Nutrition

When promoting fresh pork's many benefits to your customers, like delicious flavor and ease of cooking, don't forget to mention its great nutrition profile. More than ever, your customers are looking for healthy foods that taste good. Pork is a nutrient-dense food, meaning that calorie for calorie it packs a lot of nutritional benefits. Share pork’s nutritious story and help your customers feel great about choosing pork.

The Skinny on Lean Pork

America’s pork producers have invested in production practices that result in a leaner product. Seven of the most common cuts of pork now have, on average, 16% less fat and 27% less saturated fat than 20 years ago.

The pork cuts in the chart below meet the USDA guidelines for “lean” (less than 10 g fat, 4.5 g saturated fat and 95 mg cholesterol). Pork tenderloin actually meets the guidelines for “extra lean” (less than 5 g fat, 2 g saturated fat and 95 mg cholesterol), making it as lean as a skinless chicken breast!
 
 
 
Get Your Protein Here

Help consumers understand the nutritional value lean pork brings to the table. It’s an excellent source of protein, thiamin, niacin, and vitamin B6, and it’s a good source of riboflavin, zinc and potassium.

Research shows protein in the form of lean meats, such as pork, can play an integral role in solving the obesity epidemic by increasing the feeling of fullness, reducing hunger sensations and preserving lean muscle mass. Proteins are essential to the diet and the most important macronutrient because they provide both essential amino acids and are a source of energy that plants cannot provide alone. Protein is particularly important during growth and development.
 
 
 
Nutrition and Labeling

The USDA’s Food Safety and Inspection Service (FSIS) has approved a new nutrition labeling rule that will take effect in January, 2012. The new rule amends federal meat and poultry product regulations to require nutrition labeling of the major cuts of single ingredient, raw meat and poultry products on labels or at point of-purchase. It also requires nutrition labels on all ground or chopped meat and poultry products, with or without added seasonings, unless the products are exempted.

The new labeling requirement is an opportunity to help consumers understand how significant protein is in providing essential vitamins and minerals needed to maintain a healthy diet. The National Pork Board believes that providing nutrition labeling at point-of-purchase will enable consumers to make educated choices and reinforce the wide availability of healthful meat options, by giving them the confidence to compare nutritional information between proteins.
 

USDA Nutrient Database

The National Pork Board has worked diligently to provide current and up-to-date information regarding the nutritional content of pork products. Visit the USDA Nutrient Data Laboratory Standard Reference 23 for detailed information on pork’s nutritional components. For questions about using the database, please contact Adria Sheil-Brown, Nutrition Communications and Research Manager for the National Pork Board, at abrown@pork.org or 515-223-2632.
 
 
 
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