Cheese, ricotta, whole milk vs Turkey, ground, 93% lean, 7% fat, pan-broiled crumbles
Comparación nutricional por 100g · USDA Foundation Foods y USDA Foundation Foods
Turkey, ground, 93% lean, 7% fat, pan-broiled crumbles es más alto en más vitaminas y minerales
Calorías (kcal)
Cheese 157
Turkey 220
Proteínas (g)
Cheese 7.81
Turkey 27.1
Carbohidratos (g)
Cheese 6.86
Turkey 0
Grasas (g)
Cheese 11.0
Turkey 11.6
Fibra (g)
Cheese —
Turkey —
Respuestas rápidas
¿Cuál tiene más proteínas?
Turkey, ground, 93% lean, 7% fat, pan-broiled crumbles — 27.1g vs 7.81g por 100g.
¿Cuál tiene menos calorías?
Cheese, ricotta, whole milk — 157 vs 220 kcal por 100g.
¿Cuál es más denso en nutrientes?
Turkey, ground, 93% lean, 7% fat, pan-broiled crumbles 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 | Turkey | Dif. |
|---|---|---|---|
| Energy | |||
| Energía | 157 kcal | 220 kcal | -29% |
| Macronutrients | |||
| Agua | 72.9 g | 61.1 g | +19% |
| Proteína | 7.81 g | 27.1 g | -71% |
| Lípidos totales (grasa) | 11.0 g | 11.6 g | -5% |
| Carbohidratos, por diferencia | 6.86 g | 0 g | |
| Fats & Fatty Acids | |||
| ácidos grasos, saturados totales | 6.97 g | 2.97 g | +135% |
| ácidos grasos, monoinsaturados totales | 2.56 g | 3.78 g | -32% |
| ácidos grasos, trans totales | 0.351 g | 0.144 g | +144% |
| colesterol | 48.0 mg | 104 mg | -54% |
| Vitamins | |||
| Thiamin (Vitamin B1) | 0.043 mg | 0.088 mg | -51% |
| Riboflavin (Vitamin B2) | 0.327 mg | 0.262 mg | +25% |
| Niacin (Vitamin B3) | 0.168 mg | 8.09 mg | -98% |
| Pantothenic acid (Vitamin B5) | 0.673 mg | 1.40 mg | -52% |
| Vitamin B-6 — Pyridoxine | 0.099 mg | 0.497 mg | -80% |
| Biotin (Vitamin B7) | 4.00 ug | — | |
| colina, total | — | 78.7 mg | |
| Vitamin B-12 — Cobalamin | 0.780 ug | 1.90 ug | -59% |
| vitamina A, RAE | 127 ug | 30.0 ug | +323% |
| vitamina E (alfa-tocoferol) | 0.270 mg | 0.180 mg | +50% |
| Vitamin K2 — Menaquinone-4 (MK-4) | 3.10 ug | — | |
| Minerals | |||
| calcio, Ca | 224 mg | 31.0 mg | +623% |
| hierro, Fe | 0.100 mg | 1.56 mg | -94% |
| magnesio, Mg | 19.7 mg | 29.1 mg | -32% |
| fósforo, P | 162 mg | 259 mg | -37% |
| potasio, K | 230 mg | 304 mg | -24% |
| sodio, Na | 105 mg | 90.0 mg | +17% |
| zinc, Zn | 0.560 mg | 3.77 mg | -85% |
| cobre, Cu | 0 mg | 0.166 mg | -100% |
| manganeso, Mn | 0 mg | 0.010 mg | -100% |
| selenio, Se | 5.50 ug | 28.4 ug | -81% |
| Other Nutrients | |||
| energía (factores generales de Atwater) | 158 kcal | 213 kcal | -26% |
| energía (factores específicos de Atwater) | 157 kcal | 220 kcal | -29% |
| Energía | 657 kj | 922 kj | -29% |
