Prickly pears vs Abiyuch
Nutrition comparison per 100g · USDA SR Legacy & USDA SR Legacy
Abiyuch, raw is higher in more vitamins & minerals
Calories (kcal)
Prickly pears 41
Abiyuch 69
Protein (g)
Prickly pears 0.730
Abiyuch 1.50
Carbs (g)
Prickly pears 9.57
Abiyuch 17.6
Fat (g)
Prickly pears 0.510
Abiyuch 0.100
Fiber (g)
Prickly pears 3.60
Abiyuch 5.30
Quick answers
Which has more protein?
Abiyuch, raw — 1.50g vs 0.730g per 100g.
Which has fewer calories?
Prickly pears, raw — 41 vs 69 kcal per 100g.
Which is more nutrient-dense?
Abiyuch, raw scores higher in more vitamins and minerals per 100g, though both foods can be part of a healthy diet.
Full Nutrition Comparison
All values per 100g edible portion. Green = Food A higher · Blue = Food B higher
| Nutrient | Prickly pears | Abiyuch | Diff |
|---|---|---|---|
| Energy | |||
| Energy | 41 kcal | 69 kcal | -41% |
| Macronutrients | |||
| Water | 87.6 g | 79.9 g | +10% |
| Protein | 0.730 g | 1.50 g | -51% |
| Total lipid (fat) | 0.510 g | 0.100 g | +410% |
| Carbohydrate, by difference | 9.57 g | 17.6 g | -46% |
| Fiber, total dietary | 3.60 g | 5.30 g | -32% |
| Fats & Fatty Acids | |||
| Fatty acids, total saturated | 0.067 g | 0.014 g | +379% |
| Fatty acids, total monounsaturated | 0.075 g | — | |
| Fatty acids, total trans | 0 g | 0 g | = |
| Cholesterol | 0 mg | — | |
| Vitamins | |||
| Vitamin C, total ascorbic acid | 14.0 mg | 54.1 mg | -74% |
| Thiamin (Vitamin B1) | 0.014 mg | — | |
| Riboflavin (Vitamin B2) | 0.060 mg | — | |
| Niacin (Vitamin B3) | 0.460 mg | — | |
| Vitamin B-6 — Pyridoxine | 0.060 mg | — | |
| Biotin (Vitamin B7) | 6.00 ug | — | |
| Folate, total (Vitamin B9) | 0 ug | — | |
| Vitamin B-12 — Cobalamin | 0 ug | — | |
| Vitamin A, RAE | 2.00 ug | 5.00 ug | -60% |
| Carotene, beta | 25.0 ug | 60.0 ug | -58% |
| Carotene, alpha | 0 ug | 0 ug | = |
| Minerals | |||
| Calcium, Ca | 56.0 mg | 8.00 mg | +600% |
| Iron, Fe | 0.300 mg | 1.61 mg | -81% |
| Magnesium, Mg | 85.0 mg | 24.0 mg | +254% |
| Phosphorus, P | 24.0 mg | 47.0 mg | -49% |
| Potassium, K | 220 mg | 304 mg | -28% |
| Sodium, Na | 5.00 mg | 20.0 mg | -75% |
| Zinc, Zn | 0.120 mg | 0.310 mg | -61% |
| Copper, Cu | 0.080 mg | 0.057 mg | +40% |
| Manganese, Mn | — | 0.182 mg | |
| Selenium, Se | 0.600 ug | — | |
| Other Nutrients | |||
| Energy | 172 kj | 290 kj | -41% |
| Ash | 1.64 g | 0.900 g | +82% |
| Total Sugars | — | 8.55 g | |
| Sucrose | — | 0.050 g | |
| Glucose | — | 4.50 g | |
| Fructose | — | 3.80 g | |
| Lactose | — | 0 g | |
| Maltose | — | 0.200 g | |
| Galactose | — | 0 g | |
| Folic acid (Vitamin B9 — synthetic) | 6.00 ug | — | |
| Folate, DFE (Vitamin B9 — dietary folate equivalents) | 6.00 ug | — | |
| Retinol | 0 ug | 0 ug | = |
| Beta-carotene (Provitamin A) | 3.00 ug | — | |
| Vitamin A, IU | 43.0 IU | 100 IU | -57% |
| SFA 4:0 (Butyric acid) | 0 g | — | |
| SFA 6:0 (Caproic acid) | 0 g | — | |
| SFA 8:0 (Caprylic acid) | 0 g | — | |
| SFA 10:0 (Capric acid) | 0 g | — | |
| SFA 12:0 (Lauric acid) | 0 g | — | |
| SFA 14:0 (Myristic acid) | 0 g | — | |
| SFA 16:0 (Palmitic acid) | 0.052 g | — | |
| SFA 18:0 (Stearic acid) | 0.010 g | — | |
| MUFA 16:1 (Omega-7, Palmitoleic acid) | 0.002 g | — | |
| MUFA 18:1 (Omega-9, Oleic acid family) | 0.072 g | — | |
| MUFA 20:1 (Omega-9, Gondoic / Gadoleic acid) | 0.001 g | — | |
| MUFA 22:1 (Omega-9, Erucic acid family) | 0 g | — | |
| Fatty acids, total polyunsaturated | 0.213 g | — | |
| PUFA 18:2 (Omega-6, Linoleic acid) | 0.186 g | — | |
| PUFA 18:3 (Omega-3, Alpha-linolenic family) | 0.023 g | — | |
| PUFA 18:4 n-3 (Omega-3, SDA — Stearidonic acid) | 0 g | — | |
| PUFA 20:4 (Omega-6, Arachidonic acid family) | 0 g | — | |
| PUFA 20:5 n-3 (Omega-3, EPA — Eicosapentaenoic acid) | 0 g | — | |
| PUFA 22:5 n-3 (Omega-3, DPA — Docosapentaenoic acid) | 0 g | — | |
| PUFA 22:6 n-3 (Omega-3, DHA — Docosahexaenoic acid) | 0 g | — | |
| Alcohol, ethyl | 0 g | — | |
| Kaempferol | 0.180 mg | — | |
| Quercetin | 4.86 mg | — | |
* All values per 100g edible portion. Source: USDA SR Legacy and USDA SR Legacy. Diff column shows percentage difference relative to Food B.
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