Composition and benefits
A storehouse of vitamins and microelements
Pork is superior to beef in terms of vitamins and minerals. Meat is rich in selenium, thiamine, iodine, zinc, sulfur, sodium, potassium, phosphorus, calcium, magnesium. It also contains vitamins of group B (1, 2, 4, 5, 6, 12), E, D and PP.
Athletes prefer pork due to the increased amount of protein - 16 g per 100 g of meat.
Even the leanest part of pork contains creatinine (energy for muscle mass), taurine (an amino acid), and glutathione (an antioxidant). As well as saturated, monounsaturated and polyunsaturated fatty acids. Including Omega-3 and 6.
Pork has no sugar, carbohydrates or fiber.
Low calorie
The average calorie content of 100 g of pork is 300 kcal. But the exact figure depends on the part of the carcass:
- brisket – 550 kcal;
- shoulder blade – 250 kcal;
- neck – 340 kcal;
- knuckle – 330 kcal;
- ham – 300 kcal;
- lower back – 279 kcal;
- drumstick – 257 kcal;
- loin – 180 kcal.
The cooking method also affects the calorie content. In minced pork there are 263 kcal, roast - 206, chops - 250, goulash - 144, boiled pork - 510, stew - 367, escalope - 363, ham - 280, goulash - 333 kcal per 100 g.
T-bone fillet contains 127 kcal, braised short ribs - 261 kcal, marinated shank - 171 kcal.
What are the benefits of lean pork?
Regular consumption of pork makes a person more resilient, helps increase muscle mass and prevents surges in blood pressure. Amino acids maintain performance at a high level.
Lean pork contains iron and zinc. These elements reduce the risk of developing anemia.
Meat stimulates intellectual activity, has a positive effect on the condition of the blood, bones and cardiovascular system..
Gynecologists advise including pork delicacies in the menu of nursing women, because protein improves the lactation process. In addition, meat helps to quickly restore strength after childbirth.
Lean pork increases metabolism. It is useful for problems with the central nervous system due to its thiamine content, which stimulates the activity of nerve cells. Meat improves sleep, improves mood and reduces the likelihood of developing depression.
Nutritionists explain which pork is not fatty and allow its use even in children's menus. This product can replace chicken if you are allergic to white meat.
Lean pork does not provoke an increase in cholesterol levels, fights constipation, is easily digestible and quickly saturates the body with energy, despite its low calorie content. It has a high nutritional value, but does not put much strain on the stomach. And it benefits the body regardless of the preparation method.
Pig meat is included in the diet of athletes and people who engage in heavy physical labor. Doctors also prescribe it for dystrophy, hormonal imbalances, and thyroid diseases.
Lean pieces of pork improve potency. Thanks to zinc, testosterone is produced, which prevents infertility and maintains men's health.
Pork calories
You can understand exactly how many calories are in pork only by knowing exactly what part of the product it is. For example, the calorie content of pork tenderloin per 100 grams is 142 kilocalories; note that the same calorie content of raw pork. After heat treatment it increases several times.
On average, the calorie content of pork per 100 grams is 250 kcal. The protein content is about 16 grams, fat – about 21 grams, and there are practically no carbohydrates in pork. If you choose fatty varieties, then this figure will be approximately 460 kcal.
It is important for people on a diet to know how many calories are in lean pork. It contains about 160 kcal per 100 grams.
Harmful properties
Lean pork can be harmful to the human body if consumed in excessive quantities. This type of meat contains high amounts of histamine, which irritates the immune system. Therefore, even high-quality fresh tenderloin provokes allergies more often than beef. In addition, histamine causes inflammation of the gallbladder, vascular and dermatological diseases.
Due to the minimal amount of fat, lean pork is easy to dry out during cooking. But do not shorten the heat treatment time, because undercooked meat may contain parasites: pork tapeworm, roundworms, toxoplasmosis. You should also not overcook pork cutlets, otherwise they will contain carcinogenic substances that negatively affect metabolism.