| Nitrógeno | 1.22 g | 4.34 g | -72% |
| grasa total (NLEA) | 10.3 g | 10.4 g | -1% |
| Ceniza | 1.36 g | 1.27 g | +7% |
| colina, libre | — | 2.60 mg | |
| colina, de la fosfocolina | — | 1.60 mg | |
| colina, de la fosfatidilcolina | — | 65.5 mg | |
| colina, de la glicerofosfocolina | — | 0.900 mg | |
| colina, de la esfingomielina | — | 8.10 mg | |
| betaína | — | 12.3 mg | |
| retinol | 127 ug | 30.0 ug | +323% |
| Vitamin E — Beta-Tocopherol (β-Tocopherol) | 0 mg | 0.010 mg | -100% |
| Vitamin E — Gamma-Tocopherol (γ-Tocopherol) | 0 mg | 0.190 mg | -100% |
| Vitamin E — Delta-Tocopherol (δ-Tocopherol) | 0 mg | 0.030 mg | -100% |
| Vitamin E — Alpha-Tocotrienol (α-Tocotrienol) | 0 mg | 0.040 mg | -100% |
| Vitamin E — Beta-Tocotrienol (β-Tocotrienol) | 0 mg | 0 mg | = |
| Vitamin E — Gamma-Tocotrienol (γ-Tocotrienol) | 0 mg | 0.110 mg | -100% |
| Vitamin E — Delta-Tocotrienol (δ-Tocotrienol) | 0 mg | 0 mg | = |
| Vitamin K1 — Phylloquinone | 0.600 ug | — | |
| Vitamin K (Dihydrophylloquinone — K1 reduced form) | 0 ug | — | |
| SFA 4:0 (Butyric acid) | 0.251 g | 0.003 g | +8267% |
| SFA 6:0 (Caproic acid) | 0.199 g | 0 g | |
| SFA 8:0 (Caprylic acid) | 0.125 g | 0.001 g | +12400% |
| SFA 10:0 (Capric acid) | 0.306 g | 0.005 g | +6020% |
| SFA 11:0 (Undecanoic acid) | 0 g | 0 g | = |
| SFA 12:0 (Lauric acid) | 0.360 g | 0.015 g | +2300% |
| SFA 14:0 (Myristic acid) | 1.15 g | 0.093 g | +1137% |
| SFA 15:0 (Pentadecanoic acid) | 0.116 g | 0.014 g | +729% |
| SFA 16:0 (Palmitic acid) | 3.36 g | 2.02 g | +66% |
| SFA 17:0 (Margaric acid) | 0.067 g | 0.027 g | +148% |
| SFA 18:0 (Stearic acid) | 1.02 g | 0.774 g | +32% |
| SFA 20:0 (Arachidic acid) | 0.014 g | 0.010 g | +40% |
| SFA 22:0 (Behenic acid) | 0.006 g | 0.003 g | +100% |
| SFA 24:0 (Lignoceric acid) | 0.004 g | 0.001 g | +300% |
| MUFA 14:1 c | 0.117 g | 0.017 g | +588% |
| MUFA 15:1 (Pentadecenoic acid) | 0 g | 0 g | = |
| MUFA 16:1 c (Omega-7, Palmitoleic acid — cis) | 0.184 g | 0.372 g | -51% |
| MUFA 17:1 (Heptadecenoic acid) | 0.021 g | 0.020 g | +5% |
| MUFA 17:1 c | 0.021 g | 0.020 g | +5% |
| MUFA 18:1 c (Omega-9, Oleic acid — cis) | 2.22 g | 3.33 g | -33% |
| MUFA 20:1 (Omega-9, Gondoic / Gadoleic acid) | — | 0.041 g | |
| MUFA 20:1 c | 0.020 g | 0.041 g | -51% |
| MUFA 22:1 c (Omega-9, Erucic acid — cis) | 0.002 g | 0.002 g | = |
| MUFA 22:1 n-9 | 0.002 g | — | |
| MUFA 24:1 c (Omega-9, Nervonic acid — cis) | 0 g | 0.002 g | -100% |
| ácidos grasos, poliinsaturados totales | 0.389 g | 3.49 g | -89% |
| AGPI 18:2 c | 0.308 g | 3.07 g | -90% |
| PUFA 18:2 n-6 (Omega-6, LA — Linoleic acid) | 0.259 g | 3.05 g | -92% |
