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
69 kcal
Score
57 / 100
Abiyuch, Çiğ has a higher nutrition quality score (57) and is the overall winner.
Energy Diff
274 vs 69(-74.8%)
Score Diff
12 vs 57(+375.0%)
OVERALL WINNER
Abiyuch, Çiğ
Higher energy
Hurma - Kurutulmuş
Score leader
Abiyuch, Çiğ
Nutrient split
15 - 6 (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.
Hurma, Japon, Kurutulmuş and Abiyuch, Çiğ are compared on a 100 g basis. Check each food record for preparation and portion differences.
Per 100 g, Hurma, Japon, Kurutulmuş has 274.0 kcal and Abiyuch, Çiğ has 69.0 kcal. The difference is 205.0 kcal.
The recorded nutrition model scores are 12 and 57. These scores are not personal health outcomes or clinical advice.
22 nutrients have measurements for both records. A dash in the table means no measurement is available; it does not mean zero.
| Nutrients | Hurma - Kurutulmuş | Abiyuch, Çiğ | Difference |
|---|---|---|---|
| A Vitamini (IU) | 767 iu | 100 iu | -87.0% |
| A Vitamini (RAE) | 38 µg | 5 µg | -86.8% |
| Alanin | 0.07 g | — | — |
| Alfa Karoten | 18 µg | 0 µg | -100.0% |
| Arjinin | 0.06 g | — | — |
| Aspartik asit | 0.14 g | — | — |
| B12 Vitamini | 0 µg | — | — |
| B2 Vitamini (Riboflavin) | 0.03 mg | — | — |
| Bakir | 0.44 mg | 0.06 mg | -86.4% |
| Beta Karoten | 374 µg | 60 µg | -84.0% |
| Beta kriptoksantin | 156 µg | — | — |
| C Vitamini (askorbik asit) | 0 mg | 54.1 mg | — |
| D Vitamini | 0 µg | — | — |
| D Vitamini (IU) | 0 iu | — | — |
| Demir | 0.74 mg | 1.61 mg | +117.6% |
| Diyet lifi | 14.5 g | 5.3 g | -63.4% |
| Enerji | 274 kj | 290 kj | +5.8% |
| Fenilalanin | 0.06 g | — | — |
| Fosfor | 81 mg | 47 mg | -42.0% |
| Fruktoz | — | 3.8 g | — |
| Galaktoz | — | 0 g | — |
| Glikoz | — | 4.5 g | — |
| Glisin | 0.06 g | — | — |
| Glutamik asit | 0.18 g | — | — |
| Histidin | 0.03 g | — | — |
| Izolosin | 0.06 g | — | — |
| Kalsiyum | 25 mg | 8 mg | -68.0% |
| Karbonhidrat (farkla) | 73.43 g | 17.6 g | -76.0% |
| Kolesterol | 0 mg | — | — |
| Kül | 1.59 g | 0.9 g | -43.4% |
| Laktoz | — | 0 g | — |
| Lizin | 0.08 g | — | — |
| Losin | 0.1 g | — | — |
| Magnezyum | 31 mg | 24 mg | -22.6% |
| Maltoz | — | 0.2 g | — |
| Mangan | 1.39 mg | 0.18 mg | -87.1% |
| Metiyonin | 0.01 g | — | — |
| Niasin | 0.18 mg | — | — |
| Potasyum | 802 mg | 304 mg | -62.1% |
| Prolin | 0.05 g | — | — |
| Protein | 1.38 g | 1.5 g | +8.7% |
| Retinol | 0 µg | 0 µg | — |
| Sakkaroz | — | 0.05 g | — |
| Serin | 0.05 g | — | — |
| Sistin | 0.03 g | — | — |
| Sodyum | 2 mg | 20 mg | +900.0% |
| Su | 23.01 g | 79.9 g | +247.2% |
| Tirozin | 0.04 g | — | — |
| Toplam doymus yağ asitleri | — | 0.01 g | — |
| Toplam trans yağ asitleri | — | 0 g | — |
| Toplam yağ | 0.59 g | 0.1 g | -83.1% |
| Toplam Şeker | — | 8.55 g | — |
| Treonin | 0.07 g | — | — |
| Triptofan | 0.02 g | — | — |
| Valin | 0.07 g | — | — |
| Çinko | 0.42 mg | 0.31 mg | -26.2% |
Scientific answers to key differences between Hurma, Japon, Kurutulmuş and Abiyuch, Çiğ.
Abiyuch, Çiğ has less energy per 100 g (69 kcal versus 274 kcal).
For measured Sodyum, Hurma - Kurutulmuş has 2 mg and Abiyuch, Çiğ has 20 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: Hurma - Kurutulmuş 12, Abiyuch, Çiğ 57.
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.