Buffalo vs Agave
Nutrition comparison per 100g · USDA SR Legacy & USDA SR Legacy
Buffalo, free range, top round steak, cooked (Shoshone Bannock) is higher in more vitamins & minerals
Calories (kcal)
Buffalo 146
Agave 341
Protein (g)
Buffalo 32.5
Agave 1.71
Carbs (g)
Buffalo 0
Agave 82.0
Fat (g)
Buffalo 1.80
Agave 0.690
Fiber (g)
Buffalo —
Agave 15.6
Quick answers
Which has more protein?
Buffalo, free range, top round steak, cooked (Shoshone Bannock) — 32.5g vs 1.71g per 100g.
Which has fewer calories?
Buffalo, free range, top round steak, cooked (Shoshone Bannock) — 146 vs 341 kcal per 100g.
Which is more nutrient-dense?
Buffalo, free range, top round steak, cooked (Shoshone Bannock) scores higher in more vitamins and minerals per 100g, though both foods can be part of a healthy diet.
Full Nutrition Comparison
All values per 100g edible portion. Green = Food A higher · Blue = Food B higher
| Nutrient | Buffalo | Agave | Diff |
|---|---|---|---|
| Energy | |||
| Energy | 146 kcal | 341 kcal | -57% |
| Macronutrients | |||
| Water | 64.3 g | 11.6 g | +452% |
| Protein | 32.5 g | 1.71 g | +1801% |
| Total lipid (fat) | 1.80 g | 0.690 g | +161% |
| Carbohydrate, by difference | 0 g | 82.0 g | -100% |
| Fiber, total dietary | — | 15.6 g | |
| Fats & Fatty Acids | |||
| Fatty acids, total saturated | 0.595 g | — | |
| Fatty acids, total monounsaturated | 0.614 g | — | |
| Fatty acids, total trans | 0.088 g | — | |
| Cholesterol | 82.0 mg | 0 mg | |
| Vitamins | |||
| Vitamin C, total ascorbic acid | — | 0.300 mg | |
| Thiamin (Vitamin B1) | 0.169 mg | 0.021 mg | +705% |
| Riboflavin (Vitamin B2) | 0.462 mg | 0.644 mg | -28% |
| Niacin (Vitamin B3) | 7.02 mg | 0.870 mg | +707% |
| Pantothenic acid (Vitamin B5) | 1.01 mg | 0.150 mg | +573% |
| Vitamin B-6 — Pyridoxine | 0.794 mg | 0.216 mg | +268% |
| Biotin (Vitamin B7) | 8.00 ug | 7.00 ug | +14% |
| Folate, total (Vitamin B9) | 0 ug | 0 ug | = |
| Vitamin B-12 — Cobalamin | 1.67 ug | 0 ug | |
| Vitamin A, RAE | — | 1.00 ug | |
| Carotene, beta | — | 11.0 ug | |
| Carotene, alpha | — | 0 ug | |
| Vitamin E (alpha-tocopherol) | 0.590 mg | 0.760 mg | -22% |
| Vitamin D (D2 + D3) | — | 0 ug | |
| Minerals | |||
| Calcium, Ca | 4.00 mg | 770 mg | -99% |
| Iron, Fe | 3.76 mg | 3.64 mg | +3% |
| Magnesium, Mg | 27.0 mg | 207 mg | -87% |
| Phosphorus, P | 246 mg | 37.0 mg | +565% |
| Potassium, K | 376 mg | 767 mg | -51% |
| Sodium, Na | 41.0 mg | 14.0 mg | +193% |
| Zinc, Zn | 5.06 mg | 12.1 mg | -58% |
| Copper, Cu | 0.189 mg | 0.189 mg | = |
| Manganese, Mn | 0.011 mg | 0.337 mg | -97% |
| Selenium, Se | 10.5 ug | 0.600 ug | +1650% |
| Other Nutrients | |||
| Energy | 612 kj | 1427 kj | -57% |
| Ash | 1.22 g | 3.98 g | -69% |
| Total Sugars | — | 50.7 g | |
| Sucrose | — | 4.39 g | |
| Glucose | — | 3.48 g | |
| Fructose | — | 42.8 g | |
| Lactose | — | 0 g | |
| Maltose | — | 0 g | |
| Galactose | — | 0 g | |
| Starch | — | 0.910 g | |
| Folic acid (Vitamin B9 — synthetic) | 8.00 ug | 7.00 ug | +14% |
| Folate, DFE (Vitamin B9 — dietary folate equivalents) | 8.00 ug | 7.00 ug | +14% |
| Vitamin B-12, added | — | 0 ug | |
| Retinol | — | 0 ug | |
| Beta-carotene (Provitamin A) | — | 0 ug | |
| Vitamin A, IU | — | 18.0 IU | |
| Beta-cryptoxanthin (Provitamin A) | — | 0 ug | |
| Vitamin E, added | — | 0 mg | |
| Vitamin E — Beta-Tocopherol (β-Tocopherol) | 0 mg | 0 mg | = |
| Vitamin E — Gamma-Tocopherol (γ-Tocopherol) | 0 mg | 0.030 mg | -100% |
| Vitamin E — Delta-Tocopherol (δ-Tocopherol) | 0 mg | 0 mg | = |
| Vitamin E — Alpha-Tocotrienol (α-Tocotrienol) | 0 mg | 0 mg | = |
| Vitamin E — Beta-Tocotrienol (β-Tocotrienol) | 0 mg | 0 mg | = |
