Pork is the most consumed and purchased meat in Europe. Today’s pork has, in fact, little in common with the fatty meat sold years ago, which nutritionists warned us about. Pork is rich in high-quality and complete protein. This is a type of protein that cannot be obtained from plant products. The protein works very well to stimulate the tissues and improves the immune system. With the increase in the amount of meat, the level of fat decreased. A recent study discovered that the current fat content, which has been regarded by consumers and professionals of human nutrition as fat, has been doubly decreased, as compared to its previous level. Pork contains saturated fats (approx. 42%) and essential unsaturated fatty acids (approx. 15%). Saturated fats give us energy, help in the absorption of some vitamins and nutrients, and also participate in the construction of cell membranes.
In comparison with poultry, despite a lower total polyunsaturated fatty acid content, pork is characterized by a far more beneficial ratio of omega-6 and omega-3. This ratio is less than 10: 1. In pork it can be also found, higher than in other types of meat, a level of vitamin B1, which is responsible for the proper functions of the nervous system. Pork is a meat that simply tastes good. It has been used in traditional Polish cuisine for ages, and there are also no obstacles to use it in the dietetic kitchen. Over the years the quality of pork has gotten higher. Animals are bred with more care, fed with perfect fodder and kept in hygienic conditions. Thanks to the scientists’ aid and their advanced research, pork is lean, crispy, juicy and has the proper amount of nutrients.