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.
In most recipes that housewives encounter, if pork is mentioned, it is often recommended to use the mysterious “loin”. Not everyone understands what part of the animal carcass this is, since the name cannot be associated with anything. What is loin, where is it best to use it, is it suitable for dietary nutrition?
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.
In global meat production, pork occupies a leading position, as a result of which it can automatically be called the most consumed meat. Pigs have quite tender, aromatic and tasty meat.
Pork loin is the back part of the carcass, which consists of meat, a layer of fat, part of the spine and ribs. This part of the meat is usually classified as first grade. The loin is divided into: boneless loin, bone-in loin and cutlet part. The loin is great for chops, roasts, schnitzels, escalopes and kebabs.
The main advantage of pork loin is the combination of iron and complete protein, which are considered conductors of oxygen into the human body. In addition to iron, pork contains a lot of other minerals (zinc, selenium, molybdenum, tin, potassium, magnesium, calcium, sodium, phosphorus), which we need for the proper functioning of the whole body. In addition, it is enriched with vitamins (B-group, choline, PP).
The calorie content of the loin is 384 kcal. The composition included proteins - 13.7 g, fats - 36.5 g.
The maximum beneficial properties of meat can be preserved in a loin that has been cleaned of excess fat and cooked in one piece in the oven. The use of spices (garlic, cumin, hot pepper) will help with the digestion of meat.
What is pork loin?
Professionals call this part a real delicacy, which probably accounts for its considerable cost in comparison with other parts of pork. The loin is a cut of meat that comes from the back. Outwardly, it looks like a simple long rectangular strip, which is characterized by uniform color. If you consider the loin during the process of cutting the animal, and not after it hits the counter, it will lie on the rib bones (more precisely, on the spine), and sometimes it is even sold with them to increase the nutritional value of the broth cooked on the loin. In addition, in a number of national oriental dishes, bone-in loin is the best meat option for the second dish.
- Some sources claim that pork loin is carbonated. They are not entirely right: the carbonate is cut from the dorso-lumbar area, and it may have a layer of fat (up to 5 mm), while the loin is devoid of fat.
In addition, if we consider the loin and carbonade as ready-made products, the latter is boiled and then goes through the baking stage before getting on the table or counter. The loin is mainly smoked, and this completes the process of its factory processing to obtain a snack delicacy. At the same time, it is possible to prepare carbonate from loin: only in this case will these names really mean the same thing.
- Loin is first-class meat with exceptional taste, which explains its high cost and equally high demand.
The taste of pork loin is slightly salty, the fibers themselves are not at all hard, the flesh is very tender, aromatic, and does not require special cleaning procedures or other preparation for work.
Application
Meat can be baked in the oven or fried. Broths will contain a huge amount of useful substances, especially if you close the pan with a lid when cooking. Many people also smoke this meat and roast it over a fire. It is prepared with vegetables, berries, and fruits. Marinate for cooking over a fire. When the loin slices are cooked lightly, you can get the maximum amount of useful elements. Sauces are prepared based on meat broth. Used in the form of cutlets, rolls, chops and much more.
One of the most popular and delicious dishes is pork loin baked in a sleeve, with potatoes and cheese sauce. To prepare the dish you will need: • potatoes; • raw pork loin; • salt; • pepper; • carrot; • garlic; • cheese; • mayonnaise.
The potatoes are peeled, the pork loin is cut into small pieces - all this is placed in the sleeve. Carrots are fried in a frying pan with butter added. Garlic and cheese are finely grated and mixed with mayonnaise. Everything is connected in the sleeve and tied. Use a fork to make several holes in the bag to allow air to escape. Baked in the oven at 200 - 250 degrees for 1 hour. You need to cook until the potatoes are completely cooked. Afterwards, the food is laid out on a serving plate. Everything is sprinkled with herbs and the dish is served.
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Use of pork loin in cooking
Due to the fact that this part of the pig is not particularly fatty and lacks an obvious layer of fat, it is considered lean, and therefore is often used for preparing relatively dietary dishes. If we compare all parts of the carcass of this livestock, the loin will be the safest for the figure. Although it will still lose to turkey and chicken, since the calorie content of pork loin per 100 g is 384 kcal, which contains as much as 36.5 g of fat (when losing weight, this is more than half the norm for a woman weighing 50 kg), and only 13.7 g of protein .
- In addition to the fact that pork loin is a source of animal protein necessary for humans, as well as a large amount of iron, the deficiency of which leads to anemia, it contains a number of valuable vitamins (mainly group B, as well as niacin acid) and minerals, of which it is worth highlighting calcium, phosphorus, sodium, molybdenum, magnesium, zinc, selenium.
