Beef, steak, tenderloin vs. Beef, steak, cube vs. Beef, roast
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, steak, tenderloin has the most protein of the foods compared, at 30.5 g per 100g.
| Nutrient | Beef, steak, tenderloin | Beef, steak, cube | Beef, roast |
|---|---|---|---|
| Protein | 30.5 G | 28.8 G | 29.1 G |
| Total lipid (fat) | 8.3 G | 7.1 G | 9.7 G |
| Carbohydrate, by difference | 0 G | 0 G | 0 G |
| Energy | 196 KCAL | 187 KCAL | 206 KCAL |
| Total Sugars | 0 G | 0 G | 0 G |
| Fiber, total dietary | 0 G | 0 G | 0 G |
| Calcium, Ca | 15 MG | 18 MG | 15 MG |
| Iron, Fe | 3.6 MG | 3.1 MG | 2.9 MG |
| Potassium, K | 387 MG | 417 MG | 332 MG |
| Sodium, Na | 366 MG | 379 MG | 372 MG |
| Cholesterol | 92 MG | 83 MG | 89 MG |
| Fatty acids, total saturated | 3.3 G | 2.1 G | 3.8 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.