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Pork: How to prepare, recipes and benefits

Pork: How to prepare, recipes and benefits

Pork is a source of protein, making it an indispensable character on a well-set menu. The cuts are reputed as fatty, but the nutritional properties of some of them show otherwise. This is because the pork consumed today is healthier than the one consumed 20 years ago, due to the improvement in the breeding of these animals as a more balanced diet.

If you like pork, you do not have to give it up to diet menu. In general, pork cuts are still slightly more caloric and greasy than leaner cuts of chicken and beef, but are thinner compared to cuts of skinned chicken and fattened beef. In recent years, pork has decreased 31% of its fat level, 14% of calories and 10% of its cholesterol.

Pork cuts

In all, there are twenty possible cuts of pork :

Ear

  • Patella
  • Pork Chop
  • Pork Chop
  • Pork Chop
  • Pork Chop
  • Pork Chop
  • Pork Chop
  • Pork
  • Pork
  • Pork
  • Pork
  • Pork
  • Duck
  • Rib
  • Pork
  • Pork
  • Pork
  • Pork

French sirloin

  • Pork
  • Crunchy ham with potatoes
  • Roast leg
  • Lizard in the pan
  • Cooked pork tenderloin
  • Compare
  • Compare pork with other meat (calorific values ​​in 100 grams)

A

Kcal

FatPork fillet (raw)176 kcal
8.8 gPork chop164 Kcal
8.0 gPork rib (raw)256 Kcal
19.8 gPork leg (raw)186 kcal
11.1 gNon-fat tenderloin (raw)143 Kcal
5.5 gLizard (raw)135 Kcal
5.2 gPicanha with fat (raw)213 Kcal
9.7 gSkinless chicken breast119 Kcal
3 gChicken leg with skin (raw)161 Kcal
9.8 g < The most caloric and fatty pork cuts are the rib, tail, knee and ear. Pig meat derivatives that are fat mixtures with pork should also be avoided.Care must be taken in relation to the cut of the meat, because pieces such as bacon and ribs are high in fat and, therefore, are not advised on a weight-loss or weight-bearing diet.Nutritional composition

In the case of nutrients such as vitamins and minerals, the pig has advantages. Pork has a higher content of vitamin B1 (thiamin), vitamin B3 (niacin) and vitamin B8 (biotin) compared to beef.

This type of meat is rich in good (unsaturated) fats that are good for the heart , and contains less cholesterol than beef, making it a good choice on a balanced diet.

Slim cuts

Some types of pork are low in calories, unbelievable for a lot of people. For example, pork chop has 164 kcal per 100 grams of food. The thinner bovine cut is the non-fat skillet, which has 131 kcal in the same amount. However, the rump already has a lot more energy: 234 kcal.

Therefore, it is important to note that the best way to ensure that the pork is healthier at the table is roasted, grilled and cooked. versions, which increase the calorific value of meat. When made with oil, for example, the pork chop adds 311 kcal, a considerable increase. And not all pig cuts are released. Bacon, for example, contains 593 kcal per 100 grams.

Benefits of consuming pork

Pork is a source of proteins and vitamins that activate the metabolism and contribute to the proper functioning of the intestine and the body as a whole. See the benefits:

Pork is one of the main sources of vitamin B1 (thiamine), which participates in energy metabolism, improves appetite and nervous system functioning

Pork has niacin as well the other types of meat that improve the health of the skin and the functioning of the digestive system

It is a meat very rich in potassium: 100g of pork present 324mg of this mineral

Studies show that pork has higher content of essential amino acids (those our body does not produce), such as leucine, lysine, and valine. These amino acids can assist the body in maintaining the immune system.

It has a less harmful fat than other meats, that is, its ratio in polyunsaturated fats and monounsaturated fat (oleic fatty acid) is beneficial, which makes it healthier Compared to cows and beef

It is rich in zinc: a very poor trace element in the general population, particularly in the elderly and children

  • It is rich in vitamin B12 and iron, being advised to people suffering from Anemia: 100g has 0.670 micrograms of vitamins.
  • Pork Meat
  • No matter what type of meat, all of them should be made preferably cooked, roasted or grilled. But the meat that needs the best cooking is the pork, so it is the most complicated meat.
  • Eating pork is not bad for health, as long as it is well cooked, because proper cooking avoids the transmission of cysticercosis, a disease that can reach the nervous system and cause seizures and mental problems. Another important point in their preparation is that pork should never be consumed unless it is contaminated.
  • Smoothness of pork
  • Softness varies not only between cuts but also from animal to animal , even if they are of the same species. To make the grilled more juicy it is recommended that you do not squeeze the meat in the pan, let it seal on one side, turn around and let it seal on the other, so that the meat does not lose its inner juice and is soft.
  • Pork

Many people believe that pork is dirtier, and in fact it runs the risk of being contaminated with bacteria that cause serious illness to humans, such as:

Yersinia enterocolitica, which causes intestinal infections

Salmonella, causing stomach infections

Staphylococcus aureus, which causes infections such as infectious cellulitis and impetigo

Listeria monocytogenes, which causes an infection called listeriosis, which has high mortality rates.

In addition, pork can be a source of cysticercus when small larvae are present in the intestine, which develops and causes teniasis or cysticercosis. In this disease, tapeworms may stay in the intestine, causing malnutrition, or even lodged in the brain, causing chronic epilepsy.

The good news, however, is that with current production methods, the chances of being infected are low: the pig is now confined to places with the ideal temperature and cement floor, that is, it has no access to the land, improving hygiene conditions.

  • Furthermore, eating the pork well done avoids risks of cysticercosis.
  • The safety of food depends very much on how it is also stored. To do this, three steps need to be followed:
  • The cut needs to be certified by the ministry
  • Food must be well stored

Baking needs to be done between 70 ° C and 90 ° C

It is important it should be noted that pig meat is considered a red meat because of the quantity of uric acid it produces and should therefore be consumed as such: a portion of 100 g, two to three times a week.Is it true that pork is more stressed?

Pork is said to be more stressed due to the animal's suffering at the time of slaughter. However, it is important to point out that the main breeding herds are carried out by means of eletronarcosis, in which an equipment gives an electric shock to the brain, which causes the loss of the senses, only after the cut of the neck or other parts occurs and the bleeding .

The suffering made by the slaughter occurs in rural areas without preparation and made with knives and that leads to the suffering of the animal.

  • In these cases of suffering, the meat can be affected. If the stress situation is long, the meat becomes dark, dry and hard, while the short stresses leave the flesh pale and soft.
  • The cholesterol content of pork rib and back is higher than all cuts of beef
  • In addition, their consumption should be avoided by at-risk groups: children, pregnant women, the elderly and people with immunodeficiency.

Storage of pork

You must store the raw pork separately from other animal proteins. This is because, in this way, you prevent enterobacteria from passing into other foods.

If you go consume it on the day, season it and store it in the refrigerator. If you take more time to prepare it, you may want to put it in the freezer and season it before using it.

How to buy pork

When purchasing food, make sure the establishment has an excellent system of storage. In addition, make sure the cut is Ministry of Health certified and has no harsh chemical components, such as ractopamine.

Also note details such as staining, staining and bruising, and changes in the odor of this meat. The ideal is always to choose well packaged meat, preferably to vacuum and with Federal Inspection Seal (SIF).


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