• Lean pork is just as effective as chicken in keeping cholesterol levels in check.
  • Consumers still have the perception that pork is a fatty meat and it must be cooked until well done. In fact, today's pork is leaner than it has ever been (42% leaner than in 1987) and cooking to an internal temperature of 70°C will ensure that the meat is flavourful and juicy. This means that a 1,5 kg pork loin roast can be cooked in less than two hours.
  • Today's pork is inspected at abattoirs and only pork that is fit for human consumption is approved.
  • Pork contains high levels of essential body nutrients against a relatively low kilojoule level. It is an excellent source of Thiamin (vitamin B1) and is also rich in other essential B vitamins such as Niacin, and minerals. Thiamin and Niacin are essential for normal functioning of the body's digestive system and maintaining energy levels.
  • Pork provides high quality protein essential for growth and maintenance of body tissue.
  • It fits well into the recommendation that people should consume less fat, especially saturated fat. Pork has been trimmed of excess fat and there is very little fat (marbling) through the meat. Pork contains more mono-unsaturated and poly-unsaturated fats than saturated fat.
  • Pork contains the minerals iron, zinc and phosphorus. Iron is essential for the transport of oxygen in the blood and to help body cells obtain energy.