Collards, cooked, boiled, drained, without salt vs Spices, paprika
Comparación nutricional por 100g · USDA SR Legacy y USDA SR Legacy
Spices, paprika es más alto en más vitaminas y minerales
Calorías (kcal)
Collards 33
Spices 282
Proteínas (g)
Collards 2.71
Spices 14.1
Carbohidratos (g)
Collards 5.65
Spices 54.0
Grasas (g)
Collards 0.720
Spices 12.9
Fibra (g)
Collards 4.00
Spices 34.9
Respuestas rápidas
¿Cuál tiene más proteínas?
Spices, paprika — 14.1g vs 2.71g por 100g.
¿Cuál tiene menos calorías?
Collards, cooked, boiled, drained, without salt — 33 vs 282 kcal por 100g.
¿Cuál es más denso en nutrientes?
Spices, paprika 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 | Collards | Spices | Dif. |
|---|---|---|---|
| Energy | |||
| Energía | 33 kcal | 282 kcal | -88% |
| Macronutrients | |||
| Agua | 90.2 g | 11.2 g | +702% |
| Proteína | 2.71 g | 14.1 g | -81% |
| Lípidos totales (grasa) | 0.720 g | 12.9 g | -94% |
| Carbohidratos, por diferencia | 5.65 g | 54.0 g | -90% |
| Fibra dietética total | 4.00 g | 34.9 g | -89% |
| Fats & Fatty Acids | |||
| ácidos grasos, saturados totales | 0.047 g | 2.14 g | -98% |
| ácidos grasos, monoinsaturados totales | 0.026 g | 1.70 g | -98% |
| ácidos grasos, trans totales | 0 g | 0 g | = |
| colesterol | 0 mg | 0 mg | = |
| Vitamins | |||
| vitamina C, ácido ascórbico total | 18.2 mg | 0.900 mg | +1922% |
| Thiamin (Vitamin B1) | 0.040 mg | 0.330 mg | -88% |
| Riboflavin (Vitamin B2) | 0.106 mg | 1.23 mg | -91% |
| Niacin (Vitamin B3) | 0.575 mg | 10.1 mg | -94% |
| Pantothenic acid (Vitamin B5) | 0.218 mg | 2.51 mg | -91% |
| Vitamin B-6 — Pyridoxine | 0.128 mg | 2.14 mg | -94% |
| Biotin (Vitamin B7) | 16.0 ug | 49.0 ug | -67% |
| Folate, total (Vitamin B9) | 0 ug | 0 ug | = |
| colina, total | 38.4 mg | 51.5 mg | -25% |
| Vitamin B-12 — Cobalamin | 0 ug | 0 ug | = |
| vitamina A, RAE | 380 ug | 2463 ug | -85% |
| caroteno, beta | 4513 ug | 26162 ug | -83% |
| caroteno, alfa | 68.0 ug | 595 ug | -89% |
| vitamina E (alfa-tocoferol) | 0.880 mg | 29.1 mg | -97% |
| vitamina D (D2 + D3) | 0 ug | 0 ug | = |
| Minerals | |||
| calcio, Ca | 141 mg | 229 mg | -38% |
| hierro, Fe | 1.13 mg | 21.1 mg | -95% |
| magnesio, Mg | 21.0 mg | 178 mg | -88% |
| fósforo, P | 32.0 mg | 314 mg | -90% |
| potasio, K | 117 mg | 2280 mg | -95% |
| sodio, Na | 15.0 mg | 68.0 mg | -78% |
| zinc, Zn | 0.230 mg | 4.33 mg | -95% |
| cobre, Cu | 0.051 mg | 0.713 mg | -93% |
| manganeso, Mn | 0.510 mg | 1.59 mg | -68% |
| selenio, Se | 0.500 ug | 6.30 ug | -92% |
| Other Nutrients | |||
