Side-by-Side Comparison
Fresh Meats & Poultry
Chicken Thigh (Skinless, Boneless) vs. Pork Tenderloin (Lean)
Comparing 2 standards across 9 specifications. 9 key differences identified.
Comparing:
Chicken Thigh (Skinless, Boneless)
Pork Tenderloin (Lean)
Skinless chicken thigh is dark poultry meat rich in myoglobin and iron. Per 100g raw, it provides 133 kcal, 19.7g protein, 5.51g fat (1.47g saturated), and 82mg cholesterol with superior moisture retention during high-heat cooking.
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
|
133 kcal | 120 kcal |
|
Protein
|
19.7 g | 20.7 g |
|
Total Fat
|
5.51 g | 3.51 g |
|
Saturated Fat
|
1.47 g | 1.18 g |
|
Cholesterol
|
82.0 mg | 65.0 mg |
|
Heme Iron
|
1.10 mg | 0.95 mg |
|
Sodium
|
86.0 mg | 57.0 mg |
|
Potassium
|
266 mg | 389 mg |
|
USDA Safe Internal Temp
|
74°C (165°F) (Best at 79°C/175°F for collagen) | 63°C (145°F) with 3-min rest |
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