Beef, rib eye steak/roast, bone-in, lip-on, separable lean and fat, trimmed to 1/8" fat, all grades, raw vs. Beef broiled — In-Depth Nutrition Comparison

Significant differences between beef, rib eye steak/roast, bone-in, lip-on, separable lean and fat, trimmed to 1/8" fat, all grades, raw and beef broiled

• Beef, rib eye steak/roast, bone-in, lip-on, separable lean, and fat, trimmed to 1/8" fat, all grades, raw has more fats; however, beef broiled is richer in vitamin B12, zinc, protein, iron, phosphorus, choline, and vitamin B3.
• Beef broiled covers your daily vitamin B12 needs 38% more than beef, rib eye steak/roast, bone-in, lip-on, separable lean, and fat, trimmed to 1/8" fat, all grades, raw.
• Beef broiled has 2 times less saturated fat than beef, rib eye steak/roast, bone-in, lip-on, separable lean, and fat, trimmed to 1/8" fat, all grades, raw. Beef, rib eye steak/roast, bone-in, lip-on, separable lean, and fat, trimmed to 1/8" fat, all grades, raw has 9.097g of saturated fat, while beef broiled has 5.895g.

Specific food types used in this comparison are Beef, rib eye steak/roast, bone-in, lip-on, separable lean, and fat, trimmed to 1/8" fat, all grades, raw and Beef, ground, 85% lean meat / 15% fat, patty, cooked, broiled.