Pay attention at the most right column. It shows the amounts side by side, making it easier to realize the amount of difference.
Summary score is calculated by summing up the daily values contained in 300 grams of the product. Obviously the more the food fulfils human daily needs, the more the summary score is	
Mineral comparison score is based on the number of minerals by which one or the other food is richer. The "coverage" chart below show how much of the daily needs can be covered by 300 grams of the food	
Vitamin comparison score is based on the number of vitamins by which one or the other food is richer. The "coverage" chart below show how much of the daily needs can be covered by 300 grams of the food	
Macronutrient comparison charts compare the amount of protein, total fats and total carbohydrates in 300 grams of the food. The displayed values show how much of the daily needs can be covered by 300 grams of the food	
In the column "Opinion" we made some assumptions which could be controversial. For instance we are assuming that less saturated fats is good for you. Please ignore this column if you have your own opinion.We marked the nutrients, comparison of which we considered as not meaningful, as "N/A"
Data provided by FoodStruct.com should be considered and used as information only. Please consult your physician before beginning any diet.
variety meats = offal (British) Notes: Variety meats is a catch-all term for the organ meats, feet, and tails of butchered animals. Earlier civilizations treated many of the organs as prized delicacies, and deservedly so since they're often as tender and mildly flavorful as the finest cuts of meat. They're fallen into disfavor in our times, though, which means that you can get many of these meats for a song. Refrigerate variety meats and use them within two days of purchase, or else freeze them.
heart Long ago, primitive tribes believed that eating heart gave them strength and courage. Today, few of us bother to test that theory. It's our loss, because heart is tender and has a very delicate flavor. It's also quite inexpensive, thanks to its lack of popularity. To prepare it, you should rinse it in cold water, then cut out any blood vessels and connective tissue. Veal or lamb heart is delicious if you sauté or grill it until it's medium rare. If you cook it until it's well done, it becomes very tough. Alternatively, you can cook heart slowly using moist heat.
kidneys Kidneys are nutritious and, if properly prepared, delicious. It's often hard to find them in markets, though, since many of them are ruined during the meat inspection process. Veal kidneys and lamb kidneys are prized for their tenderness and delicate flavor. They can be grilled or sautéed, though they become tough if overcooked. Pork and beef kidneys are tougher, and need to be cooked slowly using moist heat.
liver Liver is rich in iron and Vitamin A and has an unabashed flavor that nicely complements that of its usual companion, onion. Calf's liver is considered to be the best, but lamb liver and beef liver are almost as good and much less expensive. Liver can be cooked with dry heat, say by grilling or sautéing it, but it becomes very tough if it's cooked beyond medium rare. Since liver has very little fat, you might want to baste it or lard it.