ALASKAN SOCKEYE SALMON vs. BACON WRAPPED BEEF TENDERLOIN WITH STEAK SEASONING
Side-by-side comparison of nutrient values per 100g edible portion, sourced directly from the U.S. Department of Agriculture's FoodData Central (FDC) - SR Legacy reference foods and FDC Foundation foods (April 2026 release). Each value reflects USDA's standardized laboratory analysis methodology under USDA data-documentation methodology.
BACON WRAPPED BEEF TENDERLOIN WITH STEAK SEASONING has the most protein of the foods compared, at 22.8 g per 100g.
| Nutrient | ALASKAN SOCKEYE SALMON | BACON WRAPPED BEEF TENDERLOIN WITH… |
|---|---|---|
| Protein | 22.1 G | 22.8 G |
| Total lipid (fat) | 4.4 G | 29.4 G |
| Energy | 133 KCAL | 359 KCAL |
| Total Sugars | 0 G | 0 G |
| Calcium, Ca | 9 MG | 0 MG |
| Potassium, K | 367 MG | - |
| Sodium, Na | 80 MG | 1391 MG |
| Cholesterol | 53 MG | 82 MG |
| Fatty acids, total trans | 0 G | - |
| Fatty acids, total saturated | 0.88 G | 10.9 G |
| Carbohydrate, by difference | - | 0 G |
| Fiber, total dietary | - | 0 G |
| Iron, Fe | - | 2.9 MG |
Values shown are per 100g edible portion from Source: USDA FoodData Central Retrieved and formatted by GetFoodFacts Editorial. For interactive comparison of up to three foods with macro bars and charts, use the main compare tool.