Raspberries, raw vs Acerola juice, raw
Comparación nutricional por 100g · USDA Foundation Foods y USDA SR Legacy
Raspberries, raw es más alto en más vitaminas y minerales
Calorías (kcal)
Raspberries —
Acerola juice 23
Proteínas (g)
Raspberries 1.01
Acerola juice 0.400
Carbohidratos (g)
Raspberries 12.9
Acerola juice 4.80
Grasas (g)
Raspberries 0.188
Acerola juice 0.300
Fibra (g)
Raspberries —
Acerola juice 0.300
Respuestas rápidas
¿Cuál tiene más proteínas?
Raspberries, raw — 1.01g vs 0.400g por 100g.
¿Cuál es más denso en nutrientes?
Raspberries, raw 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 | Raspberries | Acerola juice | Dif. |
|---|---|---|---|
| Energy | |||
| Energía | — | 23 kcal | |
| Macronutrients | |||
| Agua | 85.6 g | 94.3 g | -9% |
| Proteína | 1.01 g | 0.400 g | +152% |
| Lípidos totales (grasa) | 0.188 g | 0.300 g | -38% |
| Carbohidratos, por diferencia | 12.9 g | 4.80 g | +169% |
| Fibra dietética total | — | 0.300 g | |
| Azúcares, totales | 2.68 g | — | |
| Fats & Fatty Acids | |||
| ácidos grasos, saturados totales | — | 0.068 g | |
| ácidos grasos, monoinsaturados totales | — | 0.082 g | |
| ácidos grasos, trans totales | — | 0 g | |
| colesterol | — | 0 mg | |
| Vitamins | |||
| vitamina C, ácido ascórbico total | 23.0 mg | 1600 mg | -99% |
| Thiamin (Vitamin B1) | — | 0.020 mg | |
| Riboflavin (Vitamin B2) | — | 0.060 mg | |
| Niacin (Vitamin B3) | — | 0.400 mg | |
| Pantothenic acid (Vitamin B5) | — | 0.205 mg | |
| Vitamin B-6 — Pyridoxine | — | 0.004 mg | |
| Biotin (Vitamin B7) | — | 14.0 ug | |
| Folate, total (Vitamin B9) | — | 0 ug | |
| Vitamin B-12 — Cobalamin | — | 0 ug | |
| vitamina A, RAE | — | 25.0 ug | |
| caroteno, beta | — | 305 ug | |
| caroteno, alfa | — | 0 ug | |
| vitamina E (alfa-tocoferol) | — | 0.180 mg | |
| Minerals | |||
| calcio, Ca | 16.4 mg | 10.0 mg | +64% |
| hierro, Fe | 0.450 mg | 0.500 mg | -10% |
| magnesio, Mg | 19.1 mg | 12.0 mg | +60% |
| fósforo, P | 27.5 mg | 9.00 mg | +205% |
| potasio, K | 156 mg | 97.0 mg | +61% |
| sodio, Na | 0 mg | 3.00 mg | -100% |
| zinc, Zn | 0.221 mg | 0.100 mg | +121% |
| cobre, Cu | 0.053 mg | 0.086 mg | -39% |
| manganeso, Mn | 0.493 mg | — | |
| selenio, Se | — | 0.100 ug | |
| Other Nutrients | |||
| energía (factores generales de Atwater) | 57 kcal | — | |
| energía (factores específicos de Atwater) | 51 kcal | — | |
| Energía | — | 96.0 kj | |
| Nitrógeno | 0.161 g | — | |
| Ceniza | 0.350 g | 0.200 g | +75% |
| azúcares totales | — | 4.50 g | |
| Sacarosa | 0 g | — | |
| Glucosa | 0.992 g | — | |
| Fructosa | 1.68 g | — | |
| Lactosa | 0 g | — | |
| Maltosa | 0 g | — | |
| Galactosa | 0 g | — | |
| Ácido cítrico | 1740 mg | — | |
| Ácido málico | 54.1 mg | — | |
| Ácido oxálico | 0 mg | — | |
