Apples, granny smith, with skin, raw vs Cookies, oatmeal, soft, with raisins
Comparación nutricional por 100g · USDA Foundation Foods y USDA Foundation Foods
Cookies, oatmeal, soft, with raisins es más alto en más vitaminas y minerales
Calorías (kcal)
Apples —
Cookies 430
Proteínas (g)
Apples 0.266
Cookies 5.79
Carbohidratos (g)
Apples 14.1
Cookies 69.6
Grasas (g)
Apples 0.138
Cookies 14.3
Fibra (g)
Apples 2.51
Cookies 3.30
Respuestas rápidas
¿Cuál tiene más proteínas?
Cookies, oatmeal, soft, with raisins — 5.79g vs 0.266g por 100g.
¿Cuál es más denso en nutrientes?
Cookies, oatmeal, soft, with raisins 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 | Cookies | Dif. |
|---|---|---|---|
| Energy | |||
| Energía | — | 430 kcal | |
| Macronutrients | |||
| Agua | 85.1 g | 8.85 g | +862% |
| Proteína | 0.266 g | 5.79 g | -95% |
| Lípidos totales (grasa) | 0.138 g | 14.3 g | -99% |
| Carbohidratos, por diferencia | 14.1 g | 69.6 g | -80% |
| Fibra dietética total | 2.51 g | 3.30 g | -24% |
| Azúcares, totales | 10.7 g | 34.8 g | -69% |
| Fats & Fatty Acids | |||
| ácidos grasos, saturados totales | — | 4.78 g | |
| ácidos grasos, monoinsaturados totales | — | 4.00 g | |
| ácidos grasos, trans totales | — | 0.040 g | |
| Vitamins | |||
| Thiamin (Vitamin B1) | 0.017 mg | 0.295 mg | -94% |
| Riboflavin (Vitamin B2) | 0.075 mg | 0.218 mg | -66% |
| Niacin (Vitamin B3) | 0.110 mg | 2.11 mg | -95% |
| Pantothenic acid (Vitamin B5) | — | 0.400 mg | |
| Vitamin B-6 — Pyridoxine | 0.028 mg | 0.070 mg | -60% |
| Biotin (Vitamin B7) | 0 ug | 34.0 ug | -100% |
| vitamina E (alfa-tocoferol) | — | 2.69 mg | |
| Vitamin K2 — Menaquinone-4 (MK-4) | — | 0 ug | |
| Minerals | |||
| calcio, Ca | 5.48 mg | 29.0 mg | -81% |
| hierro, Fe | 0.070 mg | 2.28 mg | -97% |
| magnesio, Mg | 5.05 mg | 32.4 mg | -84% |
| fósforo, P | 9.86 mg | 111 mg | -91% |
| potasio, K | 116 mg | 245 mg | -53% |
| sodio, Na | 0 mg | 314 mg | -100% |
| zinc, Zn | 0.023 mg | 0.620 mg | -96% |
| cobre, Cu | 0.035 mg | 0.141 mg | -75% |
| manganeso, Mn | 0.039 mg | 0.755 mg | -95% |
| selenio, Se | — | 6.00 ug | |
| Other Nutrients | |||
| energía (factores generales de Atwater) | 59 kcal | 430 kcal | -86% |
| energía (factores específicos de Atwater) | 53 kcal | — | |
| Energía | — | 1800 kj | |
| Nitrógeno | 0.043 g | 0.930 g | -95% |
| grasa total (NLEA) | — | 13.7 g | |
| Ceniza | 0.314 g | 1.44 g | -78% |
| Carbohidratos, por suma | 13.2 g | 67.9 g | -81% |
| azúcares totales | 10.6 g | — | |
| Sacarosa | 1.61 g | 15.1 g | -89% |
| Glucosa | 2.68 g | 7.58 g | -65% |
| Fructosa | 6.36 g | 11.1 g | -43% |
| Lactosa | 0 g | 0 g | = |
| Maltosa | 0 g | 1.01 g | -100% |
| Galactosa | — | 0 g | |
| Almidón | — | 29.8 g | |
| Vitamin E — Beta-Tocopherol (β-Tocopherol) | — | 0.220 mg | |
| Vitamin E — Gamma-Tocopherol (γ-Tocopherol) | — | 5.27 mg | |
| Vitamin E — Delta-Tocopherol (δ-Tocopherol) | — | 2.40 mg | |
| Vitamin E — Alpha-Tocotrienol (α-Tocotrienol) | — | 0.800 mg | |
| Vitamin E — Beta-Tocotrienol (β-Tocotrienol) | — | 0.380 mg | |
| Vitamin E — Gamma-Tocotrienol (γ-Tocotrienol) | — | 0.510 mg | |
