Composition in numbers
Per 100 g raw. Both are raw: cooking changes water and fat and would make the sides incomparable.
≈ КурицаChicken breast, skinless, boneless, raw≈ ГовядинаGround beef, 85% lean, rawThe images are illustrations generated by a neural network, not photographs of the measured sample.
| Substance | Chicken breast, skinless, boneless, raw | Ground beef, 85% lean, raw | Difference | |
|---|---|---|---|---|
| Proximates5 | ||||
| Energy | ккал | 120 | 215 | +95ккал+79.2 %more at Говядина, ×1.8 |
| Water | г | 73.9 | 65.7 | −8.2г−12.5 %more at Курица, ×1.1 |
| Protein | г | 22.5 | 18.6 | −3.9г−21 %more at Курица, ×1.2 |
| Total fat | г | 2.62 | 15 | +12.38г+472.52 %more at Говядина, ×5.7 |
| Ash | г | 1.13 | 0.91 | −0.22г−24.2 %more at Курица, ×1.2 |
| Minerals10 | ||||
| Calcium | мг | 5 | 15 | +10мг+200 %more at Говядина, ×3 |
| Iron | мг | 0.37 | 2.09 | +1.72мг+464.86 %more at Говядина, ×5.6 |
| Magnesium | мг | 28 | 18 | −10мг−55.6 %more at Курица, ×1.6 |
| Phosphorus | мг | 213 | 171 | −42мг−24.6 %more at Курица, ×1.2 |
| Potassium | мг | 334 | 295 | −39мг−13.2 %more at Курица, ×1.1 |
| Sodium | мг | 45 | 66 | +21мг+46.7 %more at Говядина, ×1.5 |
| Zinc | мг | 0.68 | 4.48 | +3.8мг+558.82 %more at Говядина, ×6.6 |
| Copper | мг | 0.037 | 0.067 | +0.03мг+81.1 %more at Говядина, ×1.8 |
| Manganese | мг | 0.011 | 0.01 | −0.001мг−10 %more at Курица, ×1.1 |
| Selenium | мкг | 22.8 | 15.8 | −7мкг−44.3 %more at Курица, ×1.4 |
| Vitamins12 | ||||
| Thiamin (B1) | мг | 0.094 | 0.042 | −0.052мг−123.81 %more at Курица, ×2.2 |
| Riboflavin (B2) | мг | 0.177 | 0.151 | −0.026мг−17.2 %more at Курица, ×1.2 |
| Niacin (B3) | мг | 9.6 | 4.65 | −4.95мг−106.45 %more at Курица, ×2.1 |
| Pantothenic acid (B5) | мг | 1.5 | 0.549 | −0.951мг−173.22 %more at Курица, ×2.7 |
| Vitamin B6 | мг | 0.811 | 0.346 | −0.465мг−134.39 %more at Курица, ×2.3 |
| Folate | мкг | 9 | 6 | −3мкг−50 %more at Курица, ×1.5 |
| Vitamin B12 | мкг | 0.21 | 2.17 | +1.96мкг+933.33 %more at Говядина, ×10.3 |
| Vitamin A | мкг | 9 | 4 | −5мкг−125 %more at Курица, ×2.3 |
| Vitamin E | мг | 0.56 | 0.17 | −0.39мг−229.41 %more at Курица, ×3.3 |
| Vitamin K | мкг | 0 | 1.3 | +1.3мкг+100 %more at Говядина, ×∞ |
| Vitamin D | мкг | 0 | 0.1 | +0.1мкг+100 %more at Говядина, ×∞ |
| Choline | мг | 82.1 | 61.2 | −20.9мг−34.2 %more at Курица, ×1.3 |
| Fatty acids6 | ||||
| Saturated fatty acids | г | 0.563 | 5.72 | +5.157г+915.99 %more at Говядина, ×10.2 |
| Monounsaturated fatty acids | г | 0.689 | 6.47 | +5.781г+839.04 %more at Говядина, ×9.4 |
| Polyunsaturated fatty acids | г | 0.424 | 0.433 | +0.009г+2.1 %more at Говядина, ×1 |
| Trans fatty acids | г | 0.007 | 0.86 | +0.853г+12,185.71 %more at Говядина, ×123 |
| Cholesterol | мг | 73 | 68 | −5мг−7.4 %more at Курица, ×1.1 |
| Alpha-linolenic acid (18:3 n-3) | г | 0.013 | 0.042 | +0.029г+223.08 %more at Говядина, ×3.2 |
Values are per single product unit and measured under one protocol — Health Canada Intense (HCI). The 300 °C and 800 °C figures describe the process itself, heating and burning, not separate measurement points.
More about the method
Practice
The game module builds molecules from this same table and shows what happens to the composition under heating and burning.
Open the game
The data comes from verified scientific sources and official databases. Every number in the table is traceable to a record in the original.
Source file: FoodData Central (USDA): fdcId 171077 и 171796 · 33 substances · The numbers were imported by script and not edited by hand.
Composition in numbers
Per 100 g raw. Both are raw: cooking changes water and fat and would make the sides incomparable.
≈ КурицаChicken breast, skinless, boneless, raw≈ ГовядинаGround beef, 85% lean, rawThe images are illustrations generated by a neural network, not photographs of the measured sample.
more at Говядина+79.2 %
Values are per single product unit and measured under one protocol — Health Canada Intense (HCI). The 300 °C and 800 °C figures describe the process itself, heating and burning, not separate measurement points.
More about the methodPractice
The game module builds molecules from this same table and shows what happens to the composition under heating and burning.
Open the gameThe data comes from verified scientific sources and official databases. Every number in the table is traceable to a record in the original.
Source file: FoodData Central (USDA): fdcId 171077 и 171796 · 33 substances · The numbers were imported by script and not edited by hand.
more at Курица−12.5 %
more at Курица−21 %
more at Говядина+472.52 %
more at Курица−24.2 %
more at Говядина+200 %
more at Говядина+464.86 %
more at Курица−55.6 %
more at Курица−24.6 %
more at Курица−13.2 %
more at Говядина+46.7 %
more at Говядина+558.82 %
more at Говядина+81.1 %
more at Курица−10 %
more at Курица−44.3 %
more at Курица−123.81 %
more at Курица−17.2 %
more at Курица−106.45 %
more at Курица−173.22 %
more at Курица−134.39 %
more at Курица−50 %
more at Говядина+933.33 %
more at Курица−125 %
more at Курица−229.41 %
more at Говядина+100 %
more at Говядина+100 %
more at Курица−34.2 %
more at Говядина+915.99 %
more at Говядина+839.04 %
more at Говядина+2.1 %
more at Говядина+12,185.71 %
more at Курица−7.4 %
more at Говядина+223.08 %