Side-by-Side Comparison
Fresh Meats & Poultry
Duck Breast (Skinless) vs. Ground Beef (80/20 Chuck)
Comparing 2 standards across 9 specifications. 9 key differences identified.
Comparing:
Duck Breast (Skinless)
Ground Beef (80/20 Chuck)
Skinless domestic duck breast (Anas platyrhynchos) is an avian red meat high in iron. Per 100g raw, it provides 132 kcal, 21.0g protein, 4.80g fat (1.6g saturated), and 4.2mg bioavailable heme iron (triple the iron of chicken).
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
|
132 kcal | 254 kcal |
|
Protein
|
21.0 g | 17.2 g |
|
Total Fat
|
4.80 g | 20.0 g |
|
Saturated Fat
|
1.60 g | 7.60 g |
|
Cholesterol
|
77.0 mg | 71.0 mg |
|
Heme Iron
|
4.20 mg | 1.94 mg |
|
Sodium
|
65.0 mg | 66.0 mg |
|
Potassium
|
320 mg | 270 mg |
|
USDA Safe Internal Temp
|
74°C (165°F) (Some restaurants serve duck breast medium, ~57–60°C, but USDA classifies duck as poultry and this is below its official minimum) | 71°C (160°F) (Ground meat safety) |
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