BEEF SKIRT STEAK FOR FAJITAS TENDERIZED WITH… vs. GRILLED TERIYAKI CHICKEN
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 SKIRT STEAK FOR FAJITAS TENDERIZED WITH… has the most protein of the foods compared, at 17.9 g per 100g.
| Nutrient | BEEF SKIRT STEAK FOR FAJITAS TENDERIZED… | GRILLED TERIYAKI CHICKEN |
|---|---|---|
| Protein | 17.9 G | 11.4 G |
| Total lipid (fat) | 5.4 G | 4.3 G |
| Carbohydrate, by difference | 1.8 G | 9.3 G |
| Energy | 143 KCAL | 121 KCAL |
| Total Sugars | 0 G | 7.9 G |
| Fiber, total dietary | 0 G | 0 G |
| Calcium, Ca | 18 MG | 14 MG |
| Iron, Fe | 1.6 MG | 0.26 MG |
| Sodium, Na | 589 MG | 321 MG |
| Cholesterol | 49 MG | 0 MG |
| Fatty acids, total trans | 0 G | 0 G |
| Fatty acids, total saturated | 2.7 G | 0 G |
Values shown are per 100g edible portion from Source: USDA FoodData Central Retrieved and formatted by GetFoodFacts. For interactive comparison of up to three foods with macro bars and charts, use the main compare tool.