Chicken vs Beef macaroni with tomato sauce
Nutrition comparison per 100g · USDA SR Legacy & USDA SR Legacy
Chicken, thighs, frozen, breaded, reheated is higher in more vitamins & minerals
Calories (kcal)
Chicken 334
Beef macaroni 113
Protein (g)
Chicken 18.7
Beef macaroni 5.89
Carbs (g)
Chicken 14.2
Beef macaroni 18.0
Fat (g)
Chicken 22.5
Beef macaroni 1.96
Fiber (g)
Chicken 0.100
Beef macaroni 1.40
Quick answers
Which has more protein?
Chicken, thighs, frozen, breaded, reheated — 18.7g vs 5.89g per 100g.
Which has fewer calories?
Beef macaroni with tomato sauce, frozen entree, reduced fat — 113 vs 334 kcal per 100g.
Which is more nutrient-dense?
Chicken, thighs, frozen, breaded, reheated 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 | Chicken | Beef macaroni with tomato sauce | Diff |
|---|---|---|---|
| Energy | |||
| Energy | 334 kcal | 113 kcal | +196% |
| Macronutrients | |||
| Water | 41.6 g | 73.0 g | -43% |
| Protein | 18.7 g | 5.89 g | +217% |
| Total lipid (fat) | 22.5 g | 1.96 g | +1045% |
| Carbohydrate, by difference | 14.2 g | 18.0 g | -21% |
| Fiber, total dietary | 0.100 g | 1.40 g | -93% |
| Fats & Fatty Acids | |||
| Fatty acids, total saturated | 5.21 g | 0.443 g | +1075% |
| Fatty acids, total monounsaturated | 10.1 g | 0.816 g | +1141% |
| Fatty acids, total trans | 1.26 g | 0.025 g | +4952% |
| Cholesterol | 87.0 mg | 10.0 mg | +770% |
| Vitamins | |||
| Vitamin C, total ascorbic acid | — | 3.90 mg | |
| Thiamin (Vitamin B1) | 0.150 mg | 0.116 mg | +29% |
| Riboflavin (Vitamin B2) | 0.290 mg | 0.092 mg | +215% |
| Niacin (Vitamin B3) | 4.26 mg | 1.81 mg | +136% |
| Pantothenic acid (Vitamin B5) | 1.15 mg | 0.237 mg | +385% |
| Vitamin B-6 — Pyridoxine | 0.140 mg | 0.117 mg | +20% |
| Biotin (Vitamin B7) | 20.0 ug | 31.0 ug | -35% |
| Folate, total (Vitamin B9) | — | 23.0 ug | |
| Choline, total | — | 17.8 mg | |
| Vitamin B-12 — Cobalamin | 0.540 ug | 0.290 ug | +86% |
| Vitamin A, RAE | 37.0 ug | 8.00 ug | +363% |
| Carotene, beta | — | 91.0 ug | |
| Carotene, alpha | — | 1.00 ug | |
| Vitamin E (alpha-tocopherol) | 1.19 mg | 0.650 mg | +83% |
| Vitamin D (D2 + D3) | — | 0 ug | |
| Minerals | |||
| Calcium, Ca | 75.0 mg | 12.0 mg | +525% |
| Iron, Fe | 1.26 mg | 1.30 mg | -3% |
| Magnesium, Mg | 31.0 mg | 17.0 mg | +82% |
| Phosphorus, P | 190 mg | 65.0 mg | +192% |
| Potassium, K | 279 mg | 202 mg | +38% |
| Sodium, Na | 813 mg | 178 mg | +357% |
| Zinc, Zn | 1.39 mg | 1.08 mg | +29% |
| Copper, Cu | 0.119 mg | 0.123 mg | -3% |
| Manganese, Mn | 0.288 mg | 0.174 mg | +66% |
| Selenium, Se | 25.7 ug | 12.2 ug | +111% |