Pork loin can be used to prepare absolutely any meat dish due to its technical characteristics: taste, shape, structure. The cook does not have to prepare it for a long time, there is no need to remove veins or layers of fat, or select a complex marinade.
- Cooks mainly use pork loin to make steaks, meat rolls, escalopes, chops, kebabs, and roasts. The famous Kiev cutlet with bone is also made mainly from pork loin.
- This meat can be baked in a whole piece, which makes it an excellent option for boiled pork and other similar dishes.
The loin is also good for making low-fat cutlets, and if you dilute it with dry minced chicken, the result will not be so bad for your figure, but at the same time very tender and without excess fat. This trick is often used by women who adhere to proper nutrition and monitor the quality of their food.
- Due to its natural saltiness, the loin needs less salt than other parts of pork.
Despite the fact that chefs call the loin lean, unlike beef or poultry, it still does not require additional fat to maintain juiciness during heat treatment, so it is well suited for any dishes that are cooked over an open fire. For example, you can grill a loin cut into wide slices using a grill, or simply rub it well with spices, wrap it in foil and cook it in the oven without adding any oil, mayonnaise, or other fats.
- In order to facilitate the digestion of pork loin, experts advise that you cook it using spices: cumin, dill, garlic, hot pepper.
CHEMICAL COMPOSITION AND NUTRITIONAL ANALYSIS
Nutritional value and chemical composition of “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 |
The energy value of 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.
Pork loin meat
The benefits of pork loin are due to the fact that it is very easily absorbed in the body. Pork loin has a high calorie content, and therefore it is not recommended to consume it often, and especially in large quantities. Pork loin is the back part of pork. Pork loin kebab is simply delicious!
Externally, it is an elongated piece of meat of regular shape and even pink color. You can most often see pork loin on ribs.
And although in this form it looks very appetizing, some cooks prefer to carefully remove them before cooking. It is noteworthy that the fat content of pork loin is minimal, which turns it into a dietary meat.
At the same time, the calorie content of the product is quite high and amounts to about 300 kcal per 100 g of product.
First of all, you should pay attention to the smell of the meat. In a quality product it is unexpressed and pleasant. Pay attention to the appearance of the loin. To check whether substances have been added to the pork loin to fix the color, it must be boiled.
If you do not plan to use it, dry it with a paper towel, wrap it in foil and place it in the freezer. The baked loin should also be wrapped in foil and placed in the refrigerator. In addition, this meat contains B vitamins, which are important for the normal functioning of the nervous system and metabolism.
Pork loin dishes help to quickly satisfy your hunger. They are also recommended for use for problems with muscle and bone tissue. Dishes made from it should be eaten by people who lead an active lifestyle. The product also activates the process of cell renewal in the body. Brisket is good for breastfeeding women, as the protein it contains stimulates milk production.
Recipes with pork loin
Pork loin is a fairly popular food product that allows you to create real culinary masterpieces. The meat is often baked and fried, and served with a variety of side dishes. It can also be boiled or grilled. In addition, the loin can be used to prepare first and second courses, as well as for salads and appetizers.
Schnitzel, shish kebab, chops, etc. are prepared from meat. To make the loin tasty and aromatic, rub it with spices. Before cooking, you can marinate the pork loin for 8 hours.
You can use any version of the marinade, which includes both sweet and spicy ingredients.
It is also worth considering that if the pork loin is not cooked properly, pathogenic bacteria may persist.
With the remaining parts - pork neck, shoulder and ham - everything is less cloudless, but overall much better than with similar parts of beef and lamb.
Well, the price: pork is a little more expensive than chicken, and all parts of its body can be eaten - from snout to tail.
Buzhenina is a large piece of pork - or in some cases lamb - baked at low temperature or steamed, rubbed with salt and spices.
Pork internal fat is rendered from fresh raw lard removed from the inside of the carcass. It has a pure white color, a soft and delicate taste, and when melted it becomes transparent. A piece of pork (or less often veal) tenderloin cooked over coal heat is what the French word carbonnade literally means.
The loin can be with or without skin, without vertebrae and with a layer of bacon of 1–3 cm. They produce raw smoked, smoked-boiled and smoked-baked loin, and use and store it in the same way as brisket.
Pork loin dishes
Pork liver, like any other liver, should not be fried for long, otherwise it will turn into stone. It is better to buy tender, dark red pork liver at the market - and buy only that taken from young animals.
Pork tenderloin is the meat of the posterior lumbar region, located above the kidneys along the lumbar vertebrae.
