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
405 kcal
Score
33 / 100
Appenzeller peyniri has a higher nutrition quality score (33) and is the overall winner.
Energy Diff
298 vs 405(+35.9%)
Score Diff
9 vs 33(+266.7%)
OVERALL WINNER
Appenzeller peyniri
Higher energy
Appenzeller peyniri
Score leader
Appenzeller peyniri
Nutrient split
4 - 15 (tie: 3)
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.
Yoğurt kaymağı and Appenzeller peyniri are compared on a 100 g basis. Check each food record for preparation and portion differences.
Per 100 g, Yoğurt kaymağı has 298.0 kcal and Appenzeller peyniri has 405.0 kcal. The difference is 107.0 kcal.
The recorded nutrition model scores are 9 and 33. 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 | Yoğurt kaymağı | Appenzeller peyniri | Difference |
|---|---|---|---|
| A Vitamini (RAE) | 295 µg | 295 µg | 0.0% |
| B12 Vitamini | 0.28 µg | 1.9 µg | +578.6% |
| B2 Vitamini (Riboflavin) | 0.14 mg | 0.45 mg | +221.4% |
| B6 Vitamini | — | 0.12 mg | — |
| D Vitamini | 0.65 µg | 0.7 µg | +7.7% |
| Demir | 0.08 mg | 0.3 mg | +275.0% |
| Diyet lifi | 0 g | 0 g | — |
| Fosfor | 92 mg | 540 mg | +487.0% |
| Kalsiyum | 115 mg | 780 mg | +578.3% |
| Karbonhidrat (farkla) | 3.8 g | 0.1 g | -97.4% |
| Kolesterol | 88 mg | 105 mg | +19.3% |
| Kül | 0.8 g | 4 g | +400.0% |
| Laktoz | 3.8 g | — | — |
| Magnezyum | 9.5 mg | 32 mg | +236.8% |
| Potasyum | 128 mg | 110 mg | -14.1% |
| Protein | 3.2 g | 25.5 g | +696.9% |
| Retinol | 280 µg | — | — |
| Sodyum | 42 mg | 650 mg | +1447.6% |
| Su | 62.2 g | 37.2 g | -40.2% |
| Toplam doymus yağ asitleri | 18.8 g | 20.8 g | +10.6% |
| Toplam tekli doymamis yağ asitleri | 7.9 g | 9.4 g | +19.0% |
| Toplam yağ | 30 g | 33.2 g | +10.7% |
| Toplam çoklu doymamis yağ asitleri | 1.1 g | 1.1 g | 0.0% |
| Toplam Şeker | 3.8 g | 0.1 g | -97.4% |
| Çinko | 0.42 mg | 4.1 mg | +876.2% |
Scientific answers to key differences between Yoğurt kaymağı and Appenzeller peyniri.
Yoğurt kaymağı has less energy per 100 g (298 kcal versus 405 kcal).
For measured Sodyum, Yoğurt kaymağı has 42 mg and Appenzeller peyniri has 650 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: Yoğurt kaymağı 9, Appenzeller peyniri 33.
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.