Yeah, nutritionally, they are pretty similar. Glycine is SLIGHTLY higher in pork as TQP said, but the difference is not that noticeable if you're using it regularly. The beef stuff has a slightly more mild flavor which makes it better for adding to broths and stuff, but again, the flavor of the porcine gelatin is not exactly offensive or harsh by any stretch.
Originally Posted by DinoHunter
Also, beef gelatin has the advantage of being usable by people who have religious reasons they cannot consume pork products or whatever.
"The cling and a clang is the metal in my head when I walk. I hear a sort of, this tinging noise - cling clang. The cling clang. So many things happen while walking. The metal in my head clangs and clings as I walk - freaks my balance out. So the natural thought is just clogged up. Totally clogged up. So we need to unplug these dams, and make the the natural flow... It sort of freaks me out. We need to unplug the dams. You cannot stop the natural flow of thought with a cling and a clang..."