Toasted Sumac vs Apple
We scientifically analyze the biological properties of Toasted Sumac and Apple. Review the differences in macronutrients, vitamins, minerals, and our final nutritional verdict.
| Nutrient / Metric | Toasted Sumac (100g) | Apple (100g) |
|---|---|---|
| Calories | 30 kcal | 52 kcal |
| Protein | 1g | 0.3g |
| Fats | 0.5g | 0.2g |
| Carbohydrates | 7g | 14g |
| Dietary Fiber | 3g | 2.4g |
| GIGlycemic Index | 15 | 36 |
| Water Content | 10% | 85.56% |
Nutritional Verdict
Based on nutrient-density scores (highly bioavailable proteins, soluble prebiotic fiber, and balanced glycemic metrics), Toasted Sumac is programmatically rated superior for structural cellular health.
Toasted Sumac
Toasted sumac is a spice made from the dried and ground berries of the sumac plant, known for its tangy, lemony flavor. It is commonly used in Middle Eastern cuisine to enhance the taste of various dishes.
Apple
Apples are a popular fruit known for their crisp texture and sweet-tart flavor. They are rich in dietary fiber, vitamins, and antioxidants, making them a nutritious choice for a healthy diet.