Beef, short loin, t-bone steak, separable lean and fat, trimmed to 0" fat, all grades, cooked, broiled vs. Beefsteak raw — In-Depth Nutrition Comparison

What are the differences between beef, short loin, t-bone steak, separable lean and fat, trimmed to 0" fat, all grades, cooked, broiled and beefsteak raw?

• Beef, short loin, t-bone steak, separable lean, and fat, trimmed to 0" fat, all grades, cooked, broiled is higher in iron, fats, protein, and copper, yet beefsteak raw is higher in selenium, vitamin B12, vitamin B6, and zinc.
• Beefsteak raw's daily need coverage for selenium is 31% more.
• Beef, short loin, t-bone steak, separable lean, and fat, trimmed to 0" fat, all grades, cooked, broiled has 3 times more saturated fat than beefsteak raw. While beef, short loin, t-bone steak, separable lean, and fat, trimmed to 0" fat, all grades, cooked, broiled has 6.074g of saturated fat, beefsteak raw has only 1.875g.

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