Beef, chuck, under blade steak, boneless, separable lean only, trimmed to 0" fat, all grades, cooked, braised vs Sweet potato, cooked, baked in skin, flesh, without salt
Nutrition comparison per 100g
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Beef, chuck, under blade steak, boneless, separable lean only, trimmed to 0" fat, all grades, cooked, braised
3 wins
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Sweet potato, cooked, baked in skin, flesh, without salt
8 wins
| Nutrient | Beef, chuck, under blade steak, boneless, separable lean only, trimmed to 0" fat, all grades, cooked, braised | Sweet potato, cooked, baked in skin, flesh, without salt | Difference |
|---|---|---|---|
| Calories | 219 kcal | 90 kcal ★ | Beef, chuck, under blade steak, boneless, separable lean only, trimmed to 0" fat, all grades, cooked, braised has 143% more |
| Protein | 31.35 g ★ | 2.01 g | Beef, chuck, under blade steak, boneless, separable lean only, trimmed to 0" fat, all grades, cooked, braised has 1460% more |
| Carbs | 0 g | 20.71 g ★ | Sweet potato, cooked, baked in skin, flesh, without salt has 100% more |
| Fat | 10.41 g | 0.15 g ★ | Beef, chuck, under blade steak, boneless, separable lean only, trimmed to 0" fat, all grades, cooked, braised has 6840% more |
| Fiber | 0 g | 3.3 g ★ | Sweet potato, cooked, baked in skin, flesh, without salt has 100% more |
| Sugar | 0 g ★ | 6.48 g | Sweet potato, cooked, baked in skin, flesh, without salt has 100% more |
| Sodium | 65 mg | 36 mg ★ | Beef, chuck, under blade steak, boneless, separable lean only, trimmed to 0" fat, all grades, cooked, braised has 81% more |
| Calcium | 14 mg | 38 mg ★ | Sweet potato, cooked, baked in skin, flesh, without salt has 63% more |
| Iron | 3.21 mg ★ | 0.69 mg | Beef, chuck, under blade steak, boneless, separable lean only, trimmed to 0" fat, all grades, cooked, braised has 365% more |
| Vitamin C | 0 mg | 19.6 mg ★ | Sweet potato, cooked, baked in skin, flesh, without salt has 100% more |
| Potassium | 308 mg | 475 mg ★ | Sweet potato, cooked, baked in skin, flesh, without salt has 35% more |
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Compare whole food groups for a cleaner, averaged breakdown.