Breading or batter as ingredient in food vs. Fish fillet, fried as ingredient in sandwiches vs. Beef, for use with vegetables
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, for use with vegetables has the most protein of the foods compared, at 32.4 g per 100g.
| Nutrient | Breading or batter as ingredient in food | Fish fillet, fried as ingredient in… | Beef, for use with vegetables |
|---|---|---|---|
| Protein | 6.6 G | 18.2 G | 32.4 G |
| Total lipid (fat) | 1.6 G | 10.1 G | 6.8 G |
| Carbohydrate, by difference | 40.1 G | 8.3 G | 0 G |
| Energy | 201 KCAL | 195 KCAL | 191 KCAL |
| Total Sugars | 0.67 G | 0.14 G | 0 G |
| Fiber, total dietary | 1.6 G | 0.3 G | 0 G |
| Calcium, Ca | 49 MG | 22 MG | 16 MG |
| Iron, Fe | 3 MG | 0.8 MG | 3 MG |
| Potassium, K | 83 MG | 312 MG | 319 MG |
| Sodium, Na | 245 MG | 240 MG | 67 MG |
| Cholesterol | 21 MG | 60 MG | 99 MG |
| Fatty acids, total saturated | 0.34 G | 3.2 G | 2.8 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.