Traditionally, pork was considered white meat, but in nutrition it is categorized together with beef as red meat. Red meat has higher nutrition value than white meat. Pork is generally rich in proteins, Niacin, Selenium, Thiamin, Riboflavin, Vitamin B6, vitamin B12, Phosphorous and Zinc. (Catherine, 2004)
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Pork contains virtually all the recommended nutrients for the human body. 100 grams of cooked trimmed served lean pork gives the body the following nutrients in the given content;
It provides the body with 191 calories of energy which provides energy for all the processes in the body, it also provides the body with 29 grams of protein that is essential for building and repairing of worn out tissues as well as producing antibodies for body protection. Lean pork provides 7.5 grams of fat which is necessary for the provision of energy. Pork fat contains the fat soluble vitamins A, D, E and K. Pork is also a source of CLA (Conjugated linoleic acid) which has antioxidant properties hence protect the body against cancer and heart diseases. (www.great-workout.com/nutrition/meat/pork-nutrition-facts.cfm)
As noted by Austin and Lincoln (2000) the recommended intake of nutrients in a human body present in 100 grams of lean pork has the following benefits;
The body requires 65% thiamin which is necessary for fat metabolism. It is also needed for the growth and repair of nerves as well as maintaining appetite. 22% Riboflavin which helps in energy release from food and cell division. 47% Niacin (Vitamin B3) that is required in the human body for energy release from carbohydrates and proteins. Pork supplies 24 % vitamin B6 essential for protein metabolism. Pork also contains vitamin B12 38 % required in the body. Pork contains essential minerals such as phosphorous 22%, 10% magnesium, 9% iron, and 36% Zinc.
Pork compares favorably with other meat and poultry for calories, fats and cholesterol. Most cuts of lean pork are nutritious just as chicken or more leaner than chicken. (Austin and Lincoln,
Austin J. Lewis, Lincoln Lee Southern (2000), Swine Nutrition, New York, Prentice Hall.
Catherine, S.(2004), Pork & Nutrition: A Balanced Approach to Healthy Eating, London, Cambridge University Press.
North Calorina pork council. Web.
Pork impressive nutritional profile. Web.