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

Summary of differences between beef, flank, steak, separable lean only, trimmed to 0" fat, all grades, cooked, broiled and beef tenderloin

• Beef, flank, steak, separable lean only, trimmed to 0" fat, all grades, cooked, broiled has more vitamin B3, vitamin B6, selenium, zinc, and vitamin B5; however, beef tenderloin is higher in vitamin B12, iron, and vitamin B2.
• Beef tenderloin covers your daily need for vitamin B12, 36% more than beef, flank, steak, separable lean only, trimmed to 0" fat, all grades, cooked, broiled.
• Beef, flank, steak, separable lean only, trimmed to 0" fat, all grades, cooked, broiled has 3 times more vitamin B3 than beef tenderloin. While beef, flank, steak, separable lean only, trimmed to 0" fat, all grades, cooked, broiled has 7.981mg of vitamin B3, beef tenderloin has only 3mg.
• Beef, flank, steak, separable lean only, trimmed to 0" fat, all grades, cooked, broiled has less saturated fat.

These are the specific foods used in this comparison Beef, flank, steak, separable lean, only, trimmed to 0" fat, all grades, cooked, broiled and Beef, tenderloin, roast, separable lean, and fat, trimmed to 1/8" fat, all grades, cooked, roasted.