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

Summary of differences between beef, chuck, arm pot roast, separable lean and fat, trimmed to 0" fat, select, cooked, braised and flank steak

• Beef, chuck, arm pot roast, separable lean, and fat, trimmed to 0" fat, select, cooked, braised has more zinc, vitamin B12, iron, and monounsaturated fat; however, flank steak is higher in vitamin B6 and vitamin B3.
• Flank steak covers your daily need for vitamin B6, 22% more than beef, chuck, arm pot roast, separable lean, and fat, trimmed to 0" fat, select, cooked, braised.
• Beef, chuck, arm pot roast, separable lean,, and fat, trimmed to 0" fat, select, cooked, braised has 2 times more monounsaturated fat than flank steak. While beef, chuck, arm pot roast, separable lean,, and fat, trimmed to 0" fat, select, cooked, braised has 7.551g of monounsaturated fat, flank steak has only 3.317g.
• Flank steak has less saturated fat.

These are the specific foods used in this comparison Beef, chuck, arm pot roast, separable lean,, and fat, trimmed to 0" fat, select, cooked, braised and Beef, flank, steak, separable lean,, and fat, trimmed to 0" fat, all grades, cooked, broiled.