Pot roast vs. Short ribs — In-Depth Nutrition Comparison
Differences between Pot roast and Short ribs
- Pot roast has more Zinc, Selenium, Vitamin B3, Vitamin B5, and Choline, while Short ribs has more Vitamin B12, Monounsaturated Fat, and Polyunsaturated fat.
- Short ribs' daily need coverage for Saturated Fat is 51% higher.
- Short ribs contain 2 times less Vitamin B5 than Pot roast. Pot roast contains 0.571mg of Vitamin B5, while Short ribs contain 0.252mg.
- The amount of Cholesterol in Short ribs are lower.
The food types used in this comparison are Beef, chuck, arm pot roast, separable lean and fat, trimmed to 0" fat, all grades, cooked, braised and Beef, rib, shortribs, separable lean and fat, choice, cooked, braised.
Fat Type Comparison
Comparison summary table
|Lower in Cholesterol|
|Lower in Sodium|
|Lower in Saturated Fat|
|Lower in price|
|Rich in minerals|
|Rich in vitamins|
|Lower in Sugar||Equal|
|Lower in Glycemic Index||Equal|
All nutrients comparison - raw data values
|Omega-3 - DHA||0g||0.001g|
|Omega-3 - EPA||0g||0.003g|
|Omega-3 - DPA||0g||0.016g|
Which food is preferable for your diet?
|Low Fats diet|
|Low Carbs diet||Equal|
|Low Calories diet|
|Low Glycemic Index diet||Equal|