Side-by-Side Comparison
Fresh Meats & Poultry
Ground Beef (80/20 Chuck) vs. Turkey Breast (Skinless)
Comparing 2 standards across 9 specifications. 9 key differences identified.
Comparing:
Ground Beef (80/20 Chuck)
Turkey Breast (Skinless)
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).
Skinless turkey breast (Meleagris gallopavo) is among the leanest animal protein sources available. Per 100g raw, it delivers 114 kcal, 23.7g protein, 1.48g fat (0.42g saturated), and 58mg cholesterol with a mandatory 74°C (165°F) cooking temp.
Specification Comparison Table
9 Parameters| Parameter / Spec | ||
|---|---|---|
|
Energy / Calories
|
254 kcal | 114 kcal |
|
Protein
|
17.2 g | 23.7 g |
|
Total Fat
|
20.0 g | 1.48 g |
|
Saturated Fat
|
7.60 g | 0.42 g |
|
Cholesterol
|
71.0 mg | 58.0 mg |
|
Heme Iron
|
1.94 mg | 0.68 mg |
|
Sodium
|
66.0 mg | 55.0 mg |
|
Potassium
|
270 mg | 305 mg |
|
USDA Safe Internal Temp
|
71°C (160°F) (Ground meat safety) | 74°C (165°F) |
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