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Is pork bad? Here is the truth and everything you need to know

Pork meat

One of the most widespread opinions is that pork is fat and bad: but the reality is another. Let’s find out together.

Pork is often demonized: in its place, many prefer to consume white meats (chicken, turkey, rabbit, lamb and veal), due to their lower fat content. Or, alternatively, beef because – also – considered leaner. In reality, pork is not at all to be eliminated from our diet , on the contrary: it has many advantages over other meats, as long as you pay some small attention. Let’s clarify the matter.

Is pork bad?

To answer this question we need to understand whether pork is white or red. Regarding the classification, that of pork does not belong to any of these categories, but to a third, that of pink meats . The distinction is given by the color of the meat, which in turn is based on the level of myoglobin , a type of protein associated with iron.

In pink meat, myoglobin is present in intermediate values ​​- compared to the very high ones in red meat and low in white. This is an advantage: an excessive intake of iron from myoglobin could even have carcinogenic effects , while a reduced intake leads to nutritional deficiencies.

Pork chops
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From this point of view, pork is perfect. But we must not neglect the risks of consuming this food. In fact, it is a food very rich in fats , a problem that can be curbed with a careful choice of the cut of meat. For example, it is advisable to prefer pork loin , very lean and tasty.

Is eating raw pork bad?

Doubts, however, remain about raw pork and its dangerousness . According to some recent studies, eating raw pork is not bad for health, and it would indeed be one of the biggest myths to dispel.

The misunderstanding revolved around Trichinella Spiralis , a parasite that pigs contain due to the poor diet to which they are subjected. But this problem no longer finds space in the current reality: pigs are no longer fed as they were years ago, and the risk of contracting this parasite has practically dropped to negligible percentages .

Pork in pregnancy

Don’t worry, pork can also be eaten during gestation. However, it is good to pay attention to cooking: in fact, during pregnancy you must not give up proteins, but it is better to consume well-cooked meat.

For pork, for example, the temperature of the meat must be at least 63 ° C. Get a thermometer to check!

The contraindications of pork: is it carcinogenic?

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In recent years, the news of red meat as a carcinogen has alarmed millions of people. In fact, foods such as cured meats and sausages have been shown to increase the risk of colorectal cancer (and other cancers related to the gastrointestinal tract). But it is also true that there is always talk of excessive consumption of red meat .

Eating a steak a couple of times a week or taking a sandwich to the office from time to time is certainly not a health risk. The contraindications of the pig mainly concern people subject to a low-calorie diet. But just be careful to eliminate visible fat to reduce calorie intake. Cold cuts, on the other hand, are rich in salt : those suffering from hypertension should eliminate them from their table, or reduce their consumption.

In fact, there are some nutritionists who claim that pork is even better than red meat… and even white meat! It all depends on how and how much we consume.

The properties of pork: nutritional values

Pork meat
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In conclusion, eating pork in moderation brings many benefits to our health. It is in fact a food rich in proteins , essential for the growth and proper functioning of our organism – recommended for children and athletes.

It also contains iron, B vitamins , which allow a correct development of the nervous system, and substances such as carnitine and creatine that have beneficial effects on our body.

Calories and cuts

Regarding the calories in pork, the cuts will give you an answer. Let’s see together what changes from one to another and learn more about the parts of the pig.

The fillet , one of the leanest parts, has 120 calories per 100 g and a fat content of 3.4 g.

Loin , which is also called sirloin, has 144 calories per 100g, while fat is 5.5g.

The leg : 110 calories, always per 100 g, and 3.2 g of fat.

The carré , or the cut from which knots, chops and pork loin can be obtained, has about 250 calories and 14 g of fat. The pork loin a little less (125 calories and 5.5 g of fat.

The shoulder has 291 calories and 21.3 grams of fat.

The ribs have about 277 calories and 23.4 grams of fat.

The bacon has 655 calories and 69.61 g of fat.

Bacon has 458 calories and about 45.1g of fat.

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