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

A recap on differences between beef, tenderloin, steak, separable lean and fat, trimmed to 1/8" fat, all grades, raw and short ribs

• Beef, tenderloin, steak, separable lean, and fat, trimmed to 1/8" fat, all grades, raw is higher in vitamin B6, vitamin B3, and vitamin B5, yet short ribs are higher in vitamin B12, zinc, iron, polyunsaturated fat, and monounsaturated fat.
• Short ribs cover your daily vitamin B12 needs 67% more than beef, tenderloin, steak, separable lean, and fat, trimmed to 1/8" fat, all grades, raw.
• Beef, tenderloin, steak, separable lean,, and fat, trimmed to 1/8" fat, all grades, raw contains 2 times more vitamin B6 than short ribs. While beef, tenderloin, steak, separable lean,, and fat, trimmed to 1/8" fat, all grades, raw contains 0.535mg of vitamin B6, short ribs contain only 0.22mg.
• The amount of saturated fat in beef, tenderloin, steak, separable lean, and fat, trimmed to 1/8" fat, all grades, raw is lower.

Food varieties used in this article are Beef, tenderloin, steak, separable lean,, and fat, trimmed to 1/8" fat, all grades, raw and Beef, rib, shortribs, separable lean,, and fat, choice, cooked, braised.