Beef, ground, 75% lean meat / 25% fat, loaf, cooked, baked vs. Beef tenderloin — In-Depth Nutrition Comparison

Significant differences between beef, ground, 75% lean meat / 25% fat, loaf, cooked, baked and beef tenderloin

• Beef, ground, 75% lean meat / 25% fat, loaf, cooked, baked has more zinc, vitamin B3, vitamin B5, and vitamin B6; however, beef tenderloin is richer in iron, vitamin B2, and selenium.
• Beef, ground, 75% lean meat / 25% fat, loaf, cooked, baked covers your daily zinc needs 18% more than beef tenderloin.
• Beef tenderloin has 2 times less vitamin B5 than beef, ground, 75% lean meat / 25% fat, loaf, cooked, baked. Beef, ground, 75% lean meat / 25% fat, loaf, cooked, baked has 0.541mg of vitamin B5, while beef tenderloin has 0.25mg.
• Beef, ground, 75% lean meat / 25% fat, loaf, cooked, baked contains less saturated fat.

Specific food types used in this comparison are Beef, ground, 75% lean meat / 25% fat, loaf, cooked, baked and Beef, tenderloin, roast, separable lean, and fat, trimmed to 1/8" fat, all grades, cooked, roasted.