Broccoli, raw vs Spices, saffron
Comparación nutricional por 100g · USDA Foundation Foods y USDA SR Legacy
Spices, saffron es más alto en más vitaminas y minerales
Calorías (kcal)
Broccoli 31
Spices 310
Proteínas (g)
Broccoli 2.57
Spices 11.4
Carbohidratos (g)
Broccoli 6.27
Spices 65.4
Grasas (g)
Broccoli 0.340
Spices 5.85
Fibra (g)
Broccoli 2.40
Spices 3.90
Respuestas rápidas
¿Cuál tiene más proteínas?
Spices, saffron — 11.4g vs 2.57g por 100g.
¿Cuál tiene menos calorías?
Broccoli, raw — 31 vs 310 kcal por 100g.
¿Cuál es más denso en nutrientes?
Spices, saffron 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 | Broccoli | Spices | Dif. |
|---|---|---|---|
| Energy | |||
| Energía | 31 kcal | 310 kcal | -90% |
| Macronutrients | |||
| Agua | 90.0 g | 11.9 g | +656% |
| Proteína | 2.57 g | 11.4 g | -78% |
| Lípidos totales (grasa) | 0.340 g | 5.85 g | -94% |
| Carbohidratos, por diferencia | 6.27 g | 65.4 g | -90% |
| Fibra dietética total | 2.40 g | 3.90 g | -38% |
| Azúcares, totales | 1.40 g | — | |
| Fats & Fatty Acids | |||
| ácidos grasos, saturados totales | 0.039 g | 1.59 g | -98% |
| ácidos grasos, monoinsaturados totales | 0.011 g | 0.429 g | -97% |
| ácidos grasos, trans totales | — | 0 g | |
| colesterol | — | 0 mg | |
| Vitamins | |||
| vitamina C, ácido ascórbico total | 91.3 mg | 80.8 mg | +13% |
| Thiamin (Vitamin B1) | 0.077 mg | 0.115 mg | -33% |
| Riboflavin (Vitamin B2) | 0.114 mg | 0.267 mg | -57% |
| Niacin (Vitamin B3) | 0.639 mg | 1.46 mg | -56% |
| Pantothenic acid (Vitamin B5) | 0.610 mg | — | |
| Vitamin B-6 — Pyridoxine | 0.191 mg | 1.01 mg | -81% |
| Biotin (Vitamin B7) | 65.0 ug | 93.0 ug | -30% |
| Folate, total (Vitamin B9) | — | 0 ug | |
| Vitamin B-12 — Cobalamin | — | 0 ug | |
| vitamina A, RAE | 8.00 ug | 27.0 ug | -70% |
| caroteno, beta | 93.0 ug | — | |
| caroteno, alfa | 0 ug | — | |
| vitamina E (alfa-tocoferol) | 0.150 mg | — | |
| vitamina D (D2 + D3) | — | 0 ug | |
| Minerals | |||
| calcio, Ca | 46.0 mg | 111 mg | -59% |
| hierro, Fe | 0.690 mg | 11.1 mg | -94% |
| magnesio, Mg | 21.0 mg | 264 mg | -92% |
| fósforo, P | 67.0 mg | 252 mg | -73% |
| potasio, K | 303 mg | 1724 mg | -82% |
| sodio, Na | 36.0 mg | 148 mg | -76% |
| zinc, Zn | 0.420 mg | 1.09 mg | -61% |
| cobre, Cu | 0.059 mg | 0.328 mg | -82% |
| manganeso, Mn | 0.197 mg | 28.4 mg | -99% |
| selenio, Se | 1.60 ug | 5.60 ug | -71% |
| Other Nutrients | |||
| energía (factores generales de Atwater) | 39 kcal | — | |
| energía (factores específicos de Atwater) | 32 kcal | — | |
| Energía | 132 kj | 1298 kj | -90% |
| Nitrógeno | 0.410 g | — | |
| grasa total (NLEA) | 0.070 g | — | |
| Ceniza | 0.830 g | 5.45 g | -85% |
| Carbohidratos, por suma | 3.80 g | — | |
| fibra soluble | 0 g | — | |
| fibra insoluble | 2.40 g | — | |
| Sacarosa | 0.010 g | — | |
| Glucosa | 0.580 g | — | |
| Fructosa | 0.820 g | — | |
| Lactosa | 0 g | — | |
| Maltosa | 0 g | — | |
| Galactosa | 0 g | — | |
| Almidón | 0 g | — | |
| Folic acid (Vitamin B9 — synthetic) | — | 93.0 ug | |
| Folate, DFE (Vitamin B9 — dietary folate equivalents) | — | 93.0 ug | |
| betaína | 0.100 mg | — | |
| retinol | — | 0 ug | |
| Beta-carotene (Provitamin A) | 0 ug | — | |
| vitamina A, UI | — | 530 IU | |
| Beta-cryptoxanthin (Provitamin A) | 0 ug | — | |
| Lycopene | 745 ug | — | |
| fitoeno | 0 ug | — | |
| fitoflueno | 0 ug | — | |
| Vitamin E — Beta-Tocopherol (β-Tocopherol) | 0 mg | — | |
| Vitamin E — Gamma-Tocopherol (γ-Tocopherol) | 0.040 mg | — | |
| Vitamin E — Delta-Tocopherol (δ-Tocopherol) | 0 mg | — | |
| Vitamin E — Alpha-Tocotrienol (α-Tocotrienol) | 0.010 mg | — | |
| Vitamin E — Beta-Tocotrienol (β-Tocotrienol) | 0 mg | — | |
| Vitamin E — Gamma-Tocotrienol (γ-Tocotrienol) | 0 mg | — | |
| Vitamin E — Delta-Tocotrienol (δ-Tocotrienol) | 0 mg | — | |
| Vitamin D (D2 + D3 — total) | — | 0 IU | |
| Vitamin K1 — Phylloquinone | 102 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 | 0 g | = |
| SFA 10:0 (Capric acid) | 0 g | 0 g | = |
| SFA 12:0 (Lauric acid) | 0 g | 0 g | = |
| SFA 14:0 (Myristic acid) | 0.001 g | 0.006 g | -83% |
| SFA 15:0 (Pentadecanoic acid) | 0 g | — | |
| SFA 16:0 (Palmitic acid) | 0.029 g | 1.16 g | -97% |
| SFA 17:0 (Margaric acid) | 0 g | — | |
| SFA 18:0 (Stearic acid) | 0.006 g | 0.247 g | -98% |
| SFA 20:0 (Arachidic acid) | 0.002 g | — | |
| SFA 22:0 (Behenic acid) | 0.002 g | — | |
| MUFA 14:1 c | 0 g | — | |
| MUFA 15:1 (Pentadecenoic acid) | 0 g | — | |
| MUFA 16:1 (Omega-7, Palmitoleic acid) | — | 0.003 g | |
| MUFA 16:1 c (Omega-7, Palmitoleic acid — cis) | 0 g | — | |
| MUFA 17:1 (Heptadecenoic acid) | 0.001 g | — | |
| MUFA 17:1 c | 0.001 g | — | |
| MUFA 18:1 (Omega-9, Oleic acid family) | 0.010 g | 0.390 g | -97% |
| MUFA 18:1 c (Omega-9, Oleic acid — cis) | 0.010 g | — | |
| MUFA 20:1 (Omega-9, Gondoic / Gadoleic acid) | 0 g | 0.006 g | -100% |
| MUFA 20:1 c | 0 g | — | |
| MUFA 22:1 (Omega-9, Erucic acid family) | — | 0 g | |
| ácidos grasos, poliinsaturados totales | 0.017 g | 2.07 g | -99% |
| PUFA 18:2 (Omega-6, Linoleic acid) | 0.017 g | 0.754 g | -98% |
| AGPI 18:2 c | 0.017 g | — | |
| PUFA 18:3 (Omega-3, Alpha-linolenic family) | 0.021 g | 1.24 g | -98% |
