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

Summary of differences between beef, chuck, arm pot roast, separable lean and fat, trimmed to 1/8" fat, select, cooked, braised and beef tenderloin

• Beef, chuck, arm pot roast, separable lean, and fat, trimmed to 1/8" fat, select, cooked, braised has more zinc, selenium, vitamin B3, and vitamin B5; however, beef tenderloin is higher in vitamin B12, iron, and vitamin B2.
• Beef, chuck, arm pot roast, separable lean, and fat, trimmed to 1/8" fat, select, cooked, braised covers your daily need for zinc, 28% more than beef tenderloin.
• Beef, chuck, arm pot roast, separable lean,, and fat, trimmed to 1/8" fat, select, cooked, braised has 2 times more vitamin B5 than beef tenderloin. While beef, chuck, arm pot roast, separable lean,, and fat, trimmed to 1/8" fat, select, cooked, braised has 0.593mg of vitamin B5, beef tenderloin has only 0.25mg.
• Beef tenderloin has less cholesterol.

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