SEARED CHICKEN MARGHERITA vs. SEARED SIRLOIN
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.
SEARED SIRLOIN has the most protein of the foods compared, at 23.8 g per 100g.
| Nutrient | SEARED CHICKEN MARGHERITA | SEARED SIRLOIN |
|---|---|---|
| Protein | 15.2 G | 23.8 G |
| Total lipid (fat) | 1.3 G | 7.1 G |
| Carbohydrate, by difference | 3 G | 0 G |
| Energy | 86 KCAL | 167 KCAL |
| Total Sugars | 1.5 G | 0 G |
| Fiber, total dietary | 0.5 G | 0 G |
| Calcium, Ca | 10 MG | 0 MG |
| Iron, Fe | 0.36 MG | 2.1 MG |
| Sodium, Na | 222 MG | 214 MG |
| Cholesterol | 48 MG | 65 MG |
| Fatty acids, total trans | 0 G | 0 G |
| Fatty acids, total saturated | 0.25 G | 3 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.