Beef, ground, 85% lean meat / 15% fat, loaf, cooked, baked vs SUBWAY, turkey breast sub on white bread with lettuce and tomato
Nutrition comparison per 100g serving
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Macronutrient Comparison
| Nutrient | Beef, ground, 85% lean meat / 15% fat, loaf, cooked, baked | SUBWAY, turkey breast sub on white bread with lettuce and tomato | Winner |
|---|---|---|---|
| Calories | 240 kcal | 147 kcal | |
| Total Fat | 14.4g | 2.3g | |
| Saturated Fat | 5.5g | 0.5g | |
| Cholesterol | 88mg | 10mg | |
| Sodium | 64mg | 317mg | |
| Total Carbohydrates | 0g | 22.4g | |
| Dietary Fiber | 0g | 1.3g | |
| Sugars | 0g | 3.1g | |
| Protein | 25.9g | 9.1g |
Vitamin Comparison
| Vitamin | Beef, ground, 85% lean meat / 15% fat, loaf, cooked, baked | SUBWAY, turkey breast sub on white bread with lettuce and tomato |
|---|---|---|
| Vitamin A | 3mcg | 2mcg |
| Vitamin C | 0mg | 1.2mg |
| Vitamin E | 0.1mg | 0.3mg |
| Vitamin K | 1.6mcg | 0mcg |
| Thiamin (B1) | 0.0mg | 0.3mg |
| Riboflavin (B2) | 0.2mg | 0.2mg |
| Niacin (B3) | 4.9mg | 4.6mg |
| Vitamin B6 | 0.3mg | 0.2mg |
| Folate | 6mcg | 0mcg |
| Vitamin B12 | 2.5mcg | 0.1mcg |
Mineral Comparison
| Mineral | Beef, ground, 85% lean meat / 15% fat, loaf, cooked, baked | SUBWAY, turkey breast sub on white bread with lettuce and tomato |
|---|---|---|
| Calcium | 18mg | 169mg |
| Iron | 2.7mg | 1.8mg |
| Magnesium | 20mg | 23mg |
| Phosphorus | 186mg | 122mg |
| Potassium | 286mg | 253mg |
| Zinc | 6.5mg | 0.7mg |
| Selenium | 21mcg | 17mcg |
Sumário
SUBWAY, turkey breast sub on white bread with lettuce and tomato is lower in calories. Beef, ground, 85% lean meat / 15% fat, loaf, cooked, baked has more protein. Overall, SUBWAY, turkey breast sub on white bread with lettuce and tomato wins in 6 of 9 categories.
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Nutritional Disclaimer
This content is for educational and informational purposes only. Nutritional values may vary based on preparation method, portion size, and product brand. Always consult a qualified healthcare provider or registered dietitian for personalized dietary advice.
Data sources: USDA FoodData Central, Korea MFDS, Japan MEXT.