Pork, fresh, shoulder, (Boston butt), blade (steaks), separable lean and fat, with added solution, cooked, braised vs Sweet potato, cooked, baked in skin, flesh, without salt
Nutrition comparison per 100g
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Pork, fresh, shoulder, (Boston butt), blade (steaks), separable lean and fat, with added solution, cooked, braised
3 wins
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Sweet potato, cooked, baked in skin, flesh, without salt
8 wins
| Nutrient | Pork, fresh, shoulder, (Boston butt), blade (steaks), separable lean and fat, with added solution, cooked, braised | Sweet potato, cooked, baked in skin, flesh, without salt | Difference |
|---|---|---|---|
| Calories | 263 kcal | 90 kcal ★ | Pork, fresh, shoulder, (Boston butt), blade (steaks), separable lean and fat, with added solution, cooked, braised has 192% more |
| Protein | 25.84 g ★ | 2.01 g | Pork, fresh, shoulder, (Boston butt), blade (steaks), separable lean and fat, with added solution, cooked, braised has 1186% more |
| Carbs | 0.03 g | 20.71 g ★ | Sweet potato, cooked, baked in skin, flesh, without salt has 100% more |
| Fat | 16.94 g | 0.15 g ★ | Pork, fresh, shoulder, (Boston butt), blade (steaks), separable lean and fat, with added solution, cooked, braised has 11193% 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 | 151 mg | 36 mg ★ | Pork, fresh, shoulder, (Boston butt), blade (steaks), separable lean and fat, with added solution, cooked, braised has 319% more |
| Calcium | 27 mg | 38 mg ★ | Sweet potato, cooked, baked in skin, flesh, without salt has 29% more |
| Iron | 1.72 mg ★ | 0.69 mg | Pork, fresh, shoulder, (Boston butt), blade (steaks), separable lean and fat, with added solution, cooked, braised has 149% more |
| Vitamin C | 0 mg | 19.6 mg ★ | Sweet potato, cooked, baked in skin, flesh, without salt has 100% more |
| Potassium | 370 mg | 475 mg ★ | Sweet potato, cooked, baked in skin, flesh, without salt has 22% more |
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Compare whole food groups for a cleaner, averaged breakdown.