Pig meat puts a strain on the liver. Doctors advise limiting its use in case of hepatitis and cirrhosis. It is also not recommended to include large amounts of pork in your diet if you have high stomach acidity.
There is a popular belief that meat can cause heart disease and colon cancer. But it was not possible to identify a connection between these pathologies and pork. Moderate consumption of lean pork does not provoke cardiovascular diseases and oncology.
Beneficial features
In terms of absorption by the body, it is in second place after lamb, while lean pork has slightly more fat than chicken. The content of vitamin B12 and choline has a healing effect on the nervous system, ensures restful sleep, improves memory, improves fat metabolism, and helps restore liver cells. Selenium in lean pork provides increased immunity, prevents the development of tumors, and increases metabolism. Zinc promotes skin renewal and is considered a natural immunostimulant and antioxidant. Copper and iron are involved in hematopoiesis and have a preventive effect on the development of anemia.
Lenten parts
The leanest part of the pork is the tenderloin, which is located in the middle of the ridge. This juicy piece is suitable for any culinary delicacy and is most often cooked whole.
The loin also has a minimum fat layer - 5 mm. It is baked in the oven or marinated for barbecue.
Another lean piece is the shoulder blade. It is juicy and soft in any form. The sirloin is also lean. It is cooked whole or cut into pieces and fried.
Application
Lean pork can be used for cooking roasts, escalopes, steaks, kebabs, goulash, soups, roasting a whole piece in the oven or on the grill. When choosing, you need to pay attention to the color of the meat - it should be light pink. It is not advisable to buy meat that is too light, as this may indicate accelerated growth with the help of hormonal drugs. It is customary to bring pork to full readiness due to the danger of parasites. When roasting lean pork to obtain juicy meat, it can be stuffed or covered with lard during the cooking period. Otherwise, the meat may turn out tough and dry. The degree of readiness of pork can be determined with a specialized thermometer; the internal temperature of the meat when done is 68 -70 ° C. If you do not have a thermometer, you can make a small cut with a knife; if colorless juice flows out, this means that cooking is complete. Suitable spices for lean pork include fennel, cinnamon, mint, and ginger. Also - cinnamon, paprika, rosemary, sage, cumin, cumin, allspice. For the marinade base, you can use mustard, wine, beer, sour cream and soy sauce.
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Other articles in this section
| Raw smoked loin The loin is the dorsal part of the animal. Typically, such meat does not have fatty streaks. Raw smoked meat has always been famous for its pleasant smell and delicate taste. Smoking is carried out in stoves, the meat simmers for a long time and is saturated with the smell of a fire. |
| Pork neck Pork neck is part of a second-class pig carcass. Due to the moderate amount of fat and tenderness of the meat, the neck is the most consumed part of pork. The meat is easily digestible and has a unique taste. |
| Ground Pork Ground pork is minced pig meat, sometimes with the addition of various spices and ingredients. Garlic, carrots, onions, tomatoes, etc. can be added to the minced meat to improve the taste. Before preparing the minced meat, the meat is washed and thoroughly ground manually or mechanically. Minced meat is usually made from raw or fried meat. It is often mixed with other minced meat, such as beef. The shoulder and hip parts of the carcass are most suitable for preparing minced pork. It is believed that the lighter and fattier the meat, the more suitable it is for making minced meat. Minced meat is a very popular semi-finished product; it is very tender and juicy, pale pink in color without a pungent odor. Ground pork is an excellent ingredient for many dishes. |
| Chicken feet Very often in stores and on the market you can find such a product as chicken feet for sale. Not very presentable in appearance, they are rarely used by housewives in cooking. Due to their fairly low cost, they are most often used in pet food preparation. But few people know that the legs of this bird are extremely useful, as is the rest of the meat of this bird. |
