Tomatoes, grape, raw vs Turkey, ground, 93% lean, 7% fat, pan-broiled crumbles
Comparación nutricional por 100g · USDA Foundation Foods y USDA Foundation Foods
Turkey, ground, 93% lean, 7% fat, pan-broiled crumbles es más alto en más vitaminas y minerales
Calorías (kcal)
Tomatoes 27
Turkey 220
Proteínas (g)
Tomatoes 0.830
Turkey 27.1
Carbohidratos (g)
Tomatoes 5.51
Turkey 0
Grasas (g)
Tomatoes 0.630
Turkey 11.6
Fibra (g)
Tomatoes 2.10
Turkey —
Respuestas rápidas
¿Cuál tiene más proteínas?
Turkey, ground, 93% lean, 7% fat, pan-broiled crumbles — 27.1g vs 0.830g por 100g.
¿Cuál tiene menos calorías?
Tomatoes, grape, raw — 27 vs 220 kcal por 100g.
¿Cuál es más denso en nutrientes?
Turkey, ground, 93% lean, 7% fat, pan-broiled crumbles 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 | Tomatoes | Turkey | Dif. |
|---|---|---|---|
| Energy | |||
| Energía | 27 kcal | 220 kcal | -88% |
| Macronutrients | |||
| Agua | 92.5 g | 61.1 g | +51% |
| Proteína | 0.830 g | 27.1 g | -97% |
| Lípidos totales (grasa) | 0.630 g | 11.6 g | -95% |
| Carbohidratos, por diferencia | 5.51 g | 0 g | |
| Fibra dietética total | 2.10 g | — | |
| Fats & Fatty Acids | |||
| ácidos grasos, saturados totales | — | 2.97 g | |
| ácidos grasos, monoinsaturados totales | — | 3.78 g | |
| ácidos grasos, trans totales | — | 0.144 g | |
| colesterol | — | 104 mg | |
| Vitamins | |||
| vitamina C, ácido ascórbico total | 27.2 mg | — | |
| Thiamin (Vitamin B1) | 0.075 mg | 0.088 mg | -15% |
| Riboflavin (Vitamin B2) | 0.065 mg | 0.262 mg | -75% |
| Niacin (Vitamin B3) | 0.805 mg | 8.09 mg | -90% |
| Pantothenic acid (Vitamin B5) | — | 1.40 mg | |
| Vitamin B-6 — Pyridoxine | 0.060 mg | 0.497 mg | -88% |
| Biotin (Vitamin B7) | 10.0 ug | — | |
| colina, total | 9.80 mg | 78.7 mg | -88% |
| Vitamin B-12 — Cobalamin | — | 1.90 ug | |
| vitamina A, RAE | — | 30.0 ug | |
| caroteno, alfa | 0 ug | — | |
| vitamina E (alfa-tocoferol) | 0.980 mg | 0.180 mg | +444% |
| Vitamin K2 — Menaquinone-4 (MK-4) | 0 ug | — | |
| Minerals | |||
| calcio, Ca | 11.0 mg | 31.0 mg | -65% |
| hierro, Fe | 0.330 mg | 1.56 mg | -79% |
| magnesio, Mg | 11.9 mg | 29.1 mg | -59% |
| fósforo, P | 28.0 mg | 259 mg | -89% |
| potasio, K | 260 mg | 304 mg | -14% |
| sodio, Na | 6.00 mg | 90.0 mg | -93% |
| zinc, Zn | 0.200 mg | 3.77 mg | -95% |
| cobre, Cu | 0.058 mg | 0.166 mg | -65% |
| manganeso, Mn | 0.121 mg | 0.010 mg | +1110% |
| selenio, Se | — | 28.4 ug | |
| Other Nutrients | |||
| energía (factores generales de Atwater) | 31 kcal | 213 kcal | -85% |
| energía (factores específicos de Atwater) | 27 kcal | 220 kcal | -88% |
| Energía | 113 kj | 922 kj | -88% |
| Nitrógeno | 0.130 g | 4.34 g | -97% |
| grasa total (NLEA) | — | 10.4 g | |
| Ceniza | 0.560 g | 1.27 g | -56% |
| colina, libre | 8.00 mg | 2.60 mg | +208% |
| colina, de la fosfocolina | 0.600 mg | 1.60 mg | -62% |
| colina, de la fosfatidilcolina | 1.20 mg | 65.5 mg | -98% |
| colina, de la glicerofosfocolina | 0 mg | 0.900 mg | -100% |
| colina, de la esfingomielina | 0 mg | 8.10 mg | -100% |
| betaína | 0 mg | 12.3 mg | -100% |
| retinol | — | 30.0 ug | |
| cis-beta-caroteno | 49.0 ug | — | |
| trans-beta-caroteno | 393 ug | — | |
| Beta-carotene (Provitamin A) | 0 ug | — | |
| criptoxantina, alfa | 0 ug | — | |
