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

What are the main differences between beef, rib, large end (ribs 6-9), separable lean and fat, trimmed to 1/8" fat, prime, cooked, broiled and pork spare ribs?

• Beef, rib, large end (ribs 6-9), separable lean, and fat, trimmed to 1/8" fat, prime, cooked, broiled is richer in vitamin B12, zinc, fats, iron, and protein, while pork spare ribs are higher 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, prime, cooked, broiled's daily need coverage for vitamin B12 is 100% higher.
• 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, prime, cooked, broiled. Beef, rib, large end (ribs 6-9), separable lean, and fat, trimmed to 1/8" fat, prime, cooked, broiled has 2.08mg of iron, while pork spare ribs have 0.91mg.
• Pork spare ribs are lower in saturated fat.

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