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
503 kcal
Score
2 / 100
Balık Suyu has a higher nutrition quality score (41) and is the overall winner.
Energy Diff
16 vs 503(+3043.8%)
Score Diff
41 vs 2(-95.1%)
OVERALL WINNER
Balık Suyu
Higher energy
Sos, Yaban Turpu
Score leader
Balık Suyu
Nutrient split
14 - 43 (tie: 11)
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 Suyu and Sos, Yaban Turpu are compared on a 100 g basis. Check each food record for preparation and portion differences.
Per 100 g, Balık Suyu has 16.0 kcal and Sos, Yaban Turpu has 503.0 kcal. The difference is 487.0 kcal.
The recorded nutrition model scores are 41 and 2. These scores are not personal health outcomes or clinical advice.
68 nutrients have measurements for both records. A dash in the table means no measurement is available; it does not mean zero.
| Nutrients | Balık Suyu | Sos, Yaban Turpu | Difference |
|---|---|---|---|
| A Vitamini (IU) | 4 iu | 66 iu | +1550.0% |
| A Vitamini (RAE) | 1 µg | 17 µg | +1600.0% |
| ALA (18:3 n-3) | — | 3.41 g | — |
| Alfa Karoten | 0 µg | 2 µg | — |
| B1 Vitamini (Tiamin) | 0 mg | 0.05 mg | — |
| B12 Vitamini | 0.1 µg | 0.09 µg | -10.0% |
| B12 Vitamini (eklenmiş) | 0 µg | 0 µg | — |
| B2 Vitamini (Riboflavin) | 0.03 mg | 0.04 mg | +33.3% |
| B6 Vitamini | 0.01 mg | 0.04 mg | +300.0% |
| Bakir | 0.05 mg | 0.02 mg | -60.0% |
| Besin folati | 4 µg | 1 µg | -75.0% |
| Beta Karoten | 0 µg | 4 µg | — |
| Beta kriptoksantin | 0 µg | 2 µg | — |
| C Vitamini (askorbik asit) | 0 mg | 0.2 mg | — |
| D Vitamini | 0 µg | 0.2 µg | — |
| D Vitamini (IU) | 0 iu | 10 iu | — |
| Demir | 0.21 mg | 0.23 mg | +9.5% |
| DHA (22:6 n-3) | 0.1 g | 0 g | -100.0% |
| Diyet lifi | 0 g | 1 g | — |
| DPA (22:5 n-3) | 0.02 g | 0 g | -100.0% |
| E Vitamini (alfa-tokoferol) | 0.15 mg | 4.19 mg | +2693.3% |
| E Vitamini (eklenmiş) | 0 mg | 0 mg | — |
| Enerji | 67 kj | 2103 kj | +3038.8% |
| EPA (20:5 n-3) | 0.1 g | 0 g | -100.0% |
| Etil alkol | 0 g | 0 g | — |
| Folat DFE | 4 µg | 1 µg | -75.0% |
| Folik asit | 0 µg | 0 µg | — |
| Fosfor | 30 mg | 19 mg | -36.7% |
| Fruktoz | — | 4.02 g | — |
| Galaktoz | — | 0 g | — |
| Glikoz | — | 4.08 g | — |
| K Vitamini (filokinon) | 0.2 µg | 91.3 µg | +45550.0% |
| Kafein | 0 mg | 0 mg | — |
| Kalsiyum | 30 mg | 12 mg | -60.0% |
| Karbonhidrat (farkla) | 0.4 g | 10.05 g | +2412.5% |
| Kolesterol | 0 mg | 50 mg | — |
| Kül | 0.97 g | 2.14 g | +120.6% |
| Laktoz | — | 0 g | — |
| Likopen | 0 µg | 0 µg | — |
| Lutein + zeaksantin | 0 µg | 51 µg | — |
| Magnezyum | 1 mg | 6 mg | +500.0% |
| Maltoz | — | 0 g | — |
| Mangan | — | 0.04 mg | — |
| MUFA 14:1 | — | 0 g | — |
| MUFA 15:1 | — | 0 g | — |
| MUFA 16:1 | 0.03 g | 0.06 g | +100.0% |
