Beef, rib, large end (ribs 6-9), separable lean and fat, trimmed to 1/8" fat, all grades, cooked, broiled vs. Lamb ribs raw — In-Depth Nutrition Comparison

How are beef, rib, large end (ribs 6-9), separable lean and fat, trimmed to 1/8" fat, all grades, cooked, broiled and lamb ribs raw different?

• Beef, rib, large end (ribs 6-9), separable lean, and fat, trimmed to 1/8" fat, all grades, cooked, broiled has more vitamin B12, zinc, protein, iron, vitamin B6, selenium, and phosphorus; however, lamb ribs raw are richer in vitamin B3 and fats.
• Beef, rib, large end (ribs 6-9), separable lean, and fat, trimmed to 1/8" fat, all grades, cooked, broiled covers your daily need for vitamin B12 33% more than lamb ribs raw.
• Beef, rib, large end (ribs 6-9), separable lean, and fat, trimmed to 1/8" fat, all grades, cooked, broiled has 2 times more vitamin B6 than lamb ribs raw. Beef, rib, large end (ribs 6-9), separable lean, and fat, trimmed to 1/8" fat, all grades, cooked, broiled has 0.23mg of vitamin B6, while lamb ribs raw have 0.11mg.
• Beef, rib, large end (ribs 6-9), separable lean, and fat, trimmed to 1/8" fat, all grades, cooked, broiled contains less saturated fat.

Beef, rib, large end (ribs 6-9), separable lean, and fat, trimmed to 1/8" fat, all grades, cooked, broiled and Lamb, domestic, rib, separable lean, and fat, trimmed to 1/4" fat, choice, raw types were used in this article.