Pork is one of the most popular forms of meat in the world.
Despite some confusion on the issue, pork is classed as red meat. This is because it contains a large amount of myoglobin, a protein responsible for the red colour of meat.
In fact, there are so many different cuts of pork, and a variety of meat products use it such as;
- Bacon
- Ham
- Hot dogs
- Jamon
- Prosciutto
- Salami
- Sausages
Nutrition Facts
Here is the typical nutritional profile for ground pork meat per 100g.
(Note: Different cuts of meat will vary in their nutrient content, but this provides a general idea of each meat, and the cuts are as close a match as possible.)
Benefits
- Pork is a particularly significant source of thiamin (vitamin B1). The content of this important vitamin is much higher than in other meat and plays an essential role in glucose metabolism and protecting cardiac health.
- Much cheaper than most other meats.
- Pork contains decent amounts of selenium and zinc, which are responsible for boosting the immune system, defending against oxidative stress, and optimal hormone production.
Concerns
- Compared to other meats, pork contains extremely high levels of omega-6 fatty acids. Despite being essential for health, an unbalanced ratio of omega-6 to omega-3 can be pro-inflammatory in nature.
- Pork is more susceptible to bacterial contamination and food-borne illnesses than other meat; ensuring pork is thoroughly cooked is essential.
