DRY RUB SEASONED PORK TENDERLOIN vs MEDITERRANEAN MADE WITH ORGANIC QUINOA & BARLEY VEGGIE BURGER
Nutrition comparison per 100 g serving
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It's a tie — both foods score equally across 11 nutrient categories
DRY RUB SEASONED PORK TENDERLOIN: 5
vs
MEDITERRANEAN MADE WITH ORGANIC QUINOA & BARLEY VEGGIE BURGER: 5
(1 ties)
Overview
| Nutrient | DRY RUB SEASONED PORK TENDERLOIN | MEDITERRANEAN MADE WITH ORGANIC QUINOA & BARLEY VEGGIE BURGER | Winner |
|---|---|---|---|
| Calories | 107 cal | 168 cal | |
| Protein | 17.0 g | 12.4 g | |
| Carbs | 3.6 g | 20.4 g | |
| Fat | 1.8 g | 4.4 g | |
| Fiber | 0.2 g | 6.2 g | |
| Sugar | 0 g | 0 g | Tie |
Vitamins
| Vitamin | DRY RUB SEASONED PORK TENDERLOIN | MEDITERRANEAN MADE WITH ORGANIC QUINOA & BARLEY VEGGIE BURGER | Winner |
|---|---|---|---|
| Folate, total | 0 UG | 71 UG | |
| Vitamin C, total ascorbic acid | 0 MG | 21.2 MG |
Minerals
| Mineral | DRY RUB SEASONED PORK TENDERLOIN | MEDITERRANEAN MADE WITH ORGANIC QUINOA & BARLEY VEGGIE BURGER | Winner |
|---|---|---|---|
| Calcium, Ca | 0 MG | 53 MG | |
| Iron, Fe | 1.0 MG | 2.4 MG | |
| Sodium, Na | 375 MG | 212 MG |