Pot roast vs Pork chop - In-Depth Nutrition Comparison
Summary of differences between Pot roast and Pork chop
- Pot roast has more Vitamin B12, Zinc, and Iron, while Pork chop has more Vitamin B1, Vitamin B3, Selenium, Vitamin B6, and Vitamin B2.
- Pot roast covers your daily need of Vitamin B12 61% more than Pork chop.
- Pot roast contains 3 times more Iron than Pork chop. While Pot roast contains 2.42mg of Iron, Pork chop contains only 0.87mg.
- The amount of Saturated Fat in Pork chop is lower.
These are the specific foods used in this comparison Beef, chuck, arm pot roast, separable lean and fat, trimmed to 0" fat, all grades, cooked, braised and Pork, fresh, loin, blade (chops), bone-in, separable lean and fat, cooked, broiled.
Comparison summary table
|Lower in Sodium|
|Lower in price|
|Lower in Cholesterol|
|Lower in Saturated Fat|
|Rich in minerals|
|Lower in Sugar||Equal|
|Lower in glycemic index||Equal|
|Rich in vitamins||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|