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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Dondurulmuş Şalgam Yaprağı has a higher nutrition quality score (89) and is the overall winner.
Energy Diff
22 vs 16(-27.3%)
Score Diff
89 vs 85(-4.5%)
OVERALL WINNER
Dondurulmuş Şalgam Yaprağı
Higher energy
Dondurulmuş Şalgam Yaprağı
Score leader
Dondurulmuş Şalgam Yaprağı
Nutrient split
48 - 6 (tie: 22)
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.
Dondurulmuş Şalgam Yaprağı and Turp, Çiğ are compared on a 100 g basis. Check each food record for preparation and portion differences.
Per 100 g, Dondurulmuş Şalgam Yaprağı has 22.0 kcal and Turp, Çiğ has 16.0 kcal. The difference is 6.0 kcal.
The recorded nutrition model scores are 89 and 85. These scores are not personal health outcomes or clinical advice.
76 nutrients have measurements for both records. A dash in the table means no measurement is available; it does not mean zero.
| Nutrients | Dondurulmuş Şalgam Yaprağı | Turp, Çiğ | Difference |
|---|---|---|---|
| A Vitamini (IU) | 6184 iu | 7 iu | -99.9% |
| A Vitamini (RAE) | 309 µg | 0 µg | -100.0% |
| Alanin | 0.17 g | 0.03 g | -82.4% |
| Alfa Karoten | — | 0 µg | — |
| Alfa tokotrienol | — | 0.02 mg | — |
| Arjinin | 0.15 g | 0.04 g | -73.3% |
| Aspartik asit | 0.26 g | 0.06 g | -76.9% |
| B1 Vitamini (Tiamin) | 0.04 mg | 0.01 mg | -75.0% |
| B12 Vitamini | 0 µg | 0 µg | — |
| B12 Vitamini (eklenmiş) | — | 0 µg | — |
| B2 Vitamini (Riboflavin) | 0.09 mg | 0.04 mg | -55.6% |
| B6 Vitamini | 0.1 mg | 0.07 mg | -30.0% |
| Bakir | 0.06 mg | 0.05 mg | -16.7% |
| Besin folati | 74 µg | 25 µg | -66.2% |
| Beta Karoten | — | 4 µg | — |
| Beta kriptoksantin | — | 0 µg | — |
| Beta tokoferol | — | 0 mg | — |
| Beta tokotrienol | — | 0 mg | — |
| Betain | — | 0.1 mg | — |
| C Vitamini (askorbik asit) | 26.8 mg | 14.8 mg | -44.8% |
| D Vitamini | 0 µg | 0 µg | — |
| D Vitamini (IU) | 0 iu | 0 iu | — |
| Delta tokoferol | — | 0 mg | — |
| Delta tokotrienol | — | 0 mg | — |
| Demir | 1.51 mg | 0.34 mg | -77.5% |
| DHA (22:6 n-3) | 0 g | 0 g | — |
| Diyet lifi | 2.5 g | 1.6 g | -36.0% |
| DPA (22:5 n-3) | 0 g | 0 g | — |
| E Vitamini (alfa-tokoferol) | — | 0 mg | — |
| E Vitamini (eklenmiş) | — | 0 mg | — |
| Enerji | 92 kj | 66 kj | -28.3% |
| EPA (20:5 n-3) | 0 g | 0 g | — |
| Etil alkol | 0 g | 0 g | — |
| Fenilalanin | 0.15 g | 0.04 g | -73.3% |
| Fitosteroller | — | 7 mg | — |
| Florür | — | 6 µg | — |
| Folat DFE | 74 µg | 25 µg | -66.2% |
| Folik asit | 0 µg | 0 µg | — |
| Fosfor | 27 mg | 20 mg | -25.9% |
| Fruktoz | — | 0.71 g | — |
| Galaktoz | — | 0 g | — |
| Gama tokoferol | — | 0 mg | — |
| Gama tokotrienol | — | 0 mg | — |
| Glikoz | — | 1.05 g | — |
| Glisin | 0.15 g | 0.03 g | -80.0% |
| Glutamik asit | 0.34 g | 0.16 g | -52.9% |
