Professional paper

Nutritional value of pork - prejudice and reality

Prof. Đuro Senčić ; Sveučilište J. J. Strossmayera, Poljoprivredni fakultet, Zavod za stočarstvo, Kralja Petra Svačića 1d, 31000 Osijek
Danijela Samac ; Sveučilište J. J. Strossmayera, Poljoprivredni fakultet, Zavod za stočarstvo, Kralja Petra Svačića 1d, 31000 Osijek

Abstract

A stereotypical opinion that pork is fatty, rich in cholesterol and harmful to the human body is prevalent. However, lean (lower fat content) pork is rich in protein, essential amino acids, essential fatty acids and vitamin B complex. In comparison to other types of meat, lard has the optimum balance of saturated, unsaturated and polyunsaturated fatty acids. Unsaturated fatty acids have a protective effect on the heart and blood vessels. The content of cholesterol in lean pork is lower than in certain other types of meat. For example, lean lamb and beef are thus more often associated with a risk of developing coronary thrombosis and myocardial infarction than lean pork. The abundance of vitamin B complex (B1, B2, B6, B12, niacin, folic acid) found in pork protects the human body from nervous system diseases and mental disorders.

Keywords

pork; nutritional value

Hrčak ID:

162026

URI

https://hrcak.srce.hr/162026

Publication date:

30.6.2016.

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