| PUFA 18:2 CLA | 0.049 g | 0.020 g | +145% |
| AGPI 18:3 c | 0.042 g | 0.184 g | -77% |
| PUFA 18:3 n-3 (Omega-3, ALA — Alpha-linolenic acid) | 0.042 g | 0.175 g | -76% |
| PUFA 18:3 n-6 (Omega-6, GLA — Gamma-linolenic acid) | 0 g | 0.009 g | -100% |
| AGPI 18:3i | — | 0 g | |
| AGPI 20:2 c | 0.001 g | 0.020 g | -95% |
| PUFA 18:4 n-3 (Omega-3, SDA — Stearidonic acid) | 0.001 g | 0.001 g | = |
| PUFA 20:2 n-6 (Omega-6, Eicosadienoic acid) | 0.001 g | 0.020 g | -95% |
| AGPI 20:3 c | 0.012 g | 0.016 g | -25% |
| PUFA 20:3 n-3 (Omega-3, Eicosatrienoic acid) | 0 g | 0.002 g | -100% |
| PUFA 20:4 n-6 (Omega-6, AA — Arachidonic acid) | 0.012 g | 0.014 g | -14% |
| PUFA 20:3 n-9 (Omega-9, Mead acid) | 0 g | — | |
| PUFA 20:4 (Omega-6, Arachidonic acid family) | 0.015 g | 0.165 g | -91% |
| AGPI 20:4c | 0.015 g | 0.165 g | -91% |
| AGPI 20:5c | 0.005 g | 0.004 g | +25% |
| PUFA 20:5 n-3 (Omega-3, EPA — Eicosapentaenoic acid) | 0.005 g | 0.004 g | +25% |
| PUFA 22:2 (Docosadienoic acid) | 0 g | 0 g | = |
| AGPI 22:5 c | 0.007 g | 0.016 g | -56% |
| PUFA 22:4 (Omega-6, Adrenic acid) | 0.003 g | 0.031 g | -90% |
| PUFA 22:5 n-3 (Omega-3, DPA — Docosapentaenoic acid) | 0.007 g | 0.016 g | -56% |
| AGPI 22:6 c | 0 g | 0.011 g | -100% |
| PUFA 22:6 n-3 (Omega-3, DHA — Docosahexaenoic acid) | 0 g | 0.011 g | -100% |
| ácidos grasos, trans-monoenoico total | 0.283 g | 0.106 g | +167% |
| TFA 16:1 t | 0.032 g | 0.007 g | +357% |
| TFA 18:1 t | 0.251 g | 0.099 g | +154% |
| TFA 22:1 t | 0 g | 0 g | = |
| ácidos grasos, trans-dienoico total | 0.068 g | 0.038 g | +79% |
| TFA 18:2 t sin definir | 0.068 g | 0.038 g | +79% |
| ácidos grasos, trans-polienoico total | 0.001 g | — | |
| TFA 18:3 t | 0.001 g | — | |
| Tryptophan (EAA) | 0.115 g | — | |
| Threonine (EAA) | 0.395 g | — | |
| Isoleucine (EAA, BCAA) | 0.365 g | — | |
| Leucine (EAA, BCAA) | 0.785 g | — | |
| Lysine (EAA) | 0.655 g | — | |
| Methionine (EAA) | 0.170 g | — | |
| Phenylalanine (EAA) | 0.270 g | — | |
| Tyrosine (conditionally essential) | 0.250 g | — | |
| Valine (EAA, BCAA) | 0.325 g | — | |
| Arginine (conditionally essential) | 0.210 g | — | |
| Histidine (EAA) | 0.175 g | — | |
| alanina | 0.325 g | — | |
| ácido aspártico | 0.735 g | — | |
| ácido glutámico | 1.30 g | — | |
| Glycine (conditionally essential) | 0.135 g | — | |
| Proline (conditionally essential) | 0.565 g | — | |
| serina | 0.365 g | — | |
| hidroxiprolina | 0 g | — | |
| cisteína | 0.180 g | — | |
| Iodine | |||
| yodo mcg/100gB | 66.0 mcg | — | |
* 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.