Pork is one of the most consumed in the world but traditionally it has had a bad reputation due to false popular beliefs. It is now known that it can also be a healthy meat for the whole family, with low-fat parts, high protein, and mineral content, and is one of the most digestive and versatile in the kitchen. Do you know all the properties of pork?

For a long time, it has been thought that the pork is an unhealthy meat, a myth based on the mistake of believing that it has a lot of fat. The truth is that most of these fats are healthy fatty acids, offering very thin cuts similar to those of chicken or turkey, with visible fat that can be easily removed. The key is to know which parts of the pig to choose, such as tenderloin or sirloin, and to cook them in a healthy way within a balanced diet.

Denying false myth

The main myth that has discredited the consumption of pork derives from the popular legend that it is a meat with a lot of fat, something totally wrong. Although traditionally considered red meat, the European Union has recently called it white meat. It is a lean meat with a fat content much lower than other meats such as beef or lamb. Pork only contains 2.65 g of total fat per 100 g, with 1.1 g of monounsaturated fatty acids and 0.65 g of polyunsaturated fatty acids, ie good fats.

As we have pointed out, pork is a white meat that resembles the properties of chicken meat. It is composed of white fibers, which makes it more tender when chewing and more digestive, and its low-fat content differs from red meats such as beef and sheep. In addition, about 70% of pork fat is subcutaneous, so it can be removed easily and thus enjoy virtually fat-free cuts of meat, such as loin. In this regard, researchers at the University of Buenos Aires came to the conclusion after several studies that pork is a healthy alternative in the diet, always choosing the leaner parts.

All these qualities make pork a highly recommended food for any type of balanced diet. Due to its low cholesterol content, the spine being only 58 mg versus 71.9 mg of chicken or 76 mg of the lamb blade, is a meat suitable for preventing the development of cardiovascular diseases and keeping triglyceride levels low.

In addition to being a naturally lean meat, pork is very rich in nutrients, vitamins, and minerals. It is an excellent source of high-quality proteins, with 40% essential amino acids essential to form, maintain and repair our body tissues, muscles, and bones, something fundamental if you practice sports regularly.

Also notable for its mineral content, especially iron, zinc, phosphorus, sodium, and potassium, highly recommended to prevent anemia and the formation and maintenance of bones and teeth. As for vitamins, pork excels in water – soluble B vitamins. Concretely it is necessary to indicate the high content of B1 since it is the meat with more amount of this vitamin, and also of B12, B6, niacin, and riboflavin. All of them are fundamental for a good functioning of the nervous and immune system.