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

What are the main differences between beef, chuck, arm pot roast, separable lean only, trimmed to 0" fat, select, cooked, braised and flank steak?

• Beef, chuck, arm pot roast, separable lean only, trimmed to 0" fat, select, cooked, braised is richer in zinc, vitamin B12, selenium, iron, and vitamin B2, while flank steak is higher in vitamin B6 and vitamin B3.
• Beef, chuck, arm pot roast, separable lean only, trimmed to 0" fat, select, cooked, braised's daily need coverage for zinc is 29% higher.
• Flank steak has 2 times less iron than beef, chuck, arm pot roast, separable lean only, trimmed to 0" fat, select, cooked, braised. Beef, chuck, arm pot roast, separable lean only, trimmed to 0" fat, select, cooked, braised has 2.77mg of iron, while flank steak has 1.74mg.
• Flank steak is lower in cholesterol.

We used Beef, chuck, arm pot roast, separable lean only, trimmed to 0" fat, select, cooked, braised and Beef, flank, steak, separable lean, and fat, trimmed to 0" fat, all grades, cooked, broiled types in this comparison.