Pork
| Nutritional value per 100 g (3.5 oz) | |
|---|---|
| Energy | 1,013 kJ (242 kcal) |
|
0.00 g
|
|
| Sugars | 0.00 g |
| Dietary fibre | 0.0 g |
|
13.92 g
|
|
| Saturated | 5.230 g |
| Monounsaturated | 6.190 g |
| Polyunsaturated | 1.200 g |
|
27.32 g
|
|
| Tryptophan | 0.338 g |
| Threonine | 1.234 g |
| Isoleucine | 1.260 g |
| Leucine | 2.177 g |
| Lysine | 2.446 g |
| Methionine | 0.712 g |
| Cystine | 0.344 g |
| Phenylalanine | 1.086 g |
| Tyrosine | 0.936 g |
| Valine | 1.473 g |
| Arginine | 1.723 g |
| Histidine | 1.067 g |
| Alanine | 1.603 g |
| Aspartic acid | 2.512 g |
| Glutamic acid | 4.215 g |
| Glycine | 1.409 g |
| Proline | 1.158 g |
| Serine | 1.128 g |
| Vitamins | |
| Vitamin B6 |
(36%)
0.464 mg |
| Vitamin B12 |
(29%)
0.70 μg |
| Choline |
(19%)
93.9 mg |
| Vitamin C |
(1%)
0.6 mg |
| Vitamin D |
(9%)
53 IU |
| Minerals | |
| Calcium |
(2%)
19 mg |
| Iron |
(7%)
0.87 mg |
| Magnesium |
(8%)
28 mg |
| Phosphorus |
(35%)
246 mg |
| Potassium |
(9%)
423 mg |
| Sodium |
(4%)
62 mg |
| Zinc |
(25%)
2.39 mg |
| Other constituents | |
| Water | 57.87 g |
|
|
| Percentages are roughly approximated using US recommendations for adults. Source: USDA Nutrient Database |
|
Pork is the culinary name for meat from the domestic pig (Sus domesticus). It is the most commonly consumed meat worldwide, with evidence of pig husbandry dating back to 5000 BC. Pork is eaten both freshly cooked and preserved. Curing extends the shelf life of the pork products. Ham, smoked pork, gammon, bacon and sausage are examples of preserved pork. Charcuterie is the branch of cooking devoted to prepared meat products, many from pork.
Pork is the most popular meat in East and Southeast Asia, and is also very common in the Western world. It is highly prized in Asian cuisines for its fat content and pleasant texture. Judaism forbids the consumption of pork by Jews, and Islam forbids pork consumption by Muslims; and the sale of pork is illegal or severely restricted in Israel and certain Muslim countries due to the way the pigs were slaughtered and for hygiene reasons pigs have, like wallowing in mud, especially those with sharia law as part of their constitution.
The pig is one of the oldest forms of , having been domesticated as early as 5000 BC. It is believed to have been domesticated either in the Near East or in China from the wild boar. The adaptable nature and omnivorous diet of this creature allowed early humans to domesticate it much earlier than many other forms of livestock, such as cattle. Pigs were mostly used for food, but people also used their hides for shields and shoes, their bones for tools and weapons, and their bristles for brushes. Pigs have other roles within the human economy: their feeding behaviour in searching for roots churns up the ground and makes it easier to plough; their sensitive noses lead them to truffles, an underground fungus highly valued by humans; and their omnivorous nature enables them to eat human rubbish, keeping settlements cleaner.
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Wikipedia