Beef, ground, 70% lean meat / 30% fat, crumbles, cooked, pan-browned vs. Beef tenderloin — In-Depth Nutrition Comparison

Summary of differences between beef, ground, 70% lean meat / 30% fat, crumbles, cooked, pan-browned and beef tenderloin

• Beef, ground, 70% lean meat / 30% fat, crumbles, cooked, pan-browned has more zinc, vitamin B12, vitamin B6, vitamin B3, and vitamin B5; however, beef tenderloin is higher in iron, copper, and vitamin B2.
• Beef, ground, 70% lean meat / 30% fat, crumbles, cooked, pan-browned covers your daily need for zinc, 17% more than beef tenderloin.
• Beef, ground, 70% lean meat / 30% fat, crumbles, cooked, pan-browned has 5 times more calcium than beef tenderloin. While beef, ground, 70% lean meat / 30% fat, crumbles, cooked, pan-browned has 41mg of calcium, beef tenderloin has only 9mg.
• Beef, ground, 70% lean meat / 30% fat, crumbles, cooked, pan-browned has less saturated fat.

These are the specific foods used in this comparison Beef, ground, 70% lean meat / 30% fat, crumbles, cooked, pan-browned and Beef, tenderloin, roast, separable lean, and fat, trimmed to 1/8" fat, all grades, cooked, roasted.