What part of pork is lean. Lean pork: vitamins, beneficial properties

Vitamins and microelements of lean pork

The main source of protein is the lean part of pork; it is protein that builds our muscles. Lean meat has some fat, but compared to other parts of the animal, very little. There are also useful macroelements such as potassium and phosphorus. If we talk about microelements, here we have:

• zinc,
• copper,
• selenium,
• and iron.

In huge quantities, you can get B12, some B6, PP and B1 from low-fat carcass. Lean pork contains about 160 kilocalories per 100 grams.

Lean pork

Pork that contains the least amount of fat is considered lean. The leanest part of a pork carcass is the tenderloin, which has no fat layer; the shoulder and carbonate are also lean cuts. Lean pork is rich pink in color, dense in texture, with a slightly sweet smell of fresh meat. Pork is a popular meat, and pig breeds have now been developed that have more lean meat than fat.

Calorie content of lean pork

The calorie content of lean pork is 160 kcal per 100 grams of product.

Composition and beneficial properties of lean pork

Lean pork is a supplier of high quality protein, which is quickly digested and therefore dishes made from lean parts of pork are recommended for baby food. Pork contains all the essential amino acids and polyunsaturated fatty acids, arachidonic acid is especially important, without which the formation of nerve cells does not occur. Lean pork contains almost all B vitamins necessary for the normal functioning of the body’s immune and nervous systems and heme iron, which is responsible for maintaining normal hemoglobin levels in the blood (calorizator). Lean pork may have even less BCJU than beef.

Harm of lean pork

Eating even lean pork in excessive quantities can increase blood cholesterol levels, so you should not abuse this product. Lean pork is considered one of the most non-allergenic meat products compared to chicken and beef.

Beneficial features

After lamb, lean pork meat is in second place in terms of absorption by the human body. At the same time, it has a very small amount of fat, slightly more than in chicken meat.

Its use in the diet has a good effect on the human nervous system, makes it possible to rest well at night, restores normal sleep, participates in the process of restoration of liver cells, and helps improve fat metabolism in the body.

Lean pork also strengthens the human immune system, stops the appearance of tumors, and speeds up metabolism. Zinc improves the condition of the skin and is considered a natural antioxidant.

Lean pork speeds up metabolism

Iron and zinc take part in hematopoiesis; these elements are sufficient in this meat product. They are also a good prevention of anemia.

Pork is a great source of energy for the body.

For every second average family, this type of meat is in third place in terms of frequency of consumption.
The first and second, of course, housed chicken and beef.

What are we talking about? Of course, about pork - a very popular type of meat, often found on grocery store shelves.

To date, there has not been a consensus on the benefits or, conversely, the harmfulness of this type of meat.

Some believe that pork is too fatty and heavy food and should be consumed as rarely as possible, if not excluded from the diet altogether. Others insist on the value of this product.

In fact, pork has both a number of advantages and a number of disadvantages.

https://youtu.be/Ml593f6bwlo

Use in cooking

The lean part of the pig carcass is an excellent element for preparing steak or roast. It is well suited for barbecue, soup, goulash. This meat can be completely baked either on the grill or in the oven.

When purchasing, pay attention to the color of the meat product. It is best to choose a pinkish product, but it should not be too light - this is a sign of the use of growth hormones when feeding the animal.

Due to the high risk of containing parasites in meat, it must be brought to full readiness. To prevent the meat from being rubbery, experts recommend covering it with scarlet during cooking. The ideal temperature when cooked is from 60 to 70 degrees Celsius; you can set it using a special kitchen thermometer.

If there is no such auxiliary item in the kitchen, then it is advised to cut the piece a little; colorless juice is considered a sign of a finished dish.

Ideal spices to complement would be:

• ginger;
• cinnamon;
• mint;
• fennel.

Fennel

Excellent ingredients for creating a marinade would be:

• mustard;
• beer;
• wine;
• sour cream;
• soy sauce.

How to properly cut a pork carcass?

If you are faced with the task of butchering a carcass at home, we recommend that you carefully read this section. Note that the pig must first be well tarred to obtain a high-quality skin. Next, you need to follow the following cutting algorithm:

• We prepare an area for cutting, containers for blood, meat, and entrails;
• We open the carotid artery and jugular vein and drain the blood into a suitable vessel or tray. Of course, this operation is best performed when hanging the carcass;
• Separate the pork head, cut it lengthwise into equal parts;
• We cut out a layer of meat with lard from the abdominal area, without touching the insides;
• Carefully remove all the insides, including the stomach and intestines. Place the internal organs and tripe into the prepared bowl;
• Carefully clean the interior of the pork from any remaining tripe and blood clots;
• Using any convenient tool, cut the pork carcass lengthwise into two equal halves;
• Then we cut both resulting half-carcasses of pork equally;
• Separate the sebaceous layers;
• Separate the neck;
• Cut off the front leg at the joint. We cut it into a shoulder blade and a shank;
• We cut off the back leg, getting a ham;
• Separate the loin, brisket, tenderloin;
• Next, you can cut the pork into smaller pieces and cut off the necessary pieces of fat.

