Pork is Nutrient Dense
A single serving provides...
-Iron 7% - Getting enough iron is a problem for some women, especially women of child-bearing age. Heme iron (found in meat) is absorbed more readily than non-heme iron (found in plant-based foods). Thus, anyone who avoids meat without the help of their health professional may increase their risk of iron-deficiency anemia.
-Magnesium 6% - Important for the normal function of many enzymes (catalysts for the body's chemical reactors), glucose and muscle action.
-Phosphorous 22% - Strengthens bones and generates energy in cells.
-Potassium 11% - This mineral, also known as an electrolyte, plays a major role in water balance and helps maintain normal blood pressure.
-Zinc 15% - A component of more than 70 enzymes, zinc is a key player in energy metabolism and the immune system.
-Thiamin 53% - Without this key vitamin, metabolism of carbohydrate, protein and fat would be significantly compromised. Animal protein is one of the best sources of this nutrient, and among the choices, pork is tops.
-Riboflavin 19% - Next to milk, there are few foods that have as much riboflavin per serving as pork. Riboflavin has an important role in the release of energy from foods.
-Niacin 20% - Important for the normal function of many enzymes in the body and involved in the metabolism of sugars and fatty acids.
-Vitamin B12 33% - Helps build red blood cells and metabolize carbohydrates and fats.
-Vitamin B6 (Pyridoxine) 18% - Important for the normal function of enzymes and co-enzymes, which are needed to metabolize protein, carbohydrates and fats. Plus, it plays a critical role in the regulation of glycogen (stored carbohydrates) metabolism.
Additional Resources: pork and health - the other white meat
The Facts About Trichinellosis
Trichinosis used to be a concern with pork, but thanks to modern feed blends, its occurrence is extremely rare, and almost always associated with wild game (mainly undercooked bear and cougar meat). Trichinosis is introduced to an animal by eating the raw flesh of another infected animal - and since modern domestic pork only eats processed feeds, trichinosis is longer a real concern.
Cooking Kills the Parasite
The offending Trichinella spiralis worm is killed at 137 degrees, or by freezing for 20 days at 5 degrees F. Cooking any potentially infected meat above this temperature or freezing as prescribed will render it positively parasite free. Overcooking your pork 'just in case' does not make it safer, only dryer and tougher.
Why does my meat thermometer say 170 degrees?
Trichinosis was a bigger concern years ago and at the same time, meat thermometers were not as accurate or commonly used as they are today. Health officials recommended the higher temperature, just to be safe, saying this "substantially exceeds" what is necessary.
What is Proper for Pork?
While pork is perfectly safe at 140 degrees, most health officials recommend cooking pork to 150 degrees allowing a 13 degree range for error. Chefs commonly agree that pork is at it's best when cooked to 145-150 degrees, then rested before slicing (5 minutes for chops, 20 minutes for roasts). This produces juicy, flavorful pork that is slightly pink inside. The slight blush color is what we're looking for; cooking beyond this does not make pork safer, just dryer and tougher. |
