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

What are the differences between beef, chuck, arm pot roast, separable lean and fat, trimmed to 1/8" fat, all grades, raw and flank steak?

• Beef, chuck, arm pot roast, separable lean, and fat, trimmed to 1/8" fat, all grades, raw is higher in monounsaturated fat; however, flank steak is richer in vitamin B3, selenium, vitamin B6, and phosphorus.
• Beef, chuck, arm pot roast, separable lean, and fat, trimmed to 1/8" fat, all grades, raw's daily need coverage for saturated fat is 19% more.
• Flank steak contains 2 times less monounsaturated fat 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 contains 7.697g of monounsaturated fat, while flank steak contains 3.317g.
• Flank steak has less saturated fat.

We used Beef, chuck, arm pot roast, separable lean, and fat, trimmed to 1/8" fat, all grades, raw and Beef, flank, steak, separable lean, and fat, trimmed to 0" fat, all grades, cooked, broiled types in this article.