We hope that, based on our recommendations, you will cut your own pork and get a lot of delicious meat, lard, and make homemade sausage.

The difference between the loin and other parts

Pork loin has many benefits, here are some of them:

1. Meat contains a large number of useful micro and macroelements, vitamins, and is well absorbed by the body.
2. It contains enough protein for the human body; it is especially useful for athletes to add it to their diet.
3. It is considered a lean product, so it can be consumed by people who are watching their weight and figure.
4. Suitable for cooking various dishes.
5. Meat products are soft and juicy.

Contraindications and harm

Pork has a rather dangerous list of harmful effects on the body , which makes some people think about excluding this type of meat from their diet, despite its beneficial properties.

First on the list of harmful properties is the ability of pork to lead to obesity , since it contains large amounts of lipids and cholesterol.

The fat accumulated due to frequent eating of pork dishes is very difficult to get rid of.

Another important fact is that pork is often the cause of the appearance of parasites and helminths in the human body.

Do not forget that a pig is an unclean animal, often eating its own excrement. As a result, pork meat may contain trichina parasites that penetrate the cardiovascular system and begin to multiply in it.

Also, pork meat is characterized by several types of helminths that can settle

in almost any organ of the human body from the brain to the heart, which can cause memory loss and heart attack, respectively.

Unfortunately, contrary to the opinion of ordinary people that high heat treatment kills all parasites and helminths, experts say that even with prolonged cooking, parasite eggs still remain in the pig’s meat.

The growth hormone found in pork poses a great danger to humans.

Frequent consumption of this meat greatly increases the risk of the occurrence and growth of malignant tumors, especially for people over 60 years of age.

Recipes for cooking dishes from sirloin

Chops

Pork fillet makes delicious chops. To prepare them you will need:

• eggs;
• flour;
• black pepper and salt.

Spices can be added to taste.

The meat needs to be cut into medium-sized pieces and beaten. After this, rub the resulting pieces with salt and pepper. After 20 minutes, dip the fillet in flour, and then in the egg and fry thoroughly in a heated frying pan.

Pork chops

Shashlik

One of the most favorite human dishes is shish kebab. It turns out excellent from lean pork. For the marinade you will need very little: mayonnaise, onion and seasoning. One skewer should take about 5 pieces of meat, and cooking should take place over good coals. Open flames should not be allowed.

Mushroom casserole

It’s very tasty to bake pork with potatoes and fresh champignons using only pepper and salt. Mushrooms are placed on the meat, and then chopped potatoes, the whole piece is wrapped in foil and sent to the oven, heated to 180 degrees.

Reference. You can prepare many dishes from the lean part of pork. If you don’t want to stand in the kitchen for a long time, you can cut it into pieces and fry it in a frying pan with onions and seasonings. Anything can be served as a side dish: from pasta to boiled potatoes.

https://youtu.be/4XbILK3VLxo

How many calories are in boiled pork?

Boiled pork is the simplest dish that any housewife can prepare. Most often, pork is boiled to obtain a broth, on the basis of which wonderfully tasty first courses are prepared. The calorie content of boiled pork is not the lowest for cooked meat. It is quite high when compared with the calorie content of other boiled meat. On average, the calorie content of boiled pork is 340 kcal per 100 g. This indicator is influenced by such a factor as the fat content of pork, because, as you know, you can choose fatty meat, or you can limit yourself to lean. Nevertheless, boiled pork may well be included in the diet of even those who are especially scrupulous in counting the calories in pork. The main thing is not to abuse it and then the calories in boiled pork will not become a problem.

Stewed pork is a delicious dish and can be cooked with the addition of various vegetables, which will further improve the taste of the dish. The calorie content of stewed pork will be lower than the calorie content of boiled pork due to the fact that in addition to the meat itself, other products are used in the dish, which reduces the calorie content of stewed pork, calculated for the same volume of product consumed. On average, the calorie content of stewed pork is 235 kcal per 100 g. The calorie content of the dish largely depends on what part of the meat is used. For example, pork ribs will be significantly lower in calories.

Side effects of eating pork

Raw or undercooked pork is one food that is important to avoid. The reason is parasites living in unprocessed meat.

Pork tapeworm

Pork tapeworm is a parasite from the tapeworm family. Entering the human body from raw meat, it “settles” in the intestines. Sometimes it can reach 2-3 meters. This parasite causes cysticercosis (the disease is considered one of the causes of acquired epilepsy).

Roundworms

Trichinella are representatives of roundworms, parasites that cause trichinosis. Most often, this disease manifests itself with diarrhea, abdominal pain, nausea, and heartburn. But more serious consequences are possible (especially in older people). In some cases, it can lead to weakness, muscle pain, fever, and swelling of the face. In especially severe manifestations it causes death. Most often, parasites of this species enter the human body from poorly cooked (done) meat of wild pigs or those freely grazing in the yard.

Toxoplasmosis

Toxoplasma is the scientific name of a parasite from a genus of protozoan single-celled “animals”. It is believed that this parasite “lives” in the bodies of a third of the world’s population. The main carriers of Toxoplasma are cats, but pork can also cause health problems. Once in the body, the parasite causes toxoplasmosis.

