Beef, top sirloin, steak, separable lean and fat, trimmed to 1/8" fat, select, cooked, broiled vs. Beef tenderloin — In-Depth Nutrition Comparison

The main differences between beef, top sirloin, steak, separable lean and fat, trimmed to 1/8" fat, select, cooked, broiled and beef tenderloin

• Beef, top sirloin, steak, separable lean, and fat, trimmed to 1/8" fat, select, cooked, broiled is richer in vitamin B6, vitamin B3, selenium, zinc, and protein, yet beef tenderloin is richer in vitamin B12, fats, iron, and vitamin B2.
• Daily need coverage for vitamin B12 for beef tenderloin is 44% higher.
• Beef, top sirloin, steak, separable lean, and fat, trimmed to 1/8" fat, select, cooked, broiled contains 2 times more vitamin B6 than beef tenderloin. Beef, top sirloin, steak, separable lean, and fat, trimmed to 1/8" fat, select, cooked, broiled contains 0.594mg of vitamin B6, while beef tenderloin contains 0.25mg.
• Beef, top sirloin, steak, separable lean, and fat, trimmed to 1/8" fat, select, cooked, broiled contains less saturated fat.

Food types used in this article are Beef, top sirloin, steak, separable lean, and fat, trimmed to 1/8" fat, select, cooked, broiled and Beef, tenderloin, roast, separable lean, and fat, trimmed to 1/8" fat, all grades, cooked, roasted.