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

A recap on differences between beef, flank, steak, separable lean only, trimmed to 0" fat, all grades, raw and beef tenderloin

• Beef, flank, steak, separable lean only, trimmed to 0" fat, all grades, raw is higher in vitamin B6, vitamin B3, vitamin B5, and selenium, yet beef tenderloin is higher in vitamin B12, iron, vitamin B2, and copper.
• Beef tenderloin covers your daily vitamin B12 needs 58% more than beef, flank, steak, separable lean only, trimmed to 0" fat, all grades, raw.
• Beef, flank, steak, separable lean only, trimmed to 0" fat, all grades, raw contains 3 times more vitamin B5 than beef tenderloin. While beef, flank, steak, separable lean only, trimmed to 0" fat, all grades, raw contains 0.638mg of vitamin B5, beef tenderloin contains only 0.25mg.
• The amount of cholesterol in beef, flank, steak, separable lean only, trimmed to 0" fat, all grades, raw is lower.

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