Beef, rib, small end (ribs 10-12), separable lean and fat, trimmed to 1/8" fat, choice, cooked, broiled vs. Brisket raw — 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, choice, cooked, broiled and brisket raw?

• Beef, rib, small end (ribs 10-12), separable lean, and fat, trimmed to 1/8" fat, choice, cooked, broiled is higher in fats, selenium, vitamin B3, protein, vitamin B6, monounsaturated fat, and polyunsaturated fat, yet brisket raw is higher in vitamin B12.
• Brisket raw's daily need coverage for vitamin B12 is 34% more.
• Beef, rib, small end (ribs 10-12), separable lean, and fat, trimmed to 1/8" fat, choice, cooked, broiled has 4 times more polyunsaturated fat than brisket raw. While beef, rib, small end (ribs 10-12), separable lean, and fat, trimmed to 1/8" fat, choice, cooked, broiled has 0.818g of polyunsaturated fat, brisket raw has only 0.23g.
• The amount of saturated fat in brisket raw is lower.

We used Beef, rib, small end (ribs 10-12), separable lean, and fat, trimmed to 1/8" fat, choice, cooked, broiled and Beef, brisket, whole, separable lean only, all grades, raw types in this article.