Beef, chuck, arm pot roast, separable lean and fat, trimmed to 0" fat, select, cooked, braised vs. Beef tenderloin — In-Depth Nutrition Comparison

The main differences between beef, chuck, arm pot roast, separable lean and fat, trimmed to 0" fat, select, cooked, braised and beef tenderloin

• Beef, chuck, arm pot roast, separable lean, and fat, trimmed to 0" fat, select, cooked, braised is richer in zinc, selenium, vitamin B3, and vitamin B5, yet beef tenderloin is richer in vitamin B12, iron, and vitamin B2.
• Daily need coverage for zinc for beef, chuck, arm pot roast, separable lean, and fat, trimmed to 0" fat, select, cooked, braised is 26% higher.
• Beef, chuck, arm pot roast, separable lean,, and fat, trimmed to 0" fat, select, cooked, braised contains 2 times more vitamin B5 than beef tenderloin. Beef, chuck, arm pot roast, separable lean,, and fat, trimmed to 0" fat, select, cooked, braised contains 0.577mg of vitamin B5, while beef tenderloin contains 0.25mg.
• Beef tenderloin contains less cholesterol.

Food types used in this article are Beef, chuck, arm pot roast, separable lean,, and fat, trimmed to 0" fat, select, cooked, braised and Beef, tenderloin, roast, separable lean,, and fat, trimmed to 1/8" fat, all grades, cooked, roasted.