Beef, rib, small end (ribs 10-12), separable lean and fat, trimmed to 0" fat, all grades, cooked, broiled vs. Brisket raw — In-Depth Nutrition Comparison

The main differences between beef, rib, small end (ribs 10-12), separable lean and fat, trimmed to 0" fat, all grades, cooked, broiled and brisket raw

• Beef, rib, small end (ribs 10-12), separable lean, and fat, trimmed to 0" fat, all grades, cooked, broiled has more selenium, vitamin B3, vitamin B6, zinc, and monounsaturated fat; however, brisket raw has more vitamin B12.
• Daily need coverage for vitamin B12 for brisket raw is 35% higher.
• Brisket raw has 2 times less saturated fat than beef, rib, small end (ribs 10-12), separable lean, and fat, trimmed to 0" fat, all grades, cooked, broiled. Beef, rib, small end (ribs 10-12), separable lean, and fat, trimmed to 0" fat, all grades, cooked, broiled has 5.72g of saturated fat, while brisket raw has 2.59g.

Food types used in this article are Beef, rib, small end (ribs 10-12), separable lean, and fat, trimmed to 0" fat, all grades, cooked, broiled and Beef, brisket, whole, separable lean only, all grades, raw.