BEEF & BEEF TENDON BALLS vs. BOILED SALTED DUCK EGGS
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.
BEEF & BEEF TENDON BALLS has the most protein of the foods compared, at 21.1 g per 100g.
| Nutrient | BEEF & BEEF TENDON BALLS | BOILED SALTED DUCK EGGS |
|---|---|---|
| Protein | 21.1 G | 14.2 G |
| Total lipid (fat) | 7 G | 16.4 G |
| Carbohydrate, by difference | 7 G | 2 G |
| Energy | 175 KCAL | 212 KCAL |
| Total Sugars | 0 G | - |
| Fiber, total dietary | 0 G | 0 G |
| Calcium, Ca | 0 MG | 78 MG |
| Iron, Fe | 2.5 MG | 2.7 MG |
| Sodium, Na | 1175 MG | 1023 MG |
| Cholesterol | 70 MG | 465 MG |
| Fatty acids, total trans | 0 G | - |
| Fatty acids, total saturated | 2.6 G | 5.3 G |
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.