Beef tenderloin vs Pork jowl - In-Depth Nutrition Comparison
The main differences between Beef tenderloin and Pork jowl
- Beef tenderloin is richer in Vitamin B12, Selenium, Iron, Zinc, Phosphorus, Vitamin B6, and Copper, yet Pork jowl is richer in Vitamin B1, and Vitamin B3.
- Daily need coverage for Saturated Fat from Pork jowl is 78% higher.
- Beef tenderloin contains 15 times more Selenium than Pork jowl. Beef tenderloin contains 22.9µg of Selenium, while Pork jowl contains 1.5µg.
- Beef tenderloin contains less Saturated Fat.
Food types used in this article are Beef, tenderloin, roast, separable lean and fat, trimmed to 1/8" fat, all grades, cooked, roasted and Pork, fresh, variety meats and by-products, jowl, raw.
Comparison summary table
|Lower in Sodium|
|Lower in Cholesterol|
|Lower in Saturated Fat|
|Lower in price|
|Rich in minerals|
|Lower in Sugar||Equal|
|Lower in glycemic index||Equal|
|Rich in vitamins||Equal|
All nutrients comparison - raw data values
Which food is preferable for your diet?
|Low Fats diet|
|Low Carbs diet||Equal|
|Low Calories diet|
|Low glycemic index diet||Equal|