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

Significant differences between beef, rib, large end (ribs 6-9), separable lean and fat, trimmed to 1/8" fat, choice, cooked, broiled and pork spare ribs

• Beef, rib, large end (ribs 6-9), separable lean, and fat, trimmed to 1/8" fat, choice, cooked, broiled has more vitamin B12, zinc, iron, protein, and fats; however, pork spare ribs are richer in vitamin B6, vitamin B1, vitamin B3, and vitamin B2.
• Beef, rib, large end (ribs 6-9), separable lean, and fat, trimmed to 1/8" fat, choice, cooked, broiled covers your daily vitamin B12 needs 101% more than pork spare ribs.
• Pork spare ribs have 2 times less iron than beef, rib, large end (ribs 6-9), separable lean, and fat, trimmed to 1/8" fat, choice, cooked, broiled. Beef, rib, large end (ribs 6-9), separable lean, and fat, trimmed to 1/8" fat, choice, cooked, broiled has 2.12mg of iron, while pork spare ribs have 0.91mg.
• Pork spare ribs contain less saturated fat.

Specific food types used in this comparison are Beef, rib, large end (ribs 6-9), separable lean, and fat, trimmed to 1/8" fat, choice, cooked, broiled and Pork, fresh, spareribs, separable lean, and fat, raw.