Nutritional value of pork

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Pork is the most common dish in every family, suitable for all ages from children to the elderly. However, facing the current situation of swine disease, many families are concerned about whether eating a lot of pork is good?

1. Is eating a lot of pork good?

According to nutrition experts, the current cattle disease has appeared for a long time in the world. The bacteria survive for a long time and when conditions are favorable they reappear to cause disease. Measures to handle the current epidemic in our country are: surround the outbreak and destroy infected cattle.
Veterinary sector is taking measures to prevent epidemics from spreading, and at the same time control disease-free herds for conservation and slaughter to provide a source of meat for consumers. However, it is very difficult to determine whether cattle are sick after slaughter and consumption, often only determining whether cattle are sick before slaughter.

2. Nutritional value of pork

Pork provides a full range of nutritional components, providing protein, fat, vitamins and mineral salts for the body. In 100 grams of pork contains the following nutrients:
Half-lean - half-fat pork contains: 16.5g protein, 21.5g fat, 9mg calcium, 178mg phosphorus, 1.5mg iron, 1.91mg zinc, 285mg potassium, 55mg sodium , 10μg vitamin A. Lean pork contains: 19g protein, 7g fat, 7mg calcium, 190mg phosphorus, 1.5mg iron, 2.5mg zinc, 341mg potassium, 76mg sodium, 2μg vitamin A. Fatty pork contains: 14.5g protein, 37.3 g fat, 8mg calcium, 156mg phosphorus, 0.4mg iron, 1.59mg zinc, 318mg potassium, 42mg sodium, 2μg vitamin A.

3. Attention when choosing fresh pork?

Consumers want to choose safe pork, when going to buy, they need to choose meat that has passed quarantine (with the stamp of veterinary quarantine), buy pork at reputable establishments and know the real origin. products and stores with reputable brands. Choosing safe and hygienic food is a key factor to limit food poisoning. Notes to choose fresh pork:
Outer membrane of meat is dry, not wet Has the aroma of meat, no strange smell, rancid smell, antibiotic smell Normal color, fresh pink flesh Firm flesh , with high stickiness, softness and elasticity, the finger presses into the flesh to form an indentation but leaves no mark when the finger is lifted. Cut meat does not see any water, meat does not lose, the cut is light, dry. The fat is white, thick, without red-purple haemorrhages, without bruises and hematomas. The bone marrow is clear in color, adheres firmly to the wall of the canal, is elastic, and has no rancid odor. Check the lean meat and the tongue for no white fluke larvae as small as a grain of rice. Food with high nutritional value is often very easy to go rancid. Although pork has high nutritional value, if housewives do not know how to process and use it safely, it also has a negative impact on health. Therefore, it is necessary to implement the following food safety tips:
To protect health, you should not eat blood pudding, raw pork, spring rolls... Foods from processed pork should be eaten. Eat immediately, cooked food should not be left in the normal temperature environment for more than 2 hours. Leftover pork foods after a meal should be boiled, let cool, and then stored in the refrigerator. If hot food is put into the refrigerator immediately, the food will be degraded due to the sudden low temperature, the water in the food will condense into steam, promoting the growth of harmful bacteria, leading to food poisoning. . When eating, it must be cooked again before use because the temperature in the refrigerator only works to limit the growth of bacteria but cannot kill it. Processed pork is removed from the refrigerator and used only once for the next meal, for a maximum of 5-6 hours. Pork contaminated with bacteria, left in the refrigerator for a long time, still produces toxins. After reheating, bacteria will be destroyed at a temperature of 100oC, but the toxin produced by bacteria is still toxic, so it is still capable of causing poisoning for users. To have a really good health, have delicious meals and safe food hygiene. The preservation and storage of food is very important, absolutely do not let raw pork and cooked pork. Food stored in the refrigerator should be stored in a separate container with a tight lid. For cooked, processed pork, it should be stored in the top shelf of the refrigerator. In case of force majeure, housewives are not secure when using pork during the epidemic, it is best to use other foods instead such as: fish, shrimp, crab, eggs, beans, peanuts, sesame. .. Housewives can refer to protein-rich foods to choose substitutes for pork in their family meals.
List of protein-rich foods according to the National Institute of Nutrition (Protein content in 100g of edible food).

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Articles refer to the source of the National Institute of Nutrition