What are the benefits and risks of pork consumption?

Unprocessed pork is low in sodium chloride and has a rich protein content.Is also a good source of vitamins and minerals needed for a healthy body: iron, magnesium, phosphorus, potassium and zinc, and a series of group B vitamins such as vitamin B6, B12, nicotinic acid, thiamine, riboflavin.

Protein

Pork is a wonderful source of protein. A serving of 100 grams meat  provides about half of the daily requirement of an adult.

Fats

- Fat content of pork depends on the part location(breast, etc.),  the "weakest" meat being the one of the 6g fat content per 100g of meat;

- Pork contains more unsaturated fat than saturated fat;

- Pork contains conjugated linoleic acid, considered by experts as a good ally of the body against cancer or cardiovascular disease;

Iron

- Pork is a good source of iron for the body and is recommended to be inserted in the diet, if feriprive anemia (with iron deficiency);

- A 100-gram portion of pork provides 15% of the daily iron;

Zinc

- By consuming 100 grams of pork ensure 30% of the daily demand for zinc;

- According to studies, people who exclude meat from your diet of any type, face shortage of zinc amounts;

- Iron, zinc and vitamin D contained in red meat is better absorbed by the body, unlike other foods that contain them;

Risks to health

Uncooked, pork can be the carriers of parasites or dormant diseases . Served after removal of the parts full of fat and cooked without being fried in oil, pork fat is low, on the opposite,consumption of parts full of fat  is a risk factor for cholesterol because of rich content saturated fat.

Pigs have the reputation for being dirty animals,  prone to infections caused by parasites - Trichinella. Trichinella is a tiny worm that lives in muscle and can cause disease - in humans, by consumption of pork - a parasitic disease called Trichinellosis - the main risk of consumption of pork.