Pâté vs. Beef tenderloin — In-Depth Nutrition Comparison
The main differences between Pâté and Beef tenderloin
- Pâté is richer in Vitamin A RAE, Selenium, Vitamin B12, Copper, Iron, Vitamin B2, and Vitamin B5, yet Beef tenderloin is richer in Vitamin B6.
- Daily need coverage for Vitamin A RAE from Pâté is 110% higher.
- Pâté contains 12 times more Sodium than Beef tenderloin. Pâté contains 697mg of Sodium, while Beef tenderloin contains 57mg.
Food types used in this article are Pate, liver, not specified, canned and Beef, tenderloin, roast, separable lean and fat, trimmed to 1/8" fat, all grades, cooked, roasted.
Fat Type Comparison
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
|Vitamin A RAE||991µg||0µg|
Which food is preferable for your diet?
|Low Fats diet|
|Low Carbs diet|
|Low Calories diet|
|Low Glycemic Index diet|