Fajita vs. Pork chop — In-Depth Nutrition Comparison
Summary of differences between Fajita and Pork chop
- The amount of Selenium, Vitamin B1, Vitamin B3, Zinc, Copper, Vitamin B6, Vitamin B2, and Vitamin B5 in Pork chop is higher than in Fajita.
- Pork chop covers your daily need of Selenium 36% more than Fajita.
- Fajita contains 11 times more Sodium than Pork chop. While Fajita contains 799mg of Sodium, Pork chop contains only 74mg.
These are the specific foods used in this comparison USDA Commodity, chicken fajita strips, frozen and Pork, fresh, loin, blade (chops), bone-in, separable lean and fat, cooked, broiled.
Fat Type Comparison
Comparison summary table
|Lower in Sodium|
|Lower in Cholesterol|
|Lower in Glycemic Index|
|Rich in vitamins|
|Lower in Saturated Fat|
|Lower in price|
|Lower in Sugar||Equal|
|Rich in minerals||Equal|
All nutrients comparison - raw data values
|Vitamin A RAE||0µg||4µg|
|Omega-3 - DHA||0g||0.001g|
|Omega-3 - DPA||0.007g||0.011g|
|Omega-6 - Eicosadienoic acid||0.01g||0.065g|
|Omega-6 - Linoleic acid||0.922g|
|Omega-6 - Gamma-linoleic acid||0.003g|
|Omega-3 - ALA||0.065g|
Which food is preferable for your diet?
|Low Fats diet|
|Low Carbs diet|
|Low Calories diet|
|Low Glycemic Index diet|