Side-by-Side Comparison
Fresh Meats & Poultry
Beef Tenderloin (Filet Mignon) vs. Pork Tenderloin (Lean)
Comparing 2 standards across 9 specifications. 8 key differences identified.
Comparing:
Beef Tenderloin (Filet Mignon)
Pork Tenderloin (Lean)
Beef tenderloin (Psoas major) is the most tender cut of beef with very low intramuscular fat. Per 100g raw, it delivers 143 kcal, 21.8g protein, 6.13g total fat (2.3g saturated), 70mg cholesterol, and 2.8mg heme iron.
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
|
143 kcal | 120 kcal |
|
Protein
|
21.8 g | 20.7 g |
|
Total Fat
|
6.13 g | 3.51 g |
|
Saturated Fat
|
2.30 g | 1.18 g |
|
Cholesterol
|
70.0 mg | 65.0 mg |
|
Heme Iron
|
2.80 mg | 0.95 mg |
|
Sodium
|
51.0 mg | 57.0 mg |
|
Potassium
|
345 mg | 389 mg |
|
USDA Safe Internal Temp
|
63°C (145°F) with 3-min rest | 63°C (145°F) with 3-min rest |
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