Beef, rib eye steak, boneless, lip off, separable lean only, trimmed to 0" fat, all grades, raw vs. Beef broiled — In-Depth Nutrition Comparison

Summary of differences between beef, rib eye steak, boneless, lip off, separable lean only, trimmed to 0" fat, all grades, raw and beef broiled

• Beef, rib eye steak, boneless, lip off, separable lean only, trimmed to 0" fat, all grades, raw has more selenium, vitamin B2, and vitamin B6; however, beef broiled is higher in vitamin B12, iron, choline, phosphorus, and zinc.
• Beef broiled covers your daily need for vitamin B12, 32% more than beef, rib eye steak, boneless, lip off, separable lean only, trimmed to 0" fat, all grades, raw.
• Beef, rib eye steak, boneless, lip off, separable lean only, trimmed to 0" fat, all grades, raw has 2 times more vitamin B2 than beef broiled. While beef, rib eye steak, boneless, lip off, separable lean only, trimmed to 0" fat, all grades, raw has 0.271mg of vitamin B2, beef broiled has only 0.176mg.
• Beef, rib eye steak, boneless, lip off, separable lean only, trimmed to 0" fat, all grades, raw has less cholesterol.

These are the specific foods used in this comparison Beef, rib eye steak, boneless, lip off, separable lean only, trimmed to 0" fat, all grades, raw and Beef, ground, 85% lean meat / 15% fat, patty, cooked, broiled.