Steak tartare vs. Stewed chitterlings, Puerto Rican style vs. Stewed rabbit, Puerto Rican style,
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.
Steak tartare has the most protein of the foods compared, at 17.4 g per 100g.
| Nutrient | Steak tartare | Stewed chitterlings, Puerto Rican style | Stewed rabbit, Puerto Rican style, |
|---|---|---|---|
| Protein | 17.4 G | 8.4 G | 17.1 G |
| Total lipid (fat) | 15.6 G | 18.5 G | 12.7 G |
| Carbohydrate, by difference | 0.34 G | 3.8 G | 6.8 G |
| Energy | 216 KCAL | 214 KCAL | 214 KCAL |
| Total Sugars | 0.08 G | 2 G | 0.92 G |
| Fiber, total dietary | 0.2 G | 0.9 G | 1 G |
| Calcium, Ca | 28 MG | 25 MG | 20 MG |
| Iron, Fe | 2.1 MG | 1.2 MG | 1.7 MG |
| Potassium, K | 262 MG | 140 MG | 342 MG |
| Sodium, Na | 370 MG | 55 MG | 440 MG |
| Cholesterol | 165 MG | 172 MG | 46 MG |
| Fatty acids, total saturated | 5.8 G | 6.8 G | 2.6 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.