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
292 kcal
Score
32 / 100
Laktozsuz yoğurt has a higher nutrition quality score (41) and is the overall winner.
Energy Diff
61 vs 292(+378.7%)
Score Diff
41 vs 32(-22.0%)
OVERALL WINNER
Laktozsuz yoğurt
Higher energy
Antep peyniri
Score leader
Laktozsuz yoğurt
Nutrient split
4 - 16 (tie: 1)
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.
Laktozsuz yoğurt and Antep peyniri are compared on a 100 g basis. Check each food record for preparation and portion differences.
Per 100 g, Laktozsuz yoğurt has 61.0 kcal and Antep peyniri has 292.0 kcal. The difference is 231.0 kcal.
The recorded nutrition model scores are 41 and 32. These scores are not personal health outcomes or clinical advice.
21 nutrients have measurements for both records. A dash in the table means no measurement is available; it does not mean zero.
| Nutrients | Laktozsuz yoğurt | Antep peyniri | Difference |
|---|---|---|---|
| A Vitamini (RAE) | 28 µg | 195 µg | +596.4% |
| B12 Vitamini | 0.42 µg | 1.45 µg | +245.2% |
| B2 Vitamini (Riboflavin) | 0.16 mg | 0.36 mg | +125.0% |
| C Vitamini (askorbik asit) | 0.7 mg | — | — |
| Demir | — | 0.42 mg | — |
| Diyet lifi | 0 g | 0 g | — |
| Enerji | — | 1221 kj | — |
| Fosfor | 105 mg | 450 mg | +328.6% |
| Galaktoz | 2.1 g | — | — |
| Glikoz | 2.1 g | — | — |
| Kalsiyum | 128 mg | 680 mg | +431.3% |
| Karbonhidrat (farkla) | 4.3 g | 1.8 g | -58.1% |
| Kolesterol | 13 mg | 72 mg | +453.8% |
| Kül | 0.75 g | 6.7 g | +793.3% |
| Laktoz | 0.05 g | 1.2 g | +2300.0% |
| Magnezyum | 12 mg | 25 mg | +108.3% |
| Potasyum | 160 mg | 115 mg | -28.1% |
| Protein | 3.8 g | 21.5 g | +465.8% |
| Retinol | — | 190 µg | — |
| Sodyum | 48 mg | 1250 mg | +2504.2% |
| Su | 87.9 g | 48 g | -45.4% |
| Toplam doymus yağ asitleri | 2.05 g | 13.8 g | +573.2% |
| Toplam tekli doymamis yağ asitleri | 0.85 g | 5.8 g | +582.4% |
| Toplam yağ | 3.2 g | 22 g | +587.5% |
| Toplam çoklu doymamis yağ asitleri | 0.12 g | 0.85 g | +608.3% |
| Toplam Şeker | 4.3 g | 1.2 g | -72.1% |
| Çinko | 0.65 mg | 3.2 mg | +392.3% |
Scientific answers to key differences between Laktozsuz yoğurt and Antep peyniri.
Laktozsuz yoğurt has less energy per 100 g (61 kcal versus 292 kcal).
For measured Sodyum, Laktozsuz yoğurt has 48 mg and Antep peyniri has 1250 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: Laktozsuz yoğurt 41, Antep peyniri 32.
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.