Side-by-Side Comparison
Fresh Meats & Poultry
Duck Breast (Skinless) vs. Ground Beef (90/10 Sirloin)
Comparing 2 standards across 9 specifications. 9 key differences identified.
Comparing:
Duck Breast (Skinless)
Ground Beef (90/10 Sirloin)
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 90/10 is extra-lean ground meat. Per 100g raw, it delivers 176 kcal, 20.0g protein, 10.0g total fat (4.1g saturated), 62mg cholesterol, and 2.2mg heme iron, offering a high-protein lower-calorie beef option.
Specification Comparison Table
9 Parameters| Parameter / Spec | ||
|---|---|---|
|
Energy / Calories
|
132 kcal | 176 kcal |
|
Protein
|
21.0 g | 20.0 g |
|
Total Fat
|
4.80 g | 10.0 g |
|
Saturated Fat
|
1.60 g | 4.10 g |
|
Cholesterol
|
77.0 mg | 62.0 mg |
|
Heme Iron
|
4.20 mg | 2.20 mg |
|
Sodium
|
65.0 mg | 63.0 mg |
|
Potassium
|
320 mg | 318 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) |
Other Alternatives to Compare
Compare Duck Breast (Skinless) vs. Beef Ribeye Steak (USDA Choice) →
Compare Duck Breast (Skinless) vs. Beef Tenderloin (Filet Mignon) →
Compare Duck Breast (Skinless) vs. Chicken Breast (Boneless, Skinless) →
Compare Duck Breast (Skinless) vs. Chicken Thigh (Skinless, Boneless) →
Compare Duck Breast (Skinless) vs. Ground Beef (80/20 Chuck) →
Compare Duck Breast (Skinless) vs. Ground Bison / Buffalo (90/10) →
Compare Duck Breast (Skinless) vs. Lamb Leg (Lean Trimmed) →
Compare Duck Breast (Skinless) vs. Pork Tenderloin (Lean) →
Compare Duck Breast (Skinless) vs. Turkey Breast (Skinless) →