Beef, short loin, t-bone steak, bone-in, separable lean only, trimmed to 1/8" fat, all grades, raw vs. Porterhouse steak — In-Depth Nutrition Comparison

What are the differences between beef, short loin, t-bone steak, bone-in, separable lean only, trimmed to 1/8" fat, all grades, raw and porterhouse steak?

• Beef, short loin, t-bone steak, bone-in, separable lean only, trimmed to 1/8" fat, all grades, raw is higher in vitamin B6, vitamin B3, and selenium; however, porterhouse steak is richer in iron, vitamin B12, copper, choline, and zinc.
• Porterhouse steak's daily need coverage for saturated fat is 24% more.
• Porterhouse steak contains 2 times less vitamin B6 than beef, short loin, t-bone steak, bone-in, separable lean only, trimmed to 1/8" fat, all grades, raw. Beef, short loin, t-bone steak, bone-in, separable lean only, trimmed to 1/8" fat, all grades, raw contains 0.638mg of vitamin B6, while porterhouse steak contains 0.365mg.
• Beef, short loin, t-bone steak, bone-in, separable lean only, trimmed to 1/8" fat, all grades, raw has less saturated fat.

We used Beef, short loin, t-bone steak, bone-in, separable lean, only, trimmed to 1/8" fat, all grades, raw and Beef, short loin, porterhouse steak, separable lean, and fat, trimmed to 0" fat, all grades, cooked, broiled types in this article.