Side-by-Side Comparison
Fresh Meats & Poultry
Chicken Thigh (Skinless, Boneless) vs. Ground Beef (80/20 Chuck)
Comparing 2 standards across 9 specifications. 9 key differences identified.
Comparing:
Chicken Thigh (Skinless, Boneless)
Ground Beef (80/20 Chuck)
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.
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
|
133 kcal | 254 kcal |
|
Protein
|
19.7 g | 17.2 g |
|
Total Fat
|
5.51 g | 20.0 g |
|
Saturated Fat
|
1.47 g | 7.60 g |
|
Cholesterol
|
82.0 mg | 71.0 mg |
|
Heme Iron
|
1.10 mg | 1.94 mg |
|
Sodium
|
86.0 mg | 66.0 mg |
|
Potassium
|
266 mg | 270 mg |
|
USDA Safe Internal Temp
|
74°C (165°F) (Best at 79°C/175°F for collagen) | 71°C (160°F) (Ground meat safety) |
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