Beef, tenderloin, roast, separable lean and fat, trimmed to 1/8" fat, select, cooked, roasted vs. Short ribs — In-Depth Nutrition Comparison

Summary of differences between beef, tenderloin, roast, separable lean and fat, trimmed to 1/8" fat, select, cooked, roasted and short ribs

• Beef, tenderloin, roast, separable lean, and fat, trimmed to 1/8" fat, select, cooked, roasted has more iron, vitamin B2, and phosphorus; however, short ribs are higher in zinc and vitamin B12.
• Short ribs cover your daily need for saturated fat, 42% more than beef, tenderloin, roast, separable lean, and fat, trimmed to 1/8" fat, select, cooked, roasted.
• Beef, tenderloin, roast, separable lean,, and fat, trimmed to 1/8" fat, select, cooked, roasted has 2 times more vitamin B2 than short ribs. While beef, tenderloin, roast, separable lean,, and fat, trimmed to 1/8" fat, select, cooked, roasted has 0.26mg of vitamin B2, short ribs have only 0.15mg.
• Beef, tenderloin, roast, separable lean, and fat, trimmed to 1/8" fat, select, cooked, roasted has less saturated fat.

These are the specific foods used in this comparison Beef, tenderloin, roast, separable lean,, and fat, trimmed to 1/8" fat, select, cooked, roasted and Beef, rib, shortribs, separable lean,, and fat, choice, cooked, braised.