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
198 kcal
Score
19 / 100
Acı Bakla, Olgun Tohum, Çiğ has a higher nutrition quality score (39) and is the overall winner.
Energy Diff
371 vs 198(-46.6%)
Score Diff
39 vs 19(-51.3%)
OVERALL WINNER
Acı Bakla - Çiğ
Higher energy
Acı Bakla - Çiğ
Score leader
Acı Bakla - Çiğ
Nutrient split
48 - 12 (tie: 14)
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.
Acı Bakla, Olgun Tohum, Çiğ and Miso are compared on a 100 g basis. Check each food record for preparation and portion differences.
Per 100 g, Acı Bakla, Olgun Tohum, Çiğ has 371.0 kcal and Miso has 198.0 kcal. The difference is 173.0 kcal.
The recorded nutrition model scores are 39 and 19. These scores are not personal health outcomes or clinical advice.
74 nutrients have measurements for both records. A dash in the table means no measurement is available; it does not mean zero.
| Nutrients | Acı Bakla - Çiğ | Miso | Difference |
|---|---|---|---|
| A Vitamini (IU) | 0 iu | 87 iu | — |
| A Vitamini (RAE) | 0 µg | 4 µg | — |
| Alanin | 1.3 g | 0.5 g | -61.5% |
| Alfa Karoten | 0 µg | 0 µg | — |
| Arjinin | 3.88 g | 0.78 g | -79.9% |
| Aspartik asit | 3.88 g | 1.17 g | -69.8% |
| B1 Vitamini (Tiamin) | 0.64 mg | 0.1 mg | -84.4% |
| B12 Vitamini | 0 µg | 0.08 µg | — |
| B12 Vitamini (eklenmiş) | — | 0 µg | — |
| B2 Vitamini (Riboflavin) | 0.22 mg | 0.23 mg | +4.5% |
| B6 Vitamini | 0.36 mg | 0.2 mg | -44.4% |
| Bakir | 1.02 mg | 0.42 mg | -58.8% |
| Besin folati | 355 µg | 19 µg | -94.6% |
| Beta Karoten | 0 µg | 52 µg | — |
| Beta kriptoksantin | 0 µg | 0 µg | — |
| C Vitamini (askorbik asit) | 4.8 mg | 0 mg | -100.0% |
| D Vitamini | 0 µg | 0 µg | — |
| D Vitamini (IU) | 0 iu | 0 iu | — |
| Demir | 4.36 mg | 2.49 mg | -42.9% |
| DHA (22:6 n-3) | — | 0 g | — |
| Diyet lifi | 18.9 g | 5.4 g | -71.4% |
| DPA (22:5 n-3) | — | 0 g | — |
| E Vitamini (alfa-tokoferol) | — | 0.01 mg | — |
| E Vitamini (eklenmiş) | — | 0 mg | — |
| Enerji | 371 kj | 828 kj | +123.2% |
| EPA (20:5 n-3) | — | 0 g | — |
| Etil alkol | 0 g | 0 g | — |
| Fenilalanin | 1.44 g | 0.49 g | -66.0% |
| Folat DFE | 355 µg | 19 µg | -94.6% |
| Folik asit | 0 µg | 0 µg | — |
| Fosfor | 440 mg | 159 mg | -63.9% |
| Fruktoz | — | 6 g | — |
| Galaktoz | — | 0 g | — |
| Glikoz | — | 0 g | — |
| Glisin | 1.54 g | 0.45 g | -70.8% |
| Glutamik asit | 8.69 g | 1.92 g | -77.9% |
| Histidin | 1.03 g | 0.24 g | -76.7% |
| Izolosin | 1.61 g | 0.51 g | -68.3% |
| K Vitamini (filokinon) | — | 29.3 µg | — |
| Kafein | 0 mg | 0 mg | — |
| Kalsiyum | 176 mg | 57 mg | -67.6% |
| Karbonhidrat (farkla) | 40.37 g | 25.37 g | -37.2% |
| Kolesterol | 0 mg | 0 mg | — |
| Kül | 3.28 g | 12.81 g | +290.5% |
