INTERPORC: The role of pork in nutrition
Pork and meat products in general are foods whose nutritional characteristics allow them to be given a prominent place in our diet. In fact, experts recommend consuming lean meats, such as pork, three to four servings per week (100-125 g per serving), choosing lean cuts and trimming off visible fat before cooking. Likewise, sausages can be consumed at the appropriate frequency, primarily selecting those with a lower fat content.
Pork plays a significant role in our diet. It provides a high content of high biological value proteins, as well as minerals such as potassium, phosphorus, zinc, and iron, and B vitamins (B1, B3, B6, and B12), offering numerous properties that contribute to a healthy and balanced diet.
Thanks to its protein content, it helps increase muscle mass, and is also necessary for normal bone growth and development in children.
Meanwhile, lower consumption of saturated fats, associated with lean cuts like pork loin, helps maintain normal blood cholesterol levels and provides a large proportion of daily nutrient requirements.
Pork loin, for example, contains only 2.65 grams of fat per 100 grams, less than a chicken thigh (2.8 grams per 100 grams). Furthermore, nearly 70% of the fat in pork is subcutaneous, so it can be easily removed.
Pork also contains bioactive substances with antioxidant and antihypertensive effects, such as carnosine, anserine, coenzyme Q10, L-carnitine, taurine, glutathione, glutamine, creatine, creatinine, and active peptides generated during different meat processes.
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