Fajita vs. Flank steak — In-Depth Nutrition Comparison
Differences between Fajita and Flank steak
- Fajita has more Phosphorus, while Flank steak has more Vitamin B12, Zinc, Selenium, Vitamin B3, Vitamin B6, Iron, and Choline.
- Flank steak's daily need coverage for Vitamin B12 is 45% higher.
- Flank steak contains 14 times less Sodium than Fajita. Fajita contains 799mg of Sodium, while Flank steak contains 56mg.
The food types used in this comparison are USDA Commodity, chicken fajita strips, frozen and Beef, flank, steak, separable lean and fat, trimmed to 0" fat, all grades, cooked, broiled.
Fat Type Comparison
Comparison summary table
|Lower in Sodium|
|Lower in Cholesterol|
|Lower in Glycemic Index|
|Rich in minerals|
|Lower in Saturated Fat|
|Lower in Sugar||Equal|
|Lower in price||Equal|
|Rich in vitamins||Equal|
All nutrients comparison - raw data values
|Omega-3 - DPA||0.007g||0g|
|Omega-6 - Eicosadienoic acid||0.01g|
Which food is preferable for your diet?
|Low Fats diet|
|Low Carbs diet|
|Low Calories diet|
|Low Glycemic Index diet|