Turkey, ground, 93% lean, 7% fat, pan-broiled crumbles vs Oil, peanut
Comparación nutricional por 100g · USDA Foundation Foods y USDA Foundation Foods
Oil, peanut es más alto en más vitaminas y minerales
Calorías (kcal)
Turkey 220
Oil —
Proteínas (g)
Turkey 27.1
Oil —
Carbohidratos (g)
Turkey 0
Oil —
Grasas (g)
Turkey 11.6
Oil —
Fibra (g)
Turkey —
Oil —
Respuestas rápidas
¿Cuál es más denso en nutrientes?
Oil, peanut 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 | Turkey | Oil | Dif. |
|---|---|---|---|
| Energy | |||
| Energía | 220 kcal | — | |
| Macronutrients | |||
| Agua | 61.1 g | — | |
| Proteína | 27.1 g | — | |
| Lípidos totales (grasa) | 11.6 g | — | |
| Carbohidratos, por diferencia | 0 g | — | |
| Fats & Fatty Acids | |||
| ácidos grasos, saturados totales | 2.97 g | 16.2 g | -82% |
| ácidos grasos, monoinsaturados totales | 3.78 g | 57.1 g | -93% |
| ácidos grasos, trans totales | 0.144 g | 0.172 g | -17% |
| colesterol | 104 mg | — | |
| Vitamins | |||
| Thiamin (Vitamin B1) | 0.088 mg | — | |
| Riboflavin (Vitamin B2) | 0.262 mg | — | |
| Niacin (Vitamin B3) | 8.09 mg | — | |
| Pantothenic acid (Vitamin B5) | 1.40 mg | — | |
| Vitamin B-6 — Pyridoxine | 0.497 mg | — | |
| colina, total | 78.7 mg | — | |
| Vitamin B-12 — Cobalamin | 1.90 ug | — | |
| vitamina A, RAE | 30.0 ug | — | |
| vitamina E (alfa-tocoferol) | 0.180 mg | 15.2 mg | -99% |
| Vitamin K2 — Menaquinone-4 (MK-4) | — | 0 ug | |
| Minerals | |||
| calcio, Ca | 31.0 mg | — | |
| hierro, Fe | 1.56 mg | — | |
| magnesio, Mg | 29.1 mg | — | |
| fósforo, P | 259 mg | — | |
| potasio, K | 304 mg | — | |
| sodio, Na | 90.0 mg | — | |
| zinc, Zn | 3.77 mg | — | |
| cobre, Cu | 0.166 mg | — | |
| manganeso, Mn | 0.010 mg | — | |
| selenio, Se | 28.4 ug | — | |
| Other Nutrients | |||
| energía (factores generales de Atwater) | 213 kcal | — | |
| energía (factores específicos de Atwater) | 220 kcal | — | |
| Energía | 922 kj | — | |
| Nitrógeno | 4.34 g | — | |
| grasa total (NLEA) | 10.4 g | 93.4 g | -89% |
| Ceniza | 1.27 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) | 0.010 mg | 0.438 mg | -98% |
| Vitamin E — Gamma-Tocopherol (γ-Tocopherol) | 0.190 mg | 13.4 mg | -99% |
| Vitamin E — Delta-Tocopherol (δ-Tocopherol) | 0.030 mg | 0.486 mg | -94% |
| Vitamin E — Alpha-Tocotrienol (α-Tocotrienol) | 0.040 mg | 0 mg | |
| Vitamin E — Beta-Tocotrienol (β-Tocotrienol) | 0 mg | 0 mg | = |
| Vitamin E — Gamma-Tocotrienol (γ-Tocotrienol) | 0.110 mg | 0 mg | |
| Vitamin E — Delta-Tocotrienol (δ-Tocotrienol) | 0 mg | 0 mg | = |
| Vitamin K1 — Phylloquinone | — | 4.26 ug | |
| Vitamin K (Dihydrophylloquinone — K1 reduced form) | — | 0 ug | |
| SFA 4:0 (Butyric acid) | 0.003 g | 0.004 g | -33% |
| SFA 5:0 | — | 0 g | |
| SFA 6:0 (Caproic acid) | 0 g | 0.0000375 g | -100% |
| SFA 7:0 | — | 0 g | |
| SFA 8:0 (Caprylic acid) | 0.001 g | 0.004 g | -75% |
| SFA 9:0 | — | 0 g | |
| SFA 10:0 (Capric acid) | 0.005 g | 0.006 g | -20% |
| SFA 11:0 (Undecanoic acid) | 0 g | 0 g | = |
| SFA 12:0 (Lauric acid) | 0.015 g | 0.017 g | -10% |
| SFA 14:0 (Myristic acid) | 0.093 g | 0.040 g | +134% |
| SFA 15:0 (Pentadecanoic acid) | 0.014 g | 0.010 g | +33% |
| SFA 16:0 (Palmitic acid) | 2.02 g | 8.26 g | -76% |
| SFA 17:0 (Margaric acid) | 0.027 g | 0.072 g | -63% |
