BEEF TALLOW, BEEF vs. BEEF TENDERLOIN
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 TENDERLOIN has the most protein of the foods compared, at 20.7 g per 100g.
| Nutrient | BEEF TALLOW, BEEF | BEEF TENDERLOIN |
|---|---|---|
| Protein | 0 G | 20.7 G |
| Total lipid (fat) | 100 G | 7.6 G |
| Carbohydrate, by difference | 0 G | 0 G |
| Energy | 929 KCAL | 152 KCAL |
| Sodium, Na | 0 MG | 63 MG |
| Cholesterol | 107 MG | 51 MG |
| Fatty acids, total saturated | 50 G | 3.5 G |
| Total Sugars | - | 0 G |
| Fiber, total dietary | - | 0 G |
| Calcium, Ca | - | 0 MG |
| Iron, Fe | - | 2.3 MG |
| Fatty acids, total trans | - | 0.25 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.