Nutrition Facts of Pork

Pork Nutrition Facts and Information

Nutrition Facts

Nutrient Amount per serving (100g)
Calories 242
Protein 26g
Total Fat 16g
Saturated Fat 6g
Cholesterol 83mg
Carbohydrates 0g
Fiber 0g
Sugar 0g
Sodium 70mg
Calcium 10mg
Iron 1.2mg

Serving size: 100g or 1 portion

Information and Health Benefits of Pork

Pork is the culinary term for the meat derived from pigs. It is a popular choice of meat in many cuisines around the world. Here are some key information and health benefits of consuming pork:

1. Nutrient-Rich

Pork is a good source of high-quality protein, essential amino acids, vitamins, and minerals. It contains important nutrients such as iron, zinc, selenium, phosphorus, and B vitamins (including vitamin B12).

2. Protein Powerhouse

Pork is an excellent source of protein, which is essential for building and repairing tissues, supporting immune function, and promoting overall growth and development. A 100g serving of pork provides approximately 26g of protein.

3. Vitamins and Minerals

Pork contains various vitamins and minerals that are crucial for maintaining optimal health. Iron helps transport oxygen throughout the body, zinc supports immune function and wound healing, while selenium acts as an antioxidant and promotes thyroid health.

4. Versatile and Flavorful

Pork is known for its versatility in cooking and its ability to absorb flavors, making it a popular choice for various dishes. From lean cuts like tenderloin to fattier cuts like bacon, there are many options to suit different tastes and dietary preferences.

Frequently Asked Questions (FAQ)

1. Is pork a lean meat?

Some cuts of pork, such as tenderloin, loin chops, and sirloin roast, are considered lean. However, other cuts like bacon or ribs have higher fat content. It is advisable to choose lean cuts and trim any visible fat to make it healthier.

2. Can pork be part of a healthy diet?

Yes, pork can be part of a healthy diet when consumed in moderation and as part of a balanced meal plan. Lean cuts of pork can provide essential nutrients and contribute to a well-rounded diet when paired with plenty of fruits, vegetables, whole grains, and other lean proteins.

3. How should pork be cooked to ensure food safety?

Pork should be cooked thoroughly to minimize the risk of foodborne illnesses. The internal temperature of pork should reach 145°F (63°C) for medium-rare and 160°F (71°C) for medium. It is important to use a food thermometer to ensure proper cooking and avoid consuming undercooked pork.

4. Can pork fit into a low-sodium diet?

Pork can be part of a low-sodium diet if prepared without added salt and paired with low-sodium ingredients. It is advisable to choose fresh cuts of pork instead of processed options, as they often contain higher amounts of sodium. Additionally, marinating pork in flavorful herbs and spices can help reduce the need for added salt.

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