However, progressively it began to be used as a supplier of meat for consumption and thus the genetics, diet and production systems improved, currently achieving a 30% reduction in fat.
Can we say that pork is a lean meat?
We have to consider that there are two types of fat in the cuts: intramuscular (which varies according to the cut and the activity that this muscle has) and external which must be completely removed before cooking the meat. When we talk regarding cut fat we are referring to intramuscular fat.
Pork can be considered a meat with low fat content according to the cut that is chosen and the correct external defatting that is carried out. Since 70% of the pork fat is under the skin (bacon).
What kind of fats does pork contain?
Pork fats have the advantage of varying according to the type of food the animal receives, a situation that does not occur in the same way with beef. Animals fed outdoors with adequate pastures have leaner cuts and better fat quality.
In this way, pork provides 60% unsaturated fats (mainly monounsaturated) that are beneficial to our body, while beef has 55% unsaturated and lamb 47%. As they are not ruminants, pigs do not manufacture trans fats (fats related to the increase in blood cholesterol) and they are present in beef.
Regarding cholesterol, lean pork provides between 40 to 60 mg of cholesterol per 100g steak. Being similar to the rest of the lean meats (chicken, beef and lamb). Keep in mind that a healthy diet includes the consumption of up to 300 mg of cholesterol per day.
What other nutrient does it provide?
Regarding calories, lean cuts do not provide excessive calories. Pork also provides proteins of high biological value, iron, vitamins and minerals like other meats, however we can rescue the greatest contribution of vitamins B1 or thiamine whose content is five times higher than other meats (thiamine is a vitamin involved in energy metabolism and nerve conduction). Pork is also high in potassium and low in sodium.
What are the different
pork cuts?
We can conclude that pork is healthy and can be included in a healthy eating plan 1-2 times a week (alternating with other meats), choosing lean cuts and removing visible external fat.
However, we must bear in mind that a healthy diet implies the incorporation of all food groups such as cereals, fruits and vegetables, dairy products, eggs and meats in adequate proportions.
Data provided by Dr. Pilar Teresa García, Inta Castelar
www.hospitalitaliano.org.ar
