Side-by-Side Comparison
Fresh Meats & Poultry
Ground Beef (80/20 Chuck) vs. Pork Tenderloin (Lean)
Comparing 2 standards across 9 specifications. 9 key differences identified.
Comparing:
Ground Beef (80/20 Chuck)
Pork Tenderloin (Lean)
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).
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
|
254 kcal | 120 kcal |
|
Protein
|
17.2 g | 20.7 g |
|
Total Fat
|
20.0 g | 3.51 g |
|
Saturated Fat
|
7.60 g | 1.18 g |
|
Cholesterol
|
71.0 mg | 65.0 mg |
|
Heme Iron
|
1.94 mg | 0.95 mg |
|
Sodium
|
66.0 mg | 57.0 mg |
|
Potassium
|
270 mg | 389 mg |
|
USDA Safe Internal Temp
|
71°C (160°F) (Ground meat safety) | 63°C (145°F) with 3-min rest |
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