BEEF TAQUITOS, BEEF vs. BEEF THICK CUT BOLOGNA, BEEF
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 THICK CUT BOLOGNA, BEEF has the most protein of the foods compared, at 12.2 g per 100g.
| Nutrient | BEEF TAQUITOS, BEEF | BEEF THICK CUT BOLOGNA, BEEF |
|---|---|---|
| Protein | 7.1 G | 12.2 G |
| Total lipid (fat) | 8.2 G | 29.3 G |
| Carbohydrate, by difference | 43.5 G | 2.4 G |
| Energy | 271 KCAL | 317 KCAL |
| Total Sugars | 0 G | 2.4 G |
| Fiber, total dietary | 3.5 G | - |
| Calcium, Ca | 47 MG | - |
| Iron, Fe | 1.3 MG | 0.88 MG |
| Sodium, Na | 271 MG | 878 MG |
| Cholesterol | 6 MG | 73 MG |
| Fatty acids, total trans | 0 G | 1.2 G |
| Fatty acids, total saturated | 1.8 G | 12.2 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.