Pork loin- the back part of a pork carcass with a bone, or a dish prepared from the back part of pork. This product is quite popular not only in the post-Soviet space, but also in Europe. Appreciated by gourmets and lovers of delicious food. You can cook in different ways - it all depends on the person’s imagination and preferences.

There are over 300 different pork loin recipes. Moreover, this ingredient is used to prepare salads, soups and other dishes. Loin baked in the oven or fried in a frying pan is very popular. Pork loin has a mild, delicate flavor. You can buy it at a butcher shop, market or store. The cost of pork loin is more than affordable.

A professional chef or an amateur cook will definitely find use for this unique dish in the kitchen. Interestingly, pork loin has been known in cooking for more than 3,000 years. Even in Ancient Greece, rich townspeople regularly ate it. It is worth noting that pork goes well with dry wine.

Benefits of pork loin

1. Perfectly absorbed by the body. Contains a lot of nutrients and vitamins.
2. Strengthens the immune system. Recommended for use by athletes and people who experience heavy physical activity.
3. Relieves depression. A true natural antidepressant.
4. Accelerates the process of cell renewal in the body.
5. Strengthens muscle and bone tissue.

Harm and contraindications

1. Strictly not recommended for obesity. This is due to the fact that the product contains a large number of calories.
2. Frequent consumption of more than 200-300 grams per day is contraindicated.
3. Increases the risk of cardiovascular diseases.

Loin is the back part of a pork carcass, which is classified as first-class meat. It includes meat, ribs, part of the spine and a layer of fat. The loin is divided into: bone-in loin, carbonade (boneless loin) and cutlet part.

Compound

Brisket is especially rich in iron. Pork is a source of many minerals necessary for humans: tin, molybdenum, potassium, phosphorus, sodium, calcium, selenium, zinc, magnesium, etc. It also contains vitamins (group B, PP) and choline.

Beneficial features

Eating brisket helps strengthen the immune system, accelerate the process of cell renewal, and strengthen muscle and bone tissue. Pork is recommended for athletes and people who undergo heavy physical activity. Korean is a natural antidepressant and helps in the fight against depression. It contains a healthy combination of protein and iron, which serves as a conductor of oxygen in the human body.

Harm

Brisket is a fatty meat, frequent consumption of which contributes to the development of atherosclerosis, heart attack and stroke. Pork meat can be contaminated with Trichinella. If insufficient heat treatment is used, consumption of this product can lead to infection with deadly diseases.

Some people deny themselves pork dishes, believing that it is the fattest, and, therefore, the most harmful type of meat. It’s unlikely that you’ll find pig dishes on a diet menu. And in vain. After all, pork is an excellent source of energy, vitamins and microelements.

Pork carcass parts

It is customary to divide this meat into two kinds:

• The first includes less fatty parts animal: l shoulder, loin (back), brisket, loin, ham.
• The second type is defined as those pieces that contain layers of fat: neck, shank, drumstick.

The table below provides information on the calorie content of raw pork carcass parts.

The benefits of pork

Despite the fact that pork is considered a heavy and high-calorie product, one should not forget about its beneficial properties.

• Pork contains all B vitamins. Thiamine (B1) converts proteins, fats and carbohydrates into the necessary energy. B2 is good for vision, and B6 and B12 protect against anemia.
• This meat is recommended for nursing mothers, as it increases lactation.
• Pork is believed to have a positive effect on male strength.
• Arachidonic acid and selenium contained in meat fight the symptoms of depression and participate in cell renewal.
• Pork has a beneficial effect on work gastrointestinal tract.
• Iron and zinc in pork are the main enemies cardiovascular diseases.
• Potassium and phosphorus have a positive effect on the musculoskeletal system, which is why pork is recommended for older people suffering from osteoporosis.

Pork calories

However, it is also not recommended to indulge in this meat in large quantities. All because of the impressive fat content and high energy value.

How to enjoy pork without harming your figure?

• Those who are concerned about their health and physical fitness should avoid both fried pork and fried pork cutlets.

• Much Stewed, oven-baked or grilled meat is healthier. Moreover, you can reduce calories also by removing oil and fatty marinades and sauces from recipes. It's best to serve the pork with juicy fresh or tender steamed vegetables.

• Boiled meat is considered the healthiest. Add vegetables and spices to the water and get a delicious lunch! And pork broth will serve as an ideal base for borscht or pickle soup.

• A good option is pork and beef cutlets. The total calorie content of the dish is low, but try cooking them in the oven - and you are guaranteed a slim waist! Get rid of the breading, and instead of white bread and milk, add grated zucchini to the minced meat. In the same way, you can reduce the energy value of pork cutlets.

Pork loin is the neck and back portion of a domestic pig carcass. Includes neck, rib rack and fillet. This part of the pork carcass is distinguished by moderately elastic, juicy, homogeneous meat, dark red in color and surrounded by a thin layer of fat.

