Introduction:
Pork is one of the most popular meats in Germany. Almost all parts are used. The most popular cuts include fillet, ham, chop and shoulder.
Use/Preparation:
Pork can be used in many different ways. It can be boiled, roasted, grilled, braised, deep-fried or smoked and is made into a wide variety of sausages, pâtés, meat loaf, lard and preserves.
Health:
The nutritional values of pork depend on the part of the animal considered. While the fat content is particularly high in belly meat or knuckle of pork, cutlets or tenderloin are lower-fat cuts. The protein content is also higher or lower depending on the cut. Pork is a supplier of iron and B vitamins. Due to the high purine content, pork is not recommended for people with gout.
Alternatives:
In many recipes, pork can be replaced by wild boar, chicken, beef or turkey. Many supermarkets sell vegetable substitutes such as soy, pea or wheat protein.
Back to tested foodsRelevance for intolerances
|
Average nutritional values raw |
per 100 g |
|---|---|
| Energy (kcal/kJ) | 86/361 |
| Fat | 1,9 g |
| Healthy fatty acids | 0,5 g |
| Carbohydrates | 0 g |
| Sugar | 0 g |
| Protein | 17,1 g |
| Salt | 0 g |
