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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Döner Eti (Yaprak Et) has a higher nutrition quality score (53) and is the overall winner.
Energy Diff
238 vs 268.8(+12.9%)
Score Diff
53 vs 42(-20.8%)
OVERALL WINNER
Döner Eti (Yaprak Et)
Higher energy
Adana kebabı
Score leader
Döner Eti (Yaprak Et)
Nutrient split
14 - 6 (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.
Döner Eti (Yaprak Et) and Adana kebabı are compared on a 100 g basis. Check each food record for preparation and portion differences.
Per 100 g, Döner Eti (Yaprak Et) has 238.0 kcal and Adana kebabı has 268.8 kcal. The difference is 30.8 kcal.
The recorded nutrition model scores are 53 and 42. These scores are not personal health outcomes or clinical advice.
20 nutrients have measurements for both records. A dash in the table means no measurement is available; it does not mean zero.
| Nutrients | Döner Eti (Yaprak Et) | Adana kebabı | Difference |
|---|---|---|---|
| A Vitamini (RAE) | — | 28 µg | — |
| B1 Vitamini (Tiamin) | 0.08 mg | — | — |
| B12 Vitamini | 2.6 µg | 2.1 µg | -19.2% |
| B2 Vitamini (Riboflavin) | 0.25 mg | — | — |
| B6 Vitamini | 0.41 mg | 0.32 mg | -22.0% |
| C Vitamini (askorbik asit) | — | 4.2 mg | — |
| Demir | 2.85 mg | 1.9 mg | -33.3% |
| Diyet lifi | 0 g | 0.4 g | — |
| Fosfor | 225 mg | 165 mg | -26.7% |
| Kalsiyum | 18 mg | 16 mg | -11.1% |
| Karbonhidrat (farkla) | 0.8 g | 1.2 g | +50.0% |
| Kolesterol | 78 mg | 75 mg | -3.8% |
| Kül | 2.5 g | 1.9 g | -24.0% |
| Magnezyum | 22 mg | 18 mg | -18.2% |
| Niasin | 5.8 mg | 4.8 mg | -17.2% |
| Potasyum | 345 mg | 265 mg | -23.2% |
| Protein | 25.4 g | 16.5 g | -35.0% |
| Selenyum | 28.5 µg | — | — |
| Sodyum | 520 mg | 460 mg | -11.5% |
| Su | 56.5 g | 55.4 g | -1.9% |
| Toplam doymus yağ asitleri | 6.2 g | 10.2 g | +64.5% |
| Toplam Kolin | 88 mg | — | — |
| Toplam tekli doymamis yağ asitleri | 6.5 g | 9.1 g | +40.0% |
| Toplam yağ | 14.8 g | 22 g | +48.6% |
| Toplam çoklu doymamis yağ asitleri | 0.7 g | 1.1 g | +57.1% |
| Toplam Şeker | — | 0.6 g | — |
| Çinko | 5.1 mg | 3.6 mg | -29.4% |
Scientific answers to key differences between Döner Eti (Yaprak Et) and Adana kebabı.
Döner Eti (Yaprak Et) has less energy per 100 g (238 kcal versus 268.8 kcal).
For measured Toplam doymus yağ asitleri, Döner Eti (Yaprak Et) has 6.2 g and Adana kebabı has 10.2 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: Döner Eti (Yaprak Et) 53, Adana kebabı 42.
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.