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

How are beef, ground, 90% lean meat / 10% fat, loaf, cooked, baked and lamb different?

• Beef, ground, 90% lean meat / 10% fat, loaf, cooked, baked is richer in zinc, vitamin B6, and iron, while lamb is higher in vitamin B3, selenium, vitamin B2, vitamin B1, and polyunsaturated fat.
• Lamb covers your daily need for saturated fat, 22% more than beef, ground, 90% lean meat / 10% fat, loaf, cooked, baked.
• Beef, ground, 90% lean meat / 10% fat, loaf, cooked, baked contains 3 times more vitamin B6 than lamb. Beef, ground, 90% lean meat / 10% fat, loaf, cooked, baked contains 0.347mg of vitamin B6, while lamb contains 0.13mg.
• Beef, ground, 90% lean meat / 10% fat, loaf, cooked, baked is lower in saturated fat.

Beef, ground, 90% lean meat / 10% fat, loaf, cooked, baked and Lamb, domestic, composite of trimmed retail cuts, separable lean, and fat, trimmed to 1/4" fat, choice, cooked types were used in this article.