SHRIMP SCAMPI WITH SPINACH + ROASTED RED PEPPERS,… vs. TENDERLOIN STEAK BEEF
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.
TENDERLOIN STEAK BEEF has the most protein of the foods compared, at 22 g per 100g.
| Nutrient | SHRIMP SCAMPI WITH SPINACH + ROASTED… | TENDERLOIN STEAK BEEF |
|---|---|---|
| Protein | 7.8 G | 22 G |
| Total lipid (fat) | 8.1 G | 7 G |
| Carbohydrate, by difference | 16.6 G | 0 G |
| Energy | 155 KCAL | 159 KCAL |
| Total Sugars | 0.71 G | 0 G |
| Fiber, total dietary | 1.4 G | 0 G |
| Calcium, Ca | 85 MG | 0 MG |
| Iron, Fe | 0.99 MG | 0.79 MG |
| Sodium, Na | 247 MG | 57 MG |
| Cholesterol | 21 MG | 73 MG |
| Fatty acids, total trans | 0 G | - |
| Fatty acids, total saturated | 0.35 G | 2.6 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.