| Energía | 137 kj | 1181 kj | -88% |
| Ceniza | 0.730 g | 7.74 g | -91% |
| azúcares totales | 0.400 g | 10.3 g | -96% |
| Sacarosa | — | 0.810 g | |
| Glucosa | — | 2.63 g | |
| Fructosa | — | 6.71 g | |
| Lactosa | — | 0 g | |
| Maltosa | — | 0 g | |
| Galactosa | — | 0.190 g | |
| Folic acid (Vitamin B9 — synthetic) | 16.0 ug | 49.0 ug | -67% |
| Folate, DFE (Vitamin B9 — dietary folate equivalents) | 16.0 ug | 49.0 ug | -67% |
| betaína | 0.200 mg | 7.10 mg | -97% |
| vitamina B-12, añadida | 0 ug | 0 ug | = |
| retinol | 0 ug | 0 ug | = |
| Beta-carotene (Provitamin A) | 26.0 ug | 6186 ug | -100% |
| vitamina A, UI | 7600 IU | 49254 IU | -85% |
| Beta-cryptoxanthin (Provitamin A) | 0 ug | 0 ug | = |
| Lycopene | 6197 ug | 18944 ug | -67% |
| vitamina E, añadida | 0 mg | 0 mg | = |
| Vitamin E — Beta-Tocopherol (β-Tocopherol) | — | 0.350 mg | |
| Vitamin E — Gamma-Tocopherol (γ-Tocopherol) | — | 3.54 mg | |
| Vitamin E — Delta-Tocopherol (δ-Tocopherol) | — | 0.250 mg | |
| Vitamin E — Alpha-Tocotrienol (α-Tocotrienol) | — | 3.95 mg | |
| Vitamin E — Beta-Tocotrienol (β-Tocotrienol) | — | 0 mg | |
| Vitamin E — Gamma-Tocotrienol (γ-Tocotrienol) | — | 0.090 mg | |
| Vitamin E — Delta-Tocotrienol (δ-Tocotrienol) | — | 0 mg | |
| Vitamin D (D2 + D3 — total) | 0 IU | 0 IU | = |
| Vitamin K1 — Phylloquinone | 407 ug | 80.3 ug | +406% |
| Vitamin K (Dihydrophylloquinone — K1 reduced form) | — | 0 ug | |
| SFA 4:0 (Butyric acid) | 0 g | 0 g | = |
| SFA 6:0 (Caproic acid) | 0 g | 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) | 0.002 g | 0.068 g | -97% |
| SFA 13:0 (Tridecanoic acid) | — | 0 g | |
| SFA 14:0 (Myristic acid) | 0.002 g | 0.172 g | -99% |
| SFA 15:0 (Pentadecanoic acid) | — | 0 g | |
| SFA 16:0 (Palmitic acid) | 0.039 g | 1.47 g | -97% |
| SFA 17:0 (Margaric acid) | — | 0 g | |
| SFA 18:0 (Stearic acid) | 0.002 g | 0.337 g | -99% |
| SFA 20:0 (Arachidic acid) | — | 0.047 g | |
| SFA 22:0 (Behenic acid) | — | 0.047 g | |
| SFA 24:0 (Lignoceric acid) | — | 0 g | |
| MUFA 14:1 (Myristoleic acid) | — | 0 g | |
| MUFA 15:1 (Pentadecenoic acid) | — | 0 g | |
| MUFA 16:1 (Omega-7, Palmitoleic acid) | 0 g | 0.069 g | -100% |
| MUFA 17:1 (Heptadecenoic acid) | — | 0 g | |
| MUFA 18:1 (Omega-9, Oleic acid family) | 0.025 g | 1.60 g | -98% |
| MUFA 18:1 c (Omega-9, Oleic acid — cis) | — | 1.60 g | |
| MUFA 20:1 (Omega-9, Gondoic / Gadoleic acid) | 0 g | 0.023 g | -100% |
| MUFA 22:1 (Omega-9, Erucic acid family) | 0 g | 0 g | = |
| MUFA 24:1 c (Omega-9, Nervonic acid — cis) | — | 0 g | |
