Beef tenderloin vs. Foie gras — In-Depth Nutrition Comparison
Differences between Beef tenderloin and Foie gras
- Beef tenderloin has more Zinc, while Foie gras has more Vitamin B12, Vitamin A RAE, Selenium, Copper, Iron, and Vitamin B5.
- Foie gras's daily need coverage for Vitamin B12 is 289% higher.
- Foie gras contains 4 times less Zinc than Beef tenderloin. Beef tenderloin contains 4.03mg of Zinc, while Foie gras contains 0.92mg.
- The amount of Saturated Fat in Beef tenderloin is lower.
The food types used in this comparison are Beef, tenderloin, roast, separable lean and fat, trimmed to 1/8" fat, all grades, cooked, roasted and Pate de foie gras, canned (goose liver pate), smoked.
Fat Type Comparison
Comparison summary table
|Lower in Sugar|
|Lower in Glycemic Index|
|Lower in Sodium|
|Lower in Cholesterol|
|Lower in Saturated Fat|
|Lower in price||Equal|
|Rich in minerals||Equal|
|Rich in vitamins||Equal|
All nutrients comparison - raw data values
|Vitamin A RAE||0µg||1001µg|
Which food is preferable for your diet?
|Low Fats diet|
|Low Carbs diet|
|Low Calories diet|
|Low Glycemic Index diet|