| SFA 18:0 (Stearic acid) | 0.774 g | 2.58 g | -70% |
| SFA 20:0 (Arachidic acid) | 0.010 g | 1.14 g | -99% |
| SFA 21:0 | — | 0.021 g | |
| SFA 22:0 (Behenic acid) | 0.003 g | 2.58 g | -100% |
| SFA 23:0 | — | 0 g | |
| SFA 24:0 (Lignoceric acid) | 0.001 g | 1.48 g | -100% |
| MUFA 12:1 | — | 0 g | |
| MUFA 14:1 c | 0.017 g | 0 g | |
| MUFA 15:1 (Pentadecenoic acid) | 0 g | 0 g | = |
| MUFA 16:1 c (Omega-7, Palmitoleic acid — cis) | 0.372 g | 0.075 g | +397% |
| MUFA 17:1 (Heptadecenoic acid) | 0.020 g | 0.055 g | -64% |
| MUFA 17:1 c | 0.020 g | 0.055 g | -64% |
| MUFA 18:1 c (Omega-9, Oleic acid — cis) | 3.33 g | 55.5 g | -94% |
| MUFA 20:1 (Omega-9, Gondoic / Gadoleic acid) | 0.041 g | — | |
| MUFA 20:1 c | 0.041 g | 1.41 g | -97% |
| MUFA 22:1 c (Omega-9, Erucic acid — cis) | 0.002 g | 0.136 g | -99% |
| MUFA 22:1 n-9 | — | 0.133 g | |
| MUFA 22:1 n-11 | — | 0.003 g | |
| MUFA 24:1 c (Omega-9, Nervonic acid — cis) | 0.002 g | 0.013 g | -85% |
| ácidos grasos, poliinsaturados totales | 3.49 g | 19.9 g | -82% |
| AGPI 18:2 c | 3.07 g | 19.6 g | -84% |
| PUFA 18:2 n-6 (Omega-6, LA — Linoleic acid) | 3.05 g | 19.6 g | -84% |
| PUFA 18:2 CLA | 0.020 g | 0.021 g | -6% |
| AGPI 18:3 c | 0.184 g | 0.317 g | -42% |
| PUFA 18:3 n-3 (Omega-3, ALA — Alpha-linolenic acid) | 0.175 g | 0.317 g | -45% |
| PUFA 18:3 n-6 (Omega-6, GLA — Gamma-linolenic acid) | 0.009 g | 0 g | |
| AGPI 18:3i | 0 g | — | |
| AGPI 20:2 c | 0.020 g | 0.017 g | +16% |
| PUFA 18:4 n-3 (Omega-3, SDA — Stearidonic acid) | 0.001 g | 0 g | |
| PUFA 20:2 n-6 (Omega-6, Eicosadienoic acid) | 0.020 g | 0.017 g | +16% |
| AGPI 20:3 c | 0.016 g | 0.001 g | +1096% |
| PUFA 20:3 n-3 (Omega-3, Eicosatrienoic acid) | 0.002 g | 0.001 g | +49% |
| PUFA 20:4 n-6 (Omega-6, AA — Arachidonic acid) | 0.014 g | 0 g | |
| PUFA 20:3 n-9 (Omega-9, Mead acid) | — | 0 g | |
| AGPI 22:3 | — | 0.013 g | |
| PUFA 20:4 (Omega-6, Arachidonic acid family) | 0.165 g | 0.003 g | +5982% |
| AGPI 20:4c | 0.165 g | 0.003 g | +5982% |
| AGPI 20:5c | 0.004 g | 0.001 g | +256% |
| PUFA 20:5 n-3 (Omega-3, EPA — Eicosapentaenoic acid) | 0.004 g | 0.001 g | +256% |
| PUFA 22:2 (Docosadienoic acid) | 0 g | 0.001 g | -100% |
| AGPI 22:5 c | 0.016 g | 0 g | |
| PUFA 22:4 (Omega-6, Adrenic acid) | 0.031 g | 0.0007125 g | +4251% |
| PUFA 22:5 n-3 (Omega-3, DPA — Docosapentaenoic acid) | 0.016 g | 0 g | |
| AGPI 22:6 c | 0.011 g | 0 g | |
| PUFA 22:6 n-3 (Omega-3, DHA — Docosahexaenoic acid) | 0.011 g | 0 g | |
| ácidos grasos, trans-monoenoico total | 0.106 g | 0.034 g | +214% |
| TFA 14:1 t | — | 0 g | |
| TFA 16:1 t | 0.007 g | 0 g | |
| TFA 18:1 t | 0.099 g | 0.034 g | +194% |
| TFA 20:1 t | — | 0 g | |
| TFA 22:1 t | 0 g | 0 g | = |
| ácidos grasos, trans-dienoico total | 0.038 g | — | |
| TFA 18:2 t sin definir | 0.038 g | 0.139 g | -73% |
| TFA 18:2 t | — | 0.139 g | |
| ácidos grasos, trans-polienoico total | — | 0 g | |
| TFA 18:3 t | — | 0 g | |
| estigmastadieno | — | 0 mg | |
| estigmasterol | — | 17.8 mg | |
| campesterol | — | 33.0 mg | |
| brassicasterol | — | 0 mg | |
| beta-sitosterol | — | 122 mg | |
| campestanol | — | 0.140 mg | |
| beta-sitostanol | — | 3.58 mg | |
| delta-5-avenasterol | — | 16.4 mg | |
| delta-7-estigmastenol | — | 8.23 mg | |
* 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.