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

A recap on the differences between beef, ground, 70% lean meat / 30% fat, patty cooked, pan-broiled and beef tenderloin

• Beef, ground, 70% lean meat / 30% fat, patty cooked, pan-broiled is higher in zinc, vitamin B12, vitamin B3, vitamin B5, and vitamin B6, yet beef tenderloin is higher in iron, selenium, vitamin B2, and copper.
• Beef tenderloin covers your daily saturated fat needs 18% more than beef, ground, 70% lean meat / 30% fat, patty cooked, pan-broiled.
• Beef, ground, 70% lean meat / 30% fat, patty cooked, pan-broiled contains 2 times more vitamin B5 than beef tenderloin. While beef, ground, 70% lean meat / 30% fat, patty cooked, pan-broiled contains 0.593mg of vitamin B5, beef tenderloin contains only 0.25mg.
• The amount of saturated fat in beef, ground, 70% lean meat / 30% fat, patty cooked, pan-broiled is lower.

Food varieties used in this article are Beef, ground, 70% lean meat / 30% fat, patty cooked, pan-broiled and Beef, tenderloin, roast, separable lean, and fat, trimmed to 1/8" fat, all grades, cooked, roasted.