| Vitamin E — Delta-Tocotrienol (δ-Tocotrienol) | — | 0 mg | |
| Vitamin K1 — Phylloquinone | — | 17.1 ug | |
| Vitamin K (Dihydrophylloquinone — K1 reduced form) | — | 0 ug | |
| SFA 4:0 (Butyric acid) | — | 0.011 g | |
| SFA 6:0 (Caproic acid) | — | 0 g | |
| SFA 8:0 (Caprylic acid) | — | 0.014 g | |
| SFA 10:0 (Capric acid) | — | 0.011 g | |
| SFA 11:0 (Undecanoic acid) | — | 0 g | |
| SFA 12:0 (Lauric acid) | — | 0.074 g | |
| SFA 14:0 (Myristic acid) | — | 0.064 g | |
| SFA 15:0 (Pentadecanoic acid) | — | 0.005 g | |
| SFA 16:0 (Palmitic acid) | — | 2.23 g | |
| SFA 17:0 (Margaric acid) | — | 0.014 g | |
| SFA 18:0 (Stearic acid) | — | 2.25 g | |
| SFA 20:0 (Arachidic acid) | — | 0.048 g | |
| SFA 22:0 (Behenic acid) | — | 0.038 g | |
| SFA 24:0 (Lignoceric acid) | — | 0.016 g | |
| MUFA 14:1 c | — | 0 g | |
| MUFA 15:1 (Pentadecenoic acid) | — | 0 g | |
| MUFA 16:1 c (Omega-7, Palmitoleic acid — cis) | — | 0.019 g | |
| MUFA 17:1 (Heptadecenoic acid) | — | 0.005 g | |
| MUFA 17:1 c | — | 0.005 g | |
| MUFA 18:1 c (Omega-9, Oleic acid — cis) | — | 3.90 g | |
| MUFA 20:1 c | — | 0.068 g | |
| MUFA 22:1 c (Omega-9, Erucic acid — cis) | — | 0.004 g | |
| MUFA 22:1 n-9 | — | 0.004 g | |
| MUFA 24:1 c (Omega-9, Nervonic acid — cis) | — | 0.003 g | |
| ácidos grasos, poliinsaturados totales | — | 4.89 g | |
| AGPI 18:2 c | — | 4.22 g | |
| PUFA 18:2 n-6 (Omega-6, LA — Linoleic acid) | — | 4.21 g | |
| PUFA 18:2 CLA | — | 0.006 g | |
| AGPI 18:3 c | — | 0.657 g | |
| PUFA 18:3 n-3 (Omega-3, ALA — Alpha-linolenic acid) | — | 0.632 g | |
| PUFA 18:3 n-6 (Omega-6, GLA — Gamma-linolenic acid) | — | 0.025 g | |
| AGPI 20:2 c | — | 0.004 g | |
| PUFA 18:4 n-3 (Omega-3, SDA — Stearidonic acid) | — | 0 g | |
| PUFA 20:2 n-6 (Omega-6, Eicosadienoic acid) | — | 0.004 g | |
| AGPI 20:3 c | — | 0 g | |
| PUFA 20:3 n-3 (Omega-3, Eicosatrienoic acid) | — | 0 g | |
| PUFA 20:4 n-6 (Omega-6, AA — Arachidonic acid) | — | 0 g | |
| PUFA 20:3 n-9 (Omega-9, Mead acid) | — | 0 g | |
| PUFA 20:4 (Omega-6, Arachidonic acid family) | — | 0.007 g | |
| AGPI 20:4c | — | 0.007 g | |
| AGPI 20:5c | — | 0.004 g | |
| PUFA 20:5 n-3 (Omega-3, EPA — Eicosapentaenoic acid) | — | 0.004 g | |
| PUFA 22:2 (Docosadienoic acid) | — | 0 g | |
| AGPI 22:5 c | — | 0 g | |
| PUFA 22:4 (Omega-6, Adrenic acid) | — | 0 g | |
| PUFA 22:5 n-3 (Omega-3, DPA — Docosapentaenoic acid) | — | 0 g | |
| AGPI 22:6 c | — | 0.001 g | |
| PUFA 22:6 n-3 (Omega-3, DHA — Docosahexaenoic acid) | — | 0.001 g | |
| ácidos grasos, trans-monoenoico total | — | 0.020 g | |
| TFA 16:1 t | — | 0 g | |
| TFA 18:1 t | — | 0.020 g | |
| TFA 22:1 t | — | 0 g | |
| ácidos grasos, trans-dienoico total | — | 0.020 g | |
| TFA 18:2 t sin definir | — | 0.020 g | |
| ácidos grasos, trans-polienoico total | — | 0 g | |
| TFA 18:3 t | — | 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 | — | |
| luteolina | 0 mg | — | |
| kaempferol | 0 mg | — | |
| miricetina | 0 mg | — | |
| quercetina | 2.54 mg | — | |
| 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 Foundation Foods. La columna Dif. muestra la diferencia porcentual respecto al Alimento B.