Beef, short loin, porterhouse steak, separable lean only, trimmed to 0" fat, all grades, cooked, broiled vs. Rib eye steak — In-Depth Nutrition Comparison

Summary of differences between beef, short loin, porterhouse steak, separable lean only, trimmed to 0" fat, all grades, cooked, broiled and rib eye steak

• Beef, short loin, porterhouse steak, separable lean only, trimmed to 0" fat, all grades, cooked, broiled has more iron, choline, phosphorus, vitamin B12, and copper; however, rib eye steak is higher in selenium, zinc, and vitamin B6.
• Rib eye steak covers your daily need for saturated fat, 29% more than beef, short loin, porterhouse steak, separable lean only, trimmed to 0" fat, all grades, cooked, broiled.
• Beef, short loin, porterhouse steak, separable lean only, trimmed to 0" fat, all grades, cooked, broiled has 2 times more choline than rib eye steak. While beef, short loin, porterhouse steak, separable lean only, trimmed to 0" fat, all grades, cooked, broiled has 99.3mg of choline, rib eye steak has only 48.8mg.
• Beef, short loin, porterhouse steak, separable lean only, trimmed to 0" fat, all grades, cooked, broiled has less cholesterol.

These are the specific foods used in this comparison Beef, short loin, porterhouse steak, separable lean only, trimmed to 0" fat, all grades, cooked, broiled and Beef, rib eye steak, boneless, lip-on, separable lean, and fat, trimmed to 1/8" fat, all grades, cooked, grilled.