Beef, rib, small end (ribs 10-12), separable lean and fat, trimmed to 1/8" 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 1/8" fat, all grades, cooked, broiled and ground beef?

• Beef, rib, small end (ribs 10-12), separable lean, and fat, trimmed to 1/8" fat, all grades, cooked, broiled is richer in vitamin B3, vitamin B6, selenium, and fats, yet ground beef is richer in vitamin B12, zinc, and iron.
• Ground beef's daily need coverage for vitamin B12 is 40% higher.
• Beef, rib, small end (ribs 10-12), separable lean, and fat, trimmed to 1/8" 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 1/8" fat, all grades, cooked, broiled has 0.541mg of vitamin B6, while ground beef has 0.311mg.
• Ground beef contains less saturated fat.

We used Beef, rib, small end (ribs 10-12), separable lean, and fat, trimmed to 1/8" fat, all grades, cooked, broiled and Beef, ground, 70% lean meat / 30% fat, loaf, cooked, baked types in this comparison.