Side-by-Side Comparison
Fresh Meats & Poultry
Beef Tenderloin (Filet Mignon) vs. Chicken Breast (Boneless, Skinless)
Comparing 2 standards across 9 specifications. 9 key differences identified.
Comparing:
Beef Tenderloin (Filet Mignon)
Chicken Breast (Boneless, 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, boneless raw chicken breast (Gallus gallus domesticus) is an ultra-lean poultry protein. Per 100g raw, it provides 120 kcal, 22.5g complete protein, 2.62g total fat (0.56g saturated), 0g carbs, and 73mg cholesterol, requiring a minimum USDA internal cooking temperature of 74°C (165°F).
Specification Comparison Table
9 Parameters| Parameter / Spec | ||
|---|---|---|
|
Energy / Calories
|
143 kcal | 120 kcal |
|
Protein
|
21.8 g | 22.5 g |
|
Total Fat
|
6.13 g | 2.62 g |
|
Saturated Fat
|
2.30 g | 0.56 g |
|
Cholesterol
|
70.0 mg | 73.0 mg |
|
Heme Iron
|
2.80 mg | 0.72 mg |
|
Sodium
|
51.0 mg | 65.0 mg |
|
Potassium
|
345 mg | 334 mg |
|
USDA Safe Internal Temp
|
63°C (145°F) with 3-min rest | 74°C (165°F) |
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