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

What are the main differences between beef, rib, small end (ribs 10-12), separable lean and fat, trimmed to 0" fat, all grades, cooked, broiled and ground beef?

• Beef, rib, small end (ribs 10-12), separable lean, and fat, trimmed to 0" fat, all grades, cooked, broiled is richer in vitamin B3, vitamin B6, selenium, and phosphorus, yet ground beef is richer in vitamin B12, zinc, iron, and monounsaturated fat.
• Ground beef's daily need coverage for vitamin B12 is 37% higher.
• Beef, rib, small end (ribs 10-12), separable lean, and fat, trimmed to 0" fat, all grades, cooked, broiled has 2 times more vitamin B6 than ground beef. Beef, rib, small end (ribs 10-12), separable lean, and fat, trimmed to 0" fat, all grades, cooked, broiled has 0.571mg of vitamin B6, while ground beef has 0.311mg.

We used Beef, rib, small end (ribs 10-12), separable lean, and fat, trimmed to 0" fat, all grades, cooked, broiled and Beef, ground, 70% lean meat / 30% fat, loaf, cooked, baked types in this comparison.