| Histidin | 0.06 g | 0.01 g | -83.3% |
| Izolosin | 0.13 g | 0.02 g | -84.6% |
| K Vitamini (dihidrofilokinon) | — | 0 µg | — |
| K Vitamini (filokinon) | — | 1.3 µg | — |
| Kafein | — | 0 mg | — |
| Kalsiyum | 118 mg | 25 mg | -78.8% |
| Karbonhidrat (farkla) | 3.67 g | 3.4 g | -7.4% |
| Kolesterol | 0 mg | 0 mg | — |
| Kül | 0.62 g | 0.55 g | -11.3% |
| Laktoz | — | 0 g | — |
| Likopen | — | 0 µg | — |
| Lizin | 0.16 g | 0.03 g | -81.3% |
| Losin | 0.23 g | 0.03 g | -87.0% |
| Lutein + zeaksantin | — | 10 µg | — |
| Magnezyum | 27 mg | 10 mg | -63.0% |
| Maltoz | — | 0 g | — |
| Mangan | 0.37 mg | 0.07 mg | -81.1% |
| Metiyonin | 0.06 g | 0.01 g | -83.3% |
| MUFA 16:1 | 0.01 g | 0 g | -100.0% |
| MUFA 18:1 (oleik asit) | 0.01 g | 0.02 g | +100.0% |
| MUFA 20:1 | 0 g | 0 g | — |
| MUFA 22:1 | 0 g | 0 g | — |
| Niasin | 0.38 mg | 0.25 mg | -34.2% |
| Nisasta | — | 0 g | — |
| Pantotenik asit | 0.14 mg | 0.17 mg | +21.4% |
| Potasyum | 184 mg | 233 mg | +26.6% |
| Prolin | 0.12 g | 0.02 g | -83.3% |
| Protein | 2.47 g | 0.68 g | -72.5% |
| PUFA 18:2 (linoleik asit) | 0.04 g | 0.02 g | -50.0% |
| PUFA 18:3 | 0.09 g | 0.03 g | -66.7% |
| PUFA 18:4 | 0 g | 0 g | — |
| PUFA 20:4 (arasidonik asit) | 0 g | 0 g | — |
| Retinol | 0 µg | 0 µg | — |
| Sakkaroz | — | 0.1 g | — |
| Selenyum | 0.9 µg | 0.6 µg | -33.3% |
| Serin | 0.1 g | 0.03 g | -70.0% |
| SFA 10:0 | 0 g | 0 g | — |
| SFA 12:0 | 0 g | 0 g | — |
| SFA 14:0 | 0 g | 0 g | — |
| SFA 16:0 (palmitik asit) | 0.06 g | 0.03 g | -50.0% |
| SFA 18:0 (stearik asit) | 0.01 g | 0 g | -100.0% |
| SFA 4:0 (butirik asit) | 0 g | 0 g | — |
| SFA 6:0 | 0 g | 0 g | — |
| SFA 8:0 | 0 g | 0 g | — |
| Sistin | 0.03 g | 0.01 g | -66.7% |
| Sodyum | 12 mg | 39 mg | +225.0% |
| Su | 92.93 g | 95.27 g | +2.5% |
| Teobromin | — | 0 mg | — |
| Tirozin | 0.1 g | 0.01 g | -90.0% |
| Toplam doymus yağ asitleri | 0.07 g | 0.03 g | -57.1% |
| Toplam Folat | 74 µg | 25 µg | -66.2% |
| Toplam Kolin | — | 6.5 mg | — |
| Toplam tekli doymamis yağ asitleri | 0.02 g | 0.02 g | 0.0% |
| Toplam trans yağ asitleri | 0 g | 0 g | — |
| Toplam yağ | 0.31 g | 0.1 g | -67.7% |
| Toplam çoklu doymamis yağ asitleri | 0.12 g | 0.05 g | -58.3% |
| Toplam Şeker | — | 1.86 g | — |
| Treonin | 0.14 g | 0.02 g | -85.7% |
| Triptofan | 0.04 g | 0.01 g | -75.0% |
| Valin | 0.17 g | 0.04 g | -76.5% |
| Çinko | 0.17 mg | 0.28 mg | +64.7% |
Scientific answers to key differences between Dondurulmuş Şalgam Yaprağı and Turp, Çiğ.
Turp, Çiğ has less energy per 100 g (16 kcal versus 22 kcal).
For measured Sodyum, Dondurulmuş Şalgam Yaprağı has 12 mg and Turp, Çiğ has 39 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: Dondurulmuş Şalgam Yaprağı 89, Turp, Çiğ 85.
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.