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

Significant differences between beef, short loin, t-bone steak, separable lean and fat, trimmed to 0" fat, all grades, cooked, broiled and rib eye steak

• Beef, short loin, t-bone steak, separable lean, and fat, trimmed to 0" fat, all grades, cooked, broiled has more iron, choline, phosphorus, and copper; however, rib eye steak is richer in selenium, zinc, fats, and vitamin B6.
• Rib eye steak covers your daily selenium needs 34% more than beef, short loin, t-bone steak, separable lean, and fat, trimmed to 0" fat, all grades, cooked, broiled.
• Rib eye steak has 2 times less choline than beef, short loin, t-bone steak, separable lean, and fat, trimmed to 0" fat, all grades, cooked, broiled. Beef, short loin, t-bone steak, separable lean, and fat, trimmed to 0" fat, all grades, cooked, broiled has 92.1mg of choline, while rib eye steak has 48.8mg.
• Beef, short loin, t-bone steak, separable lean, and fat, trimmed to 0" fat, all grades, cooked, broiled contains less cholesterol.

Specific food types used in this comparison are Beef, short loin, t-bone steak, separable lean, and fat, 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.