Pork — a popular, tasty and healthy product largely, but not without contraindications should be aware of
Description of pork:
Pork — the popular name for pig meat (wild boar, pigs). There are two varieties of pork. First grade — is pork shoulder, brisket, pork loin (back part), groin, lumbar portion and ham (pelvis and femur). Class II pork — tanks, neck desperately, knuckle (forearm) and shank.
Young pork has a dense texture, light pink color, slightly opaque surface and contains almost no film on its surface. Old pork is rich, dark reds. Very dark meat in combination with an abundance of films on the surface indicates that after heat treatment such meat can be dervish and tough, so it’s best not to buy it.
Pork is tasty and healthy meat. In culinary purposes pork often fried, stewed, boiled or smoked. Pork produced nourishing broths, which are an excellent basis for the preparation of the first dishes: soup, borscht, vegetable soups, and thistle. Great taste and nutritional qualities have second meal of pork skewers, meatballs, chops, burgers, steaks, stews, scallops, jellies, jellied meat, pork, dumplings, and meat salads. Pork meat prepare various stuffing’s, and pork can be used as an independent beef, in combination with beef. Pork is not good at least smoked: smoked ham, sausage, bacon, have a high energy value and a pleasant taste. Serious celebrations (weddings, christenings, Easter) are sometimes prepared gourmet dishes such as roasted suckling pig or boar’s head — delicious, beautiful and unusual.
The most useful is pork, grilled or baked in the oven.
Composition of pork
According to the USDA Nutrient Database in 100 gr. raw pork contains:
- Water — 61.06 g
- Protein — 16.88 g
- Fat — 21.19 g
- Carbohydrates — 0 g
- Ash — 0.87 g
- Vitamin A (retinol) — 2 mcg
- Vitamin B1 (thiamine) — 0.732 mg
- Vitamin B2 (riboflavin) — 0.235 mg
- Niacin (vitamin B3 or PP) — 4.338 mg
- Vitamin B5 (pantothenic acid) — 0.668 mg
- Vitamin B6 (pyridoxine) — 0.383 mg
- Folic acid (vitamin B9) — 5 up
- Vitamin B12 (cyanocobalamin) — 0.7 mg
- Vitamin C (ascorbic acid) — 0.7 mg
- Potassium — 287 mg
- Calcium — 14 mg
- Magnesium — 19 mg
- Sodium — 56 mg
- Phosphorus — 175 mg
g of pork contains on average about 263 calories.
Useful properties of pork
Pork is a source of vitamin B12 and other B vitamins, as well as iron and zinc. Pork meat and fat contains arachidonic acid and selenium, which help a person to deal with depression, improve cell renewal of the human body. Pork also helps strengthen bones and muscles of the person, reducing the concentration of cholesterol in the human body and has a positive effect on the functioning of the heart and blood vessels.
In pork contains a lot of protein, which makes it useful for meat women, nursing your baby, as they have protein stimulates milk production. Pork meat is well absorbed by the body, beneficial effect on the gastrointestinal tract.
Some pork products contain large amounts of saturated fat (bacon, sausages, ribs, salami, and bacon) and are very caloric. These products are not recommended to eat for those who want to lose weight and abuse significantly increases the risk of cardiovascular diseases.
Not -done pork can cause a variety of helminthes infections such meat may contain Trichinella, sarcocyst, Echinococcus. To avoid contamination must be subjected to careful thermal processing meat. If the meat is baked, it is important that the temperature in the oven was higher than 75 º C; at this temperature are killed bacteria and parasites.
Some people in the use of pork can cause an allergic reaction, because it contains histamines, then to eat pig meat should be treated with caution.
Pork should not be eaten in Judaism and Islam, Christianity pork allowed, although in the Old Testament pork considered unclean animals, whose meat is not recommended to eat true Christians.