Fajita vs Beef tenderloin - In-Depth Nutrition Comparison
Important differences between Fajita and Beef tenderloin
- Fajita has more Vitamin B3, Phosphorus, and Vitamin B6, however Beef tenderloin has more Vitamin B12, Iron, Zinc, Selenium, and Copper.
- Beef tenderloin's daily need coverage for Vitamin B12 is 80% more.
- Fajita has 14 times more Sodium than Beef tenderloin. Fajita has 799mg of Sodium, while Beef tenderloin has 57mg.
The food varieties used in the comparison are USDA Commodity, chicken fajita strips, frozen and Beef, tenderloin, roast, separable lean and fat, trimmed to 1/8" fat, all grades, cooked, roasted.
Comparison summary table
|Lower in Saturated Fat|
|Lower in Sodium|
|Lower in Cholesterol|
|Lower in glycemic index|
|Lower in Sugar||Equal|
|Lower in price||Equal|
|Rich in minerals||Equal|
|Rich in vitamins||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|