| Vitamin E — Gamma-Tocotrienol (γ-Tocotrienol) | 0 mg | 0 mg | = |
| Vitamin E — Delta-Tocotrienol (δ-Tocotrienol) | 0 mg | 0 mg | = |
| Vitamin D (D2 + D3 — total) | — | 0 IU | |
| Vitamin K1 — Phylloquinone | — | 0.500 ug | |
| Vitamin K (Dihydrophylloquinone — K1 reduced form) | — | 0 ug | |
| SFA 8:0 (Caprylic acid) | 0 g | — | |
| SFA 10:0 (Capric acid) | 0 g | — | |
| SFA 12:0 (Lauric acid) | 0.001 g | — | |
| SFA 14:0 (Myristic acid) | 0.018 g | — | |
| SFA 15:0 (Pentadecanoic acid) | 0.008 g | — | |
| SFA 16:0 (Palmitic acid) | 0.264 g | — | |
| SFA 17:0 (Margaric acid) | 0.023 g | — | |
| SFA 18:0 (Stearic acid) | 0.278 g | — | |
| SFA 20:0 (Arachidic acid) | 0.003 g | — | |
| SFA 22:0 (Behenic acid) | 0 g | — | |
| MUFA 14:1 (Myristoleic acid) | 0.002 g | — | |
| MUFA 15:1 (Pentadecenoic acid) | 0 g | — | |
| MUFA 16:1 (Omega-7, Palmitoleic acid) | 0.026 g | — | |
| MUFA 17:1 (Heptadecenoic acid) | 0 g | — | |
| MUFA 18:1 (Omega-9, Oleic acid family) | 0.582 g | — | |
| MUFA 18:1 c (Omega-9, Oleic acid — cis) | 0.525 g | — | |
| MUFA 20:1 (Omega-9, Gondoic / Gadoleic acid) | 0.004 g | — | |
| Fatty acids, total polyunsaturated | 0.171 g | — | |
| PUFA 18:2 (Omega-6, Linoleic acid) | 0.113 g | — | |
| PUFA 18:2 n-6 (Omega-6, LA — Linoleic acid) | 0.082 g | — | |
| PUFA 18:3 (Omega-3, Alpha-linolenic family) | 0.029 g | — | |
| PUFA 18:3 n-3 (Omega-3, ALA — Alpha-linolenic acid) | 0.029 g | — | |
| PUFA 18:3 n-6 (Omega-6, GLA — Gamma-linolenic acid) | 0 g | — | |
| PUFA 20:2 n-6 (Omega-6, Eicosadienoic acid) | 0 g | — | |
| PUFA 20:3 (DGLA family — Dihomo-gamma-linolenic acid) | 0.009 g | — | |
| PUFA 20:4 (Omega-6, Arachidonic acid family) | 0.020 g | — | |
| Fatty acids, total trans-monoenoic | 0.057 g | — | |
| TFA 18:1 t | 0.057 g | — | |
| TFA 18:2 t,t | 0.031 g | — | |
| Fatty acids, total trans-polyenoic | 0.031 g | — | |
| Tryptophan (EAA) | 0.341 g | — | |
| Threonine (EAA) | 1.29 g | — | |
| Isoleucine (EAA, BCAA) | 1.41 g | — | |
| Leucine (EAA, BCAA) | 2.59 g | — | |
| Lysine (EAA) | 2.27 g | — | |
| Methionine (EAA) | 0.905 g | — | |
| Cystine (conditionally essential) | 0.347 g | — | |
| Phenylalanine (EAA) | 1.25 g | — | |
| Tyrosine (conditionally essential) | 1.09 g | — | |
| Valine (EAA, BCAA) | 1.45 g | — | |
| Arginine (conditionally essential) | 1.93 g | — | |
| Histidine (EAA) | 1.07 g | — | |
| Alanine | 1.83 g | — | |
| Aspartic acid | 2.84 g | — | |
| Glutamic acid | 4.64 g | — | |
| Glycine (conditionally essential) | 1.37 g | — | |
| Proline (conditionally essential) | 1.22 g | — | |
| Serine | 1.33 g | — | |
| Alcohol, ethyl | — | 0 g | |
| Caffeine | — | 0 mg | |
| Theobromine | — | 0 mg | |
| Proanthocyanidin dimers | — | 0 mg | |
| Proanthocyanidin trimers | — | 0 mg | |
| Proanthocyanidin 4-6mers | — | 0 mg | |
| Proanthocyanidin 7-10mers | — | 0 mg | |
| Proanthocyanidin polymers (>10mers) | — | 0 mg | |
* All values per 100g edible portion. Source: USDA SR Legacy and USDA SR Legacy. Diff column shows percentage difference relative to Food B.
Buffalo, free range, top round steak, cooked (Shoshone Bannock) nutrition facts Agave, dried (Southwest) nutrition facts Compare other foods →
Dig deeper — biggest differences
Protein +1801% in Buffalo, free range, top round steak, cooked (Shoshone Bannock) Selenium, Se +1650% in Buffalo, free range, top round steak, cooked (Shoshone Bannock) Niacin (Vitamin B3) +707% in Buffalo, free range, top round steak, cooked (Shoshone Bannock) Thiamin (Vitamin B1) +705% in Buffalo, free range, top round steak, cooked (Shoshone Bannock)
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