Pork chop vs Fajita - In-Depth Nutrition Comparison
Summary of differences between Pork chop and Fajita
- 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.
- Pork chop contains 5 times more Vitamin B1 than Fajita. While Pork chop contains 0.49mg of Vitamin B1, Fajita contains only 0.1mg.
- The amount of Saturated Fat in Fajita is lower.
These are the specific foods used in this comparison Pork, fresh, loin, blade (chops), bone-in, separable lean and fat, cooked, broiled and USDA Commodity, chicken fajita strips, frozen.
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
Which food is preferable for your diet?
|Low Fats diet|
|Low Carbs diet|
|Low Calories diet|
|Low glycemic index diet|