Pork Loin Tenderloin vs. Pork Tenderloin with Teriyaki Seasoning vs. Pork Loin Tenderloin

Compiled by GetFoodFacts, Independent data publisher

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.

Pork Loin Tenderloin has the most protein of the foods compared, at 18.8 g per 100g.

Nutrient	Pork Loin Tenderloin	Pork Tenderloin with Teriyaki Seasoning	Pork Loin Tenderloin
Protein	17.9 G	17.9 G	18.8 G
Total lipid (fat)	2.2 G	2.2 G	2.2 G
Carbohydrate, by difference	1.8 G	0 G	0 G
Energy	18 KCAL	18 KCAL	18 KCAL
Fiber, total dietary	0 G	0 G	0 G
Calcium, Ca	0 MG	0 MG	0 MG
Iron, Fe	0 MG	0 MG	0.96 MG
Potassium, K	0 MG	0 MG	-
Sodium, Na	121 MG	482 MG	121 MG
Vitamin D (D2 + D3), International Units	0 IU	0 IU	0 IU
Cholesterol	54 MG	54 MG	54 MG
Fatty acids, total trans	0 G	0 G	0 G
Fatty acids, total saturated	0.89 G	0.89 G	0.89 G
Total Sugars	-	1.8 G	0 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.