POTATO SKINS vs BACON WRAPPED BEEF TENDERLOIN
Nutrition comparison per 100 g serving
Ad 468x60
BACON WRAPPED BEEF TENDERLOIN wins in 6 out of 11 nutrient categories
POTATO SKINS: 4
vs
BACON WRAPPED BEEF TENDERLOIN: 6
(1 ties)
Overview
| Nutrient | POTATO SKINS | BACON WRAPPED BEEF TENDERLOIN | Winner |
|---|---|---|---|
| Calories | 209 cal | 176 cal | |
| Protein | 9.9 g | 18.8 g | |
| Carbs | 13.2 g | 1.2 g | |
| Fat | 13.2 g | 9.4 g | |
| Fiber | 1.1 g | 0 g | |
| Sugar | 0 g | 0 g | Tie |
Vitamins
| Vitamin | POTATO SKINS | BACON WRAPPED BEEF TENDERLOIN | Winner |
|---|---|---|---|
| Vitamin C, total ascorbic acid | 5.3 MG | 0 MG |
Minerals
| Mineral | POTATO SKINS | BACON WRAPPED BEEF TENDERLOIN | Winner |
|---|---|---|---|
| Calcium, Ca | 220 MG | 0 MG | |
| Iron, Fe | 0.8 MG | 0 MG | |
| Potassium, K | 0 MG | 188 MG | |
| Sodium, Na | 451 MG | 482 MG |