Beef, chuck, arm pot roast, separable lean and fat, trimmed to 1/8" fat, all grades, cooked, braised vs. Beef tenderloin — In-Depth Nutrition Comparison

How are beef, chuck, arm pot roast, separable lean and fat, trimmed to 1/8" fat, all grades, cooked, braised and beef tenderloin different?

• Beef, chuck, arm pot roast, separable lean, and fat, trimmed to 1/8" fat, all grades, cooked, braised is higher in zinc, protein, selenium, vitamin B3, and vitamin B5; however, beef tenderloin is richer in vitamin B12, fats, and iron.
• Daily need coverage for zinc for beef, chuck, arm pot roast, separable lean, and fat, trimmed to 1/8" fat, all grades, cooked, braised is 27% higher.
• Beef, chuck, arm pot roast, separable lean, and fat, trimmed to 1/8" fat, all grades, cooked, braised contains 2 times more vitamin B5 than beef tenderloin. While beef, chuck, arm pot roast, separable lean, and fat, trimmed to 1/8" fat, all grades, cooked, braised contains 0.594mg of vitamin B5, beef tenderloin contains only 0.25mg.
• Beef tenderloin has less cholesterol.

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