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

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

• Beef, brisket, point half, separable lean only, trimmed to 0" fat, all grades, cooked, braised is richer than pastrami in vitamin B12, zinc, selenium, phosphorus, iron, and vitamin B2.
• Pastrami's daily need coverage for sodium is 44% more.
• Beef, brisket, point half, separable lean only, trimmed to 0" fat, all grades, cooked, braised has 2 times more saturated fat than pastrami. While beef, brisket, point half, separable lean only, trimmed to 0" fat, all grades, cooked, braised has 5.18g of saturated fat, pastrami has only 2.681g.

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