Side-by-Side Comparison
Fresh Meats & Poultry
Chicken Breast (Boneless, Skinless) vs. Pork Tenderloin (Lean)
Comparing 2 standards across 9 specifications. 8 key differences identified.
Comparing:
Chicken Breast (Boneless, Skinless)
Pork Tenderloin (Lean)
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).
Pork tenderloin (Psoas major) is an exceptionally lean cut comparable to skinless chicken breast. Per 100g raw, it provides 120 kcal, 20.7g protein, 3.51g total fat (1.18g saturated), 65mg cholesterol, and exceptional thiamine (vitamin B1: 0.95mg / 79% DV).
Specification Comparison Table
9 Parameters| Parameter / Spec | ||
|---|---|---|
|
Energy / Calories
|
120 kcal | 120 kcal |
|
Protein
|
22.5 g | 20.7 g |
|
Total Fat
|
2.62 g | 3.51 g |
|
Saturated Fat
|
0.56 g | 1.18 g |
|
Cholesterol
|
73.0 mg | 65.0 mg |
|
Heme Iron
|
0.72 mg | 0.95 mg |
|
Sodium
|
65.0 mg | 57.0 mg |
|
Potassium
|
334 mg | 389 mg |
|
USDA Safe Internal Temp
|
74°C (165°F) | 63°C (145°F) with 3-min rest |
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