What is the protein content of pork?

What is the protein content of pork?

The average protein content of pork is about 13.2%, which varies depending on the breed, age, fatness and part of the pig. For example, the protein content of meat in different parts of the pig will vary greatly due to the different fatness and lean levels. For example, the protein content of pork tenderloin meat is about 21%, the back hip tip is about 15%, the rib meat is about 10%, and the breast milk is only 8%. It can also be seen from this that the protein content of pork lean meat is higher than that of fat meat. The skin and tendons of pigs are mainly composed of connective tissue. The protein content of connective tissue is 35%-40%, and most of it is collagen and elastin.

Pork protein is complete protein, containing various amino acids essential to the human body, and the composition ratio of essential amino acids is close to the human body's needs. Therefore, it is easy to be fully utilized by the human body, has high nutritional value, and belongs to high-quality protein.

The lipids in pork are mainly neutral fats and cholesterol. Among livestock meat, pork has the highest fat content. The fat is mainly composed of saturated fatty acids and has a high melting point. This is also the reason why lard is solid at lower temperatures. The cholesterol content in pork is lower in lean meat, the fat is higher than lean meat, and the internal organs are higher, generally about 3-5 times that of lean meat. The cholesterol content in the brain is the highest, reaching 2000 mg per 100 grams.

Scientists had previously believed that excessive cholesterol intake could lead to arteriosclerosis and increase the risk of hypertension. But this year, more and more scientists believe that cholesterol in food is not the main cause of arteriosclerosis. The high cholesterol synthesized by the body itself is the reason for the high cholesterol in the blood. Cholesterol is mainly synthesized by the body itself, accounting for about 80%, and cholesterol in food is a secondary supplement, accounting for about 20%. The absorption rate of cholesterol is only 30%, and as the cholesterol content of food increases, the absorption rate will decrease.

In 2015, the United States released a new version of its healthy eating recommendations, which no longer limits Americans 'cholesterol intake.

Comparison of main nutritional components of pork, beef and chicken

Lean pork calories 143.00, carbohydrates 1.50, fat 6.20, protein 20.30

Chicken breast meat calories 133.00, carbohydrates 2.50, fat 5.00, protein 19.4

Lean beef calories 106.00, carbohydrates 1.20, fat 2.30, protein 20.20

It can be seen that the fat content of lean pork is not much higher than the lean beef and chicken breast that are favored by fitness people. Therefore, lean pork can also be a high-quality source of protein during weight loss.

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