Raspberries, raw vs Apple juice, canned or bottled, unsweetened, with added ascorbic acid
Comparación nutricional por 100g · USDA Foundation Foods y USDA SR Legacy
Raspberries, raw es más alto en más vitaminas y minerales
Calorías (kcal)
Raspberries —
Apple juice 46
Proteínas (g)
Raspberries 1.01
Apple juice 0.100
Carbohidratos (g)
Raspberries 12.9
Apple juice 11.3
Grasas (g)
Raspberries 0.188
Apple juice 0.130
Fibra (g)
Raspberries —
Apple juice 0.200
Respuestas rápidas
¿Cuál tiene más proteínas?
Raspberries, raw — 1.01g vs 0.100g 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 | Apple juice | Dif. |
|---|---|---|---|
| Energy | |||
| Energía | — | 46 kcal | |
| Macronutrients | |||
| Agua | 85.6 g | 88.2 g | -3% |
| Proteína | 1.01 g | 0.100 g | +908% |
| Lípidos totales (grasa) | 0.188 g | 0.130 g | +44% |
| Carbohidratos, por diferencia | 12.9 g | 11.3 g | +14% |
| Fibra dietética total | — | 0.200 g | |
| Azúcares, totales | 2.68 g | — | |
| Fats & Fatty Acids | |||
| ácidos grasos, saturados totales | — | 0.022 g | |
| ácidos grasos, monoinsaturados totales | — | 0.006 g | |
| ácidos grasos, trans totales | — | 0 g | |
| colesterol | — | 0 mg | |
| Vitamins | |||
| vitamina C, ácido ascórbico total | 23.0 mg | 38.5 mg | -40% |
| Thiamin (Vitamin B1) | — | 0.021 mg | |
| Riboflavin (Vitamin B2) | — | 0.017 mg | |
| Niacin (Vitamin B3) | — | 0.073 mg | |
| Pantothenic acid (Vitamin B5) | — | 0.049 mg | |
| Vitamin B-6 — Pyridoxine | — | 0.018 mg | |
| Biotin (Vitamin B7) | — | 0 ug | |
| Folate, total (Vitamin B9) | — | 0 ug | |
| colina, total | — | 1.80 mg | |
| Vitamin B-12 — Cobalamin | — | 0 ug | |
| vitamina A, RAE | — | 0 ug | |
| caroteno, beta | — | 0 ug | |
| caroteno, alfa | — | 0 ug | |
| vitamina E (alfa-tocoferol) | — | 0.010 mg | |
| vitamina D (D2 + D3) | — | 0 ug | |
| Minerals | |||
| calcio, Ca | 16.4 mg | 8.00 mg | +105% |
| hierro, Fe | 0.450 mg | 0.120 mg | +275% |
| magnesio, Mg | 19.1 mg | 5.00 mg | +283% |
| fósforo, P | 27.5 mg | 7.00 mg | +292% |
| potasio, K | 156 mg | 101 mg | +54% |
| sodio, Na | 0 mg | 4.00 mg | -100% |
| zinc, Zn | 0.221 mg | 0.020 mg | +1007% |
| cobre, Cu | 0.053 mg | 0.012 mg | +341% |
| manganeso, Mn | 0.493 mg | 0.074 mg | +567% |
| selenio, Se | — | 0.100 ug | |
| Other Nutrients | |||
| energía (factores generales de Atwater) | 57 kcal | — | |
| energía (factores específicos de Atwater) | 51 kcal | — | |
| Energía | — | 191 kj | |
| Nitrógeno | 0.161 g | — | |
| Ceniza | 0.350 g | 0.230 g | +52% |
| azúcares totales | — | 9.62 g | |
| Sacarosa | 0 g | 1.26 g | -100% |
| Glucosa | 0.992 g | 2.63 g | -62% |
| Fructosa | 1.68 g | 5.73 g | -71% |
| Lactosa | 0 g | 0 g | = |
| Maltosa | 0 g | 0 g | = |
| Galactosa | 0 g | 0 g | = |
| Ácido cítrico | 1740 mg | — | |
| Ácido málico | 54.1 mg | — | |
| Ácido oxálico | 0 mg | — | |
| Ácido pirúvico | 0 mg | — | |
| Ácido quínico | 0 mg | — | |
| fluoruro, F | — | 39.1 ug | |
| biotina | 3.43 ug | — | |
| Folic acid (Vitamin B9 — synthetic) | — | 0 ug | |
| Folate, DFE (Vitamin B9 — dietary folate equivalents) | — | 0 ug | |
| betaína | 0.800 mg | 0.100 mg | +700% |
| vitamina B-12, añadida | — | 0 ug | |
| retinol | — | 0 ug | |
| Beta-carotene (Provitamin A) | — | 0 ug | |
| vitamina A, UI | — | 1.00 IU | |
| Beta-cryptoxanthin (Provitamin A) | — | 0 ug | |
| Lycopene | — | 16.0 ug | |
| vitamina E, añadida | — | 0 mg | |
| Vitamin D (D2 + D3 — total) | — | 0 IU | |
| Vitamin K1 — Phylloquinone | — | 0 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) | — | 0.001 g | |
| SFA 16:0 (Palmitic acid) | — | 0.018 g | |
| SFA 18:0 (Stearic acid) | — | 0.002 g | |
| MUFA 16:1 (Omega-7, Palmitoleic acid) | — | 0 g | |
| MUFA 18:1 (Omega-9, Oleic acid family) | — | 0.005 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 | — | 0.039 g | |
| PUFA 18:2 (Omega-6, Linoleic acid) | — | 0.033 g | |
| PUFA 18:3 (Omega-3, Alpha-linolenic family) | — | 0.007 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.