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 vitamin B12, zinc, selenium, monounsaturated fat, and polyunsaturated fat; 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 6 times more polyunsaturated fat than pastrami. While beef, brisket, point half, separable lean,, and fat, trimmed to 1/8" fat, all grades, cooked, braised has 0.88g of polyunsaturated fat, pastrami has only 0.145g.
• 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.