Lean Profile Today's
pork is lower in fat,
lower in calories and lower in cholesterol than ever before --a result of new breeding and feeding techniques by pork producers.
to USDA data, pork has leaned down considerably over a 27 year period.An average loin cut in 1963 contained 76% of calories from
fat. Today's lean pork shows the responsiveness:
1963 Loin, broiled,
Fat: 29.6 grm.
1983 Loin, broiled, 3oz
Fat: 11.7 grm.
Loin, broiled, 3oz
Fat: 6.9 grm.
Percent of reduction of fat &
calories from 1963 to 1990:
high in cholesterol, as many people believe? The American Heart Association
recommends that Americans limit cholesterol intake to less than 300
milligrams daily. A 3 oz. serving of roasted center loin pork contains
only 66 milligrams of cholesterol -- just 22% of the recommended
Pork, center loin,
Pork, tenderloin, roasted
Chicken breast, skinless, roasted
Chicken thigh, skin-on, roasted
Beef tenderloin, broiled
Tuna, light, in oil
high in sodium? No, Fresh pork, like other fresh meats, is naturally
low in sodium. Cured pork products such as ham and bacon do have a
higher sodium content than fresh pork cuts. However, these products
are now cured with 50% less salt than 20 years ago. Today's cured
pork products are preserved by refrigeration, not salt.
Breaking the Myths Is
pork high in calories, as many people believe? Today's average pork
loin cuts off an average of fewer than 165 calories per
three ounce serving.