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.  www.facebook.com/pigzees

Article Source: www.agricultureandfood.co.uk