Fresh Pork – 1 kg
Pork is the meat of the domestic pig .
It’s the most commonly consumed red meat worldwide, especially in eastern Asia, but its consumption is forbidden in certain religions, such as Islam and Judaism.
For this reason, pork is illegal in many Islamic countries.
It is often eaten unprocessed, but cured (preserved) pork products are also very common. These include smoked pork, ham, bacon, and sausages.
Like all meat, pork is mostly made up of protein.
The protein content of lean, cooked pork is around 26% by fresh weight.
When dry, the protein content of lean pork can be as high as 89% — making it one of the richest dietary sources of protein (Trusted Source).
It contains all nine essential amino acids necessary for your body’s growth and maintenance. In fact, meat is one of the most complete dietary sources of protein.
For this reason, eating pork — or other types of meat — may be particularly beneficial for bodybuilders, recovering athletes, people post-surgery, or others who need to build up or repair muscles.
Pork contains varying amounts of fat.
The proportion of fat in pork usually ranges from 10–16% but can be much higher depending on the level of trimming and other factors.
Clarified pig fat — called lard — is sometimes used as a cooking fat.
Like other types of red meat, pork is mainly composed of saturated fats and unsaturated fats — present in approximately equal amounts.
For example, a 3.5-ounce (100-gram) serving of cooked, ground pork packs about 7.7 grams of saturated, 9.3 grams of monounsaturated, and 1.9 grams of polyunsaturated fat (Trusted Source).
The fatty acid composition of pork is slightly different from the meat of ruminant animals, such as beef and lamb.
Variable weight policy
|Dimensions||100.00 × 80.00 × 70.00 cm|