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Beef bottom round, cooked
Beef bottom round, cooked4
VS
Pork loin, roasted
Pork loin, roasted4

Dead heat · 8 categories decided · 2 ties

Beef bottom round, cooked: 100 g · Pork loin, roasted: 100 g.

The verdict

It's a dead heat — each wins 4 of 8 match-ups.

Pick Beef bottom round, cooked for more protein, less saturated fat, less sodium and more iron.

Pick Pork loin, roasted for more potassium, more calcium, more magnesium and more vitamin C.

Evenly matched on fiber and sugar.

Equal weight (per 100 g)Common servingEqual calories

Head-to-head

  • Energy
    230 kcal
    248 kcal
  • Proteinmore is better
    WIN32.73 g
    27.09 g
  • Carbohydrate
    0 g
    0 g
  • Fibermore is better
    0 g
    0 g
  • Total sugarsless is better
    0 g
    0 g
  • Total fat
    10 g
    14.65 g
  • Saturated fatless is better
    WIN3.59 g
    5.37 g
  • Sodiumless is better
    WIN42 mg
    59 mg
  • Potassiummore is better
    264 mg
    408 mgWIN
  • Calciummore is better
    7 mg
    19 mgWIN
  • Ironmore is better
    WIN2.71 mg
    0.99 mg
  • Magnesiummore is better
    21 mg
    26 mgWIN
  • Vitamin Cmore is better
    0 mg
    0.6 mgWIN
  • Vitamin Dmore is better
    —
    —

Winners are decided by deterministic per-metric rules on the stated basis; ties and missing data don’t score (missing ≠ zero). Educational information only — not medical advice.

Beef bottom round, cooked vs Pork loin, roasted · Foodatron