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
204.8 kcal
Score
38 / 100
Antakya Sürk Peyniri (Çökelek) has a higher nutrition quality score (38) and is the overall winner.
Energy Diff
356 vs 204.8(-42.5%)
Score Diff
31 vs 38(+22.6%)
OVERALL WINNER
Antakya Sürk Peyniri (Çökelek)
Higher energy
Gouda
Score leader
Antakya Sürk Peyniri (Çökelek)
Nutrient split
11 - 7 (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.
Gouda and Antakya Sürk Peyniri (Çökelek) are compared on a 100 g basis. Check each food record for preparation and portion differences.
Per 100 g, Gouda has 356.0 kcal and Antakya Sürk Peyniri (Çökelek) has 204.8 kcal. The difference is 151.2 kcal.
The recorded nutrition model scores are 31 and 38. These scores are not personal health outcomes or clinical advice.
18 nutrients have measurements for both records. A dash in the table means no measurement is available; it does not mean zero.
| Nutrients | Gouda | Antakya Sürk Peyniri (Çökelek) | Difference |
|---|---|---|---|
| A Vitamini (RAE) | 165 µg | 95 µg | -42.4% |
| B12 Vitamini | 1.54 µg | 0.85 µg | -44.8% |
| B2 Vitamini (Riboflavin) | 0.33 mg | 0.28 mg | -15.2% |
| B6 Vitamini | 0.08 mg | — | — |
| Beta Karoten | — | 420 µg | — |
| C Vitamini (askorbik asit) | — | 3.2 mg | — |
| D Vitamini (IU) | 20 iu | — | — |
| Demir | 0.24 mg | 1.8 mg | +650.0% |
| Diyet lifi | — | 1.8 g | — |
| Fosfor | 546 mg | 380 mg | -30.4% |
| Kalsiyum | 700 mg | 450 mg | -35.7% |
| Karbonhidrat (farkla) | 2.2 g | 4.5 g | +104.5% |
| Kolesterol | 114 mg | 35 mg | -69.3% |
| Kül | 4 g | 6.8 g | +70.0% |
| Magnezyum | 29 mg | 32 mg | +10.3% |
| Potasyum | 121 mg | 210 mg | +73.6% |
| Protein | 24.9 g | 21.5 g | -13.7% |
| Sodyum | 819 mg | 1650 mg | +101.5% |
| Su | 41.5 g | 48 g | +15.7% |
| Toplam doymus yağ asitleri | 17.6 g | 6.8 g | -61.4% |
| Toplam tekli doymamis yağ asitleri | 7.8 g | — | — |
| Toplam yağ | 27.4 g | 11.2 g | -59.1% |
| Toplam çoklu doymamis yağ asitleri | 0.8 g | — | — |
| Toplam Şeker | 2.2 g | 1.6 g | -27.3% |
| Çinko | 3.9 mg | 2.4 mg | -38.5% |
Scientific answers to key differences between Gouda and Antakya Sürk Peyniri (Çökelek).
Antakya Sürk Peyniri (Çökelek) has less energy per 100 g (204.8 kcal versus 356 kcal).
For measured Demir, Gouda has 0.24 mg and Antakya Sürk Peyniri (Çökelek) has 1.8 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: Gouda 31, Antakya Sürk Peyniri (Çökelek) 38.
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.