Bananas, ripe and slightly ripe, raw vs Acerola, (west indian cherry), raw
Comparación nutricional por 100g · USDA Foundation Foods y USDA SR Legacy
Bananas, ripe and slightly ripe, raw es más alto en más vitaminas y minerales
Calorías (kcal)
Bananas 97
Acerola 32
Proteínas (g)
Bananas 0.740
Acerola 0.400
Carbohidratos (g)
Bananas 23.0
Acerola 7.69
Grasas (g)
Bananas 0.290
Acerola 0.300
Fibra (g)
Bananas 1.70
Acerola 1.10
Respuestas rápidas
¿Cuál tiene más proteínas?
Bananas, ripe and slightly ripe, raw — 0.740g vs 0.400g por 100g.
¿Cuál tiene menos calorías?
Acerola, (west indian cherry), raw — 32 vs 97 kcal por 100g.
¿Cuál es más denso en nutrientes?
Bananas, ripe and slightly ripe, 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 | Bananas | Acerola | Dif. |
|---|---|---|---|
| Energy | |||
| Energía | 97 kcal | 32 kcal | +203% |
| Macronutrients | |||
| Agua | 75.3 g | 91.4 g | -18% |
| Proteína | 0.740 g | 0.400 g | +85% |
| Lípidos totales (grasa) | 0.290 g | 0.300 g | -3% |
| Carbohidratos, por diferencia | 23.0 g | 7.69 g | +199% |
| Fibra dietética total | 1.70 g | 1.10 g | +55% |
| Azúcares, totales | 15.8 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 | 12.3 mg | 1678 mg | -99% |
| Thiamin (Vitamin B1) | 0.056 mg | 0.020 mg | +180% |
| Riboflavin (Vitamin B2) | 0 mg | 0.060 mg | -100% |
| Niacin (Vitamin B3) | 0.662 mg | 0.400 mg | +65% |
| Pantothenic acid (Vitamin B5) | — | 0.309 mg | |
| Vitamin B-6 — Pyridoxine | 0.209 mg | 0.009 mg | +2222% |
| Biotin (Vitamin B7) | 14.0 ug | 14.0 ug | = |
| Folate, total (Vitamin B9) | — | 0 ug | |
| Vitamin B-12 — Cobalamin | — | 0 ug | |
| vitamina A, RAE | 1.00 ug | 38.0 ug | -97% |
| caroteno, beta | 8.00 ug | — | |
| caroteno, alfa | 7.00 ug | — | |
| Vitamin K2 — Menaquinone-4 (MK-4) | 0 ug | — | |
| Minerals | |||
| calcio, Ca | 5.00 mg | 12.0 mg | -58% |
| hierro, Fe | 0 mg | 0.200 mg | -100% |
| magnesio, Mg | 28.0 mg | 18.0 mg | +56% |
| fósforo, P | 22.0 mg | 11.0 mg | +100% |
| potasio, K | 326 mg | 146 mg | +123% |
| sodio, Na | 0 mg | 7.00 mg | -100% |
| zinc, Zn | 0.160 mg | 0.100 mg | +60% |
| cobre, Cu | 0.101 mg | 0.086 mg | +17% |
| manganeso, Mn | 0.258 mg | — | |
| selenio, Se | 0 ug | 0.600 ug | -100% |
| Other Nutrients | |||
| energía (factores generales de Atwater) | 98 kcal | — | |
| energía (factores específicos de Atwater) | 88 kcal | — | |
| Energía | 408 kj | 134 kj | +204% |
| Nitrógeno | 0.120 g | — | |
| Ceniza | 0.700 g | 0.200 g | +250% |
| Carbohidratos, por suma | 21.2 g | — | |
| fibra dietética total (AOAC 2011.25) | 4.62 g | — | |
| Sacarosa | 4.18 g | — | |
| Glucosa | 5.55 g | — | |
| Fructosa | 6.09 g | — | |
| Lactosa | 0 g | — | |
| Maltosa | 0 g | — | |
| Galactosa | 0 g | — | |
| Almidón | 3.66 g | — | |
| Ácido cítrico | 341 mg | — | |
| Ácido málico | 369 mg | — | |
| yodo, I | 0 ug | — | |
| biotina | 0 ug | — | |
| Folic acid (Vitamin B9 — synthetic) | — | 14.0 ug | |
| Folate, DFE (Vitamin B9 — dietary folate equivalents) | — | 14.0 ug | |
| betaína | 0.100 mg | — | |
| retinol | — | 0 ug | |
| cis-beta-caroteno | 1.00 ug | — | |
| trans-beta-caroteno | 7.00 ug | — | |
| Beta-carotene (Provitamin A) | 0 ug | — | |
| criptoxantina, alfa | 0 ug | — | |
| vitamina A, UI | — | 767 IU | |
| cis-licopeno | 0 ug | — | |
| trans-licopeno | 0 ug | — | |
| cis-luteína/zeaxantina | 0 ug | — | |
| Vitamin K1 — Phylloquinone | 0.100 ug | — | |
| Vitamin K (Dihydrophylloquinone — K1 reduced form) | 0 ug | — | |
| 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 | |
| daidzeína | 0 mg | — | |
| genisteína | 0 mg | — | |
| dímeros de proantocianidinas | 0.380 mg | — | |
| trímeros de proantocianidinas | 0.420 mg | — | |
| proantocianidina 4-6mers | 1.86 mg | — | |
| proantocianidina 7-10mers | 0 mg | — | |
| polímeros de proantocianidinas (>10mers) | 0 mg | — | |
| apigenina | 0 mg | 0 mg | = |
| luteolina | 0 mg | 0 mg | = |
| kaempferol | 0.110 mg | 1.05 mg | -90% |
| miricetina | 0.010 mg | 0 mg | |
| quercetina | 0.060 mg | 4.74 mg | -99% |
| Flavonoids | |||
| (-)-epicatequina | 0.020 mg | — | |
| (-)-Epicatequina 3-galato | 0 mg | — | |
| (-)-epigalocatequina | 0 mg | — | |
| (-)-Epigalocatequina 3-galato | 0 mg | — | |
| (+)-catequina | 6.10 mg | — | |
| (+)-Galocatequina | 0 mg | — | |
| Choline | |||
| colina de esfingomielina | 0 mg | — | |
| colina de fosfatidilcolina | 0.400 mg | — | |
| colina de fosfocolina | 0.500 mg | — | |
| colina de glicerofosfolina | 5.60 mg | — | |
| colina libre | 3.20 mg | — | |
| colina total | 9.80 mg | — | |
| Isoflavones | |||
| isoflavonas totales | 0 mg | — | |
| Fluoride | |||
| media mcg/100g ** | 2.17 mg | — | |
| Iodine | |||
| yodo mcg/100gB | 0.200 mcg | — | |
* 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.