Beef vs Pork: Nutrition Comparison
Beef and pork are the two most widely consumed red meats globally, and their nutritional profiles are more similar than many people realise. Both provide high-quality complete protein and important micronutrients. Beef is generally higher in iron and zinc per serving — nutrients important for energy metabolism and immune function. Pork is often comparable or slightly lower in calories depending on the cut, and is rich in B vitamins particularly thiamine. Both are calorie-dense foods and the specific cut matters far more than the choice between the two — lean pork loin and lean beef sirloin are both excellent protein sources, while fattier cuts of either are much higher in saturated fat.
Nutrition Comparison
| Nutrient |
1 Serving (100g)*
|
1 Serving (100.0g)
|
|---|---|---|
| Calories | 179 kcal | 240 kcal |
| Total Fat | 12.5 g | 13.1 g |
| Saturated Fat | 5.4 g | 4.8 g |
| Cholesterol | 80 mg | 82 mg |
| Sodium | 1071 mg | 57 mg |
| Total Carbs | 1.8 g | 0 g |
| Dietary Fiber | 0 g | 0 g |
| Sugars | 1.8 g | 0 g |
| Protein | 16.1 g | 28.7 g |
* Nutrition data sourced from the USDA Food Central Database. Values marked with * have been normalized to match the larger serving size for a fair comparison. Individual products may vary.
Full Nutrition Details
See the complete nutrition breakdown for each food individually, including vitamins and minerals.