Beef, chuck, arm pot roast, separable lean and fat, trimmed to 1/8" fat, all grades, raw 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, raw and beef tenderloin different?

• Beef, chuck, arm pot roast, separable lean, and fat, trimmed to 1/8" fat, all grades, raw has more vitamin B6, vitamin B3, and vitamin B5; however, beef tenderloin is richer in vitamin B12, iron, and vitamin B2.
• Beef tenderloin covers your daily need for vitamin B12, 34% more than beef, chuck, arm pot roast, separable lean, and fat, trimmed to 1/8" fat, all grades, raw.
• Beef, chuck, arm pot roast, separable lean,, and fat, trimmed to 1/8" fat, all grades, raw has 2 times more vitamin B5 than beef tenderloin. Beef, chuck, arm pot roast, separable lean,, and fat, trimmed to 1/8" fat, all grades, raw has 0.553mg of vitamin B5, while beef tenderloin has 0.25mg.
• Beef, chuck, arm pot roast, separable lean, and fat, trimmed to 1/8" fat, all grades, raw contains less saturated fat.

Beef, chuck, arm pot roast, separable lean,, and fat, trimmed to 1/8" fat, all grades, raw and Beef, tenderloin, roast, separable lean,, and fat, trimmed to 1/8" fat, all grades, cooked, roasted types were used in this article.