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

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

• Beef, ground, 90% lean meat / 10% fat, patty, cooked, pan-broiled is richer in vitamin B6, zinc, iron, and vitamin B12, yet lamb is richer in fats, selenium, and vitamin B2.
• Lamb's daily need coverage for saturated fat is 23% higher.
• Beef, ground, 90% lean meat / 10% fat, patty, cooked, pan-broiled has 3 times more vitamin B6 than lamb. Beef, ground, 90% lean meat / 10% fat, patty, cooked, pan-broiled has 0.379mg of vitamin B6, while lamb has 0.13mg.
• Beef, ground, 90% lean meat / 10% fat, patty, cooked, pan-broiled contains less saturated fat.

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