Pork has been part of the human diet for several millennia. It was particularly dear to ancient farmers who wasted absolutely nothing of this animal: skin, feet, ears, and blood. Italian tradition uses most of its pig production in the field of cured meats. Pork provides significant amounts of protein.
Fresh pork nutritional values per 100 gr. of product
Edible portion (%) 74-86
Water (g) 53-73
Proteins (g) 19.1 – 30.1
Lipids (g) 4.5 – 14.1
Available carbohydrates (g) 0.00
Starch (g.) 0.00
Kcal 121.00 – 248.00
Kj 507.00 – 1037
Sodium (mg.) 56.00 – 84.00
Potassium (mg.) 220.00 – 420.00
Iron (mg) 0.80 – 1.70
Calcium (mg) 6.10 – 9.00
Phosphorus (mg) 150.0 – 260.00
Vitamin A (micron) 6
Vitamin C (mg) 0.00
"It should not be forgotten that the pork currently on the market has a much lower amount of saturated fat than in the past, mainly due to changes in the animals' diet, which now consists predominantly of cereals, to the great benefit of our cardiovascular and circulatory system. Another characteristic that makes pork valuable is the fiber in its muscle structure: the connective tissue in pork is less present than in other types of meat, making it much more digestible and absorbable by the body."
