Beef tenderloin vs Pâté - In-Depth Nutrition Comparison
The main differences between Beef tenderloin and Pâté
- Beef tenderloin is richer in Vitamin B6, yet Pâté is richer in Vitamin A RAE, Selenium, Vitamin B12, Copper, Iron, Vitamin B2, and Vitamin B5.
- Daily need coverage for Vitamin A RAE from Pâté is 110% higher.
- Beef tenderloin contains 4 times more Vitamin B6 than Pâté. Beef tenderloin contains 0.25mg of Vitamin B6, while Pâté contains 0.06mg.
- Beef tenderloin contains less Cholesterol.
Food types used in this article are Beef, tenderloin, roast, separable lean and fat, trimmed to 1/8" fat, all grades, cooked, roasted and Pate, liver, not specified, canned.
Comparison summary table
|Lower in Sugar|
|Lower in Saturated Fat|
|Rich in vitamins|
|Lower in Sodium|
|Lower in Cholesterol|
|Lower in glycemic index|
|Lower in price||Equal|
|Rich in minerals||Equal|
All nutrients comparison - raw data values
Which food is preferable for your diet?
|Low Fats diet|
|Low Carbs diet|
|Low Calories diet|
|Low glycemic index diet|