| Other Nutrients | |||
| Energy | 1396 kj | 475 kj | +194% |
| Ash | 3.03 g | 1.15 g | +163% |
| Total Sugars | 0 g | 3.80 g | -100% |
| Sucrose | 0 g | — | |
| Glucose | 0 g | — | |
| Fructose | 0 g | — | |
| Lactose | 0 g | — | |
| Maltose | 0 g | — | |
| Galactose | 0 g | — | |
| Folic acid (Vitamin B9 — synthetic) | — | 8.00 ug | |
| Folate, DFE (Vitamin B9 — dietary folate equivalents) | — | 48.0 ug | |
| Vitamin B-12, added | — | 0 ug | |
| Retinol | 37.0 ug | 0 ug | |
| Beta-carotene (Provitamin A) | — | 0 ug | |
| Vitamin A, IU | 125 IU | 152 IU | -18% |
| Beta-cryptoxanthin (Provitamin A) | — | 5196 ug | |
| Lycopene | — | 5.00 ug | |
| Vitamin E, added | — | 0 mg | |
| Vitamin E — Beta-Tocopherol (β-Tocopherol) | 0.090 mg | — | |
| Vitamin E — Gamma-Tocopherol (γ-Tocopherol) | 4.21 mg | — | |
| Vitamin E — Delta-Tocopherol (δ-Tocopherol) | 1.62 mg | — | |
| Vitamin E — Alpha-Tocotrienol (α-Tocotrienol) | 0.020 mg | — | |
| Vitamin E — Beta-Tocotrienol (β-Tocotrienol) | 0.190 mg | — | |
| Vitamin E — Gamma-Tocotrienol (γ-Tocotrienol) | 0 mg | — | |
| Vitamin E — Delta-Tocotrienol (δ-Tocotrienol) | 0 mg | — | |
| Vitamin D (D2 + D3 — total) | — | 0 IU | |
| Vitamin K1 — Phylloquinone | — | 2.60 ug | |
| SFA 4:0 (Butyric acid) | 0 g | 0 g | = |
| SFA 6:0 (Caproic acid) | 0 g | 0 g | = |
| SFA 8:0 (Caprylic acid) | 0.004 g | 0 g | |
| SFA 10:0 (Capric acid) | 0.007 g | 0 g | |
| SFA 12:0 (Lauric acid) | 0.005 g | 0.002 g | +150% |
| SFA 13:0 (Tridecanoic acid) | — | 0 g | |
| SFA 14:0 (Myristic acid) | 0.070 g | 0.019 g | +268% |
| SFA 15:0 (Pentadecanoic acid) | 0.009 g | 0.003 g | +200% |
| SFA 16:0 (Palmitic acid) | 3.68 g | 0.261 g | +1309% |
| SFA 17:0 (Margaric acid) | 0.020 g | 0.008 g | +150% |
| SFA 18:0 (Stearic acid) | 1.29 g | 0.143 g | +803% |
| SFA 20:0 (Arachidic acid) | 0.058 g | 0.003 g | +1833% |
| SFA 22:0 (Behenic acid) | 0.048 g | 0.002 g | +2300% |
| SFA 24:0 (Lignoceric acid) | 0.018 g | 0 g | |
| MUFA 14:1 (Myristoleic acid) | 0.023 g | 0.005 g | +360% |
| MUFA 15:1 (Pentadecenoic acid) | 0 g | 0 g | = |
| MUFA 16:1 (Omega-7, Palmitoleic acid) | 0.751 g | 0.036 g | +1986% |
| MUFA 16:1 c (Omega-7, Palmitoleic acid — cis) | 0.746 g | — | |
| MUFA 17:1 (Heptadecenoic acid) | 0.012 g | 0.004 g | +200% |
| MUFA 18:1 (Omega-9, Oleic acid family) | 9.22 g | 0.765 g | +1105% |
| MUFA 18:1 c (Omega-9, Oleic acid — cis) | 8.21 g | — | |
| MUFA 20:1 (Omega-9, Gondoic / Gadoleic acid) | 0.109 g | 0.006 g | +1717% |
| MUFA 22:1 (Omega-9, Erucic acid family) | 0.002 g | 0 g | |
| MUFA 22:1 c (Omega-9, Erucic acid — cis) | 0.002 g | — | |
