Side-by-Side Comparison
Fresh Meats & Poultry
Chicken Breast (Boneless, Skinless) vs. Ground Beef (80/20 Chuck)
Comparing 2 standards across 9 specifications. 9 key differences identified.
Comparing:
Chicken Breast (Boneless, Skinless)
Ground Beef (80/20 Chuck)
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).
Ground beef 80/20 contains 80% lean meat and 20% fat. Per 100g raw, it provides 254 kcal, 17.2g protein, 20.0g total fat (7.6g saturated), 71mg cholesterol, and 1.94mg heme iron, requiring a safe internal cooking temperature of 71°C (160°F).
Specification Comparison Table
9 Parameters| Parameter / Spec | ||
|---|---|---|
|
Energy / Calories
|
120 kcal | 254 kcal |
|
Protein
|
22.5 g | 17.2 g |
|
Total Fat
|
2.62 g | 20.0 g |
|
Saturated Fat
|
0.56 g | 7.60 g |
|
Cholesterol
|
73.0 mg | 71.0 mg |
|
Heme Iron
|
0.72 mg | 1.94 mg |
|
Sodium
|
65.0 mg | 66.0 mg |
|
Potassium
|
334 mg | 270 mg |
|
USDA Safe Internal Temp
|
74°C (165°F) | 71°C (160°F) (Ground meat safety) |
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