Pork provides high-quality protein of high biological value, along with essential minerals such as potassium, phosphorus, zinc, and iron, as well as B vitamins (B1, B3, B6, and B12). These nutrients contribute to a range of health benefits:
- Support for muscle mass development;
- Necessary for normal bone growth in children;
- Aid in maintaining normal cholesterol levels when lean cuts are consumed;
- Help meet daily nutritional requirements.
For example, pork loin contains only 2.65 grams of fat per 100 grams, which is even lower than a chicken thigh (2.8 grams per 100 grams). Moreover, about 70% of the fat in pork is subcutaneous, meaning it can be easily removed.
Pork also contains bioactive compounds with antioxidant and antihypertensive properties, including carnosine, anserine, coenzyme Q10, L-carnitine, taurine, glutathione, glutamine, creatine, creatinine, and active peptides that are generated during meat processing.
In conclusion, pork is not the enemy — it’s a valuable part of a balanced diet. By choosing the right cuts and cooking methods, consumers can enjoy its many health benefits without compromising their well-being.
euromeatnews.com