DRY RUB SEASONED PORK TENDERLOIN vs. PEPPERCORN PORK TENDERLOIN vs. PEPPERCORN PORK 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.
DRY RUB SEASONED PORK TENDERLOIN has the most protein of the foods compared, at 17 g per 100g.
| Nutrient | DRY RUB SEASONED PORK TENDERLOIN | PEPPERCORN PORK TENDERLOIN | PEPPERCORN PORK TENDERLOIN |
|---|---|---|---|
| Protein | 17 G | 16.1 G | 16.1 G |
| Total lipid (fat) | 1.8 G | 1.8 G | 1.8 G |
| Carbohydrate, by difference | 3.6 G | 2.7 G | 2.7 G |
| Energy | 98 KCAL | 98 KCAL | 98 KCAL |
| Total Sugars | 2.7 G | 0.89 G | 0.89 G |
| Fiber, total dietary | 0 G | 0 G | 0 G |
| Calcium, Ca | 0 MG | 0 MG | 0 MG |
| Iron, Fe | 0.96 MG | 0.64 MG | 0.64 MG |
| Sodium, Na | 295 MG | 161 MG | 161 MG |
| Cholesterol | 54 MG | 49 MG | 49 MG |
| Fatty acids, total trans | 0 G | 0 G | 0 G |
| Fatty acids, total saturated | 0.45 G | 0.45 G | 0.45 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.