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Pork

Pork is one of the best sources of the range of B vitamins. The lean pork contains a little more total fat than beef. Pork is also a good source of zinc and selenium. Roast pork crackling is very high in fat.


Uses of Pork

Pork may be cooked from fresh meat. Legs and shoulders, when used fresh, are usually cut bone-in for roasting, or leg steaks can be cut from the bone. Belly pork can be used for steaks or diced stir fry meat. The loin, the meat along the back of the pig, can be used for a wide variety of products including pork chops or loin roast.

Pork can also be cured over time. Cured meat products include ham and bacon.

Pork is particularly common as an ingredient of sausages.



Nutrition Chart

Pork / 100g roast, lean only crackling
Calories 185 550
Carbohydrate 0g 0g
Total Fat 5.1g 45g
Fibre 0g 0g
Protein 35g 28g
Cholesterol 110mg 105mg
Good Source of Vital Vitamins Vitamin B1, Vitamin B2, Vitamin B3, Vitamin B5, Vitamin B6, Vitamin B12  
Good Source of Dietary Minerals Potassium, phosphorus, selenium, zinc