BEEF TENDERLOIN STEAK vs. BEEF UNCURED FRANKS, 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 TENDERLOIN STEAK has the most protein of the foods compared, at 22.4 g per 100g.
| Nutrient | BEEF TENDERLOIN STEAK | BEEF UNCURED FRANKS, BEEF |
|---|---|---|
| Protein | 22.4 G | 12 G |
| Total lipid (fat) | 5.3 G | 26 G |
| Carbohydrate, by difference | 0 G | 4 G |
| Energy | 129 KCAL | 300 KCAL |
| Total Sugars | 0 G | 2 G |
| Fiber, total dietary | 0 G | 0 G |
| Calcium, Ca | 24 MG | 0 MG |
| Iron, Fe | 2.1 MG | 1.4 MG |
| Sodium, Na | 41 MG | 920 MG |
| Cholesterol | 65 MG | 50 MG |
| Fatty acids, total trans | 0 G | 2 G |
| Fatty acids, total saturated | 1.8 G | 10 G |
| Potassium, K | - | 560 MG |
| Vitamin D (D2 + D3), International Units | - | 0 IU |
| Sugars, added | - | 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.