RDD Meet

As research by scientists proves, pork is low in calories, but at the same time rich in phosphorus,
B vitamins, zinc and iron. In addition, it is a source of amino acids that have a positive effect
on the development of the body and immunity.
Therefore, pork is especially useful for athletes and sick people
(especially patients after surgery).
Experts recommend eating 500-600 grams of pork per week
(of course, not in one sitting). Boiled or stewed dishes can be included in the diet.
Determining the optimal portion is quite simple – it should be the size of a palm, 20-25 mm thick
(if it is a steak or other boneless cut).
Pork is popular in almost all corners of the world: from Southeast Asia, Europe,
Sub-Saharan Africa to North and South America, and pork itself. At the same time,
during the last decades, the popularity of lean pork began to grow in the world.
So you can argue about the “traditional” fat content of this meat.
The genetics, feeding and production methods of pigs have changed,
resulting in today’s pork being 31% less fatty than 20 years ago. In addition,
unwanted fat on cuts is easy to cut. And its content in tissues varies between 10–16%,
which is not so much.
So, pork is useful because:
Much richer in protein than other types of meat.
Lard contains arachidonic acid and selenium, which prevent depression
and promote better recovery of body cells.
It contains more B vitamins than other types of meat.
An average portion (about 125 g) of pork liver contains a monthly dose of vitamin B12.
It is recommended for use by women who are breastfeeding, as pork improves milk production.
Rich in nutrients. Pork is a good source of essential nutrients, including protein,
vitamins and minerals. It contains high-quality protein, B vitamins (eg B12 and niacin),
zinc, phosphorus and iron.A source of protein. Pork is a complete source of protein, containing
all the essential amino acids necessary for the growth and maintenance of body tissues.
Versatility in cooking. Pork is a versatile meat that can be prepared in various ways,
offering a wide range of culinary options.
Iron content. Pork is a good source of heme iron, which is more easily absorbed
by the body compared to non-heme iron found in plant sources.
Adequate iron intake is important to prevent anemia.
Taste and consistency. Many people like the taste and texture of pork,
which makes it popular in various cuisines around the world.