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
263 kcal
Score
6 / 100
Ahududu reçeli has a higher nutrition quality score (6) and is the overall winner.
Energy Diff
304 vs 263(-13.5%)
Score Diff
2 vs 6(+200.0%)
OVERALL WINNER
Ahududu reçeli
Higher energy
Çiçek Balı (Yayık)
Score leader
Ahududu reçeli
Nutrient split
4 - 12 (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.
Çiçek Balı (Yayık) and Ahududu reçeli are compared on a 100 g basis. Check each food record for preparation and portion differences.
Per 100 g, Çiçek Balı (Yayık) has 304.0 kcal and Ahududu reçeli has 263.0 kcal. The difference is 41.0 kcal.
The recorded nutrition model scores are 2 and 6. These scores are not personal health outcomes or clinical advice.
16 nutrients have measurements for both records. A dash in the table means no measurement is available; it does not mean zero.
| Nutrients | Çiçek Balı (Yayık) | Ahududu reçeli | Difference |
|---|---|---|---|
| A Vitamini (RAE) | — | 2 µg | — |
| B2 Vitamini (Riboflavin) | 0.038 mg | — | — |
| B6 Vitamini | 0.024 mg | — | — |
| Bakir | 0.036 mg | 0.04 mg | +11.1% |
| C Vitamini (askorbik asit) | 0.5 mg | 8 mg | +1500.0% |
| Demir | 0.42 mg | 0.4 mg | -4.8% |
| Diyet lifi | 0.2 g | 1.1 g | +450.0% |
| Enerji (Atwater Genel Faktörleri) | — | 263 kcal | — |
| Folat DFE | — | 5 µg | — |
| Fosfor | 4 mg | 9 mg | +125.0% |
| Fruktoz | 38.2 g | — | — |
| Glikoz | 31.3 g | — | — |
| K Vitamini (filokinon) | — | 1.2 µg | — |
| Kalsiyum | 6 mg | 15 mg | +150.0% |
| Karbonhidrat (farkla) | 82.4 g | 68 g | -17.5% |
| Kül | 0.2 g | 0.3 g | +50.0% |
| Magnezyum | 2 mg | 6 mg | +200.0% |
| Mangan | — | 0.15 mg | — |
| Niasin | 0.121 mg | — | — |
| Potasyum | 52 mg | 77 mg | +48.1% |
| Protein | 0.3 g | 0.4 g | +33.3% |
| Sakkaroz | 1.31 g | — | — |
| Sodyum | 4 mg | 12 mg | +200.0% |
| Su | 17.1 g | 30.2 g | +76.6% |
| Toplam yağ | 0 g | 0.1 g | — |
| Toplam Şeker | 82.12 g | 60.3 g | -26.6% |
| Çinko | 0.22 mg | 0.08 mg | -63.6% |
Scientific answers to key differences between Çiçek Balı (Yayık) and Ahududu reçeli.
Ahududu reçeli has less energy per 100 g (263 kcal versus 304 kcal).
For measured C Vitamini (askorbik asit), Çiçek Balı (Yayık) has 0.5 mg and Ahududu reçeli has 8 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: Çiçek Balı (Yayık) 2, Ahududu reçeli 6.
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.