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
240 kcal
Score
14 / 100
Goji Berry (Kurutulmuş) has a higher nutrition quality score (50) and is the overall winner.
Energy Diff
349 vs 240(-31.2%)
Score Diff
50 vs 14(-72.0%)
OVERALL WINNER
Goji Berry (Kurutulmuş)
Higher energy
Goji Berry (Kurutulmuş)
Score leader
Goji Berry (Kurutulmuş)
Nutrient split
15 - 1 (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.
Goji Berry (Kurutulmuş) and Kuru Erik are compared on a 100 g basis. Check each food record for preparation and portion differences.
Per 100 g, Goji Berry (Kurutulmuş) has 349.0 kcal and Kuru Erik has 240.0 kcal. The difference is 109.0 kcal.
The recorded nutrition model scores are 50 and 14. 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 | Goji Berry (Kurutulmuş) | Kuru Erik | Difference |
|---|---|---|---|
| A Vitamini (RAE) | 400 µg | 38 µg | -90.5% |
| B1 Vitamini (Tiamin) | 0.15 mg | 0.051 mg | -66.0% |
| B2 Vitamini (Riboflavin) | 1.27 mg | 0.186 mg | -85.4% |
| B6 Vitamini | — | 0.205 mg | — |
| Bakir | 0.84 mg | — | — |
| C Vitamini (askorbik asit) | 48.4 mg | 0.6 mg | -98.8% |
| Demir | 6.8 mg | 0.93 mg | -86.3% |
| Diyet lifi | 13 g | 7.1 g | -45.4% |
| Enerji | — | 1004 kj | — |
| Enerji (Atwater Özel Faktörleri) | — | 240 kcal | — |
| Folat DFE | — | 4 µg | — |
| Fosfor | — | 69 mg | — |
| K Vitamini (filokinon) | — | 59.5 µg | — |
| Kalsiyum | 190 mg | 43 mg | -77.4% |
| Karbonhidrat (farkla) | 77.06 g | — | — |
| Karbonhidrat (toplamla) | — | 63.88 g | — |
| Kül | 0.79 g | — | — |
| Magnezyum | 108 mg | 41 mg | -62.0% |
| Mangan | 0.21 mg | 0.187 mg | -11.0% |
| Niasin | 4.3 mg | 1.88 mg | -56.3% |
| Potasyum | 1104 mg | 732 mg | -33.7% |
| Protein | 14.26 g | 2.18 g | -84.7% |
| Selenyum | — | 0.3 µg | — |
| Sodyum | 298 mg | — | — |
| Su | 7.5 g | 30.9 g | +312.0% |
| Toplam yağ | 0.39 g | 0.38 g | -2.6% |
| Toplam Şeker | 45.6 g | 38.13 g | -16.4% |
| Çinko | 2.7 mg | 0.26 mg | -90.4% |
Scientific answers to key differences between Goji Berry (Kurutulmuş) and Kuru Erik.
Kuru Erik has less energy per 100 g (240 kcal versus 349 kcal).
For measured Su, Goji Berry (Kurutulmuş) has 7.5 g and Kuru Erik has 30.9 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: Goji Berry (Kurutulmuş) 50, Kuru Erik 14.
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.