The benefits and harms of pork, nutritional value, calorie content

You must admit that a person needs meat, because it contains almost all the necessary substances necessary for the full and normal functioning of all organs and body systems.

Pork is very popular on store shelves. Let’s find out what benefits and harm it can bring to the human body.

The benefits of pork

• Pork is an easily digestible meat after lamb.

Scientists, together with nutritionists, have proven that pork is the second most digestible in the stomach, which has a beneficial effect on the digestive system of the body. For example, lean pork contains slightly more fat and protein than chicken meat.

• The huge benefits of pork are high in B vitamins (especially B12), iron, zinc and proteins.

It should be remembered that these are irreplaceable components of the body. In turn, the B vitamins control the normal functioning of the central nervous system, which is manifested by healthy sleep, calmness and balance.

Also, do not forget that iron is an important component of the human body. It is a part of hemoglobin and various enzymes, iron stimulates the function of hematopoietic organs and contributes to the rapid restoration of hemoglobin in patients with iron deficiency anemia.

In addition, pork contains a lot of protein, which is why it is recommended to eat pork for lactating women, as it has a good effect on the production of breast milk.

Pork harm

• Pork is classified as an allergic food.

Pork allergy is rare, but people with food allergies should be wary of. This is due to the fact that pork serum contains proteins – albumin and immunoglobulins, which stimulate the process of allergies in the body. For obvious reasons, meat contains a huge amount of harmful bacteria.

• The damage to pork is caused by parasites.

These parasites can be found in the muscle tissues of pigs, getting into the human body, they are able to penetrate into the heart muscle, multiply there, thereby causing a life-threatening condition for a person. So, in order not to become infected with parasites, you should remember about the correct heat treatment of pork meat, because at high temperatures these parasites die and do not harm your body.

The best nutritionists in Russia and the CIS countries argue that if you do not exceed the consumption of 200 grams of pork per day, then you will not feel the harmful effects on the body from this meat.

So, we figured out the benefits and harms of pork. Let everyone choose for themselves whether to refuse this product or not.

How to choose pork?

You should pay attention to the purchase of meat:

1. Always buy pork only where there is a laboratory examination of products, in proven stores. For example, in large supermarkets – they will definitely check suppliers!
2. Do a long cooking of meat: boil well, fry the meat. An easy way to check if the pork is cooked is to pierce the middle of the meat with a knife: if the pink juice does not flow, the meat is ready.

Let’s start by conventionally dividing pork into two varieties:

1. The first grade includes t – “groin, brisket, shoulder blade, lumbar part and ham”. This category of meat is more useful in terms of vitamin and protein composition.
2. The second grade includes – “forearm or shank, shank and neck incision.” The second category of pork is just sometimes necessary for some culinary dishes.

How to choose and understand old or young pork:

1. Preference is given to young pork, since this type of product does not require additional cooking, it can be distinguished by its light pink color and slightly dull surface on the cut. In addition, young pork has a dense consistency and almost no films.
2. Old pork, on the contrary, requires additional cooking and wetting of the meat, otherwise the future dish will turn out to be dry and tough in taste. Usually old pork is covered with many films and its color varies from dark red to burgundy.

Pork meat composition

100 grams of raw pork contains: