Cabbage, bok choy, 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)
Cabbage —
Spices 310
Proteínas (g)
Cabbage 1.02
Spices 11.4
Carbohidratos (g)
Cabbage 3.51
Spices 65.4
Grasas (g)
Cabbage 0.234
Spices 5.85
Fibra (g)
Cabbage 1.26
Spices 3.90
Respuestas rápidas
¿Cuál tiene más proteínas?
Spices, saffron — 11.4g vs 1.02g 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 | Cabbage | Spices | Dif. |
|---|---|---|---|
| Energy | |||
| Energía | — | 310 kcal | |
| Macronutrients | |||
| Agua | 94.5 g | 11.9 g | +694% |
| Proteína | 1.02 g | 11.4 g | -91% |
| Lípidos totales (grasa) | 0.234 g | 5.85 g | -96% |
| Carbohidratos, por diferencia | 3.51 g | 65.4 g | -95% |
| Fibra dietética total | 1.26 g | 3.90 g | -68% |
| Fats & Fatty Acids | |||
| ácidos grasos, saturados totales | — | 1.59 g | |
| ácidos grasos, monoinsaturados totales | — | 0.429 g | |
| ácidos grasos, trans totales | — | 0 g | |
| colesterol | — | 0 mg | |
| Vitamins | |||
| vitamina C, ácido ascórbico total | 30.3 mg | 80.8 mg | -63% |
| Thiamin (Vitamin B1) | — | 0.115 mg | |
| Riboflavin (Vitamin B2) | — | 0.267 mg | |
| Niacin (Vitamin B3) | — | 1.46 mg | |
| Vitamin B-6 — Pyridoxine | — | 1.01 mg | |
| Biotin (Vitamin B7) | 68.0 ug | 93.0 ug | -27% |
| Folate, total (Vitamin B9) | — | 0 ug | |
| Vitamin B-12 — Cobalamin | — | 0 ug | |
| vitamina A, RAE | — | 27.0 ug | |
| vitamina D (D2 + D3) | — | 0 ug | |
| Minerals | |||
| calcio, Ca | 61.9 mg | 111 mg | -44% |
| hierro, Fe | 0.439 mg | 11.1 mg | -96% |
| magnesio, Mg | 13.6 mg | 264 mg | -95% |
| fósforo, P | 30.5 mg | 252 mg | -88% |
| potasio, K | 228 mg | 1724 mg | -87% |
| sodio, Na | 14.3 mg | 148 mg | -90% |
| zinc, Zn | 0.274 mg | 1.09 mg | -75% |
| cobre, Cu | 0.028 mg | 0.328 mg | -92% |
| manganeso, Mn | 0.196 mg | 28.4 mg | -99% |
| selenio, Se | — | 5.60 ug | |
| Other Nutrients | |||
| energía (factores generales de Atwater) | 20 kcal | — | |
| energía (factores específicos de Atwater) | 17 kcal | — | |
| Energía | — | 1298 kj | |
| Nitrógeno | 0.164 g | — | |
| Ceniza | 0.688 g | 5.45 g | -87% |
| Folic acid (Vitamin B9 — synthetic) | — | 93.0 ug | |
| Folate, DFE (Vitamin B9 — dietary folate equivalents) | — | 93.0 ug | |
| retinol | — | 0 ug | |
| vitamina A, UI | — | 530 IU | |
| Vitamin D (D2 + D3 — total) | — | 0 IU | |
| Folate, food (Vitamin B9) | 50.0 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) | — | 0.006 g | |
| SFA 16:0 (Palmitic acid) | — | 1.16 g | |
| SFA 18:0 (Stearic acid) | — | 0.247 g | |
| MUFA 16:1 (Omega-7, Palmitoleic acid) | — | 0.003 g | |
| MUFA 18:1 (Omega-9, Oleic acid family) | — | 0.390 g | |
| MUFA 20:1 (Omega-9, Gondoic / Gadoleic acid) | — | 0.006 g | |
| MUFA 22:1 (Omega-9, Erucic acid family) | — | 0 g | |
| ácidos grasos, poliinsaturados totales | — | 2.07 g | |
| PUFA 18:2 (Omega-6, Linoleic acid) | — | 0.754 g | |
| PUFA 18:3 (Omega-3, Alpha-linolenic family) | — | 1.24 g | |
| PUFA 18:4 n-3 (Omega-3, SDA — Stearidonic acid) | — | 0 g | |
| PUFA 20:4 (Omega-6, Arachidonic acid family) | — | 0.013 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 | |
| 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 | 0.240 mg | — | |
| luteolina | 0.090 mg | — | |
| kaempferol | 4.33 mg | 205 mg | -98% |
| miricetina | 0.030 mg | — | |
| quercetina | 2.06 mg | — | |
| Flavonoids | |||
| (-)-epicatequina | 0 mg | — | |
| (-)-Epicatequina 3-galato | 0 mg | — | |
| (-)-epigalocatequina | 0 mg | — | |
| (-)-Epigalocatequina 3-galato | 0 mg | — | |
| (+)-catequina | 0 mg | — | |
| (+)-Galocatequina | 0 mg | — | |
| Isoflavones | |||
| isoflavonas totales | 0 mg | — | |
| Purines | |||
| purina, ácido úrico | 0 mg | — | |
| purina, adenina | 4.80 mg | — | |
| purina, guanina | 5.20 mg | — | |
| purina, hipoxantina | 0 mg | — | |
| purina, xantina | 0 mg | — | |
| purinas, total | 10.0 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.