| Laktoz | — | 0 g | — |
| Likopen | 0 µg | 0 µg | — |
| Lizin | 1.93 g | 0.48 g | -75.1% |
| Losin | 2.74 g | 0.82 g | -70.1% |
| Lutein + zeaksantin | 0 µg | 0 µg | — |
| Magnezyum | 198 mg | 48 mg | -75.8% |
| Maltoz | — | 0.2 g | — |
| Mangan | 2.38 mg | 0.86 mg | -63.9% |
| Metiyonin | 0.26 g | 0.13 g | -50.0% |
| MUFA 14:1 | — | 0 g | — |
| MUFA 15:1 | — | 0.02 g | — |
| MUFA 16:1 | 0.03 g | 0 g | -100.0% |
| MUFA 17:1 | — | 0.03 g | — |
| MUFA 18:1 (oleik asit) | 3.56 g | 1.04 g | -70.8% |
| MUFA 20:1 | 0.26 g | 0.03 g | -88.5% |
| MUFA 22:1 | 0.09 g | 0 g | -100.0% |
| Niasin | 2.19 mg | 0.91 mg | -58.4% |
| Pantotenik asit | 0.75 mg | 0.34 mg | -54.7% |
| Potasyum | 1013 mg | 210 mg | -79.3% |
| Prolin | 1.48 g | 0.62 g | -58.1% |
| Protein | 36.17 g | 12.79 g | -64.6% |
| PUFA 18:2 (linoleik asit) | 2 g | 2.48 g | +24.0% |
| PUFA 18:3 | 0.45 g | 0.41 g | -8.9% |
| PUFA 18:4 | — | 0 g | — |
| PUFA 20:2 n-6 | — | 0 g | — |
| PUFA 20:3 | — | 0 g | — |
| PUFA 20:4 (arasidonik asit) | — | 0 g | — |
| Retinol | 0 µg | 0 µg | — |
| Sakkaroz | — | 0 g | — |
| Selenyum | 8.2 µg | 7 µg | -14.6% |
| Serin | 1.87 g | 0.6 g | -67.9% |
| SFA 10:0 | — | 0 g | — |
| SFA 12:0 | 0.01 g | 0 g | -100.0% |
| SFA 13:0 | — | 0 g | — |
| SFA 14:0 | 0.01 g | 0.01 g | 0.0% |
| SFA 15:0 | — | 0 g | — |
| SFA 16:0 (palmitik asit) | 0.74 g | 0.75 g | +1.4% |
| SFA 17:0 | — | 0.01 g | — |
| SFA 18:0 (stearik asit) | 0.32 g | 0.2 g | -37.5% |
| SFA 20:0 | — | 0 g | — |
| SFA 22:0 | — | 0.05 g | — |
| SFA 24:0 | — | 0 g | — |
| SFA 4:0 (butirik asit) | — | 0 g | — |
| SFA 6:0 | — | 0 g | — |
| SFA 8:0 | — | 0 g | — |
| Sistin | 0.45 g | 0 g | -100.0% |
| Sodyum | 15 mg | 3728 mg | +24753.3% |
| Su | 10.44 g | 43.02 g | +312.1% |
| Teobromin | 0 mg | 0 mg | — |
| Tirozin | 1.36 g | 0.35 g | -74.3% |
| Toplam doymus yağ asitleri | 1.16 g | 1.02 g | -12.1% |
| Toplam Folat | 355 µg | 19 µg | -94.6% |
| Toplam Kolin | — | 72.2 mg | — |
| Toplam tekli doymamis yağ asitleri | 3.94 g | 1.12 g | -71.6% |
| Toplam trans yağ asitleri | 0 g | 0 g | — |
| Toplam yağ | 9.74 g | 6.01 g | -38.3% |
| Toplam çoklu doymamis yağ asitleri | 2.44 g | 2.88 g | +18.0% |
| Toplam Şeker | — | 6.2 g | — |
| Treonin | 1.33 g | 0.48 g | -63.9% |
| Triptofan | 0.29 g | 0.15 g | -48.3% |
| Valin | 1.51 g | 0.55 g | -63.6% |
| Çinko | 4.75 mg | 2.56 mg | -46.1% |
Scientific answers to key differences between Acı Bakla, Olgun Tohum, Çiğ and Miso.
Miso has less energy per 100 g (198 kcal versus 371 kcal).
For measured Sodyum, Acı Bakla - Çiğ has 15 mg and Miso has 3728 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: Acı Bakla - Çiğ 39, Miso 19.
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.