrition score lacks comparable measurements, so no overall winner is assigned.
Energy Diff
884 vs 349(-60.5%)
Score Diff
— vs 31
Higher energy
Avokado Yağı
Score leader
Insufficient data
Nutrient split
6 - 7 (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.
Avokado Yağı and Margarin Sürümü, 35-39% Yağ, Tub are compared on a 100 g basis. Check each food record for preparation and portion differences.
Per 100 g, Avokado Yağı has 884.0 kcal and Margarin Sürümü, 35-39% Yağ, Tub has 349.0 kcal. The difference is 535.0 kcal.
There are not enough comparable micronutrient measurements for a score comparison.
14 nutrients have measurements for both records. A dash in the table means no measurement is available; it does not mean zero.
| Nutrients | Avokado Yağı | Margarin Sürümü | Difference |
|---|---|---|---|
| A Vitamini (IU) | — | 5339 iu | — |
| A Vitamini (RAE) | — | 1348 µg | — |
| ALA (18:3 n-3) | 0.95 g | 2.2 g | +131.6% |
| Alfa Karoten | — | 0 µg | — |
| B1 Vitamini (Tiamin) | — | 0 mg | — |
| B12 Vitamini | — | 0.06 µg | — |
| B12 Vitamini (eklenmiş) | — | 0 µg | — |
| B2 Vitamini (Riboflavin) | — | 0 mg | — |
| B6 Vitamini | — | 0.38 mg | — |
| Bakir | — | 0.01 mg | — |
| Besin folati | — | 1 µg | — |
| Beta Karoten | — | 610 µg | — |
| Beta kriptoksantin | — | 0 µg | — |
| Beta-sitosterol | 445 mg | — | — |
| C Vitamini (askorbik asit) | — | 0 mg | — |
| D Vitamini | — | 17.5 µg | — |
| D Vitamini (IU) | — | 0 iu | — |
| D2 Vitamini (ergokalsiferol) | — | 0 µg | — |
| D3 Vitamini (kolekalsiferol) | — | 17.5 µg | — |
| Demir | — | 0.04 mg | — |
| DHA (22:6 n-3) | — | 0 g | — |
| Diyet lifi | — | 0 g | — |
| DPA (22:5 n-3) | — | 0 g | — |
| E Vitamini (alfa-tokoferol) | 13 mg | 13.45 mg | +3.5% |
| E Vitamini (eklenmiş) | — | 0 mg | — |
| Enerji | — | 1459 kj | — |
| Enerji (Atwater Genel Faktörleri) | 884 kcal | — | — |
| EPA (20:5 n-3) | — | 0 g | — |
| Etil alkol | — | 0 g | — |
| Fitosteroller | 478 mg | — | — |
| Folat DFE | — | 1 µg | — |
| Folik asit | — | 0 µg | — |
| Fosfor | — | 7 mg | — |
| K Vitamini (filokinon) | — | 74.6 µg | — |
| Kafein | — | 0 mg | — |
| Kalsiyum | — | 6 mg | — |
| Kampesterol | 12 mg | — | — |
| Karbonhidrat (farkla) | — | 1.52 g | — |
| Kolesterol | 0 mg | 0 mg | — |
| Kolin (fosfatidilkolin) | 0.2 mg | — | — |
| Kül | 0 g | 1.6 g | — |
| Likopen | — | 0 µg | — |
| Lutein + zeaksantin | — | 0 µg | — |
| Magnezyum | — | 1 mg | — |
| Mangan | — | 0.01 mg | — |
| MUFA 14:1 | — | 0 g | — |
| MUFA 15:1 | — | 0 g | — |
| MUFA 16:1 | 4.96 g | 0.04 g | -99.2% |
| MUFA 16:1 c | — | 0.04 g | — |
| MUFA 17:1 | — | 0.02 g | — |
| MUFA 18:1 (oleik asit) | 67.9 g | 10.95 g | -83.9% |
