Pork vs. Beef tenderloin — In-Depth Nutrition Comparison
Differences between Pork and Beef tenderloin
- Pork has more Vitamin B1, Selenium, Vitamin B6, Vitamin B3, Vitamin B5, and Phosphorus, while Beef tenderloin has more Vitamin B12, Iron, and Zinc.
- Beef tenderloin's daily need coverage for Vitamin B12 is 73% higher.
- Beef tenderloin contains 10 times less Vitamin B1 than Pork. Pork contains 0.877mg of Vitamin B1, while Beef tenderloin contains 0.09mg.
- The amount of Saturated Fat in Pork is lower.
The food types used in this comparison are Pork, fresh, loin, whole, separable lean and fat, cooked, broiled 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 Cholesterol|
|Lower in Saturated Fat|
|Rich in vitamins|
|Lower in Sodium|
|Lower in price|
|Lower in Sugar||Equal|
|Lower in Glycemic Index||Equal|
|Rich in minerals||Equal|
All nutrients comparison - raw data values
|Vitamin A RAE||2µg||0µg|
Which food is preferable for your diet?
|Low Fats diet|
|Low Carbs diet||Equal|
|Low Calories diet|
|Low Glycemic Index diet||Equal|