Beef vs Beef
Nutrition comparison per 100g · USDA SR Legacy & USDA SR Legacy
Calories (kcal)
Beef 639
Beef 594
Protein (g)
Beef 5.54
Beef 6.00
Carbs (g)
Beef 0.970
Beef 0
Fat (g)
Beef 68.1
Beef 63.3
Fiber (g)
Beef 0
Beef 0
Quick answers
Which has more protein?
Beef, Australian, imported, Wagyu, seam fat, Aust. marble score 4/5, raw — 6.00g vs 5.54g per 100g.
Which has fewer calories?
Beef, Australian, imported, Wagyu, seam fat, Aust. marble score 4/5, raw — 594 vs 639 kcal per 100g.
Full Nutrition Comparison
All values per 100g edible portion. Green = Food A higher · Blue = Food B higher
| Nutrient | Beef | Beef | Diff |
|---|---|---|---|
| Energy | |||
| Energy | 639 kcal | 594 kcal | +8% |
| Macronutrients | |||
| Water | 25.2 g | 30.4 g | -17% |
| Protein | 5.54 g | 6.00 g | -8% |
| Total lipid (fat) | 68.1 g | 63.3 g | +8% |
| Carbohydrate, by difference | 0.970 g | 0 g | |
| Fiber, total dietary | 0 g | 0 g | = |
| Fats & Fatty Acids | |||
| Fatty acids, total saturated | 22.4 g | 23.2 g | -3% |
| Fatty acids, total monounsaturated | 35.8 g | 30.9 g | +16% |
| Fatty acids, total trans | 2.84 g | 3.40 g | -16% |
| Cholesterol | 95.0 mg | 95.0 mg | = |
| Vitamins | |||
| Vitamin C, total ascorbic acid | 0 mg | 0 mg | = |
| Vitamin A, RAE | 22.0 ug | 22.0 ug | = |
| Minerals | |||
| Calcium, Ca | 4.00 mg | 2.00 mg | +100% |
| Iron, Fe | 0.810 mg | 0.970 mg | -16% |
| Sodium, Na | 43.0 mg | 32.0 mg | +34% |
| Other Nutrients | |||
| Energy | 2672 kj | 2484 kj | +8% |
| Ash | 0.250 g | 0.320 g | -22% |
| Total Sugars | 0 g | — | |
| Sucrose | 0 g | — | |
| Glucose | 0 g | — | |
| Fructose | 0 g | 0 g | = |
| Lactose | 0 g | — | |
| Maltose | 0 g | — | |
| Galactose | 0 g | — | |
| Retinol | 22.0 ug | 22.0 ug | = |
| Vitamin A, IU | 74.0 IU | 74.0 IU | = |
| SFA 10:0 (Capric acid) | 0.017 g | 0.020 g | -15% |
| SFA 12:0 (Lauric acid) | 0.036 g | 0.035 g | +3% |
| SFA 14:0 (Myristic acid) | 1.74 g | 1.65 g | +5% |
| SFA 15:0 (Pentadecanoic acid) | 0.248 g | 0.270 g | -8% |
| SFA 16:0 (Palmitic acid) | 13.6 g | 12.9 g | +6% |
| SFA 17:0 (Margaric acid) | 0.546 g | 0.772 g | -29% |
| SFA 18:0 (Stearic acid) | 6.14 g | 7.44 g | -17% |
| SFA 20:0 (Arachidic acid) | 0.050 g | 0.057 g | -12% |
| SFA 22:0 (Behenic acid) | 0.011 g | 0.012 g | -8% |
| SFA 24:0 (Lignoceric acid) | 0.007 g | 0.007 g | = |
| MUFA 14:1 (Myristoleic acid) | 0.737 g | 0.480 g | +54% |
| MUFA 16:1 (Omega-7, Palmitoleic acid) | 3.03 g | 2.05 g | +48% |
| MUFA 18:1 (Omega-9, Oleic acid family) | 31.8 g | 28.2 g | +13% |
| MUFA 18:1 c (Omega-9, Oleic acid — cis) | 29.6 g | 25.3 g | +17% |
| MUFA 18:1 t n-7 (Omega-7, Vaccenic acid — trans) | 1.88 g | 2.58 g | -27% |
| MUFA 20:1 (Omega-9, Gondoic / Gadoleic acid) | 0.232 g | 0.181 g | +28% |
| Fatty acids, total polyunsaturated | 2.45 g | 1.55 g | +57% |
| PUFA 18:2 (Omega-6, Linoleic acid) | 2.16 g | 1.35 g | +60% |
| PUFA 18:2 n-6 (Omega-6, LA — Linoleic acid) | 1.68 g | 0.947 g | +77% |
| PUFA 18:3 (Omega-3, Alpha-linolenic family) | 0.200 g | 0.143 g | +40% |
| PUFA 18:3 n-3 (Omega-3, ALA — Alpha-linolenic acid) | 0.098 g | 0.059 g | +66% |
| PUFA 18:3i | 0.102 g | 0.084 g | +21% |
| PUFA 18:4 n-3 (Omega-3, SDA — Stearidonic acid) | 0.007 g | 0.007 g | = |
| PUFA 20:2 n-6 (Omega-6, Eicosadienoic acid) | 0.018 g | 0.007 g | +157% |
| PUFA 20:3 (DGLA family — Dihomo-gamma-linolenic acid) | 0.007 g | 0.007 g | = |
| PUFA 20:4 (Omega-6, Arachidonic acid family) | 0.034 g | 0.022 g | +55% |
| PUFA 20:5 n-3 (Omega-3, EPA — Eicosapentaenoic acid) | 0.007 g | 0.007 g | = |
| PUFA 22:5 n-3 (Omega-3, DPA — Docosapentaenoic acid) | 0.018 g | 0.011 g | +64% |
| Fatty acids, total trans-monoenoic | 2.26 g | 2.91 g | -22% |
| TFA 18:1 t | 2.26 g | 2.91 g | -22% |
| TFA 18:2 t not further defined | 0.478 g | 0.402 g | +19% |
| Fatty acids, total trans-polyenoic | 0.580 g | 0.486 g | +19% |
* All values per 100g edible portion. Source: USDA SR Legacy and USDA SR Legacy. Diff column shows percentage difference relative to Food B.
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