Beef, top sirloin, steak, separable lean only, trimmed to 0" fat, all grades, cooked, broiled vs. Beef tenderloin — In-Depth Nutrition Comparison

Summary of differences between beef, top sirloin, steak, separable lean only, trimmed to 0" fat, all grades, cooked, broiled and beef tenderloin

• Beef, top sirloin, steak, separable lean only, trimmed to 0" fat, all grades, cooked, broiled has more vitamin B3, vitamin B6, selenium, zinc, vitamin B5, and phosphorus; however, beef tenderloin is higher in vitamin B12, iron, and vitamin B2.
• Beef tenderloin covers your daily need for saturated fat, 38% more than beef, top sirloin, steak, separable lean only, trimmed to 0" fat, all grades, cooked, broiled.
• Beef, top sirloin, steak, separable lean only, trimmed to 0" fat, all grades, cooked, broiled has 3 times more vitamin B3 than beef tenderloin. While beef, top sirloin, steak, separable lean only, trimmed to 0" fat, all grades, cooked, broiled has 8.741mg of vitamin B3, beef tenderloin has only 3mg.
• Beef, top sirloin, steak, separable lean only, trimmed to 0" fat, all grades, cooked, broiled has less saturated fat.

These are the specific foods used in this comparison Beef, top sirloin, steak, separable lean only, trimmed to 0" fat, all grades, cooked, broiled and Beef, tenderloin, roast, separable lean, and fat, trimmed to 1/8" fat, all grades, cooked, roasted.