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

A recap on the differences between beef, ground, 90% lean meat / 10% fat, patty, cooked, broiled and lamb

• Beef, ground, 90% lean meat / 10% fat, patty, cooked, broiled has more vitamin B6, zinc, and iron; however, lamb is higher in selenium, vitamin B3, vitamin B2, polyunsaturated fat, and monounsaturated fat.
• Lamb covers your daily saturated fat needs 21% more than beef, ground, 90% lean meat / 10% fat, patty, cooked, broiled.
• Lamb contains 3 times less vitamin B6 than beef, ground, 90% lean meat / 10% fat, patty, cooked, broiled. Beef, ground, 90% lean meat / 10% fat, patty, cooked, broiled contains 0.397mg of vitamin B6, while lamb contains 0.13mg.
• Beef, ground, 90% lean meat / 10% fat, patty, cooked, broiled has less saturated fat.

Food varieties used in this article are Beef, ground, 90% lean meat / 10% fat, patty, cooked, broiled and Lamb, domestic, composite of trimmed retail cuts, separable lean, and fat, trimmed to 1/4" fat, choice, cooked.