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
44 kcal
Score
100 / 100
At least one nutrition score lacks comparable measurements, so no overall winner is assigned.
Energy Diff
0 vs 44
Score Diff
— vs 100
Higher energy
Nane, Taze
Score leader
Insufficient data
Nutrient split
2 - 11 (tie: 2)
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.
Baharat Karışımı, Kuru, Sazon, Kişniş & Annatto and Nane, Taze are compared on a 100 g basis. Check each food record for preparation and portion differences.
Per 100 g, Baharat Karışımı, Kuru, Sazon, Kişniş & Annatto has 0.0 kcal and Nane, Taze has 44.0 kcal. The difference is 44.0 kcal.
There are not enough comparable micronutrient measurements for a score comparison.
15 nutrients have measurements for both records. A dash in the table means no measurement is available; it does not mean zero.
| Nutrients | Baharat Karışımı | Nane, Taze | Difference |
|---|---|---|---|
| A Vitamini (IU) | 0 iu | 4054 iu | — |
| A Vitamini (RAE) | — | 203 µg | — |
| Alanin | — | 0.17 g | — |
| Arjinin | — | 0.15 g | — |
| Aspartik asit | — | 0.39 g | — |
| B1 Vitamini (Tiamin) | — | 0.08 mg | — |
| B12 Vitamini | — | 0 µg | — |
| B2 Vitamini (Riboflavin) | — | 0.17 mg | — |
| B6 Vitamini | — | 0.16 mg | — |
| Bakir | — | 0.24 mg | — |
| Besin folati | — | 105 µg | — |
| C Vitamini (askorbik asit) | 0 mg | 13.3 mg | — |
| D Vitamini | — | 0 µg | — |
| D Vitamini (IU) | — | 0 iu | — |
| Demir | 0 mg | 11.87 mg | — |
| Diyet lifi | 0 g | 6.8 g | — |
| Enerji | 0 kj | 44 kj | — |
| Fenilalanin | — | 0.17 g | — |
| Fitosteroller | — | 10 mg | — |
| Folat DFE | — | 105 µg | — |
| Folik asit | — | 0 µg | — |
| Fosfor | — | 60 mg | — |
| Glisin | — | 0.16 g | — |
| Glutamik asit | — | 0.36 g | — |
| Histidin | — | 0.07 g | — |
| Izolosin | — | 0.14 g | — |
| Kalsiyum | 0 mg | 199 mg | — |
| Karbonhidrat (farkla) | 0 g | 8.41 g | — |
| Kolesterol | 0 mg | 0 mg | — |
| Kül | 99.8 g | 2.03 g | -98.0% |
| Lizin | — | 0.14 g | — |
| Losin | — | 0.25 g | — |
| Magnezyum | — | 63 mg | — |
| Mangan | — | 1.12 mg | — |
| Metiyonin | — | 0.05 g | — |
| MUFA 16:1 | — | 0 g | — |
| MUFA 18:1 (oleik asit) | — | 0.02 g | — |
| Niasin | — | 0.95 mg | — |
| Pantotenik asit | — | 0.25 mg | — |
| Potasyum | — | 458 mg | — |
| Prolin | — | 0.14 g | — |
| Protein | 0 g | 3.29 g | — |
| PUFA 18:2 (linoleik asit) | — | 0.05 g | — |
| PUFA 18:3 | — | 0.34 g | — |
| Retinol | — | 0 µg | — |
| Serin | — | 0.13 g | — |
| SFA 14:0 | — | 0 g | — |
| SFA 16:0 (palmitik asit) | — | 0.14 g | — |
| SFA 18:0 (stearik asit) | — | 0.02 g | — |
| Sistin | — | 0.04 g | — |
| Sodyum | 17000 mg | 30 mg | -99.8% |
| Su | 0.2 g | 85.55 g | +42675.0% |
| Tirozin | — | 0.1 g | — |
| Toplam doymus yağ asitleri | 0 g | 0.19 g | — |
| Toplam Folat | — | 105 µg | — |
| Toplam tekli doymamis yağ asitleri | — | 0.03 g | — |
| Toplam trans yağ asitleri | 0 g | 0 g | — |
| Toplam yağ | 0 g | 0.73 g | — |
| Toplam çoklu doymamis yağ asitleri | — | 0.39 g | — |
| Toplam Şeker | 0 g | — | — |
| Treonin | — | 0.14 g | — |
| Triptofan | — | 0.05 g | — |
| Valin | — | 0.16 g | — |
| Çinko | — | 1.09 mg | — |
Scientific answers to key differences between Baharat Karışımı, Kuru, Sazon, Kişniş & Annatto and Nane, Taze.
Baharat Karışımı has less energy per 100 g (0 kcal versus 44 kcal).
For measured Su, Baharat Karışımı has 0.2 g and Nane, Taze has 85.55 g 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: Baharat Karışımı —, Nane, Taze 100.
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.
Baharat Karışımı, Kuru, Sazon, Kişniş & Annatto · Nane, Taze · Methodology
Analytical Methodology
The scoring algorithm is a scale of 100 based on nutrient density and macro/micro component balance.