| MUFA 18:1 c | — | 10.92 g | — |
| MUFA 20:1 | — | 0.18 g | — |
| MUFA 22:1 | — | 0.01 g | — |
| MUFA 22:1 c | — | 0.01 g | — |
| MUFA 24:1 c | — | 0.01 g | — |
| Niasin | — | 0 mg | — |
| Nisasta | — | 1.97 g | — |
| Pantotenik asit | — | 0.03 mg | — |
| Potasyum | — | 51 mg | — |
| Protein | — | 0.23 g | — |
| PUFA 18:2 (linoleik asit) | 12.53 g | 13.78 g | +10.0% |
| PUFA 18:2 CLA | — | 0.02 g | — |
| PUFA 18:2 n-6 c,c | — | 13.71 g | — |
| PUFA 18:3 | — | 2.29 g | — |
| PUFA 18:3 n-6 | — | 0.09 g | — |
| PUFA 18:3i | — | 0 g | — |
| PUFA 18:4 | — | 0 g | — |
| PUFA 20:2 n-6 | — | 0.01 g | — |
| PUFA 20:3 | — | 0 g | — |
| PUFA 20:3 n-3 | — | 0 g | — |
| PUFA 20:3 n-6 | — | 0 g | — |
| PUFA 20:4 (arasidonik asit) | — | 0.01 g | — |
| PUFA 22:4 | — | 0 g | — |
| Retinol | — | 1297 µg | — |
| Selenyum | — | 0 µg | — |
| SFA 10:0 | — | 0.07 g | — |
| SFA 12:0 | — | 0.69 g | — |
| SFA 14:0 | — | 0.32 g | — |
| SFA 15:0 | — | 0.01 g | — |
| SFA 16:0 (palmitik asit) | 11.24 g | 5.75 g | -48.8% |
| SFA 17:0 | — | 0.03 g | — |
| SFA 18:0 (stearik asit) | 0.32 g | 1.53 g | +378.1% |
| SFA 20:0 | — | 0.14 g | — |
| SFA 22:0 | — | 0.1 g | — |
| SFA 24:0 | — | 0.04 g | — |
| SFA 4:0 (butirik asit) | — | 0.01 g | — |
| SFA 6:0 | — | 0 g | — |
| SFA 8:0 | — | 0.05 g | — |
| Sodyum | — | 584 mg | — |
| Stigmasterol | 2 mg | — | — |
| Su | 0 g | 58.67 g | — |
| Teobromin | — | 0 mg | — |
| TFA 16:1 t | — | 0 g | — |
| TFA 18:1 t | — | 0.03 g | — |
| TFA 18:2 t (tanımsız) | — | 0.05 g | — |
| TFA 22:1 t | — | 0 g | — |
| Toplam doymus yağ asitleri | 11.56 g | 8.66 g | -25.1% |
| Toplam Folat | — | 3 µg | — |
| Toplam Kolin | — | 12.4 mg | — |
| Toplam tekli doymamis yağ asitleri | 70.55 g | 11.19 g | -84.1% |
| Toplam trans yağ asitleri | — | 0.08 g | — |
| Toplam trans-monoenoik yağ asitleri | — | 0.03 g | — |
| Toplam trans-poliinoik yağ asitleri | — | 0.05 g | — |
| Toplam yağ | 100 g | 37.98 g | -62.0% |
| Toplam çoklu doymamis yağ asitleri | 13.48 g | 16.09 g | +19.4% |
| Toplam Şeker | — | 0 g | — |
| Çinko | — | 0.02 mg | — |
Scientific answers to key differences between Avokado Yağı and Margarin Sürümü, 35-39% Yağ, Tub.
Margarin Sürümü has less energy per 100 g (349 kcal versus 884 kcal).
For measured SFA 18:0 (stearik asit), Avokado Yağı has 0.32 g and Margarin Sürümü has 1.53 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: Avokado Yağı —, Margarin Sürümü 31.
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.
Avokado Yağı · Margarin Sürümü, 35-39% Yağ, Tub · Methodology
Analytical Methodology
The scoring algorithm is a scale of 100 based on nutrient density and macro/micro component balance.