A fast summary built from the current nutrition profile per 100g.
Pork, fresh, separable fat is a type of meat derived from pigs, specifically the fatty tissue that can be easily separated from the muscle. This product is commonly used in culinary applications for its rich flavor and is a staple in various cuisines around the world, particularly in regions where pork is a dietary mainstay. It can be sourced from various cuts of pork, often utilized in the production of lard or as an ingredient in sausages and other processed meats. The use of pork fat enhances the palatability and texture of many dishes, making it a popular choice among chefs and home cooks alike. Nutritionally, pork fat is high in calories and primarily composed of fats, particularly unsaturated fats, which can provide energy and flavor to meals. While it is low in carbohydrates and protein, it contains essential fatty acids and fat-soluble vitamins, making it a valuable addition to a balanced diet when consumed in moderation. It is important to consider portion sizes due to its high caloric content, and this fat can be a useful ingredient in cooking methods such as frying or roasting, where it contributes to the overall flavor profile of the dish.
Pork, fresh, separable fat contains approximately 632 calories per 100 grams, making it a high-calorie food primarily composed of fat.
While pork fat can provide energy and flavor, it is high in saturated fat and should be consumed in moderation. It can be part of a balanced diet if balanced with other nutrient-rich foods.
Pork fat should be stored in a cool, dark place, ideally in the refrigerator. It can last 5-7 days when refrigerated or up to 6 months when frozen.
Pork fat provides concentrated energy, enhances meal flavor, and contains essential fatty acids and fat-soluble vitamins, benefiting overall nutrition when consumed in moderation.
It is recommended to limit intake to 100g per serving, 1-2 times a week, to avoid excessive saturated fat and calorie consumption.