| ácidos grasos, poliinsaturados totales | 0.173 g | 7.77 g | -98% |
| PUFA 18:2 (Omega-6, Linoleic acid) | 0.070 g | 7.31 g | -99% |
| PUFA 18:3 (Omega-3, Alpha-linolenic family) | 0.093 g | 0.453 g | -79% |
| PUFA 18:3 n-3 (Omega-3, ALA — Alpha-linolenic acid) | — | 0.453 g | |
| PUFA 18:3 n-6 (Omega-6, GLA — Gamma-linolenic acid) | — | 0 g | |
| PUFA 18:4 n-3 (Omega-3, SDA — Stearidonic acid) | 0 g | 0 g | = |
| PUFA 20:2 n-6 (Omega-6, Eicosadienoic acid) | — | 0 g | |
| PUFA 20:3 (DGLA family — Dihomo-gamma-linolenic acid) | — | 0 g | |
| PUFA 20:4 (Omega-6, Arachidonic acid family) | 0.002 g | 0 g | |
| PUFA 20:5 n-3 (Omega-3, EPA — Eicosapentaenoic acid) | 0 g | 0 g | = |
| PUFA 22:5 n-3 (Omega-3, DPA — Docosapentaenoic acid) | 0 g | 0 g | = |
| PUFA 22:6 n-3 (Omega-3, DHA — Docosahexaenoic acid) | 0 g | 0 g | = |
| ácidos grasos, trans-monoenoico total | — | 0 g | |
| TFA 18:1 t | — | 0 g | |
| fitoesteroles | — | 175 mg | |
| Tryptophan (EAA) | 0.027 g | 0.070 g | -61% |
| Threonine (EAA) | 0.074 g | 0.490 g | -85% |
| Isoleucine (EAA, BCAA) | 0.086 g | 0.570 g | -85% |
| Leucine (EAA, BCAA) | 0.130 g | 0.920 g | -86% |
| Lysine (EAA) | 0.101 g | 0.690 g | -85% |
| Methionine (EAA) | 0.028 g | 0.200 g | -86% |
| Cystine (conditionally essential) | 0.022 g | 0.230 g | -90% |
| Phenylalanine (EAA) | 0.075 g | 0.610 g | -88% |
| Tyrosine (conditionally essential) | 0.056 g | 0.380 g | -85% |
| Valine (EAA, BCAA) | 0.104 g | 0.750 g | -86% |
| Arginine (conditionally essential) | 0.108 g | 0.890 g | -88% |
| Histidine (EAA) | 0.040 g | 0.250 g | -84% |
| alanina | 0.090 g | 0.640 g | -86% |
| ácido aspártico | 0.161 g | 2.85 g | -94% |
| ácido glutámico | 0.176 g | 2.26 g | -92% |
| Glycine (conditionally essential) | 0.081 g | 0.780 g | -90% |
| Proline (conditionally essential) | 0.090 g | 2.31 g | -96% |
| serina | 0.067 g | 0.610 g | -89% |
| hidroxiprolina | — | 0 g | |
| Alcohol etílico | 0 g | 0 g | = |
| Cafeína | 0 mg | 0 mg | = |
| Teobromina | 0 mg | 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 | |
| Choline | |||
| colina de esfingomielina | — | 0 mg | |
| colina de fosfatidilcolina | — | 11.0 mg | |
| colina de fosfocolina | — | 3.80 mg | |
| colina de glicerofosfolina | — | 2.00 mg | |
| colina libre | — | 34.0 mg | |
| colina total | — | 52.0 mg | |
| Isoflavones | |||
| isoflavonas totales | 0 mg | — | |
| Iodine | |||
| yodo mcg/100gB | 0.800 mcg | — | |
* Todos los valores por 100g de porción comestible. Fuente: USDA SR Legacy y USDA SR Legacy. La columna Dif. muestra la diferencia porcentual respecto al Alimento B.