Peanut butter, smooth style, with salt vs Turkey, ground, 93% lean, 7% fat, pan-broiled crumbles
Comparación nutricional por 100g · USDA Foundation Foods y USDA Foundation Foods
Peanut butter, smooth style, with salt es más alto en más vitaminas y minerales
Calorías (kcal)
Peanut butter 597
Turkey 220
Proteínas (g)
Peanut butter 22.5
Turkey 27.1
Carbohidratos (g)
Peanut butter 22.3
Turkey 0
Grasas (g)
Peanut butter 51.1
Turkey 11.6
Fibra (g)
Peanut butter 4.80
Turkey —
Respuestas rápidas
¿Cuál tiene más proteínas?
Turkey, ground, 93% lean, 7% fat, pan-broiled crumbles — 27.1g vs 22.5g por 100g.
¿Cuál tiene menos calorías?
Turkey, ground, 93% lean, 7% fat, pan-broiled crumbles — 220 vs 597 kcal por 100g.
¿Cuál es más denso en nutrientes?
Peanut butter, smooth style, with salt 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 | Peanut butter | Turkey | Dif. |
|---|---|---|---|
| Energy | |||
| Energía | 597 kcal | 220 kcal | +171% |
| Macronutrients | |||
| Agua | 1.18 g | 61.1 g | -98% |
| Proteína | 22.5 g | 27.1 g | -17% |
| Lípidos totales (grasa) | 51.1 g | 11.6 g | +341% |
| Carbohidratos, por diferencia | 22.3 g | 0 g | |
| Fibra dietética total | 4.80 g | — | |
| Azúcares, totales | 10.5 g | — | |
| Fats & Fatty Acids | |||
| ácidos grasos, saturados totales | 10.1 g | 2.97 g | +240% |
| ácidos grasos, monoinsaturados totales | 25.4 g | 3.78 g | +572% |
| ácidos grasos, trans totales | 0.060 g | 0.144 g | -58% |
| colesterol | — | 104 mg | |
| Vitamins | |||
| Thiamin (Vitamin B1) | 0.138 mg | 0.088 mg | +57% |
| Riboflavin (Vitamin B2) | 0.191 mg | 0.262 mg | -27% |
| Niacin (Vitamin B3) | 13.3 mg | 8.09 mg | +64% |
| Pantothenic acid (Vitamin B5) | 1.11 mg | 1.40 mg | -21% |
| Vitamin B-6 — Pyridoxine | 0.444 mg | 0.497 mg | -11% |
| Biotin (Vitamin B7) | 86.0 ug | — | |
| colina, total | — | 78.7 mg | |
| Vitamin B-12 — Cobalamin | — | 1.90 ug | |
| vitamina A, RAE | — | 30.0 ug | |
| vitamina E (alfa-tocoferol) | 9.11 mg | 0.180 mg | +4961% |
| Minerals | |||
| calcio, Ca | 49.0 mg | 31.0 mg | +58% |
| hierro, Fe | 1.73 mg | 1.56 mg | +11% |
| magnesio, Mg | 169 mg | 29.1 mg | +481% |
| fósforo, P | 339 mg | 259 mg | +31% |
| potasio, K | 564 mg | 304 mg | +86% |
| sodio, Na | 429 mg | 90.0 mg | +377% |
| zinc, Zn | 2.54 mg | 3.77 mg | -33% |
| cobre, Cu | 0.420 mg | 0.166 mg | +153% |
| manganeso, Mn | 1.68 mg | 0.010 mg | +16700% |
| selenio, Se | 4.10 ug | 28.4 ug | -86% |
| Other Nutrients | |||
| energía (factores generales de Atwater) | 639 kcal | 213 kcal | +200% |
| energía (factores específicos de Atwater) | 597 kcal | 220 kcal | +171% |
| Energía | 2500 kj | 922 kj | +171% |
| Nitrógeno | 4.11 g | 4.34 g | -5% |
| grasa total (NLEA) | 47.9 g | 10.4 g | +361% |
| Ceniza | 2.91 g | 1.27 g | +129% |
| Carbohidratos, por suma | 19.0 g | — | |
| Sacarosa | 10.2 g | — | |
| Glucosa | 0.140 g | — | |
| Fructosa | 0.130 g | — | |
| Lactosa | 0 g | — | |
| Maltosa | 0 g | — | |
| Galactosa | 0 g | — | |
| Almidón | 3.63 g | — | |
| 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 | — | 30.0 ug | |
| Vitamin E — Beta-Tocopherol (β-Tocopherol) | 0.520 mg | 0.010 mg | +5100% |
| Vitamin E — Gamma-Tocopherol (γ-Tocopherol) | 7.54 mg | 0.190 mg | +3868% |
