Beef, rib, small end (ribs 10-12), separable lean and fat, trimmed to 1/8" fat, all grades, cooked, roasted vs. Ground beef — In-Depth Nutrition Comparison

What are the differences between beef, rib, small end (ribs 10-12), separable lean and fat, trimmed to 1/8" fat, all grades, cooked, roasted and ground beef?

• Beef, rib, small end (ribs 10-12), separable lean, and fat, trimmed to 1/8" fat, all grades, cooked, roasted is higher in vitamin B12, selenium, and monounsaturated fat, yet ground beef is higher in zinc, vitamin B6, vitamin B5, and vitamin B3.
• Beef, rib, small end (ribs 10-12), separable lean, and fat, trimmed to 1/8" fat, all grades, cooked, roasted's daily need coverage for saturated fat is 24% more.
• Beef, rib, small end (ribs 10-12), separable lean, and fat, trimmed to 1/8" fat, all grades, cooked, roasted has 2 times more monounsaturated fat than ground beef. While beef, rib, small end (ribs 10-12), separable lean, and fat, trimmed to 1/8" fat, all grades, cooked, roasted has 11.73g of monounsaturated fat, ground beef has only 7.322g.
• The amount of saturated fat in ground beef is lower.

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