Beef, ground, 90% lean meat / 10% fat, crumbles, cooked, pan-browned vs. Lamb — In-Depth Nutrition Comparison

What are the differences between beef, ground, 90% lean meat / 10% fat, crumbles, cooked, pan-browned and lamb?

• Beef, ground, 90% lean meat / 10% fat, crumbles, cooked, pan-browned is higher in vitamin B6, zinc, iron, vitamin B12, and phosphorus, yet lamb is higher in selenium, polyunsaturated fat, and monounsaturated fat.
• Beef, ground, 90% lean meat / 10% fat, crumbles, cooked, pan-browned's daily need coverage for vitamin B6 is 23% more.
• Beef, ground, 90% lean meat / 10% fat, crumbles, cooked, pan-browned has 2 times more iron than lamb. While beef, ground, 90% lean meat / 10% fat, crumbles, cooked, pan-browned has 3.08mg of iron, lamb has only 1.88mg.
• The amount of saturated fat in beef, ground, 90% lean meat / 10% fat, crumbles, cooked, pan-browned is lower.

We used Beef, ground, 90% lean meat / 10% fat, crumbles, cooked, pan-browned and Lamb, domestic, composite of trimmed retail cuts, separable lean, and fat, trimmed to 1/4" fat, choice, cooked types in this article.