Beef, ground, 85% lean meat / 15% fat, raw (Includes foods for USDA's Food Distribution Program) vs Turkey, all classes, breast, meat and skin, raw

Q: Which food has fewer carbs: Beef, ground, 85% lean meat / 15% fat, raw (Includes foods for USDA's Food Distribution Program) or Turkey, all classes, breast, meat and skin, raw?

Both foods have the same carbohydrate content: 0g per 100g.

Nutrition comparison per 100g serving

Beef, ground, 85% lean meat / 15% fat, raw (Includes foods for USDA's Food Distribution Program)

215

kcal

Turkey, all classes, breast, meat and skin, raw

157

kcal

Macronutrient Comparison

Nutrient	Beef, ground, 85% lean meat / 15% fat, raw (Includes foods for USDA's Food Distribution Program)	Turkey, all classes, breast, meat and skin, raw	Winner
Calories	215 kcal	157 kcal
Total Fat	15g	7.0g
Saturated Fat	5.7g	1.9g
Cholesterol	68mg	65mg
Sodium	66mg	59mg
Total Carbohydrates	0g	0g	=
Dietary Fiber	0g	0g	=
Sugars	0g	0g	=
Protein	18.6g	21.9g

Vitamin Comparison

Vitamin	Beef, ground, 85% lean meat / 15% fat, raw (Includes foods for USDA's Food Distribution Program)	Turkey, all classes, breast, meat and skin, raw
Vitamin A	4mcg	2mcg
Vitamin D	0.1mcg	0mcg
Vitamin E	0.2mg	0mg
Vitamin K	1.3mcg	0mcg
Thiamin (B1)	0.0mg	0.1mg
Riboflavin (B2)	0.2mg	0.1mg
Niacin (B3)	4.7mg	5.2mg
Vitamin B6	0.3mg	0.5mg
Folate	6mcg	7mcg
Vitamin B12	2.2mcg	0.4mcg

Mineral Comparison

Mineral	Beef, ground, 85% lean meat / 15% fat, raw (Includes foods for USDA's Food Distribution Program)	Turkey, all classes, breast, meat and skin, raw
Calcium	15mg	13mg
Iron	2.1mg	1.2mg
Magnesium	18mg	24mg
Phosphorus	171mg	186mg
Potassium	295mg	275mg
Zinc	4.5mg	1.6mg
Selenium	15.8mcg	22.4mcg

Résumé

Turkey, all classes, breast, meat and skin, raw is lower in calories. Turkey, all classes, breast, meat and skin, raw has more protein. Overall, Turkey, all classes, breast, meat and skin, raw wins in 6 of 6 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.