| MUFA 24:1 c (Omega-9, Nervonic acid — cis) | 0.005 g | 0 g | |
| Fatty acids, total polyunsaturated | 4.81 g | 0.228 g | +2011% |
| PUFA 18:2 (Omega-6, Linoleic acid) | 4.42 g | 0.201 g | +2099% |
| PUFA 18:2 n-6 (Omega-6, LA — Linoleic acid) | 4.15 g | — | |
| PUFA 18:2 CLAs | 0.027 g | — | |
| PUFA 18:3 (Omega-3, Alpha-linolenic family) | 0.242 g | 0.024 g | +908% |
| PUFA 18:3 n-3 (Omega-3, ALA — Alpha-linolenic acid) | 0.227 g | — | |
| PUFA 18:3 n-6 (Omega-6, GLA — Gamma-linolenic acid) | 0.014 g | — | |
| PUFA 18:3i | 0.001 g | — | |
| PUFA 18:4 n-3 (Omega-3, SDA — Stearidonic acid) | 0.003 g | 0 g | |
| PUFA 20:2 n-6 (Omega-6, Eicosadienoic acid) | 0.014 g | 0 g | |
| PUFA 20:3 (DGLA family — Dihomo-gamma-linolenic acid) | 0.027 g | 0 g | |
| PUFA 20:3 n-3 (Omega-3, Eicosatrienoic acid) | 0.002 g | — | |
| PUFA 20:4 n-6 (Omega-6, AA — Arachidonic acid) | 0.025 g | — | |
| PUFA 20:4 (Omega-6, Arachidonic acid family) | 0.078 g | 0.002 g | +3800% |
| PUFA 20:5 n-3 (Omega-3, EPA — Eicosapentaenoic acid) | 0.002 g | 0 g | |
| PUFA 22:4 (Omega-6, Adrenic acid) | 0.016 g | — | |
| PUFA 22:5 n-3 (Omega-3, DPA — Docosapentaenoic acid) | 0.006 g | 0 g | |
| PUFA 22:6 n-3 (Omega-3, DHA — Docosahexaenoic acid) | 0.004 g | 0 g | |
| Fatty acids, total trans-monoenoic | 1.02 g | — | |
| TFA 16:1 t | 0.004 g | — | |
| TFA 18:1 t | 1.01 g | — | |
| TFA 22:1 t | 0 g | — | |
| TFA 18:2 t not further defined | 0.246 g | — | |
| Fatty acids, total trans-polyenoic | 0.247 g | — | |
| Tryptophan (EAA) | — | 0.053 g | |
| Threonine (EAA) | — | 0.214 g | |
| Isoleucine (EAA, BCAA) | — | 0.234 g | |
| Leucine (EAA, BCAA) | — | 0.425 g | |
| Lysine (EAA) | — | 0.334 g | |
| Methionine (EAA) | — | 0.111 g | |
| Cystine (conditionally essential) | — | 0.080 g | |
| Phenylalanine (EAA) | — | 0.243 g | |
| Tyrosine (conditionally essential) | — | 0.149 g | |
| Valine (EAA, BCAA) | — | 0.263 g | |
| Arginine (conditionally essential) | — | 0.309 g | |
| Histidine (EAA) | — | 0.163 g | |
| Alanine | — | 0.281 g | |
| Aspartic acid | — | 0.456 g | |
| Glutamic acid | — | 1.42 g | |
| Glycine (conditionally essential) | — | 0.276 g | |
| Proline (conditionally essential) | — | 0.414 g | |
| Serine | — | 0.238 g | |
| Hydroxyproline | — | 0.036 g | |
| Alcohol, ethyl | — | 0 g | |
| Caffeine | — | 0 mg | |
| Theobromine | — | 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.
Chicken, thighs, frozen, breaded, reheated nutrition facts Beef macaroni with tomato sauce, frozen entree, reduced fat nutrition facts Compare other foods →
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