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

A recap on differences between beef, brisket, point half, separable lean and fat, trimmed to 1/8" fat, all grades, raw and short ribs

• Beef, brisket, point half, separable lean, and fat, trimmed to 1/8" fat, all grades, raw is higher in vitamin B6, yet short ribs are higher in vitamin B12, selenium, iron, and zinc.
• Short ribs cover your daily saturated fat needs 47% more than beef, brisket, point half, separable lean, and fat, trimmed to 1/8" fat, all grades, raw.
• Beef, brisket, point half, separable lean,, and fat, trimmed to 1/8" fat, all grades, raw contains 2 times more vitamin B6 than short ribs. While beef, brisket, point half, separable lean,, and fat, trimmed to 1/8" fat, all grades, raw contains 0.36mg of vitamin B6, short ribs contain only 0.22mg.
• The amount of cholesterol in beef, brisket, point half, separable lean, and fat, trimmed to 1/8" fat, all grades, raw is lower.

Food varieties used in this article are Beef, brisket, point half, separable lean,, and fat, trimmed to 1/8" fat, all grades, raw and Beef, rib, shortribs, separable lean,, and fat, choice, cooked, braised.