Calorie content

100 grams of pork loin contains about 172 kcal.

Compound

The chemical composition of pork loin is characterized by a high content of fats, proteins, vitamins (B1, B3, B4, B5, B6, B9) and minerals (fluorine, chromium, copper, iodine, zinc, iron, phosphorus, potassium, sodium, magnesium, calcium ).

How to cook and serve

Like any other meat, pork loin is eaten only in cooked form. In the vast majority of cases, culinary processing involves heat exposure at a temperature not lower than 75 degrees Celsius. Due to the fairly dense structure of the pulp, pork loin is fried or baked after removing the fatty tissue. This part of the pork carcass is best suited for making cutlets, schnitzels, chops, kebabs and azu. Served with a side dish of potatoes, cabbage or legumes. At the same time, pork loin goes well not only with vegetables, but also with mushrooms.

How to choose

There are a number of factors to consider when choosing a pork loin. The main one is the color of the meat, which should not be too dark or light. Too dark a color indicates that the meat was taken from an older animal; when cooked, it will be tough and have an almost neutral taste.

Storage

Fresh pork loin should be stored in the refrigerator, eating the meat within 5-7 days. It is not recommended to use sealed containers for storage. To preserve meat for a longer period (up to a year), it can be frozen at a certain temperature (not higher than minus 18 degrees Celsius).

Beneficial features

The loin, compared to other parts of the pork carcass, contains an increased amount of biologically active substances, the concentration of which remains at a fairly high level even after prolonged heat treatment. This determines the presence of a number of beneficial properties in this food product. In particular, its regular use reduces nervous excitability, stimulates the processes of hematopoiesis, metabolism, formation of bone and muscle tissue, and also helps reduce cholesterol levels in the blood, improves the functioning of the heart, blood vessels and gastrointestinal tract.

Restrictions on use

Individual intolerance, tendency to an allergic reaction, the need for mandatory heat treatment at a temperature of at least 75 degrees Celsius, diseases of the cardiovascular system (consume in limited quantities).

CHEMICAL COMPOSITION AND NUTRITIONAL ANALYSIS

Nutritional value and chemical composition "Pork, loin pulp".

The table shows the nutritional content (calories, proteins, fats, carbohydrates, vitamins and minerals) per 100 grams of edible portion.

Nutrient	Quantity	Norm**	% of the norm in 100 g	% of the norm in 100 kcal	100% normal
Calorie content	384 kcal	1684 kcal	22.8%	5.9%	439 g
Squirrels	13.7 g	76 g	18%	4.7%	555 g
Fats	36.5 g	56 g	65.2%	17%	153 g
Water	49.1 g	2273 g	2.2%	0.6%	4629 g
Ash	0.7 g	~
Vitamins
Vitamin B1, thiamine	0.85 mg	1.5 mg	56.7%	14.8%	176 g
Vitamin B2, riboflavin	0.11 mg	1.8 mg	6.1%	1.6%	1636 g
Vitamin B4, choline	75 mg	500 mg	15%	3.9%	667 g
Vitamin B5, pantothenic	0.7 mg	5 mg	14%	3.6%	714 g
Vitamin B6, pyridoxine	0.5 mg	2 mg	25%	6.5%	400 g
Vitamin B9, folates	6.1 mcg	400 mcg	1.5%	0.4%	6557 g
Vitamin B12, cobalamin	1.1 mcg	3 mcg	36.7%	9.6%	273 g
Vitamin E, alpha tocopherol, TE	0.5 mg	15 mg	3.3%	0.9%	3000 g
Vitamin H, biotin	4.5 mcg	50 mcg	9%	2.3%	1111 g
Vitamin RR, NE	2.34 mg	20 mg	11.7%	3%	855 g
Niacin	2.34 mg	~
Macronutrients
Potassium, K	180 mg	2500 mg	7.2%	1.9%	1389 g
Calcium, Ca	8 mg	1000 mg	0.8%	0.2%	12500 g
Magnesium, Mg	20 mg	400 mg	5%	1.3%	2000 g
Sodium, Na	29 mg	1300 mg	2.2%	0.6%	4483 g
Sera, S	220 mg	1000 mg	22%	5.7%	455 g
Phosphorus, Ph	150 mg	800 mg	18.8%	4.9%	533 g
Chlorine, Cl	48.6 mg	2300 mg	2.1%	0.5%	4733 g
Microelements
Iron, Fe	1.5 mg	18 mg	8.3%	2.2%	1200 g
Yod, I	6.6 mcg	150 mcg	4.4%	1.1%	2273 g
Cobalt, Co	8 mcg	10 mcg	80%	20.8%	125 g
Manganese, Mn	0.0285 mg	2 mg	1.4%	0.4%	7018 g
Copper, Cu	96 mcg	1000 mcg	9.6%	2.5%	1042 g
Molybdenum, Mo	13 mcg	70 mcg	18.6%	4.8%	538 g
Nickel, Ni	12.3 mcg	~
Tin, Sn	30 mcg	~
Fluorine, F	69.3 mcg	4000 mcg	1.7%	0.4%	5772 g
Chromium, Cr	13.5 mcg	50 mcg	27%	7%	370 g
Zinc, Zn	2.07 mg	12 mg	17.3%	4.5%	580 g

Energy value Pork, loin pulp is 384 kcal.

