Pork Nutrients In Depth
Holy cow! No, wait, make that Holy Pig! The USDA has released a comprehensive analysis of the average nutrient levels in common cuts of pork. The report itself only contains the current findings, but a summary compares modern-day pork analysis to the values that researchers came up with in 1991. The differences confirm what most cooks know: Modern cuts have less fat than their early-90s counterparts.
The pork industry promoted their products over beef when a fear of saturated fats swept through the country in the 1980s. Pork producers tightened the belts on their pigs, producing meat that made up in sellability what it lacked in flavor. These days, good pork is a revelation, rich and fatty and flavorful.
The new data will provide nutritionists with the data they need to make dietary recommendations.