| Vitamin E — Delta-Tocopherol (δ-Tocopherol) | 0.690 mg | 0.030 mg | +2200% |
| 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 | = |
| SFA 4:0 (Butyric acid) | 0 g | 0.003 g | -100% |
| SFA 6:0 (Caproic acid) | 0 g | 0 g | = |
| SFA 8:0 (Caprylic acid) | 0 g | 0.001 g | -100% |
| SFA 10:0 (Capric acid) | 0 g | 0.005 g | -100% |
| SFA 11:0 (Undecanoic acid) | 0 g | 0 g | = |
| SFA 12:0 (Lauric acid) | 0 g | 0.015 g | -100% |
| SFA 14:0 (Myristic acid) | 0.021 g | 0.093 g | -77% |
| SFA 15:0 (Pentadecanoic acid) | 0.006 g | 0.014 g | -57% |
| SFA 16:0 (Palmitic acid) | 4.75 g | 2.02 g | +135% |
| SFA 17:0 (Margaric acid) | 0.047 g | 0.027 g | +74% |
| SFA 18:0 (Stearic acid) | 2.16 g | 0.774 g | +179% |
| SFA 20:0 (Arachidic acid) | 0.712 g | 0.010 g | +7020% |
| SFA 22:0 (Behenic acid) | 1.67 g | 0.003 g | +55567% |
| SFA 24:0 (Lignoceric acid) | 0.729 g | 0.001 g | +72800% |
| MUFA 14:1 c | 0 g | 0.017 g | -100% |
| MUFA 15:1 (Pentadecenoic acid) | 0 g | 0 g | = |
| MUFA 16:1 c (Omega-7, Palmitoleic acid — cis) | 0.030 g | 0.372 g | -92% |
| MUFA 17:1 (Heptadecenoic acid) | 0.029 g | 0.020 g | +45% |
| MUFA 17:1 c | 0.029 g | 0.020 g | +45% |
| MUFA 18:1 c (Omega-9, Oleic acid — cis) | 24.7 g | 3.33 g | +642% |
| MUFA 20:1 (Omega-9, Gondoic / Gadoleic acid) | 0.578 g | 0.041 g | +1310% |
| MUFA 20:1 c | 0.578 g | 0.041 g | +1310% |
| MUFA 22:1 c (Omega-9, Erucic acid — cis) | 0.044 g | 0.002 g | +2100% |
| MUFA 24:1 c (Omega-9, Nervonic acid — cis) | 0 g | 0.002 g | -100% |
| ácidos grasos, poliinsaturados totales | 12.3 g | 3.49 g | +252% |
| AGPI 18:2 c | 12.2 g | 3.07 g | +297% |
| PUFA 18:2 n-6 (Omega-6, LA — Linoleic acid) | 12.2 g | 3.05 g | +300% |
| PUFA 18:2 CLA | 0.011 g | 0.020 g | -45% |
| AGPI 18:3 c | 0.028 g | 0.184 g | -85% |
| PUFA 18:3 n-3 (Omega-3, ALA — Alpha-linolenic acid) | 0.027 g | 0.175 g | -85% |
| PUFA 18:3 n-6 (Omega-6, GLA — Gamma-linolenic acid) | 0.001 g | 0.009 g | -89% |
| AGPI 18:3i | 0 g | 0 g | = |
| AGPI 20:2 c | 0.008 g | 0.020 g | -60% |
| PUFA 18:4 n-3 (Omega-3, SDA — Stearidonic acid) | 0 g | 0.001 g | -100% |
| PUFA 20:2 n-6 (Omega-6, Eicosadienoic acid) | 0.008 g | 0.020 g | -60% |
| AGPI 20:3 c | 0.010 g | 0.016 g | -38% |
| PUFA 20:3 n-3 (Omega-3, Eicosatrienoic acid) | 0.010 g | 0.002 g | +400% |
| PUFA 20:4 n-6 (Omega-6, AA — Arachidonic acid) | 0 g | 0.014 g | -100% |
| PUFA 20:3 n-9 (Omega-9, Mead acid) | 0 g | — | |
| PUFA 20:4 (Omega-6, Arachidonic acid family) | 0.018 g | 0.165 g | -89% |
| AGPI 20:4c | 0.018 g | 0.165 g | -89% |
| AGPI 20:5c | 0 g | 0.004 g | -100% |
| PUFA 20:5 n-3 (Omega-3, EPA — Eicosapentaenoic acid) | 0 g | 0.004 g | -100% |
| PUFA 22:2 (Docosadienoic acid) | 0 g | 0 g | = |
| AGPI 22:5 c | 0 g | 0.016 g | -100% |
| PUFA 22:4 (Omega-6, Adrenic acid) | 0 g | 0.031 g | -100% |
| PUFA 22:5 n-3 (Omega-3, DPA — Docosapentaenoic acid) | 0 g | 0.016 g | -100% |
| 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 | 0.035 g | 0.106 g | -67% |
| TFA 16:1 t | 0 g | 0.007 g | -100% |
| TFA 18:1 t | 0.034 g | 0.099 g | -66% |
| TFA 22:1 t | 0.001 g | 0 g | |
| ácidos grasos, trans-dienoico total | 0.024 g | 0.038 g | -37% |
| TFA 18:2 t sin definir | 0.024 g | 0.038 g | -37% |
* 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.