Main source: Skurikhin I.M. and others. Chemical composition of food products. .

** This table shows the average levels of vitamins and minerals for an adult. If you want to know the norms taking into account your gender, age and other factors, then use the My Healthy Diet app.

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Most foods may not contain the full range of vitamins and minerals. Therefore, it is important to eat a variety of foods to meet the body's needs for vitamins and minerals.

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Ratio of proteins, fats and carbohydrates:

Knowing the contribution of proteins, fats and carbohydrates to calorie content, you can understand how well a product or diet meets the standards of a healthy diet or the requirements of a certain diet. For example, the US and Russian Departments of Health recommend 10-12% of calories come from protein, 30% from fat and 58-60% from carbohydrates. The Atkins diet recommends low carbohydrate intake, although other diets focus on low fat intake.

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USEFUL PROPERTIES OF PORK, LOIN FLESH

Pork, loin pulp rich in vitamins and minerals such as: vitamin B1 - 56.7%, choline - 15%, vitamin B5 - 14%, vitamin B6 - 25%, vitamin B12 - 36.7%, vitamin PP - 11.7%, phosphorus - 18.8%, cobalt - 80%, molybdenum - 18.6%, chromium - 27%, zinc - 17.3%

What are the benefits of Pork, loin pulp

• Vitamin B1 is part of the most important enzymes of carbohydrate and energy metabolism, providing the body with energy and plastic substances, as well as the metabolism of branched amino acids. A lack of this vitamin leads to serious disorders of the nervous, digestive and cardiovascular systems.
• Kholin is part of lecithin, plays a role in the synthesis and metabolism of phospholipids in the liver, is a source of free methyl groups, and acts as a lipotropic factor.
• Vitamin B5 participates in protein, fat, carbohydrate metabolism, cholesterol metabolism, the synthesis of a number of hormones, hemoglobin, promotes the absorption of amino acids and sugars in the intestines, supports the function of the adrenal cortex. A lack of pantothenic acid can lead to damage to the skin and mucous membranes.
• Vitamin B6 participates in maintaining the immune response, processes of inhibition and excitation in the central nervous system, in the transformation of amino acids, the metabolism of tryptophan, lipids and nucleic acids, promotes the normal formation of red blood cells, maintaining normal levels of homocysteine ​​in the blood. Insufficient intake of vitamin B6 is accompanied by decreased appetite, impaired skin condition, and the development of homocysteinemia and anemia.
• Vitamin B12 plays an important role in the metabolism and transformation of amino acids. Folate and vitamin B12 are interconnected vitamins that are involved in hematopoiesis. A lack of vitamin B12 leads to the development of partial or secondary folate deficiency, as well as anemia, leukopenia, and thrombocytopenia.
• Vitamin PP participates in redox reactions of energy metabolism. Insufficient vitamin intake is accompanied by disruption of the normal condition of the skin, gastrointestinal tract and nervous system.
• Phosphorus takes part in many physiological processes, including energy metabolism, regulates acid-base balance, is part of phospholipids, nucleotides and nucleic acids, and is necessary for the mineralization of bones and teeth. Deficiency leads to anorexia, anemia, and rickets.
• Cobalt is part of vitamin B12. Activates enzymes of fatty acid metabolism and folic acid metabolism.
• Molybdenum is a cofactor for many enzymes that ensure the metabolism of sulfur-containing amino acids, purines and pyrimidines.
• Chromium participates in the regulation of blood glucose levels, enhancing the effect of insulin. Deficiency leads to decreased glucose tolerance.
• Zinc is part of more than 300 enzymes, participates in the processes of synthesis and breakdown of carbohydrates, proteins, fats, nucleic acids and in the regulation of the expression of a number of genes. Insufficient consumption leads to anemia, secondary immunodeficiency, liver cirrhosis, sexual dysfunction, and the presence of fetal malformations. Research in recent years has revealed the ability of high doses of zinc to disrupt the absorption of copper and thereby contribute to the development of anemia.

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The nutritional value- content of carbohydrates, fats and proteins in the product.

Nutritional value of food product- a set of properties of a food product, the presence of which satisfies the physiological needs of a person for the necessary substances and energy.

Vitamins, organic substances required in small quantities in the diet of both humans and most vertebrates. Vitamin synthesis is usually carried out by plants, not animals. A person's daily requirement for vitamins is only a few milligrams or micrograms. Unlike inorganic substances, vitamins are destroyed by strong heat. Many vitamins are unstable and are “lost” during cooking or food processing.