Beef, loin, top loin steak, boneless, lip-on, separable lean only, trimmed to 1/8" fat, choice, raw vs Turkey, ground, 93% lean, 7% fat, pan-broiled crumbles
Comparación nutricional por 100g · USDA Foundation Foods y USDA Foundation Foods
Turkey, ground, 93% lean, 7% fat, pan-broiled crumbles es más alto en más vitaminas y minerales
Calorías (kcal)
Beef 155
Turkey 220
Proteínas (g)
Beef 22.8
Turkey 27.1
Carbohidratos (g)
Beef 0
Turkey 0
Grasas (g)
Beef 6.39
Turkey 11.6
Fibra (g)
Beef —
Turkey —
Respuestas rápidas
¿Cuál tiene más proteínas?
Turkey, ground, 93% lean, 7% fat, pan-broiled crumbles — 27.1g vs 22.8g por 100g.
¿Cuál tiene menos calorías?
Beef, loin, top loin steak, boneless, lip-on, separable lean only, trimmed to 1/8" fat, choice, raw — 155 vs 220 kcal por 100g.
¿Cuál es más denso en nutrientes?
Turkey, ground, 93% lean, 7% fat, pan-broiled crumbles puntúa más alto en más vitaminas y minerales por 100g, aunque ambos pueden ser parte de una dieta saludable.
Comparación Nutricional Completa
Todos los valores por 100g de porción comestible. Verde = Alimento A más alto · Azul = Alimento B más alto
| Nutriente | Beef | Turkey | Dif. |
|---|---|---|---|
| Energy | |||
| Energía | 155 kcal | 220 kcal | -30% |
| Macronutrients | |||
| Agua | 69.9 g | 61.1 g | +14% |
| Proteína | 22.8 g | 27.1 g | -16% |
| Lípidos totales (grasa) | 6.39 g | 11.6 g | -45% |
| Carbohidratos, por diferencia | 0 g | 0 g | = |
| Fats & Fatty Acids | |||
| ácidos grasos, saturados totales | 2.56 g | 2.97 g | -14% |
| ácidos grasos, monoinsaturados totales | 2.71 g | 3.78 g | -28% |
| ácidos grasos, trans totales | 0.306 g | 0.144 g | +113% |
| colesterol | 58.0 mg | 104 mg | -44% |
| Vitamins | |||
| Thiamin (Vitamin B1) | 0.053 mg | 0.088 mg | -40% |
| Riboflavin (Vitamin B2) | 0.202 mg | 0.262 mg | -23% |
| Niacin (Vitamin B3) | 6.88 mg | 8.09 mg | -15% |
| Pantothenic acid (Vitamin B5) | 0.360 mg | 1.40 mg | -74% |
| Vitamin B-6 — Pyridoxine | 0.575 mg | 0.497 mg | +16% |
| colina, total | 56.3 mg | 78.7 mg | -28% |
| Vitamin B-12 — Cobalamin | 1.72 ug | 1.90 ug | -9% |
| vitamina A, RAE | — | 30.0 ug | |
| vitamina E (alfa-tocoferol) | 0.250 mg | 0.180 mg | +39% |
| vitamina D (D2 + D3) | 0 ug | — | |
| Minerals | |||
| calcio, Ca | 15.0 mg | 31.0 mg | -52% |
| hierro, Fe | 1.90 mg | 1.56 mg | +22% |
| magnesio, Mg | 11.3 mg | 29.1 mg | -61% |
| fósforo, P | 206 mg | 259 mg | -20% |
| potasio, K | 282 mg | 304 mg | -7% |
| sodio, Na | 45.0 mg | 90.0 mg | -50% |
| zinc, Zn | 3.76 mg | 3.77 mg | = |
| cobre, Cu | 0.043 mg | 0.166 mg | -74% |
| manganeso, Mn | 0.002 mg | 0.010 mg | -80% |
| selenio, Se | 21.3 ug | 28.4 ug | -25% |
| Other Nutrients | |||
| energía (factores generales de Atwater) | 149 kcal | 213 kcal | -30% |
| energía (factores específicos de Atwater) | 155 kcal | 220 kcal | -30% |
| Energía | 648 kj | 922 kj | -30% |
| Nitrógeno | — | 4.34 g | |
| grasa total (NLEA) | 5.93 g | 10.4 g | -43% |
| Ceniza | 1.01 g | 1.27 g | -20% |
| colina, libre | 0.700 mg | 2.60 mg | -73% |
| colina, de la fosfocolina | 44.0 mg | 1.60 mg | +2650% |
| colina, de la fosfatidilcolina | 0.700 mg | 65.5 mg | -99% |
| colina, de la glicerofosfocolina | 5.70 mg | 0.900 mg | +533% |
| colina, de la esfingomielina | 5.20 mg | 8.10 mg | -36% |
| betaína | 10.0 mg | 12.3 mg | -19% |
| retinol | — | 30.0 ug | |
| Vitamin E — Beta-Tocopherol (β-Tocopherol) | 0 mg | 0.010 mg | -100% |
| Vitamin E — Gamma-Tocopherol (γ-Tocopherol) | 0.020 mg | 0.190 mg | -89% |
| Vitamin E — Delta-Tocopherol (δ-Tocopherol) | 0 mg | 0.030 mg | -100% |
| Vitamin E — Alpha-Tocotrienol (α-Tocotrienol) | 0 mg | 0.040 mg | -100% |
