Leavening agents, yeast, baker's, active dry vs Beef, ground, 80% lean meat / 20% fat, patty, cooked, pan-broiled
Nutrition comparison per 100g
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Leavening agents, yeast, baker's, active dry
8 wins
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Beef, ground, 80% lean meat / 20% fat, patty, cooked, pan-broiled
2 wins
| Nutrient | Leavening agents, yeast, baker's, active dry | Beef, ground, 80% lean meat / 20% fat, patty, cooked, pan-broiled | Difference |
|---|---|---|---|
| Calories | 325 kcal | 246 kcal ★ | Leavening agents, yeast, baker's, active dry has 32% more |
| Protein | 40.44 g ★ | 24.04 g | Leavening agents, yeast, baker's, active dry has 68% more |
| Carbs | 41.22 g ★ | 0 g | Leavening agents, yeast, baker's, active dry has 0% more |
| Fat | 7.61 g ★ | 15.94 g | Beef, ground, 80% lean meat / 20% fat, patty, cooked, pan-broiled has 52% more |
| Fiber | 26.9 g ★ | 0 g | Leavening agents, yeast, baker's, active dry has 0% more |
| Sodium | 51 mg ★ | 83 mg | Beef, ground, 80% lean meat / 20% fat, patty, cooked, pan-broiled has 39% more |
| Calcium | 30 mg ★ | 26 mg | Leavening agents, yeast, baker's, active dry has 15% more |
| Iron | 2.17 mg | 2.59 mg ★ | Beef, ground, 80% lean meat / 20% fat, patty, cooked, pan-broiled has 16% more |
| Vitamin C | 0.3 mg ★ | 0 mg | Leavening agents, yeast, baker's, active dry has 0% more |
| Potassium | 955 mg ★ | 335 mg | Leavening agents, yeast, baker's, active dry has 185% more |
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