Benefits of Pork Meat (Pt 1)

Pork is the meat of the domestic pig (Sus domesticus).

It is the most commonly consumed red meat worldwide, especially in eastern Asia.

It is often eaten unprocessed, but cured (preserved) pork products are also very common. These include smoked pork, ham, bacon and sausages.

It is high in protein and essential vitamins, minerals and amino acid good for overall health. Lean pork, when trimmed of visible fat, is nutrient-dense, satisfying, and good for you. Some pork parts like that of tenderloin, loin chops and sirloin roast are made from the lean cuts and are healthier than chicken. Whereas some preparations like bacon and fatty cuts promote cholesterol build up and is full of saturated fat which could results in clogging of the artery- definitely not meant for everyday consumption and in uncontrolled portions.

The fat in pork is trans-fat free and mostly mono-and poly-unsaturated, so trimmed pork is suitable for even cholesterol-lowering or healthy heart diets. Pork has a high mineral content of Phosphorus, Selenium, Sodium, Zinc, Potassium and Copper. The two minerals which are present in good quantities are Iron and Magnesium, while Calcium and Manganese are found in traces only. Pork is highly enriched with Vitamin B6, Vitamin B12, Thiamin, Niacin, Riboflavin and Pantothenic Acid. Some quantities of Vitamin A and Vitamin E are found in very small amounts. Calorific value of Pork is 458.0 per 100 gm.

Being high in protein and rich in many vitamins and minerals, lean pork can be an excellent addition to a healthy diet.