Crustaceans, shrimp, raw vs Anchovies, canned in olive oil, with salt, drained
Comparación nutricional por 100g · USDA SR Legacy y USDA Foundation Foods
Anchovies, canned in olive oil, with salt, drained es más alto en más vitaminas y minerales
Calorías (kcal)
Crustaceans 85
Anchovies —
Proteínas (g)
Crustaceans 20.1
Anchovies 26.9
Carbohidratos (g)
Crustaceans 0
Anchovies 2.41
Grasas (g)
Crustaceans 0.510
Anchovies 9.85
Fibra (g)
Crustaceans —
Anchovies —
Respuestas rápidas
¿Cuál tiene más proteínas?
Anchovies, canned in olive oil, with salt, drained — 26.9g vs 20.1g por 100g.
¿Cuál es más denso en nutrientes?
Anchovies, canned in olive oil, with salt, drained 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 | Crustaceans | Anchovies | Dif. |
|---|---|---|---|
| Energy | |||
| Energía | 85 kcal | — | |
| Macronutrients | |||
| Agua | 78.4 g | 44.4 g | +77% |
| Proteína | 20.1 g | 26.9 g | -25% |
| Lípidos totales (grasa) | 0.510 g | 9.85 g | -95% |
| Carbohidratos, por diferencia | 0 g | 2.41 g | -100% |
| Fats & Fatty Acids | |||
| ácidos grasos, saturados totales | 0.101 g | — | |
| ácidos grasos, monoinsaturados totales | 0.086 g | — | |
| ácidos grasos, trans totales | 0.004 g | — | |
| colesterol | 161 mg | — | |
| Vitamins | |||
| Vitamin B-12 — Cobalamin | — | 12.6 ug | |
| Minerals | |||
| calcio, Ca | 64.0 mg | 240 mg | -73% |
| hierro, Fe | 0.520 mg | 2.69 mg | -81% |
| magnesio, Mg | 35.0 mg | 228 mg | -85% |
| fósforo, P | 214 mg | 226 mg | -5% |
| potasio, K | 264 mg | 298 mg | -11% |
| sodio, Na | 119 mg | 5403 mg | -98% |
| zinc, Zn | 1.34 mg | 2.54 mg | -47% |
| cobre, Cu | 0.391 mg | 0.235 mg | +66% |
| manganeso, Mn | 0.033 mg | 0.138 mg | -76% |
| selenio, Se | — | 48.2 ug | |
| Other Nutrients | |||
| energía (factores generales de Atwater) | — | 206 kcal | |
| Energía | 356 kj | — | |
| Nitrógeno | — | 4.31 g | |
| Ceniza | 1.23 g | 16.4 g | -92% |
| 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) | 0.001 g | — | |
| SFA 15:0 (Pentadecanoic acid) | 0.001 g | — | |
| SFA 16:0 (Palmitic acid) | 0.052 g | — | |
| SFA 17:0 (Margaric acid) | 0.004 g | — | |
| SFA 18:0 (Stearic acid) | 0.037 g | — | |
| SFA 20:0 (Arachidic acid) | 0.002 g | — | |
| SFA 22:0 (Behenic acid) | 0.003 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) | 0.003 g | — | |
| MUFA 16:1 c (Omega-7, Palmitoleic acid — cis) | 0.002 g | — | |
| MUFA 17:1 (Heptadecenoic acid) | 0 g | — | |
| MUFA 18:1 (Omega-9, Oleic acid family) | 0.038 g | — | |
| MUFA 18:1 c (Omega-9, Oleic acid — cis) | 0.036 g | — | |
| MUFA 20:1 (Omega-9, Gondoic / Gadoleic acid) | 0.002 g | — | |
| MUFA 22:1 (Omega-9, Erucic acid family) | 0 g | — | |
| MUFA 22:1 c (Omega-9, Erucic acid — cis) | 0 g | — | |
| MUFA 24:1 c (Omega-9, Nervonic acid — cis) | 0 g | — | |
| ácidos grasos, poliinsaturados totales | 0.152 g | — | |
| PUFA 18:2 (Omega-6, Linoleic acid) | 0.032 g | — | |
| PUFA 18:2 n-6 (Omega-6, LA — Linoleic acid) | 0.031 g | — | |
| PUFA 18:2 CLA | 0 g | — | |
| PUFA 18:3 (Omega-3, Alpha-linolenic family) | 0.002 g | — | |
| PUFA 18:3 n-3 (Omega-3, ALA — Alpha-linolenic acid) | 0.002 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 | — | |
| PUFA 20:2 n-6 (Omega-6, Eicosadienoic acid) | 0.004 g | — | |
| PUFA 20:3 (DGLA family — Dihomo-gamma-linolenic acid) | 0.002 g | — | |
| PUFA 20:3 n-3 (Omega-3, Eicosatrienoic acid) | 0 g | — | |
| PUFA 20:4 n-6 (Omega-6, AA — Arachidonic acid) | 0.002 g | — | |
| PUFA 20:4 (Omega-6, Arachidonic acid family) | 0.012 g | — | |
| PUFA 20:5 n-3 (Omega-3, EPA — Eicosapentaenoic acid) | 0.030 g | — | |
| PUFA 22:4 (Omega-6, Adrenic acid) | 0.001 g | — | |
| PUFA 22:5 n-3 (Omega-3, DPA — Docosapentaenoic acid) | 0.002 g | — | |
| PUFA 22:6 n-3 (Omega-3, DHA — Docosahexaenoic acid) | 0.031 g | — | |
| ácidos grasos, trans-monoenoico total | 0.003 g | — | |
| TFA 16:1 t | 0.001 g | — | |
| TFA 18:1 t | 0.002 g | — | |
| TFA 22:1 t | 0 g | — | |
| TFA 18:2 t sin definir | 0.001 g | — | |
| ácidos grasos, trans-polienoico total | 0.001 g | — | |
| Purines | |||
| purina, adenina | 16.0 mg | — | |
| purina, guanina | 12.0 mg | — | |
| purina, hipoxantina | 15.0 mg | — | |
| purina, xantina | 191 mg | — | |
| purinas, total | 234 mg | — | |
* Todos los valores por 100g de porción comestible. Fuente: USDA SR Legacy y USDA Foundation Foods. La columna Dif. muestra la diferencia porcentual respecto al Alimento B.