Cheese, American, restaurant vs Salt, table, iodized
Comparación nutricional por 100g · USDA Foundation Foods y USDA Foundation Foods
Cheese, American, restaurant es más alto en más vitaminas y minerales
Calorías (kcal)
Cheese 375
Salt —
Proteínas (g)
Cheese 17.5
Salt —
Carbohidratos (g)
Cheese 6.35
Salt —
Grasas (g)
Cheese 31.1
Salt —
Fibra (g)
Cheese —
Salt —
Respuestas rápidas
¿Cuál es más denso en nutrientes?
Cheese, American, restaurant 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 | Cheese | Salt | Dif. |
|---|---|---|---|
| Energy | |||
| Energía | 375 kcal | — | |
| Macronutrients | |||
| Agua | 39.5 g | 0.420 g | +9305% |
| Proteína | 17.5 g | — | |
| Lípidos totales (grasa) | 31.1 g | — | |
| Carbohidratos, por diferencia | 6.35 g | — | |
| Azúcares, totales | 3.76 g | — | |
| Fats & Fatty Acids | |||
| ácidos grasos, saturados totales | 17.7 g | — | |
| ácidos grasos, monoinsaturados totales | 6.62 g | — | |
| ácidos grasos, trans totales | 1.01 g | — | |
| Minerals | |||
| calcio, Ca | 508 mg | 50.0 mg | +916% |
| hierro, Fe | 0.240 mg | 0 mg | |
| magnesio, Mg | 25.0 mg | 0 mg | |
| fósforo, P | 380 mg | 0 mg | |
| potasio, K | 173 mg | 2.00 mg | +8550% |
| sodio, Na | 1600 mg | 38700 mg | -96% |
| zinc, Zn | 2.45 mg | 0 mg | |
| cobre, Cu | 0.042 mg | 0 mg | |
| manganeso, Mn | 0.018 mg | 0.032 mg | -44% |
| Other Nutrients | |||
| energía (factores generales de Atwater) | 375 kcal | — | |
| energía (factores específicos de Atwater) | 373 kcal | — | |
| Energía | 1570 kj | — | |
| Nitrógeno | 2.74 g | — | |
| grasa total (NLEA) | 26.6 g | — | |
| Ceniza | 5.57 g | 99.0 g | -94% |
| Sacarosa | 0 g | — | |
| Glucosa | 0.010 g | — | |
| Fructosa | 0 g | — | |
| Lactosa | 3.62 g | — | |
| Maltosa | 0 g | — | |
| Galactosa | 0.120 g | — | |
| yodo, I | 54.1 ug | 5080 ug | -99% |
| SFA 4:0 (Butyric acid) | 0.656 g | — | |
| SFA 5:0 | 0 g | — | |
| SFA 6:0 (Caproic acid) | 0.526 g | — | |
| SFA 7:0 | 0 g | — | |
| SFA 8:0 (Caprylic acid) | 0.327 g | — | |
| SFA 9:0 | 0 g | — | |
| SFA 10:0 (Capric acid) | 0.759 g | — | |
| SFA 11:0 (Undecanoic acid) | 0 g | — | |
| SFA 12:0 (Lauric acid) | 0.856 g | — | |
| SFA 14:0 (Myristic acid) | 2.75 g | — | |
| SFA 15:0 (Pentadecanoic acid) | 0.295 g | — | |
| SFA 16:0 (Palmitic acid) | 8.30 g | — | |
| SFA 17:0 (Margaric acid) | 0.172 g | — | |
| SFA 18:0 (Stearic acid) | 3.02 g | — | |
| SFA 20:0 (Arachidic acid) | 0.041 g | — | |
| SFA 21:0 | 0.004 g | — | |
| SFA 22:0 (Behenic acid) | 0.016 g | — | |
| SFA 23:0 | 0 g | — | |
| SFA 24:0 (Lignoceric acid) | 0.008 g | — | |
| MUFA 12:1 | 0.016 g | — | |
| MUFA 14:1 c | 0.215 g | — | |
| MUFA 15:1 (Pentadecenoic acid) | 0 g | — | |
| MUFA 16:1 c (Omega-7, Palmitoleic acid — cis) | 0.367 g | — | |
| MUFA 17:1 (Heptadecenoic acid) | 0.052 g | — | |
| MUFA 17:1 c | 0.052 g | — | |
| MUFA 18:1 c (Omega-9, Oleic acid — cis) | 5.90 g | — | |
| MUFA 20:1 c | 0.049 g | — | |
| MUFA 22:1 c (Omega-9, Erucic acid — cis) | 0.002 g | — | |
| MUFA 22:1 n-9 | 0.002 g | — | |
| MUFA 22:1 n-11 | 0 g | — | |
| MUFA 24:1 c (Omega-9, Nervonic acid — cis) | 0.001 g | — | |
| ácidos grasos, poliinsaturados totales | 1.23 g | — | |
| AGPI 18:2 c | 1.06 g | — | |
| PUFA 18:2 n-6 (Omega-6, LA — Linoleic acid) | 0.936 g | — | |
| PUFA 18:2 CLA | 0.123 g | — | |
| AGPI 18:3 c | 0.153 g | — | |
| PUFA 18:3 n-3 (Omega-3, ALA — Alpha-linolenic acid) | 0.143 g | — | |
| PUFA 18:3 n-6 (Omega-6, GLA — Gamma-linolenic acid) | 0.010 g | — | |
| AGPI 20:2 c | 0.006 g | — | |
| PUFA 18:4 n-3 (Omega-3, SDA — Stearidonic acid) | 0.005 g | — | |
| PUFA 20:2 n-6 (Omega-6, Eicosadienoic acid) | 0.006 g | — | |
| AGPI 20:3 c | 0.035 g | — | |
| PUFA 20:3 n-3 (Omega-3, Eicosatrienoic acid) | 0.001 g | — | |
| PUFA 20:4 n-6 (Omega-6, AA — Arachidonic acid) | 0.034 g | — | |
| PUFA 20:3 n-9 (Omega-9, Mead acid) | 0 g | — | |
| AGPI 22:3 | 0 g | — | |
| PUFA 20:4 (Omega-6, Arachidonic acid family) | 0.042 g | — | |
| AGPI 20:4c | 0.042 g | — | |
| AGPI 20:5c | 0.009 g | — | |
| PUFA 20:5 n-3 (Omega-3, EPA — Eicosapentaenoic acid) | 0.009 g | — | |
| PUFA 22:2 (Docosadienoic acid) | 0.002 g | — | |
| AGPI 22:5 c | 0.017 g | — | |
| PUFA 22:4 (Omega-6, Adrenic acid) | 0.007 g | — | |
| PUFA 22:5 n-3 (Omega-3, DPA — Docosapentaenoic acid) | 0.017 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 | 0.832 g | — | |
| TFA 14:1 t | 0.047 g | — | |
| TFA 16:1 t | 0.087 g | — | |
| TFA 18:1 t | 0.698 g | — | |
| TFA 20:1 t | 0 g | — | |
| TFA 22:1 t | 0 g | — | |
| ácidos grasos, trans-dienoico total | 0.175 g | — | |
| TFA 18:2 t sin definir | 0.175 g | — | |
| ácidos grasos, trans-polienoico total | 0.003 g | — | |
| TFA 18:3 t | 0.003 g | — | |
| Purines | |||
| purina, ácido úrico | 0.112 mg | — | |
| purina, adenina | 2.30 mg | — | |
| purina, guanina | 3.30 mg | — | |
| purina, hipoxantina | 1.30 mg | — | |
| purina, xantina | 0.100 mg | — | |
| purinas, total | 7.00 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.