In the marketplace today, lean, nutrient-rich pork is versatile, affordable and accessible for many Americans. Pork has many beneficial qualities to make pork easy to incorporate into any healthy and balanced diet.
How does pork compare to other meats for fat, calories and cholesterol? Pork today compares favorably for fat, calories, and cholesterol with many other types of meat and poultry. While providing a greater amount of vitamins and minerals, many cuts of pork are as lean or leaner than chicken.
Vitamins and Minerals
Did you know that pork is an “excellent” source of nutrients important to our health such as thiamin, niacin, riboflavin, vitamin B-6, phosphorus and protein and a “good” source of zinc and potassium?
Fat In Pork
Through changes in feeding and breeding techniques, pork producers have responded to consumer demand for leaner pork. Today’s pork has 16 percent less fat and 27 percent less saturated fat as compared to 1991. Many cuts of pork are now as lean as skinless chicken.
Benefits Of Pork In Your Diet
Source of Key Nutrients: Pork is both a good source of protein and also provides several important vitamins and minerals. A 3-ounce serving of pork is an “excellent” source of thiamin, selenium, protein, niacin, vitamin B6 and phosphorus, and a “good” source of riboflavin, zinc and potassium.
Lean Protein: Today’s pork is 16 percent leaner and 27 percent lower in saturated fat compared to 20 years ago. Seven cuts of pork meet the USDA guidelines for “lean” by containing less than 10 grams of fat, 4.5 grams of saturated fat and 95 milligrams of cholesterol per 100 grams of meat. Popular pork tenderloin has the same amount of fat as a skinless chicken breast.
Heart-Healthy: Pork is naturally low in sodium and a “good” source of potassium – two nutrients that, when coupled, can help regulate blood pressure. Pork tenderloin is certified as heart-healthy by the American Heart Association with its heart-check mark, indicating that it contains less than 6.5 grams of fat, 1 gram or less of saturated fat (and 15 percent or fewer calories from saturated fat) and 480 milligrams or less of sodium per label serving, among other criteria.