| Beta-cryptoxanthin (Provitamin A) | 4100 ug | — | |
| cis-licopeno | 554 ug | — | |
| cis-luteína/zeaxantina | 12.0 ug | — | |
| Alpha-carotene (Provitamin A) | 95.0 ug | — | |
| zeaxantina | 9.00 ug | — | |
| Vitamin E — Beta-Tocopherol (β-Tocopherol) | 0.020 mg | 0.010 mg | +100% |
| Vitamin E — Gamma-Tocopherol (γ-Tocopherol) | 0.700 mg | 0.190 mg | +268% |
| Vitamin E — Delta-Tocopherol (δ-Tocopherol) | 0.120 mg | 0.030 mg | +300% |
| 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 | = |
| Vitamin K1 — Phylloquinone | 4.20 ug | — | |
| Vitamin K (Dihydrophylloquinone — K1 reduced form) | 0 ug | — | |
| SFA 4:0 (Butyric acid) | — | 0.003 g | |
| SFA 6:0 (Caproic acid) | — | 0 g | |
| SFA 8:0 (Caprylic acid) | — | 0.001 g | |
| SFA 10:0 (Capric acid) | — | 0.005 g | |
| SFA 11:0 (Undecanoic acid) | — | 0 g | |
| SFA 12:0 (Lauric acid) | — | 0.015 g | |
| SFA 14:0 (Myristic acid) | — | 0.093 g | |
| SFA 15:0 (Pentadecanoic acid) | — | 0.014 g | |
| SFA 16:0 (Palmitic acid) | — | 2.02 g | |
| SFA 17:0 (Margaric acid) | — | 0.027 g | |
| SFA 18:0 (Stearic acid) | — | 0.774 g | |
| SFA 20:0 (Arachidic acid) | — | 0.010 g | |
| SFA 22:0 (Behenic acid) | — | 0.003 g | |
| SFA 24:0 (Lignoceric acid) | — | 0.001 g | |
| MUFA 14:1 c | — | 0.017 g | |
| MUFA 15:1 (Pentadecenoic acid) | — | 0 g | |
| MUFA 16:1 c (Omega-7, Palmitoleic acid — cis) | — | 0.372 g | |
| MUFA 17:1 (Heptadecenoic acid) | — | 0.020 g | |
| MUFA 17:1 c | — | 0.020 g | |
| MUFA 18:1 c (Omega-9, Oleic acid — cis) | — | 3.33 g | |
| MUFA 20:1 (Omega-9, Gondoic / Gadoleic acid) | — | 0.041 g | |
| MUFA 20:1 c | — | 0.041 g | |
| MUFA 22:1 c (Omega-9, Erucic acid — cis) | — | 0.002 g | |
| MUFA 24:1 c (Omega-9, Nervonic acid — cis) | — | 0.002 g | |
| ácidos grasos, poliinsaturados totales | — | 3.49 g | |
| AGPI 18:2 c | — | 3.07 g | |
| PUFA 18:2 n-6 (Omega-6, LA — Linoleic acid) | — | 3.05 g | |
| PUFA 18:2 CLA | — | 0.020 g | |
| AGPI 18:3 c | — | 0.184 g | |
| PUFA 18:3 n-3 (Omega-3, ALA — Alpha-linolenic acid) | — | 0.175 g | |
| PUFA 18:3 n-6 (Omega-6, GLA — Gamma-linolenic acid) | — | 0.009 g | |
| AGPI 18:3i | — | 0 g | |
| AGPI 20:2 c | — | 0.020 g | |
| PUFA 18:4 n-3 (Omega-3, SDA — Stearidonic acid) | — | 0.001 g | |
| PUFA 20:2 n-6 (Omega-6, Eicosadienoic acid) | — | 0.020 g | |
| AGPI 20:3 c | — | 0.016 g | |
| PUFA 20:3 n-3 (Omega-3, Eicosatrienoic acid) | — | 0.002 g | |
| PUFA 20:4 n-6 (Omega-6, AA — Arachidonic acid) | — | 0.014 g | |
| PUFA 20:4 (Omega-6, Arachidonic acid family) | — | 0.165 g | |
| AGPI 20:4c | — | 0.165 g | |
| AGPI 20:5c | — | 0.004 g | |
| PUFA 20:5 n-3 (Omega-3, EPA — Eicosapentaenoic acid) | — | 0.004 g | |
| PUFA 22:2 (Docosadienoic acid) | — | 0 g | |
| AGPI 22:5 c | — | 0.016 g | |
| PUFA 22:4 (Omega-6, Adrenic acid) | — | 0.031 g | |
| PUFA 22:5 n-3 (Omega-3, DPA — Docosapentaenoic acid) | — | 0.016 g | |
| AGPI 22:6 c | — | 0.011 g | |
| PUFA 22:6 n-3 (Omega-3, DHA — Docosahexaenoic acid) | — | 0.011 g | |
| ácidos grasos, trans-monoenoico total | — | 0.106 g | |
| TFA 16:1 t | — | 0.007 g | |
| TFA 18:1 t | — | 0.099 g | |
| TFA 22:1 t | — | 0 g | |
| ácidos grasos, trans-dienoico total | — | 0.038 g | |
| TFA 18:2 t sin definir | — | 0.038 g | |
* 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.