Proper nutrition is the basis of good health and longevity. One of the main products that is invariably present at almost every table is meat and in particular pork. Pork is a rich source of protein with a high nutritional value, minerals and trace elements, including - iron, phosphorus, sulfur, magnesium and vitamin PP, B1, B2.
Against the background of other types of meat, pork has the highest content of vitamin B1, which is vital for the proper metabolism of carbohydrates and the normal functioning of the nervous system. However, pork should be consumed with caution because it belongs to the red meat group and contains a large amount of fat.
What excites people who exercise actively, as well as those who have undergone a protein diet, is how much protein does pork contain. The amount of protein in pork varies depending on which part of the animal the meat comes from. Pork legs contains about 0.63 oz (18.8 g) of protein per 3.5 oz (100 g) of meat, while pork loin has about 22 g of protein per 100 g.
The most protein is contained in pork fillet and pork loin and their amount is about 0.9 oz (25 g) per 3.5 oz (100 g) of meat.
