Side-by-Side Comparison
Fresh Meats & Poultry
Duck Breast (Skinless) vs. Pork Tenderloin (Lean)
Comparing 2 standards across 9 specifications. 9 key differences identified.
Comparing:
Duck Breast (Skinless)
Pork Tenderloin (Lean)
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).
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
|
132 kcal | 120 kcal |
|
Protein
|
21.0 g | 20.7 g |
|
Total Fat
|
4.80 g | 3.51 g |
|
Saturated Fat
|
1.60 g | 1.18 g |
|
Cholesterol
|
77.0 mg | 65.0 mg |
|
Heme Iron
|
4.20 mg | 0.95 mg |
|
Sodium
|
65.0 mg | 57.0 mg |
|
Potassium
|
320 mg | 389 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) | 63°C (145°F) with 3-min rest |
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