Beef, brisket, point half, separable lean and fat, trimmed to 0" fat, all grades, cooked, braised vs. Pastrami — In-Depth Nutrition Comparison

What are the main differences between beef, brisket, point half, separable lean and fat, trimmed to 0" fat, all grades, cooked, braised and pastrami?

• Beef, brisket, point half, separable lean, and fat, trimmed to 0" fat, all grades, cooked, braised is richer in vitamin B12, zinc, selenium, polyunsaturated fat, and monounsaturated fat, yet pastrami is richer in vitamin B3.
• Pastrami's daily need coverage for sodium is 44% higher.
• Beef, brisket, point half, separable lean,, and fat, trimmed to 0" fat, all grades, cooked, braised has 7 times more polyunsaturated fat than pastrami. Beef, brisket, point half, separable lean,, and fat, trimmed to 0" fat, all grades, cooked, braised has 0.96g of polyunsaturated fat, while pastrami has 0.145g.
• Pastrami contains less saturated fat.

We used Beef, brisket, point half, separable lean, and fat, trimmed to 0" fat, all grades, cooked, braised and Beef, cured, pastrami types in this comparison.