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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
Beef, short loin, tenderloin, separable lean and fat, trimmed to 1/2" fat prime cooked broiled. 318 23.43 86 24.89 3.10
Pork, fresh, loin, tenderloin, separable lean and fat, cooked roasted 173 6.05 79 27.81 1.45
Lamb, Australia fresh, leg, sirloin chops, boneless, separable lean only trimmed to 1/8" fat, cooked, broiled 188 7.80 85 27.63 2.48
Chicken, broilers of fryers, breast, meat and skin, cooked, roasted 197 7.78 84 29.80 1.07
Duck, domesticated meat and skin, cooked roasted 337 28.35 84 18.99 2.70
Source: U.S. Department of Agriculture, “Nutritive Value of Food”