John Myers
Pork is mostly made up of water, protein, and fat. It also provides valuable nutrients such as vitamin A and vitamin E, as well as B vitamins and minerals. The composition varies between the different parts of the pork.
The fat content in particular can vary greatly. There are particularly lean cuts of pork: fillet, schnitzel, and chops have a low-fat content of between 2 and 5 percent. Other cuts, on the other hand, are very rich in fat: bacon has a fat content of around 80 percent.
The protein in pork is considered to be of particularly high quality because the body can use it well. This makes meat a good source of protein. However, since the nutrient is also absorbed through numerous other foods, the importance of pork in this regard should not be overstated.
On the other hand, the content of B vitamins should be emphasized. Pork provides more vitamin B1 than most other types of meat. For example, it contributes to normal energy metabolism and normal heart function. It also contains vitamin B6, which is also involved in energy metabolism but also plays a role in the metabolism of protein.
When it comes to minerals, the iron content in other types of meat is particularly worth mentioning. However, it is below that of beef.
The cholesterol content should be assessed as less of a problem than is generally assumed. This is often used to misidentify pork as a “disease maker”. However, meat does not contain more cholesterol than other types of meat and is not considered to be harmful to health if consumed in moderation. For a balanced diet, no more than 300 to 600 grams of meat, ham, or sausages should be consumed per week.
