Beef, tenderloin, steak, separable lean and fat, trimmed to 1/8" fat, all grades, cooked, broiled vs. Short ribs — In-Depth Nutrition Comparison

What are the main differences between beef, tenderloin, steak, separable lean and fat, trimmed to 1/8" fat, all grades, cooked, broiled and short ribs?

• Beef, tenderloin, steak, separable lean, and fat, trimmed to 1/8" fat, all grades, cooked, broiled is richer in vitamin B3, vitamin B6, selenium, phosphorus, and vitamin B5, while short ribs are higher in vitamin B12 and iron.
• Short ribs' daily need coverage for saturated fat is 55% higher.
• Short ribs have 3 times less vitamin B3 than beef, tenderloin, steak, separable lean,, and fat, trimmed to 1/8" fat, all grades, cooked, broiled. Beef, tenderloin, steak, separable lean,, and fat, trimmed to 1/8" fat, all grades, cooked, broiled has 7.041mg of vitamin B3, while short ribs have 2.452mg.
• Beef, tenderloin, steak, separable lean, and fat, trimmed to 1/8" fat, all grades, cooked, broiled is lower in saturated fat.

We used Beef, tenderloin, steak, separable lean,, and fat, trimmed to 1/8" fat, all grades, cooked, broiled and Beef, rib, shortribs, separable lean,, and fat, choice, cooked, braised types in this comparison.