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Nutritional Comparison Guide
| Serving Size 100g |
Cal
|
Fat
(g)
|
Cholesterol
(mg)
|
Protein
(mg)
|
Iron
(mg)
|
| Elk tenderloin separable lean only, cooked broiled |
162
|
3.41
|
72
|
30.76
|
4.07
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| Beef, short loin, tenderloin, separable lean and fat, trimmed
to 1/2" fat prime cooked broiled. |
318
|
23.43
|
86
|
24.89
|
3.10
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| Pork,
fresh, loin, tenderloin, separable lean and fat, cooked
roasted |
173
|
6.05
|
79
|
27.81
|
1.45
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| Lamb, Australia fresh, leg, sirloin chops, boneless, separable
lean only trimmed to 1/8" fat, cooked, broiled |
188
|
7.80
|
85
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27.63
|
2.48
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| Chicken, broilers of fryers, breast, meat and skin, cooked, roasted |
197
|
7.78
|
84
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29.80
|
1.07
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| Duck, domesticated meat and skin, cooked roasted |
337
|
28.35
|
84
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18.99
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2.70
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Source: U.S. Department of Agriculture, “Nutritive Value of Food”
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