Beef, flank, steak, separable lean and fat, trimmed to 0" fat, all grades, raw vs. Beef tenderloin — In-Depth Nutrition Comparison

How are beef, flank, steak, separable lean and fat, trimmed to 0" fat, all grades, raw and beef tenderloin different?

• Beef, flank, steak, separable lean, and fat, trimmed to 0" fat, all grades, raw is higher in vitamin B6, vitamin B3, and vitamin B5; however, beef tenderloin is richer in vitamin B12, iron, vitamin B2, copper, and polyunsaturated fat.
• Daily need coverage for vitamin B12 for beef tenderloin is 57% higher.
• Beef, flank, steak, separable lean,, and fat, trimmed to 0" fat, all grades, raw contains 2 times more vitamin B5 than beef tenderloin. While beef, flank, steak, separable lean,, and fat, trimmed to 0" fat, all grades, raw contains 0.61mg of vitamin B5, beef tenderloin contains only 0.25mg.
• Beef, flank, steak, separable lean, and fat, trimmed to 0" fat, all grades, raw has less cholesterol.

Beef, flank, steak, separable lean,, and fat, trimmed to 0" fat, all grades, raw and Beef, tenderloin, roast, separable lean,, and fat, trimmed to 1/8" fat, all grades, cooked, roasted are the varieties used in this article.