PEPPERCORN PORK TENDERLOIN, PEPPERCORN vs. PEPPERED TURKEY
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.
PEPPERED TURKEY has the most protein of the foods compared, at 20.8 g per 100g.
| Nutrient | PEPPERCORN PORK TENDERLOIN, PEPPERCORN | PEPPERED TURKEY |
|---|---|---|
| Protein | 16.1 G | 20.8 G |
| Total lipid (fat) | 3.6 G | 10.4 G |
| Carbohydrate, by difference | 1.8 G | 19.5 G |
| Energy | 107 KCAL | 260 KCAL |
| Total Sugars | 0 G | 5.2 G |
| Fiber, total dietary | 0 G | 1.3 G |
| Calcium, Ca | 0 MG | 130 MG |
| Iron, Fe | 0.64 MG | 0.94 MG |
| Sodium, Na | 429 MG | 1104 MG |
| Cholesterol | 45 MG | 52 MG |
| Fatty acids, total trans | 0 G | 0 G |
| Fatty acids, total saturated | 1.3 G | 5.2 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.