By the end of 2017, the pork meat industry organisation INTERPORC organised a road show with the slogan “Porklovers” to promote the benefits of pork meat and enhance its image and consumption as a quality product. This type of campaign is essential given the false beliefs that still persist, as well as a lack of knowledge about the true nutritional properties of pork.
Pork meat is rich in proteins with high biological value and B group vitamins (B1, B3, B6 and B12). It also provides minerals such as iron, zinc, phosphorus and potassium. There still persist some myths about the nutritional values of pork meat, such as its fat content, which is moderate or even low in lean pieces such as pork loin.
In addition, pork meat is rich in monounsaturated fats and contains large amounts of oleic acid, which contributes to maintaining adequate levels of cholesterol. It is recommended that the ratio of polyunsaturated fatty acids/saturated fatty acids should be over 0.4, an attribute that only pork meat can meet.
Pork meat is mostly made up of water (40-75%), followed by protein or fat, depending on the piece. Backfat and ribs have less proteins and are fattier, while loin is the leaner piece with fewest calories.
Pork meat is rich in B1 vitamins (thiamine), which acts as a coenzyme in metabolic reactions, and B2 vitamins (riboflavin), which helps oxidative metabolic reactions.
Pork meat is recommended for consumption on a weekly basis, as part of a varied and balanced diet.
Catalan Department of Agriculture, Food and Rural Action. Observatory of the pig sector.
Interbranch Organisation of the White Pork Meat (INTERPORC).