Side-by-Side Comparison
Fresh Meats & Poultry
Beef Tenderloin (Filet Mignon) vs. Turkey Breast (Skinless)
Comparing 2 standards across 9 specifications. 9 key differences identified.
Comparing:
Beef Tenderloin (Filet Mignon)
Turkey Breast (Skinless)
Beef tenderloin (Psoas major) is the most tender cut of beef with very low intramuscular fat. Per 100g raw, it delivers 143 kcal, 21.8g protein, 6.13g total fat (2.3g saturated), 70mg cholesterol, and 2.8mg heme iron.
Skinless turkey breast (Meleagris gallopavo) is among the leanest animal protein sources available. Per 100g raw, it delivers 114 kcal, 23.7g protein, 1.48g fat (0.42g saturated), and 58mg cholesterol with a mandatory 74°C (165°F) cooking temp.
Specification Comparison Table
9 Parameters| Parameter / Spec | ||
|---|---|---|
|
Energy / Calories
|
143 kcal | 114 kcal |
|
Protein
|
21.8 g | 23.7 g |
|
Total Fat
|
6.13 g | 1.48 g |
|
Saturated Fat
|
2.30 g | 0.42 g |
|
Cholesterol
|
70.0 mg | 58.0 mg |
|
Heme Iron
|
2.80 mg | 0.68 mg |
|
Sodium
|
51.0 mg | 55.0 mg |
|
Potassium
|
345 mg | 305 mg |
|
USDA Safe Internal Temp
|
63°C (145°F) with 3-min rest | 74°C (165°F) |
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