Beef tenderloin vs Pot roast - In-Depth Nutrition Comparison
Important differences between Beef tenderloin and Pot roast
- Beef tenderloin has more Vitamin B12, Iron, and Vitamin B2, however Pot roast has more Zinc, Selenium, Vitamin B3, and Vitamin B5.
- Pot roast's daily need coverage for Zinc is 24% more.
- Beef tenderloin has 2 times more Vitamin B2 than Pot roast. Beef tenderloin has 0.26mg of Vitamin B2, while Pot roast has 0.171mg.
- Pot roast is lower in Saturated Fat.
The food varieties used in the comparison are Beef, tenderloin, roast, separable lean and fat, trimmed to 1/8" fat, all grades, cooked, roasted and Beef, chuck, arm pot roast, separable lean and fat, trimmed to 0" fat, all grades, cooked, braised.
Comparison summary table
|Lower in Sodium|
|Lower in Saturated Fat|
|Rich in vitamins|
|Lower in Cholesterol|
|Rich in minerals|
|Lower in Sugar||Equal|
|Lower in glycemic index||Equal|
|Lower in price||Equal|
All nutrients comparison - raw data values
Which food is preferable for your diet?
|Low Fats diet|
|Low Carbs diet||Equal|
|Low Calories diet|
|Low glycemic index diet||Equal|