Apples, granny smith, with skin, raw vs Acerola, (west indian cherry), raw
Comparación nutricional por 100g · USDA Foundation Foods y USDA SR Legacy
Acerola, (west indian cherry), raw es más alto en más vitaminas y minerales
Calorías (kcal)
Apples —
Acerola 32
Proteínas (g)
Apples 0.266
Acerola 0.400
Carbohidratos (g)
Apples 14.1
Acerola 7.69
Grasas (g)
Apples 0.138
Acerola 0.300
Fibra (g)
Apples 2.51
Acerola 1.10
Respuestas rápidas
¿Cuál tiene más proteínas?
Acerola, (west indian cherry), raw — 0.400g vs 0.266g por 100g.
¿Cuál es más denso en nutrientes?
Acerola, (west indian cherry), raw puntúa más alto en más vitaminas y minerales por 100g, aunque ambos pueden ser parte de una dieta saludable.
Comparación Nutricional Completa
Todos los valores por 100g de porción comestible. Verde = Alimento A más alto · Azul = Alimento B más alto
| Nutriente | Apples | Acerola | Dif. |
|---|---|---|---|
| Energy | |||
| Energía | — | 32 kcal | |
| Macronutrients | |||
| Agua | 85.1 g | 91.4 g | -7% |
| Proteína | 0.266 g | 0.400 g | -34% |
| Lípidos totales (grasa) | 0.138 g | 0.300 g | -54% |
| Carbohidratos, por diferencia | 14.1 g | 7.69 g | +84% |
| Fibra dietética total | 2.51 g | 1.10 g | +129% |
| Azúcares, totales | 10.7 g | — | |
| Fats & Fatty Acids | |||
| ácidos grasos, saturados totales | — | 0.068 g | |
| ácidos grasos, monoinsaturados totales | — | 0.082 g | |
| ácidos grasos, trans totales | — | 0 g | |
| colesterol | — | 0 mg | |
| Vitamins | |||
| vitamina C, ácido ascórbico total | — | 1678 mg | |
| Thiamin (Vitamin B1) | 0.017 mg | 0.020 mg | -16% |
| Riboflavin (Vitamin B2) | 0.075 mg | 0.060 mg | +25% |
| Niacin (Vitamin B3) | 0.110 mg | 0.400 mg | -73% |
| Pantothenic acid (Vitamin B5) | — | 0.309 mg | |
| Vitamin B-6 — Pyridoxine | 0.028 mg | 0.009 mg | +210% |
| Biotin (Vitamin B7) | 0 ug | 14.0 ug | -100% |
| Folate, total (Vitamin B9) | — | 0 ug | |
| Vitamin B-12 — Cobalamin | — | 0 ug | |
| vitamina A, RAE | — | 38.0 ug | |
| Minerals | |||
| calcio, Ca | 5.48 mg | 12.0 mg | -54% |
| hierro, Fe | 0.070 mg | 0.200 mg | -65% |
| magnesio, Mg | 5.05 mg | 18.0 mg | -72% |
| fósforo, P | 9.86 mg | 11.0 mg | -10% |
| potasio, K | 116 mg | 146 mg | -21% |
| sodio, Na | 0 mg | 7.00 mg | -100% |
| zinc, Zn | 0.023 mg | 0.100 mg | -77% |
| cobre, Cu | 0.035 mg | 0.086 mg | -59% |
| manganeso, Mn | 0.039 mg | — | |
| selenio, Se | — | 0.600 ug | |
| Other Nutrients | |||
| energía (factores generales de Atwater) | 59 kcal | — | |
| energía (factores específicos de Atwater) | 53 kcal | — | |
| Energía | — | 134 kj | |
| Nitrógeno | 0.043 g | — | |
| Ceniza | 0.314 g | 0.200 g | +57% |
| Carbohidratos, por suma | 13.2 g | — | |
| azúcares totales | 10.6 g | — | |
| Sacarosa | 1.61 g | — | |
| Glucosa | 2.68 g | — | |
| Fructosa | 6.36 g | — | |
| Lactosa | 0 g | — | |
| Maltosa | 0 g | — | |
| Folic acid (Vitamin B9 — synthetic) | — | 14.0 ug | |
| Folate, DFE (Vitamin B9 — dietary folate equivalents) | — | 14.0 ug | |
| retinol | — | 0 ug | |
| vitamina A, UI | — | 767 IU | |
| 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) | — | 0.002 g | |
| SFA 16:0 (Palmitic acid) | — | 0.048 g | |
| SFA 18:0 (Stearic acid) | — | 0.016 g | |
| MUFA 16:1 (Omega-7, Palmitoleic acid) | — | 0.001 g | |
| MUFA 18:1 (Omega-9, Oleic acid family) | — | 0.081 g | |
| MUFA 20:1 (Omega-9, Gondoic / Gadoleic acid) | — | 0 g | |
| MUFA 22:1 (Omega-9, Erucic acid family) | — | 0 g | |
| ácidos grasos, poliinsaturados totales | — | 0.090 g | |
| PUFA 18:2 (Omega-6, Linoleic acid) | — | 0.046 g | |
| PUFA 18:3 (Omega-3, Alpha-linolenic family) | — | 0.044 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 etílico | — | 0 g | |
| dímeros de proantocianidinas | 12.9 mg | — | |
| trímeros de proantocianidinas | 8.59 mg | — | |
| proantocianidina 4-6mers | 30.8 mg | — | |
| proantocianidina 7-10mers | 25.9 mg | — | |
| polímeros de proantocianidinas (>10mers) | 38.8 mg | — | |
| apigenina | 0 mg | 0 mg | = |
| luteolina | 0 mg | 0 mg | = |
| kaempferol | 0 mg | 1.05 mg | -100% |
| miricetina | 0 mg | 0 mg | = |
| quercetina | 2.54 mg | 4.74 mg | -46% |
| Flavonoids | |||
| (-)-epicatequina | 7.11 mg | — | |
| (-)-Epicatequina 3-galato | 0.010 mg | — | |
| (-)-epigalocatequina | 0.710 mg | — | |
| (-)-Epigalocatequina 3-galato | 0.240 mg | — | |
| (+)-catequina | 1.87 mg | — | |
| (+)-Galocatequina | 0 mg | — | |
* Todos los valores por 100g de porción comestible. Fuente: USDA Foundation Foods y USDA SR Legacy. La columna Dif. muestra la diferencia porcentual respecto al Alimento B.