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

Summary of differences between beef, ground, 85% lean meat / 15% fat, loaf, cooked, baked and lamb

• Beef, ground, 85% lean meat / 15% fat, loaf, cooked, baked has more zinc, vitamin B6, and iron, while lamb has more vitamin B3, selenium, vitamin B2, vitamin B1, and polyunsaturated fat.
• Beef, ground, 85% lean meat / 15% fat, loaf, cooked, baked covers your daily need for zinc, 18% more than lamb.
• Beef, ground, 85% lean meat / 15% fat, loaf, cooked, baked contains 3 times more vitamin B6 than lamb. While beef, ground, 85% lean meat / 15% fat, loaf, cooked, baked contains 0.338mg of vitamin B6, lamb contains only 0.13mg.
• The amount of saturated fat in beef, ground, 85% lean meat / 15% fat, loaf, cooked, baked is lower.

These are the specific foods used in this comparison Beef, ground, 85% lean meat / 15% fat, loaf, cooked, baked and Lamb, domestic, composite of trimmed retail cuts, separable lean, and fat, trimmed to 1/4" fat, choice, cooked.