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.
Share your experiences or ask your questions.
Puding, Tapioca, Yenmeye hazır has a higher nutrition quality score (12) and is the overall winner.
Energy Diff
130 vs 304(+133.8%)
Score Diff
12 vs 2(-83.3%)
OVERALL WINNER
Puding, Tapioca - Yenmeye hazır
Higher energy
Bal
Score leader
Puding, Tapioca - Yenmeye hazır
Nutrient split
30 - 14 (tie: 31)
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.
Puding, Tapioca, Yenmeye hazır and Bal are compared on a 100 g basis. Check each food record for preparation and portion differences.
Per 100 g, Puding, Tapioca, Yenmeye hazır has 130.0 kcal and Bal has 304.0 kcal. The difference is 174.0 kcal.
The recorded nutrition model scores are 12 and 2. These scores are not personal health outcomes or clinical advice.
75 nutrients have measurements for both records. A dash in the table means no measurement is available; it does not mean zero.
| Nutrients | Puding, Tapioca - Yenmeye hazır | Bal | Difference |
|---|---|---|---|
| A Vitamini (IU) | 0 iu | 0 iu | — |
| A Vitamini (RAE) | 0 µg | 0 µg | — |
| ALA (18:3 n-3) | 0 g | — | — |
| Alanin | — | 0.01 g | — |
| Alfa Karoten | 0 µg | 0 µg | — |
| Arjinin | — | 0.01 g | — |
| Aspartik asit | — | 0.03 g | — |
| B1 Vitamini (Tiamin) | 0.02 mg | 0 mg | -100.0% |
| B12 Vitamini | 0.21 µg | 0 µg | -100.0% |
| B12 Vitamini (eklenmiş) | 0 µg | 0 µg | — |
| B2 Vitamini (Riboflavin) | 0.1 mg | 0.04 mg | -60.0% |
| B6 Vitamini | 0.02 mg | 0.02 mg | 0.0% |
| Bakir | 0.02 mg | 0.04 mg | +100.0% |
| Besin folati | 3 µg | 2 µg | -33.3% |
| Beta Karoten | 0 µg | 0 µg | — |
| Beta kriptoksantin | 0 µg | 0 µg | — |
| Beta tokoferol | 0.02 mg | — | — |
| Betain | — | 1.7 mg | — |
| C Vitamini (askorbik asit) | 0.3 mg | 0.5 mg | +66.7% |
| D Vitamini | 0 µg | 0 µg | — |
| D Vitamini (IU) | 0 iu | 0 iu | — |
| D3 Vitamini (kolekalsiferol) | 0 µg | — | — |
| Delta tokoferol | 0.83 mg | — | — |
| Demir | 0.11 mg | 0.42 mg | +281.8% |
| DHA (22:6 n-3) | 0 g | 0 g | — |
| Diyet lifi | 0 g | 0.2 g | — |
| DPA (22:5 n-3) | 0 g | 0 g | — |
| E Vitamini (alfa-tokoferol) | 0.15 mg | 0 mg | -100.0% |
| E Vitamini (eklenmiş) | 0 mg | 0 mg | — |
| Enerji | 130 kj | 304 kj | +133.8% |
| EPA (20:5 n-3) | 0 g | 0 g | — |
| Etil alkol | 0 g | 0 g | — |
| Fenilalanin | — | 0.01 g | — |
| Florür | — | 7 µg | — |
| Folat DFE | 3 µg | 2 µg | -33.3% |
| Folik asit | 0 µg | 0 µg | — |
| Fosfor | 60 mg | 4 mg | -93.3% |
| Fruktoz | 0 g | 40.94 g | — |
| Galaktoz | 0 g | 3.1 g | — |
| Gama tokoferol | 1.79 mg | — | — |
| Glikoz | 0 g | 35.75 g | — |
| Glisin | — | 0.01 g | — |
| Glutamik asit | — | 0.02 g | — |
| Histidin | — | 0 g | — |
| Izolosin | — | 0.01 g | — |
| K Vitamini (filokinon) | 0.4 µg | 0 µg | -100.0% |
