Pork jowl vs. Fajita — In-Depth Nutrition Comparison
How are Pork jowl and Fajita different?
- Pork jowl is richer in Vitamin B1, and Vitamin B12, while Fajita is higher in Selenium, Phosphorus, Vitamin B6, Vitamin B5, and Iron.
- Pork jowl covers your daily need of Saturated Fat 118% more than Fajita.
- Pork jowl contains 4 times more Vitamin B1 than Fajita. Pork jowl contains 0.386mg of Vitamin B1, while Fajita contains 0.1mg.
- Fajita is lower in Saturated Fat.
Pork, fresh, variety meats and by-products, jowl, raw and USDA Commodity, chicken fajita strips, frozen types were used in this article.
Fat Type Comparison
Comparison summary table
|Lower in Sodium|
|Lower in Glycemic Index|
|Lower in Cholesterol|
|Lower in Saturated Fat|
|Lower in price|
|Rich in minerals|
|Lower in Sugar||Equal|
|Rich in vitamins||Equal|
All nutrients comparison - raw data values
|Vitamin A RAE||3µg||0µg|
|Omega-3 - DPA||0g||0.007g|
|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|