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

Significant differences between beef, brisket, point half, separable lean only, trimmed to 0" fat, all grades, cooked, braised and short ribs

• Beef, brisket, point half, separable lean only, trimmed to 0" fat, all grades, cooked, braised has more zinc, phosphorus, vitamin B3, vitamin B2, and iron; however, short ribs are richer in monounsaturated fat.
• Short ribs cover your daily saturated fat needs 63% more than beef, brisket, point half, separable lean only, trimmed to 0" fat, all grades, cooked, braised.
• Short ribs have 2 times less vitamin B2 than beef, brisket, point half, separable lean only, trimmed to 0" fat, all grades, cooked, braised. Beef, brisket, point half, separable lean only, trimmed to 0" fat, all grades, cooked, braised has 0.23mg of vitamin B2, while short ribs have 0.15mg.
• Beef, brisket, point half, separable lean only, trimmed to 0" fat, all grades, cooked, braised contains less saturated fat.

Specific food types used in this comparison are Beef, brisket, point half, separable lean only, trimmed to 0" fat, all grades, cooked, braised and Beef, rib, shortribs, separable lean, and fat, choice, cooked, braised.