Nutritional Facts about Pig Meat - PORK'

Nutritional facts about pork

      

Pork has high nutritional value.
Pork provides protein, fat and a range of vitamins and
minerals.

Pork as part of your diet
Select lean cuts of pork.
Trim away any excess fat.
Avoid using extra fat when frying.


Preferably select lean cuts and trim away excess fat.
Pork is an excellent source of protein, vitamins and
minerals
Protein
Pork has a high protein content (around 20%). Protein is
important for muscle building and for keeping organs
healthy.



Vitamins

Pork has a high B1 vitamin content and is a good source of
B2, B6, B12 and Niacin.

Minerals
Iron is a mineral often lacking in infants, teenagers and
women. 
The iron in pork is easy for the body to absorb
and also aids the absorption of iron from bread and
vegetables. 
It is also a source of zinc and selenium.
Pork also contains fat.
 There are three different types of
fat in meat: within the muscle, between the muscles and
beneath the rind. 
For the best eating experience, lean pork
should not be overcooked. 
The meat is at its most
succulent when cooked at a temperature of 60-70°C.

During preparation, the fat melts away but the
intramuscular fat remains, which ensures succulence.

A typical cut of pork contains almost 75% water.

 As Danish
pork has become leaner, the water content has risen
considerably because some of the fat has been replaced
by water.