Pork Meat Benefits For Health
Pork is a red meat and is derived from pig. It is high in protein and essential vitamins , minerals and amino acid good for overall health. Lean pork, when trimmed of visible fat, is nutrient-dense, satisfying, and good for you.
Nutrition of Pork
The fat in pork is tran-fat free and mostly mono-and poly-unsaturated, so trimmed pork is suitable for even cholesterol-lowering or healthy heart diets. Pork has a high mineral content of Phosphorus, Selenium, Sodium, Zinc, Potassium and Copper. The two minerals which are present in good quantities are Iron and Magnesium, while Calcium and Mangnese are found in traces only. Pork is highly enriched with Vitamin B6, Vitamin B12, Thiamin, Niacin, Riboflavin and Pantothenic Acid. Some quantities of Vitamin A and Vitamin E are found in very small amounts. Calorific value of Pork is 458.0 per 100 gm.
Health Benefits of Pork
The vitamin B1 in pork is in high quantity. Vitamin B1 is vital for growth and repair of muscles and nerve tissues, useful for carbohydrates metabolism as well.
The presence of vitamin Riboflavin helps in maintaining skin and health problems. It repairs damaged tissues and extracts energy from food.
Vitamin B6 present in pork meat helps in metabolism of fats, proteins and carbohydrates and keeps proper functioning of the nervous system.
Pork meat help in producing red blood cells in the body.
Iron in pork enhances production of energy and iron from meat is easily absorbed by the body.
The meat helps keep bones in good shape and builds strong bones, teeth and keeps a check on the body energy levels.
Zinc present in pork boosts the immune system and improves body resistance against numerous diseases.
Pork is a good source of protein and amino acids as is vital for people interested in bodybuilding.
t is good for skin, eyes, nervous system, bones and mental performance. Intake of Pork also ensures better immunity to body due to presence of essential antioxidants.
See more information on calories and nutrition of Fresh Pork Sausage, Cooked.Author Information