| Kafein | 0 mg | 0 mg | — |
| Kalsiyum | 71 mg | 6 mg | -91.5% |
| Karbonhidrat (farkla) | 21.69 g | 82.4 g | +279.9% |
| Kolesterol | 1 mg | 0 mg | -100.0% |
| Kül | 0.64 g | 0.2 g | -68.8% |
| Laktoz | 2.36 g | — | — |
| Likopen | 0 µg | 0 µg | — |
| Lizin | — | 0.01 g | — |
| Losin | — | 0.01 g | — |
| Lutein + zeaksantin | 0 µg | 0 µg | — |
| Magnezyum | 6 mg | 2 mg | -66.7% |
| Maltoz | 0 g | 1.44 g | — |
| Mangan | 0.01 mg | 0.08 mg | +700.0% |
| Metiyonin | — | 0 g | — |
| MUFA 14:1 | 0 g | — | — |
| MUFA 15:1 | 0 g | — | — |
| MUFA 16:1 | 0 g | 0 g | — |
| MUFA 17:1 | 0 g | — | — |
| MUFA 18:1 (oleik asit) | 2.53 g | 0 g | -100.0% |
| MUFA 20:1 | 0.01 g | 0 g | -100.0% |
| MUFA 22:1 | 0 g | 0 g | — |
| Niasin | 0.07 mg | 0.12 mg | +71.4% |
| Pantotenik asit | 0.23 mg | 0.07 mg | -69.6% |
| Potasyum | 92 mg | 52 mg | -43.5% |
| Prolin | — | 0.09 g | — |
| Protein | 1.95 g | 0.3 g | -84.6% |
| PUFA 18:2 (linoleik asit) | 0.07 g | 0 g | -100.0% |
| PUFA 18:3 | 0 g | 0 g | — |
| PUFA 18:3 n-6 | 0 g | — | — |
| PUFA 18:4 | 0 g | 0 g | — |
| PUFA 20:2 n-6 | 0 g | — | — |
| PUFA 20:3 | 0 g | — | — |
| PUFA 20:4 (arasidonik asit) | 0 g | 0 g | — |
| Retinol | 0 µg | 0 µg | — |
| Sakkaroz | 12.55 g | 0.89 g | -92.9% |
| Selenyum | 0 µg | 0.8 µg | — |
| Serin | — | 0.01 g | — |
| SFA 10:0 | 0 g | 0 g | — |
| SFA 12:0 | 0 g | 0 g | — |
| SFA 14:0 | 0.01 g | 0 g | -100.0% |
| SFA 15:0 | 0 g | — | — |
| SFA 16:0 (palmitik asit) | 0.42 g | 0 g | -100.0% |
| SFA 17:0 | 0 g | — | — |
| SFA 18:0 (stearik asit) | 0.51 g | 0 g | -100.0% |
| SFA 20:0 | 0.01 g | — | — |
| SFA 22:0 | 0.01 g | — | — |
| SFA 4:0 (butirik asit) | 0 g | 0 g | — |
| SFA 6:0 | 0 g | 0 g | — |
| SFA 8:0 | 0 g | 0 g | — |
| Sistin | — | 0 g | — |
| Sodyum | 145 mg | 4 mg | -97.2% |
| Su | 71.84 g | 17.1 g | -76.2% |
| Teobromin | 0 mg | 0 mg | — |
| Tirozin | — | 0.01 g | — |
| Toplam doymus yağ asitleri | 0.96 g | 0 g | -100.0% |
| Toplam Folat | 3 µg | 2 µg | -33.3% |
| Toplam Kolin | 6.2 mg | 2.2 mg | -64.5% |
| Toplam tekli doymamis yağ asitleri | 2.54 g | 0 g | -100.0% |
| Toplam yağ | 3.88 g | 0 g | -100.0% |
| Toplam çoklu doymamis yağ asitleri | 0.07 g | 0 g | -100.0% |
| Toplam Şeker | 14.91 g | 82.12 g | +450.8% |
| Treonin | — | 0 g | — |
| Triptofan | — | 0 g | — |
| Valin | — | 0.01 g | — |
| Çinko | 0.22 mg | 0.22 mg | 0.0% |
Scientific answers to key differences between Puding, Tapioca, Yenmeye hazır and Bal.
Puding, Tapioca - Yenmeye hazır has less energy per 100 g (130 kcal versus 304 kcal).
For measured Mangan, Puding, Tapioca - Yenmeye hazır has 0.01 mg and Bal has 0.08 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: Puding, Tapioca - Yenmeye hazır 12, Bal 2.
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.