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
91.2 kcal
Score
68 / 100
Arap saçı balığı has a higher nutrition quality score (68) and is the overall winner.
Energy Diff
350 vs 91.2(-73.9%)
Score Diff
3 vs 68(+2166.7%)
OVERALL WINNER
Arap saçı balığı
Higher energy
Balık jelatini
Score leader
Arap saçı balığı
Nutrient split
5 - 6 (tie: 2)
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.
Balık jelatini and Arap saçı balığı are compared on a 100 g basis. Check each food record for preparation and portion differences.
Per 100 g, Balık jelatini has 350.0 kcal and Arap saçı balığı has 91.2 kcal. The difference is 258.8 kcal.
The recorded nutrition model scores are 3 and 68. These scores are not personal health outcomes or clinical advice.
13 nutrients have measurements for both records. A dash in the table means no measurement is available; it does not mean zero.
| Nutrients | Balık jelatini | Arap saçı balığı | Difference |
|---|---|---|---|
| Alanin | 8 g | — | — |
| Arjinin | 7.5 g | — | — |
| Aspartik asit | 5.4 g | — | — |
| B12 Vitamini | — | 2.1 µg | — |
| B6 Vitamini | — | 0.32 mg | — |
| D Vitamini | — | 2.4 µg | — |
| Demir | 1.1 mg | 0.7 mg | -36.4% |
| DHA (22:6 n-3) | — | 0.28 g | — |
| Diyet lifi | 0 g | 0 g | — |
| EPA (20:5 n-3) | — | 0.16 g | — |
| Fosfor | 40 mg | 210 mg | +425.0% |
| Glisin | 21.2 g | — | — |
| Glutamik asit | 9.5 g | — | — |
| Hidroksiprolin | 8.2 g | — | — |
| Kalsiyum | 35 mg | 28 mg | -20.0% |
| Karbonhidrat (farkla) | 0 g | 0 g | — |
| Kolesterol | — | 58 mg | — |
| Kül | 1.4 g | 1.2 g | -14.3% |
| Lizin | 3.4 g | — | — |
| Magnezyum | 12 mg | 32 mg | +166.7% |
| Niasin | — | 2.8 mg | — |
| Potasyum | 21 mg | 360 mg | +1614.3% |
| Prolin | 10.5 g | — | — |
| Protein | 87.2 g | 19.2 g | -78.0% |
| Selenyum | — | 34.2 µg | — |
| Sodyum | 220 mg | 72 mg | -67.3% |
| Su | 10.1 g | 78.1 g | +673.3% |
| Toplam doymus yağ asitleri | — | 0.38 g | — |
| Toplam tekli doymamis yağ asitleri | — | 0.42 g | — |
| Toplam yağ | 0.1 g | 1.6 g | +1500.0% |
| Toplam çoklu doymamis yağ asitleri | — | 0.54 g | — |
| Çinko | 0.15 mg | 0.65 mg | +333.3% |
Scientific answers to key differences between Balık jelatini and Arap saçı balığı.
Arap saçı balığı has less energy per 100 g (91.2 kcal versus 350 kcal).
For measured Potasyum, Balık jelatini has 21 mg and Arap saçı balığı has 360 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: Balık jelatini 3, Arap saçı balığı 68.
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.