Mollusks, oyster, eastern, farmed, cooked, dry heat vs Anchovies, canned in olive oil, with salt, drained
Comparación nutricional por 100g · USDA SR Legacy y USDA Foundation Foods
Calorías (kcal)
Mollusks 79
Anchovies —
Proteínas (g)
Mollusks 7.00
Anchovies 26.9
Carbohidratos (g)
Mollusks 7.28
Anchovies 2.41
Grasas (g)
Mollusks 2.12
Anchovies 9.85
Fibra (g)
Mollusks 0
Anchovies —
Respuestas rápidas
¿Cuál tiene más proteínas?
Anchovies, canned in olive oil, with salt, drained — 26.9g vs 7.00g por 100g.
Comparación Nutricional Completa
Todos los valores por 100g de porción comestible. Verde = Alimento A más alto · Azul = Alimento B más alto
| Nutriente | Mollusks | Anchovies | Dif. |
|---|---|---|---|
| Energy | |||
| Energía | 79 kcal | — | |
| Macronutrients | |||
| Agua | 81.9 g | 44.4 g | +84% |
| Proteína | 7.00 g | 26.9 g | -74% |
| Lípidos totales (grasa) | 2.12 g | 9.85 g | -78% |
| Carbohidratos, por diferencia | 7.28 g | 2.41 g | +202% |
| Fibra dietética total | 0 g | — | |
| Fats & Fatty Acids | |||
| ácidos grasos, saturados totales | 0.683 g | — | |
| ácidos grasos, monoinsaturados totales | 0.230 g | — | |
| colesterol | 38.0 mg | — | |
| Vitamins | |||
| vitamina C, ácido ascórbico total | 6.00 mg | — | |
| Thiamin (Vitamin B1) | 0.130 mg | — | |
| Riboflavin (Vitamin B2) | 0.055 mg | — | |
| Niacin (Vitamin B3) | 1.79 mg | — | |
| Pantothenic acid (Vitamin B5) | 0.195 mg | — | |
| Vitamin B-6 — Pyridoxine | 0.076 mg | — | |
| Biotin (Vitamin B7) | 24.0 ug | — | |
| Folate, total (Vitamin B9) | 0 ug | — | |
| Vitamin B-12 — Cobalamin | 24.3 ug | 12.6 ug | +92% |
| vitamina A, RAE | 19.0 ug | — | |
| Minerals | |||
| calcio, Ca | 56.0 mg | 240 mg | -77% |
| hierro, Fe | 7.77 mg | 2.69 mg | +189% |
| magnesio, Mg | 33.0 mg | 228 mg | -86% |
| fósforo, P | 115 mg | 226 mg | -49% |
| potasio, K | 152 mg | 298 mg | -49% |
| sodio, Na | 163 mg | 5403 mg | -97% |
| zinc, Zn | 45.2 mg | 2.54 mg | +1678% |
| cobre, Cu | 1.43 mg | 0.235 mg | +510% |
| manganeso, Mn | 0.425 mg | 0.138 mg | +209% |
| selenio, Se | 77.5 ug | 48.2 ug | +61% |
| Other Nutrients | |||
| energía (factores generales de Atwater) | — | 206 kcal | |
| Energía | 331 kj | — | |
| Nitrógeno | — | 4.31 g | |
| Ceniza | 1.65 g | 16.4 g | -90% |
| Folic acid (Vitamin B9 — synthetic) | 24.0 ug | — | |
| Folate, DFE (Vitamin B9 — dietary folate equivalents) | 24.0 ug | — | |
| retinol | 19.0 ug | — | |
| vitamina A, UI | 63.0 IU | — | |
| SFA 14:0 (Myristic acid) | 0.053 g | — | |
| SFA 16:0 (Palmitic acid) | 0.489 g | — | |
| SFA 18:0 (Stearic acid) | 0.070 g | — | |
| MUFA 16:1 (Omega-7, Palmitoleic acid) | 0.059 g | — | |
| MUFA 18:1 (Omega-9, Oleic acid family) | 0.111 g | — | |
| MUFA 20:1 (Omega-9, Gondoic / Gadoleic acid) | 0.049 g | — | |
| ácidos grasos, poliinsaturados totales | 0.713 g | — | |
| PUFA 18:2 (Omega-6, Linoleic acid) | 0.043 g | — | |
| PUFA 18:3 (Omega-3, Alpha-linolenic family) | 0.063 g | — | |
| PUFA 18:4 n-3 (Omega-3, SDA — Stearidonic acid) | 0.118 g | — | |
| PUFA 20:4 (Omega-6, Arachidonic acid family) | 0.044 g | — | |
| PUFA 20:5 n-3 (Omega-3, EPA — Eicosapentaenoic acid) | 0.229 g | — | |
| PUFA 22:6 n-3 (Omega-3, DHA — Docosahexaenoic acid) | 0.211 g | — | |
| Tryptophan (EAA) | 0.078 g | — | |
| Threonine (EAA) | 0.301 g | — | |
| Isoleucine (EAA, BCAA) | 0.305 g | — | |
| Leucine (EAA, BCAA) | 0.493 g | — | |
| Lysine (EAA) | 0.523 g | — | |
| Methionine (EAA) | 0.158 g | — | |
| Cystine (conditionally essential) | 0.092 g | — | |
| Phenylalanine (EAA) | 0.251 g | — | |
| Tyrosine (conditionally essential) | 0.224 g | — | |
| Valine (EAA, BCAA) | 0.306 g | — | |
| Arginine (conditionally essential) | 0.511 g | — | |
| Histidine (EAA) | 0.134 g | — | |
| alanina | 0.423 g | — | |
| ácido aspártico | 0.675 g | — | |
| ácido glutámico | 0.952 g | — | |
| Glycine (conditionally essential) | 0.438 g | — | |
| Proline (conditionally essential) | 0.286 g | — | |
| serina | 0.314 g | — | |
* 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.