Pot roast vs. Pork — In-Depth Nutrition Comparison
A recap on differences between Pot roast and Pork
- Pot roast has more Vitamin B12, Zinc, and Iron, however, Pork is higher in Vitamin B1, Selenium, Vitamin B6, Vitamin B2, and Phosphorus.
- Pork covers your daily Vitamin B1 needs 68% more than Pot roast.
- Pork contains 3 times less Vitamin B12 than Pot roast. Pot roast contains 2.13µg of Vitamin B12, while Pork contains 0.7µg.
- Pork has less Cholesterol.
Food varieties used in this article are Beef, chuck, arm pot roast, separable lean and fat, trimmed to 0" fat, all grades, cooked, braised and Pork, fresh, loin, whole, separable lean and fat, cooked, broiled.
Fat Type Comparison
Comparison summary table
|Lower in Sodium|
|Lower in price|
|Lower in Cholesterol|
|Lower in Saturated Fat|
|Rich in vitamins|
|Lower in Sugar||Equal|
|Lower in Glycemic Index||Equal|
|Rich in minerals||Equal|
All nutrients comparison - raw data values
|Vitamin A RAE||0µg||2µg|
Which food is preferable for your diet?
|Low Fats diet|
|Low Carbs diet||Equal|
|Low Calories diet|
|Low Glycemic Index diet||Equal|