Beef, rib, small end (ribs 10-12), separable lean and fat, trimmed to 0" fat, select, cooked, broiled vs. Brisket raw — 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, select, cooked, broiled and brisket raw?

• Beef, rib, small end (ribs 10-12), separable lean, and fat, trimmed to 0" fat, select, cooked, broiled is richer in vitamin B12, fats, zinc, protein, selenium, and monounsaturated fat, yet brisket raw is richer in vitamin B6.
• Beef, rib, small end (ribs 10-12), separable lean, and fat, trimmed to 0" fat, select, cooked, broiled's daily need coverage for saturated fat is 27% higher.
• Beef, rib, small end (ribs 10-12), separable lean, and fat, trimmed to 0" fat, select, cooked, broiled has 3 times more fats than brisket raw. Beef, rib, small end (ribs 10-12), separable lean, and fat, trimmed to 0" fat, select, cooked, broiled has 19.79g of fats, while brisket raw has 7.37g.
• Brisket raw contains less saturated fat.

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