| AGPI 18:3 c | 0 g | — | |
| PUFA 18:3 n-6 (Omega-6, GLA — Gamma-linolenic acid) | 0 g | — | |
| AGPI 20:2 c | 0 g | — | |
| PUFA 18:4 n-3 (Omega-3, SDA — Stearidonic acid) | — | 0 g | |
| PUFA 20:2 n-6 (Omega-6, Eicosadienoic acid) | 0 g | — | |
| PUFA 20:3 (DGLA family — Dihomo-gamma-linolenic acid) | 0 g | — | |
| AGPI 20:3 c | 0 g | — | |
| PUFA 20:4 (Omega-6, Arachidonic acid family) | 0 g | 0.013 g | -100% |
| AGPI 20:4c | 0 g | — | |
| PUFA 20:5 n-3 (Omega-3, EPA — Eicosapentaenoic acid) | — | 0 g | |
| PUFA 22:5 n-3 (Omega-3, DPA — Docosapentaenoic acid) | — | 0.006 g | |
| PUFA 22:6 n-3 (Omega-3, DHA — Docosahexaenoic acid) | — | 0 g | |
| Tryptophan (EAA) | 0.033 g | — | |
| Threonine (EAA) | 0.088 g | — | |
| Isoleucine (EAA, BCAA) | 0.079 g | — | |
| Leucine (EAA, BCAA) | 0.129 g | — | |
| Lysine (EAA) | 0.135 g | — | |
| Methionine (EAA) | 0.038 g | — | |
| Cystine (conditionally essential) | 0.028 g | — | |
| Phenylalanine (EAA) | 0.117 g | — | |
| Tyrosine (conditionally essential) | 0.050 g | — | |
| Valine (EAA, BCAA) | 0.125 g | — | |
| Arginine (conditionally essential) | 0.191 g | — | |
| Histidine (EAA) | 0.059 g | — | |
| alanina | 0.104 g | — | |
| ácido aspártico | 0.325 g | — | |
| ácido glutámico | 0.542 g | — | |
| Glycine (conditionally essential) | 0.089 g | — | |
| Proline (conditionally essential) | 0.110 g | — | |
| serina | 0.121 g | — | |
| Alcohol etílico | — | 0 g | |
| Cafeína | — | 0 mg | |
| Teobromina | — | 0 mg | |
| daidzeína | 0 mg | — | |
| genisteína | 0 mg | — | |
| dímeros de proantocianidinas | 0 mg | — | |
| trímeros de proantocianidinas | 0 mg | — | |
| proantocianidina 4-6mers | 0 mg | — | |
| proantocianidina 7-10mers | 0 mg | — | |
| polímeros de proantocianidinas (>10mers) | 0 mg | — | |
| apigenina | 0 mg | — | |
| luteolina | 0.800 mg | — | |
| kaempferol | 7.84 mg | 205 mg | -96% |
| miricetina | 0.060 mg | — | |
| quercetina | 3.26 mg | — | |
| Flavonoids | |||
| (-)-epicatequina | 0 mg | — | |
| (-)-Epicatequina 3-galato | 0 mg | — | |
| (-)-epigalocatequina | 0 mg | — | |
| (-)-Epigalocatequina 3-galato | 0 mg | — | |
| (+)-catequina | 0 mg | — | |
| (+)-Galocatequina | 0 mg | — | |
| Choline | |||
| colina de esfingomielina | 0.100 mg | — | |
| colina de fosfatidilcolina | 0.100 mg | — | |
| colina de fosfocolina | 0.400 mg | — | |
| colina de glicerofosfolina | 0 mg | — | |
| colina libre | 18.0 mg | — | |
| colina total | 19.0 mg | — | |
| Isoflavones | |||
| isoflavonas totales | 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.