Out with Fats!

Health-conscious individuals often shun pork because of its high fat and cholesterol content. Nowadays, improved breeding of pigs and better feeds have produced leaner and healthier port. Fat, of course, cannot be totally eliminated and it does increase the palatability of meat. To lessen the fat and cholesterol in pork, simply trim off all visible fats. Some people believe that port is even healthier than beef because its fat is accessible and can easily be discarded. Beef fat is marbled with the lean meat, making it difficult to trim off. Another way to lower fat content is to cook pork in ways that will eliminate the addition of oil or butter, such as boiling, grilling, or roasting. But if you really want something fried, then pan-fry in very little oil instead of deep-frying. The meat absorbs less oil this way. You can also use oils that are lower in saturated facts such as corn oil, peanut oil, canola oil, or soybean oil.

Much like beef, pork is a good source of quality protein. It also provides the body with fat used not just as a source of energy, but also as a source of essential fatty acids that help in the utilization of the fat-soluble vitamins A, D, E, and K. Pork is a source of the B vitamins thiamin and niacin needed for normal digestion and the maintenance of a healthy nervous system. It is also a source of minerals such as iron (especially the liver) and phosphorous. One hundred grams edible portion of lean pork has about 17 grams fat. Loin chop or pork chop has a high fat content of about 50 grams per 100 grams edible portion and about 10 grams protein.