Beef, brisket, point half, separable lean and fat, trimmed to 1/8" fat, all grades, cooked, braised vs. Pastrami — In-Depth Nutrition Comparison

Summary of differences between beef, brisket, point half, separable lean and fat, trimmed to 1/8" fat, all grades, cooked, braised and pastrami

• Beef, brisket, point half, separable lean, and fat, trimmed to 1/8" fat, all grades, cooked, braised has more fats, vitamin B12, zinc, selenium, and protein; however, pastrami is higher in vitamin B3.
• Pastrami covers your daily need for sodium 44% more than beef, brisket, point half, separable lean, and fat, trimmed to 1/8" fat, all grades, cooked, braised.
• Beef, brisket, point half, separable lean, and fat, trimmed to 1/8" fat, all grades, cooked, braised has 5 times more fats than pastrami. While beef, brisket, point half, separable lean, and fat, trimmed to 1/8" fat, all grades, cooked, braised has 27.17g of fats, pastrami has only 5.82g.
• Pastrami has less saturated fat.

These are the specific foods used in this comparison Beef, brisket, point half, separable lean, and fat, trimmed to 1/8" fat, all grades, cooked, braised and Beef, cured, pastrami.