Beef, ground, 85% lean meat / 15% fat, crumbles, cooked, pan-browned vs. Lamb — In-Depth Nutrition Comparison

Important differences between beef, ground, 85% lean meat / 15% fat, crumbles, cooked, pan-browned and lamb

• Beef, ground, 85% lean meat / 15% fat, crumbles, cooked, pan-browned has more vitamin B6, zinc, iron, vitamin B12, and phosphorus; however, lamb is richer in selenium, monounsaturated fat, and polyunsaturated fat.
• Beef, ground, 85% lean meat / 15% fat, crumbles, cooked, pan-browned's daily need coverage for vitamin B6 is 23% more.
• Beef, ground, 85% lean meat / 15% fat, crumbles, cooked, pan-browned contains 2 times more iron than lamb. Beef, ground, 85% lean meat / 15% fat, crumbles, cooked, pan-browned contains 2.93mg of iron, while lamb contains 1.88mg.
• Beef, ground, 85% lean meat / 15% fat, crumbles, cooked, pan-browned contains less saturated fat.

The food varieties used in the comparison are Beef, ground, 85% lean meat / 15% fat, crumbles, cooked, pan-browned and Lamb, domestic, composite of trimmed retail cuts, separable lean, and fat, trimmed to 1/4" fat, choice, cooked.