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, zinc, 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 2 times more monounsaturated fat than brisket raw. Beef, rib, small end (ribs 10-12), separable lean,, and fat, trimmed to 0" fat, select, cooked, broiled has 8.49g of monounsaturated fat, while brisket raw has 3.46g.
• 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.