| Vitamin E — Beta-Tocotrienol (β-Tocotrienol) | 0 mg | 0 mg | = |
| Vitamin E — Gamma-Tocotrienol (γ-Tocotrienol) | 0 mg | 0.110 mg | -100% |
| Vitamin E — Delta-Tocotrienol (δ-Tocotrienol) | 0 mg | 0 mg | = |
| Vitamin D (D2 + D3 — total) | 0 IU | — | |
| Vitamin D2 — Ergocalciferol (plant source) | 0 ug | — | |
| Vitamin D3 — Cholecalciferol (animal / sunlight source) | 0 ug | — | |
| 25-hidroxicolecalciferol | 0.260 ug | — | |
| SFA 4:0 (Butyric acid) | — | 0.003 g | |
| SFA 6:0 (Caproic acid) | — | 0 g | |
| SFA 8:0 (Caprylic acid) | — | 0.001 g | |
| SFA 10:0 (Capric acid) | 0.006 g | 0.005 g | +20% |
| SFA 11:0 (Undecanoic acid) | — | 0 g | |
| SFA 12:0 (Lauric acid) | 0.005 g | 0.015 g | -67% |
| SFA 14:0 (Myristic acid) | 0.168 g | 0.093 g | +81% |
| SFA 15:0 (Pentadecanoic acid) | 0.027 g | 0.014 g | +93% |
| SFA 16:0 (Palmitic acid) | 1.50 g | 2.02 g | -26% |
| SFA 17:0 (Margaric acid) | 0.069 g | 0.027 g | +156% |
| SFA 18:0 (Stearic acid) | 0.773 g | 0.774 g | = |
| SFA 20:0 (Arachidic acid) | 0.004 g | 0.010 g | -60% |
| SFA 22:0 (Behenic acid) | — | 0.003 g | |
| SFA 24:0 (Lignoceric acid) | 0.004 g | 0.001 g | +300% |
| MUFA 14:1 c | 0.040 g | 0.017 g | +135% |
| MUFA 15:1 (Pentadecenoic acid) | — | 0 g | |
| MUFA 16:1 c (Omega-7, Palmitoleic acid — cis) | 0.211 g | 0.372 g | -43% |
| MUFA 17:1 (Heptadecenoic acid) | 0.054 g | 0.020 g | +170% |
| MUFA 17:1 c | 0.054 g | 0.020 g | +170% |
| MUFA 18:1 c (Omega-9, Oleic acid — cis) | 2.39 g | 3.33 g | -28% |
| MUFA 20:1 (Omega-9, Gondoic / Gadoleic acid) | 0.011 g | 0.041 g | -73% |
| MUFA 20:1 c | 0.011 g | 0.041 g | -73% |
| MUFA 22:1 c (Omega-9, Erucic acid — cis) | — | 0.002 g | |
| MUFA 24:1 c (Omega-9, Nervonic acid — cis) | — | 0.002 g | |
| ácidos grasos, poliinsaturados totales | 0.364 g | 3.49 g | -90% |
| AGPI 18:2 c | 0.281 g | 3.07 g | -91% |
| PUFA 18:2 n-6 (Omega-6, LA — Linoleic acid) | 0.259 g | 3.05 g | -92% |
| PUFA 18:2 CLA | 0.022 g | 0.020 g | +10% |
| AGPI 18:3 c | 0.009 g | 0.184 g | -95% |
| PUFA 18:3 n-3 (Omega-3, ALA — Alpha-linolenic acid) | 0.009 g | 0.175 g | -95% |
| PUFA 18:3 n-6 (Omega-6, GLA — Gamma-linolenic acid) | — | 0.009 g | |
| AGPI 18:3i | — | 0 g | |
| AGPI 20:2 c | 0.001 g | 0.020 g | -95% |
| PUFA 18:4 n-3 (Omega-3, SDA — Stearidonic acid) | — | 0.001 g | |
| PUFA 20:2 n-6 (Omega-6, Eicosadienoic acid) | 0.001 g | 0.020 g | -95% |
| AGPI 20:3 c | 0.013 g | 0.016 g | -19% |
| PUFA 20:3 n-3 (Omega-3, Eicosatrienoic acid) | — | 0.002 g | |
| PUFA 20:4 n-6 (Omega-6, AA — Arachidonic acid) | 0.013 g | 0.014 g | -7% |
| PUFA 20:4 (Omega-6, Arachidonic acid family) | 0.048 g | 0.165 g | -71% |
| AGPI 20:4c | 0.048 g | 0.165 g | -71% |
| AGPI 20:5c | 0.003 g | 0.004 g | -25% |
| PUFA 20:5 n-3 (Omega-3, EPA — Eicosapentaenoic acid) | 0.003 g | 0.004 g | -25% |
| PUFA 22:2 (Docosadienoic acid) | — | 0 g | |
| AGPI 22:5 c | 0.008 g | 0.016 g | -50% |
| PUFA 22:4 (Omega-6, Adrenic acid) | — | 0.031 g | |
| PUFA 22:5 n-3 (Omega-3, DPA — Docosapentaenoic acid) | 0.008 g | 0.016 g | -50% |
| AGPI 22:6 c | 0 g | 0.011 g | -100% |
| PUFA 22:6 n-3 (Omega-3, DHA — Docosahexaenoic acid) | 0 g | 0.011 g | -100% |
| ácidos grasos, trans-monoenoico total | 0.276 g | 0.106 g | +160% |
| TFA 16:1 t | 0.015 g | 0.007 g | +114% |
| TFA 18:1 t | 0.261 g | 0.099 g | +164% |
| TFA 22:1 t | — | 0 g | |
| ácidos grasos, trans-dienoico total | 0.030 g | 0.038 g | -21% |
| TFA 18:2 t sin definir | 0.030 g | 0.038 g | -21% |
* Todos los valores por 100g de porción comestible. Fuente: USDA Foundation Foods y USDA Foundation Foods. La columna Dif. muestra la diferencia porcentual respecto al Alimento B.