Toxoplasma poses the greatest danger to people with weakened immune systems, pregnant women and their unborn children.

The nutritional value

If we talk about the nutritional value of pork, it is important to remember: the calorie content of different parts of the carcass is not the same. Meat is divided into 2 types:

• less fatty: shoulder, brisket, ham, loin, lumbar;
• greasy: neck, drumstick, shank.

Calorie content of different parts of pork (per 100 g of raw meat)

Protein

Like any other meat, pork contains a large amount of proteins. More than a quarter of lean cuts consist of proteins. The dry weight of lean pork can have nutrient content as high as 89 percent, making it one of the richest food sources of protein.

For this reason, pork is an important source of amino acids necessary for the development of the body and maintaining its vital functions.

Promoting the growth of muscle tissue and faster recovery from injury, pork meat is indispensable for bodybuilders.

Fats

In addition to proteins, pork contains a large amount of fat. A piece of medium fat content is about 10-16 percent, but it can be much more. It is precisely because of such an impressive lipid content that some people completely refuse pork as a too high-calorie product. Interestingly, in its chemical composition, lard is somewhat different from the fat of ruminant animals. Pork product is slightly richer in unsaturated fats and contains little conjugated linoleic acid. Another feature of pork fat is that saturated and unsaturated lipids in its composition are presented in approximately equal proportions.

Vitamin-mineral complex

Pork meat is a rich source of a complex of minerals and vitamins. The highest concentrations are represented by:

1. Thiamine. Unlike other types of red meat (such as beef or lamb), pork is especially rich in thiamine (more than 50% of the daily value per serving). This vitamin represents group B substances, which play an important role for the body (responsible for the growth and restoration of muscle tissue, nerve cells, and are useful for the metabolism of carbohydrates).
2. Selenium. This mineral, essential for the immune system, can be obtained from various animal products (meat, eggs, dairy products, seafood), but pork is one of the best sources.
3. Zinc. Approximately 20% of the recommended daily intake of zinc is found in 100 g of pork. This element is important for the immune system, brain, and bone tissue.
4. Vitamin B12 (8% of the daily dose). Only animal products can serve as a source of this important vitamin, which is responsible for blood formation and brain function. Its deficiency leads to anemia and neuronal damage. You can always provide your body with this important element from pork.
5. Vitamin B6. This vitamin, obtained from meat, is essential for the formation of red blood cells, promotes metabolism, and supports the proper functioning of the nervous system. A 100-gram slice of pork contains 37% of the daily value of the vitamin for adults.
6. Niacin. Another name for the substance is vitamin B3. Responsible for proper cell growth and metabolism. Contained in pork meat (almost 40% of the daily dose).
7. Phosphorus. This mineral, the source of which is also pig meat, is important for the adequate development and functioning of the body: it strengthens bone tissue and plays the role of “energy” for cells. A serving of pork will provide 1/5 of your daily requirement for phosphorus.
8. Iron (5% DV). Pork contains less iron than lamb or beef. However, the human body absorbs iron obtained from pork more efficiently. And, as you know, it is necessary to prevent anemia.
9. Riboflavin (vitamin B2). The presence of this vitamin in red meat makes pork an important food for skin health. 100 g contains almost a fifth of the daily vitamin requirement for adults.
10. Magnesium. Necessary for normal fermentation, important for muscle tissue. A serving of pork contains about 6% of the recommended daily intake of magnesium.
11. Potassium (11% DV). Plays a key role in maintaining water balance and helps stabilize blood pressure.

In addition, red meat contains other important components:

• creatine (necessary as a source of energy for muscles, popular among bodybuilders, since laboratory studies have proven the effect of creatine on the rate of muscle tissue growth);
• taurine (the human body is capable of producing this amino acid on its own, but obtained from food sources, it has a positive effect on the functioning of the heart and muscles);
• glutathione (an antioxidant found in large quantities in red meat);
• cholesterol (pork is rich in animal sterols, but as recent scientific research shows, cholesterol from food has virtually no effect on the level of the substance in the human body).

In what form are carcasses and half-carcasses sold?

After slaughter, butchers prepare the pork for sale. Carcasses of categories 1-3 are sold without hams, heads, bacon and internal organs. These pork parts are sent for processing.

If the carcass is intended for industrial purposes, the ham is not cut off.

Dairy pigs are sold whole, but without giblets.

Carcasses that have been frozen more than once are not allowed for sale or processing. Yellowish fat, bruises on the skin, and gilts without skin are also considered defective.

How many calories are in fried pork?

The calorie content of fried pork increases due to the fact that its preparation involves the use of oil. During the frying process, the oil penetrates into the meat, which further increases the calorie content of fried pork. Therefore, such a dish is clearly contraindicated for those who are concerned about the calories in pork. It is better to choose lower-calorie stewed pork. The calorie content of fried pork will average about 360 kcal per 100 g. If the pork is cooked without using oil, this figure may be lower.