| Ácido pirúvico | 0 mg | — | |
| Ácido quínico | 0 mg | — | |
| biotina | 3.43 ug | — | |
| Folic acid (Vitamin B9 — synthetic) | — | 14.0 ug | |
| Folate, DFE (Vitamin B9 — dietary folate equivalents) | — | 14.0 ug | |
| betaína | 0.800 mg | — | |
| vitamina B-12, añadida | — | 0 ug | |
| retinol | — | 0 ug | |
| Beta-carotene (Provitamin A) | — | 0 ug | |
| vitamina A, UI | — | 509 IU | |
| Beta-cryptoxanthin (Provitamin A) | — | 0 ug | |
| Lycopene | — | 17.0 ug | |
| vitamina E, añadida | — | 0 mg | |
| Vitamin K1 — Phylloquinone | — | 1.40 ug | |
| 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) | — | 0.002 g | |
| SFA 16:0 (Palmitic acid) | — | 0.048 g | |
| SFA 18:0 (Stearic acid) | — | 0.016 g | |
| MUFA 16:1 (Omega-7, Palmitoleic acid) | — | 0.001 g | |
| MUFA 18:1 (Omega-9, Oleic acid family) | — | 0.081 g | |
| MUFA 20:1 (Omega-9, Gondoic / Gadoleic acid) | — | 0 g | |
| MUFA 22:1 (Omega-9, Erucic acid family) | — | 0 g | |
| ácidos grasos, poliinsaturados totales | — | 0.090 g | |
| PUFA 18:2 (Omega-6, Linoleic acid) | — | 0.046 g | |
| PUFA 18:3 (Omega-3, Alpha-linolenic family) | — | 0.044 g | |
| PUFA 18:4 n-3 (Omega-3, SDA — Stearidonic acid) | — | 0 g | |
| PUFA 20:4 (Omega-6, Arachidonic acid family) | — | 0 g | |
| PUFA 20:5 n-3 (Omega-3, EPA — Eicosapentaenoic acid) | — | 0 g | |
| PUFA 22:5 n-3 (Omega-3, DPA — Docosapentaenoic acid) | — | 0 g | |
| PUFA 22:6 n-3 (Omega-3, DHA — Docosahexaenoic acid) | — | 0 g | |
| Alcohol etílico | — | 0 g | |
| Cafeína | — | 0 mg | |
| Teobromina | — | 0 mg | |
| daidzeína | 0 mg | — | |
| genisteína | 0 mg | — | |
| dímeros de proantocianidinas | 11.8 mg | — | |
| trímeros de proantocianidinas | 5.05 mg | — | |
| proantocianidina 4-6mers | 8.99 mg | — | |
| proantocianidina 7-10mers | 1.13 mg | — | |
| polímeros de proantocianidinas (>10mers) | 0 mg | — | |
| apigenina | 0 mg | — | |
| luteolina | 0 mg | — | |
| kaempferol | 0.060 mg | — | |
| miricetina | 0 mg | — | |
| quercetina | 1.05 mg | — | |
| Flavonoids | |||
| (-)-epicatequina | 3.52 mg | — | |
| (-)-Epicatequina 3-galato | 0 mg | — | |
| (-)-epigalocatequina | 0.460 mg | — | |
| (-)-Epigalocatequina 3-galato | 0.540 mg | — | |
| (+)-catequina | 1.31 mg | — | |
| (+)-Galocatequina | 0 mg | — | |
| Choline | |||
| colina de esfingomielina | 0 mg | — | |
| colina de fosfatidilcolina | 7.00 mg | — | |
| colina de fosfocolina | 0.600 mg | — | |
| colina de glicerofosfolina | 1.60 mg | — | |
| colina libre | 3.10 mg | — | |
| colina total | 12.0 mg | — | |
| Isoflavones | |||
| isoflavonas totales | 0.003 mg | — | |
* Todos los valores por 100g de porción comestible. Fuente: USDA Foundation Foods y USDA SR Legacy. La columna Dif. muestra la diferencia porcentual respecto al Alimento B.