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

Significant differences between beef, chuck, arm pot roast, separable lean only, trimmed to 1/8" fat, all grades, cooked, braised and flank steak

• Beef, chuck, arm pot roast, separable lean only, trimmed to 1/8" fat, all grades, cooked, braised has more vitamin B12, zinc, iron, selenium, and vitamin B2; however, flank steak is richer in vitamin B6 and vitamin B3.
• Beef, chuck, arm pot roast, separable lean only, trimmed to 1/8" fat, all grades, cooked, braised covers your daily vitamin B12 needs 38% more than flank steak.
• Flank steak has 2 times less zinc than beef, chuck, arm pot roast, separable lean only, trimmed to 1/8" fat, all grades, cooked, braised. Beef, chuck, arm pot roast, separable lean only, trimmed to 1/8" fat, all grades, cooked, braised has 8.32mg of zinc, while flank steak has 4.9mg.
• Flank steak contains less cholesterol.

Specific food types used in this comparison are Beef, chuck, arm pot roast, separable lean, only, trimmed to 1/8" fat, all grades, cooked, braised and Beef, flank, steak, separable lean, and fat, trimmed to 0" fat, all grades, cooked, broiled.