| MUFA 16:1 c | — | 0.06 g | — |
| MUFA 17:1 | — | 0.03 g | — |
| MUFA 18:1 (oleik asit) | 0.06 g | 12.53 g | +20783.3% |
| MUFA 18:1 c | — | 12.5 g | — |
| MUFA 20:1 | 0.01 g | 0.34 g | +3300.0% |
| MUFA 22:1 | 0.01 g | 0.13 g | +1200.0% |
| MUFA 22:1 c | — | 0.12 g | — |
| MUFA 24:1 c | — | 0.01 g | — |
| Niasin | 1.37 mg | 0.12 mg | -91.2% |
| Nisasta | — | 0.5 g | — |
| Pantotenik asit | — | 0 mg | — |
| Potasyum | 86 mg | 44 mg | -48.8% |
| Protein | 2 g | 1.09 g | -45.5% |
| PUFA 18:2 (linoleik asit) | 0.01 g | 25.52 g | +255100.0% |
| PUFA 18:2 CLA | — | 0.05 g | — |
| PUFA 18:2 n-6 c,c | — | 25.33 g | — |
| PUFA 18:3 | 0.01 g | 3.58 g | +35700.0% |
| PUFA 18:3 n-6 | — | 0.17 g | — |
| PUFA 18:3i | — | 0 g | — |
| PUFA 18:4 | 0 g | 0 g | — |
| PUFA 20:2 n-6 | — | 0.02 g | — |
| PUFA 20:3 | — | 0.01 g | — |
| PUFA 20:3 n-3 | — | 0 g | — |
| PUFA 20:3 n-6 | — | 0 g | — |
| PUFA 20:4 (arasidonik asit) | 0.02 g | 0.03 g | +50.0% |
| PUFA 22:4 | — | 0 g | — |
| Retinol | 1 µg | 17 µg | +1600.0% |
| Sakkaroz | — | 0.88 g | — |
| Selenyum | 0.7 µg | 2.2 µg | +214.3% |
| SFA 10:0 | 0 g | 0.01 g | — |
| SFA 12:0 | 0 g | 0.01 g | — |
| SFA 14:0 | 0.02 g | 0.04 g | +100.0% |
| SFA 15:0 | — | 0.01 g | — |
| SFA 16:0 (palmitik asit) | 0.09 g | 5.37 g | +5866.7% |
| SFA 17:0 | — | 0.05 g | — |
| SFA 18:0 (stearik asit) | 0.02 g | 2.31 g | +11450.0% |
| SFA 20:0 | — | 0.19 g | — |
| SFA 22:0 | — | 0.17 g | — |
| SFA 24:0 | — | 0.07 g | — |
| SFA 4:0 (butirik asit) | 0 g | 0 g | — |
| SFA 6:0 | 0 g | 0 g | — |
| SFA 8:0 | 0 g | 0 g | — |
| Sodyum | 200 mg | 730 mg | +265.0% |
| Su | 96 g | 35.83 g | -62.7% |
| Teobromin | 0 mg | 0 mg | — |
| TFA 16:1 t | — | 0 g | — |
| TFA 18:1 t | — | 0.02 g | — |
| TFA 18:2 t (tanımsız) | — | 0.15 g | — |
| TFA 22:1 t | — | 0.01 g | — |
| Toplam doymus yağ asitleri | 0.13 g | 8.23 g | +6230.8% |
| Toplam Folat | 4 µg | 1 µg | -75.0% |
| Toplam Kolin | 9.2 mg | 38.4 mg | +317.4% |
| Toplam tekli doymamis yağ asitleri | 0.11 g | 13.09 g | +11800.0% |
| Toplam trans yağ asitleri | — | 0.18 g | — |
| Toplam trans-monoenoik yağ asitleri | — | 0.03 g | — |
| Toplam trans-poliinoik yağ asitleri | — | 0.15 g | — |
| Toplam yağ | 0.6 g | 50.89 g | +8381.7% |
| Toplam çoklu doymamis yağ asitleri | 0.24 g | 29.17 g | +12054.2% |
| Toplam Şeker | 0.09 g | 8.98 g | +9877.8% |
| Çinko | 0.1 mg | 0.17 mg | +70.0% |
Scientific answers to key differences between Balık Suyu and Sos, Yaban Turpu.
Balık Suyu has less energy per 100 g (16 kcal versus 503 kcal).
For measured PUFA 18:2 (linoleik asit), Balık Suyu has 0.01 g and Sos, Yaban Turpu has 25.52 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: Balık Suyu 41, Sos, Yaban Turpu 2.
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.