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
902 kcal
Score
— / 100
At least one nutrition score lacks comparable measurements, so no overall winner is assigned.
Energy Diff
884 vs 902(+2.0%)
Score Diff
— vs —
Higher energy
Balık Yağ, Somon
Score leader
Insufficient data
Nutrient split
6 - 6 (tie: 30)
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.
Yağ, Oat and Balık Yağ, Somon are compared on a 100 g basis. Check each food record for preparation and portion differences.
Per 100 g, Yağ, Oat has 884.0 kcal and Balık Yağ, Somon has 902.0 kcal. The difference is 18.0 kcal.
There are not enough comparable micronutrient measurements for a score comparison.
42 nutrients have measurements for both records. A dash in the table means no measurement is available; it does not mean zero.
| Nutrients | Yağ, Oat | Balık Yağ, Somon | Difference |
|---|---|---|---|
| A Vitamini (IU) | 0 iu | 0 iu | — |
| A Vitamini (RAE) | 0 µg | 0 µg | — |
| Alfa Karoten | 0 µg | — | — |
| B1 Vitamini (Tiamin) | 0 mg | 0 mg | — |
| B12 Vitamini | 0 µg | 0 µg | — |
| B12 Vitamini (eklenmiş) | 0 µg | — | — |
| B2 Vitamini (Riboflavin) | 0 mg | 0 mg | — |
| B6 Vitamini | 0 mg | 0 mg | — |
| Bakir | 0 mg | 0 mg | — |
| Besin folati | 0 µg | 0 µg | — |
| Beta Karoten | 0 µg | — | — |
| Beta kriptoksantin | 0 µg | — | — |
| C Vitamini (askorbik asit) | 0 mg | 0 mg | — |
| Demir | 0 mg | 0 mg | — |
| DHA (22:6 n-3) | — | 18.23 g | — |
| Diyet lifi | 0 g | 0 g | — |
| DPA (22:5 n-3) | — | 2.99 g | — |
| E Vitamini (alfa-tokoferol) | 14.4 mg | — | — |
| E Vitamini (eklenmiş) | 0 mg | — | — |
| Enerji | 884 kj | 3774 kj | +326.9% |
| EPA (20:5 n-3) | — | 13.02 g | — |
| Etil alkol | 0 g | — | — |
| Folat DFE | 0 µg | 0 µg | — |
| Folik asit | 0 µg | 0 µg | — |
| Fosfor | 0 mg | 0 mg | — |
| K Vitamini (filokinon) | 24.7 µg | — | — |
| Kafein | 0 mg | — | — |
| Kalsiyum | 0 mg | 0 mg | — |
| Karbonhidrat (farkla) | 0 g | 0 g | — |
| Kolesterol | 0 mg | 485 mg | — |
| Kül | 0 g | 0 g | — |
| Likopen | 0 µg | — | — |
| Lutein + zeaksantin | 0 µg | — | — |
| Magnezyum | 0 mg | 0 mg | — |
| Mangan | 0 mg | 0 mg | — |
| MUFA 16:1 | 0.2 g | 4.82 g | +2310.0% |
| MUFA 18:1 (oleik asit) | 34.9 g | 16.98 g | -51.3% |
| MUFA 20:1 | — | 3.86 g | — |
| MUFA 22:1 | — | 3.38 g | — |
| Niasin | 0 mg | 0 mg | — |
| Pantotenik asit | 0 mg | 0 mg | — |
| Potasyum | 0 mg | 0 mg | — |
| Protein | 0 g | 0 g | — |
| PUFA 18:2 (linoleik asit) | 39.08 g | 1.54 g | -96.1% |
| PUFA 18:3 | 1.79 g | 1.06 g | -40.8% |
| PUFA 18:4 | — | 2.8 g | — |
| PUFA 20:4 (arasidonik asit) | — | 0.68 g | — |
| Retinol | 0 µg | 0 µg | — |
| Selenyum | 0 µg | 0 µg | — |
| SFA 12:0 | 0.39 g | — | — |
| SFA 14:0 | 0.24 g | 3.28 g | +1266.7% |
| SFA 16:0 (palmitik asit) | 16.67 g | 9.84 g | -41.0% |
| SFA 18:0 (stearik asit) | 1.05 g | 4.25 g | +304.8% |
| Sodyum | 0 mg | 0 mg | — |
| Su | 0 g | 0 g | — |
| Teobromin | 0 mg | — | — |
| Toplam doymus yağ asitleri | 19.62 g | 19.87 g | +1.3% |
| Toplam Folat | 0 µg | 0 µg | — |
| Toplam tekli doymamis yağ asitleri | 35.11 g | 29.04 g | -17.3% |
| Toplam yağ | 100 g | 100 g | 0.0% |
| Toplam çoklu doymamis yağ asitleri | 40.87 g | 40.32 g | -1.3% |
| Toplam Şeker | 0 g | — | — |
| Çinko | 0 mg | 0 mg | — |
Scientific answers to key differences between Yağ, Oat and Balık Yağ, Somon.
Yağ, Oat has less energy per 100 g (884 kcal versus 902 kcal).
For measured MUFA 16:1, Yağ, Oat has 0.2 g and Balık Yağ, Somon has 4.82 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: Yağ, Oat —, Balık Yağ, Somon —.
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.