| Veal pulp Veal pulp is the most juicy and tender meat of the carcass. The softest flesh is found in young castrated calves, no more than three years old. Fresh veal flesh has a bright pink color, a smooth surface and a pleasant smell. The pulp has a non-fibrous structure and is therefore easy to prepare and chew. Meat can be stored at zero temperature for about two weeks, then it is placed in the freezer. There it can be stored for several more months. After defrosting, the offal is red in color, but if its surface is sticky and the meat has a chapped crust, it means it can no longer be consumed. If stored improperly, it becomes hard and begins to rot from the inside. |
| Turkey (boiled fillet) Turkey is considered the largest poultry. They became domesticated by the Aztecs many centuries ago. They were brought to Europe by Spanish sailors only in the 16th century. The Europeans really liked this meat, so turkey quickly took root here too. This is a very large bird - the weight of an adult male and female can reach up to 35 kg and 11 kg, respectively. In most cases, they prepare a young turkey, the meat of which is much more tender and softer. Its weight is approximately 10 kg. |
| Seltz Seltz is a name for sausages in casings, pressed and boiled. The brawn is prepared from beef or other meat, bacon and offal. The name “Selts” itself comes from the so-called jellied meat from Germany. Seltz and similar dishes are widespread and popular in many countries of the world, for example, in Russia, Estonia, Romania, Germany, Norway, the Czech Republic, Belarus, Ukraine and other countries of the world. The difference is only in the cooking recipe and spices, and the cooking process is not much different. The meat included in the recipe of the dish undergoes the necessary processing. First, the meat is ground and its uneaten parts and parts with low nutritional value are eliminated. This is followed by salting, frying, boiling and smoking. For example, the Romans consumed boiled sausages, small smoked sausages, and pork sausages in rings or chains. |
| Boiled camel meat Such a unique animal as a camel is truly a gift from God for nomadic peoples. In the steppes of Mongolia and the deserts of Persia, where there is neither water nor vegetation, most animals simply cannot survive. The camel has unprecedented qualities that allow nomads to keep these animals and enjoy their free gifts. Long gone are the days when the countries of the Middle East and Central Asia had nothing but steppes and deserts. Today these are developed, prosperous countries. But camel meat still forms the basis of their national cuisine. And the dishes made from it are truly magnificent. Meatballs and meatballs, azu and pates are prepared from camel meat. It is boiled, fried and baked in ash. The number of dishes that can be prepared from camel meat is truly inexhaustible. |
| Pork ribs The top part of the brisket is considered to be pork ribs. They include a layer of muscle, bone tissue and a small amount of fat. The intercostal spaces contain the most delicious, tender meat. Depending on the thickness of the muscle layer and the presence of fat, this meat product is divided into “lean”, which are well suited for making broths, and fatty, from which they make delicious hot dishes. Ribs do not contain carbohydrates; they contain fat and protein. |
| Ground beef is fatty. The first thing we will pay attention to is the history of its origin. It is not known for sure, but there is one assumption about its occurrence. It is believed that ground beef began to be used by primitive people when they began to realize that ground meat was much easier to eat than whole meat. The ground beef itself is finely ground beef with spices and fat. To make minced meat, only the sirloin part is taken, so there should be no other part of the product. Most often the ratio of meat to fat is 4:1. For fatty ground beef, this ratio changes to 3:1. |
Fatty pieces of carcass
The fattest part of pork is the brisket, which is located between the legs. It has thick layers of fat. This section of the carcass makes hearty and high-calorie dishes. The brisket is salted, smoked, boiled and fried. But it is not suitable for steaks and chops.
Another fatty part is the neck. It contains a large number of sebaceous layers. The neck is baked whole, marinated on shish kebab, grilled and stewed.
But fatty pork is always higher in calories than lean pork. Especially after roasting.
Over 92% of the fat in pork lard is lard. This high-calorie part of the pig adds nutritional value to any dish. Lard is salted, smoked and fried to produce cracklings.
