A fast summary built from the current nutrition profile per 100g.
Pork, fresh, carcass is derived from the meat of domesticated pigs, which are raised for food across the globe. This meat is highly valued for its rich flavor and tender texture, making it a popular choice in various cuisines, including American, Chinese, and Spanish. Pork has a long history of consumption, dating back thousands of years, and is enjoyed in many forms, including fresh cuts, cured products, and sausages. This versatile protein source is typically sourced from farms that prioritize animal welfare and sustainable practices.
Nutritionally, pork is a significant source of high-quality protein and essential vitamins and minerals. With approximately 376 calories per 100 grams, it contains 13.9 grams of protein, making it excellent for muscle building and repair. The fat content is relatively high at 35.1 grams per 100 grams, contributing to its rich flavor. Pork is particularly high in B vitamins, especially B12, which is crucial for nerve function and energy metabolism. It can be prepared in various ways, including grilling, roasting, and stewing, allowing for a wide range of culinary applications.
Pork, fresh, carcass contains approximately 376 calories per 100 grams. This calorie content is primarily derived from its protein and fat content, making it a dense source of energy, suitable for those engaging in regular physical activity or looking to build muscle.
Pork, fresh, carcass can be a healthy option when consumed in moderation and prepared properly. It is rich in high-quality protein, essential vitamins, and minerals, contributing to overall health. Lean cuts can fit well into a balanced diet, offering benefits for muscle growth and energy metabolism.
Pork, fresh, carcass should be stored in the refrigerator at temperatures below 40°F (4°C). It should be kept in a sealed container to prevent contamination and should be consumed within 3-5 days. If not used within this timeframe, it can be frozen for 4-6 months.
Eating Pork, fresh, carcass provides numerous health benefits including high-quality protein for muscle repair, essential vitamins like B12 for energy metabolism, and minerals such as iron to support oxygen transport in the body. It can enhance satiety and is versatile in cooking.
It is generally recommended to consume about 150 grams of Pork, fresh, carcass, 2-3 times per week. This allows for adequate protein intake while balancing with other food groups for a varied diet.