Pork tenderloin is not much more tender than carbonate, but is considered a dietary product; it is most often fried, cut across the grain, or baked.
Pork neck is great for roasting. You can buy pork intestines at any market by ordering them in advance from the butcher. The loin is the neck and back part of the pork carcass, including the neck, rib and fillet. Exactly, these are two muscles along the spine from the neck to the tail.
Calorie content of pork loin: 384 kcal per 100g
Culinary dishes made from pork loin are common in almost all countries of the world, but the most popular remain in Germany, the Czech Republic, England and America.
Pork loin, or as it is commonly called in Russia, a cut from the back of pork, is generally considered a product for baking, but this is a misconception.
When using loin in culinary experiments, it is generally considered to be suitable only for baking, but you can experiment with this part of the carcass (calorizer).
The calorie content of loin is 384 kcal per 100 grams of product. The main advantage of pork loin is, of course, the combination of complete protein and iron, which are a conductor of oxygen into the human body.
The disadvantage of fatty meat is that its consumption leads to atherosclerosis and, as a consequence, to heart attack and stroke.
Pork can be infected with Trichinella and if the meat is not properly cooked, this parasite can enter the human body and lead to fatal diseases.
Pork loin helps strengthen the immune system. Pork loin is a juicy piece of meat that contains virtually no fatty compounds or films. Pork loin is meat on the bone (usually a small part of the spine and ribs) taken from the back of the animal. The method of its further preparation also depends on how exactly the pork loin is cut.
Source: https://kwakret.ru/myaso-koreyka-svinaya/
Product calorie analysis
SHARE OF BZHU IN CALORIES
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.
If more energy is expended than it is received, the body begins to use up fat reserves, and body weight decreases.
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DATE FOR ACHIEVEMENT OF THE GOAL
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%
- 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. - Choline
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
is involved 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, and supports the function of the adrenal cortex. A lack of pantothenic acid can lead to damage to the skin and mucous membranes. - Vitamin B6
is involved 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, and 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
is involved 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
is involved 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 and is involved 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, in the presence of which the physiological needs of a person for the necessary substances and energy are satisfied.
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.
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Pork skin: benefits, harm and nutritional values
Pork is the type of meat that divides public opinion.
For some people, pork is a source of protein primarily due to its taste and availability, but for others, they refrain from eating pork due to religious beliefs or nutritional value. Also, all parts of pork are edible: skin, legs, loin, stomach, shoulder, head and even intestines. Bacon, steak, ham and sausages are made from pork.
Today we will talk about the benefits of pork skin.
Pork skin
Pork skin is usually consumed as a snack in which it is fried or baked in pork fat. Raw pork skin has a high level of fat. Roasting pork skin is also another way to make the otherwise hard texture of pig skin tender and edible.
Nutritional value
Like other snacks, pork rind contains high levels of sodium and fat. However, it contains low levels of carbohydrates. Therefore, consuming pork skin is great for people with Atkinson's disease. Let's look at the entire list of useful properties:
Chemical composition, benefits and harms, description and beneficial properties
The usefulness of any product is determined by the content of essential vitamins, macro- and microelements in its composition. Product Pork skin
contains the largest amount of the following substances necessary for our body: - among the vitamins,
Vitamin B12 (cyanocobalamin)
, providing 66.7% of the daily value per 100 g of product,
Vitamin PP (niacin)
- 40% and
Vitamin B6 (pyridoxine)
- 20%;
— among the macroelements, Phosphorus
,
Sulfur
and
Potassium
(100 g of product contains 25%, 23% and 13% of the daily requirement of these elements, respectively);
— among microelements, the best indicators are Cobalt
,
Zinc
and
Copper
, the content of which in 100 grams
of pork skin
provides 70%, 25% and 20% of the daily requirement, respectively.
Below are tables with detailed composition of the product. In addition to nutritional value, the tables provide data on the content and daily requirement of substances such as vitamins, macro- and microelements. The graphs of micro- and macroelements show data on the percentage of these elements relative to the recommended daily allowance.
The caloric content chart shows the percentage contribution of proteins, fats and carbohydrates to the calorie content of a protein product. Each gram of protein provides 4 kcal, carbohydrates - 4 kcal, fat - 9 kcal. This data is very important to know when maintaining certain diets that imply one or another percentage of carbohydrates, fats and proteins in the diet.
Source https://calorific.ru/products/meat-products/803-shkura-svinaya.html
It turns out that pork skin is a very tasty delicacy! Even world-famous chefs enjoy using this unusual product to create a wide variety of recipes. And if you approach this process creatively, you will get a unique, incomparable dish, very healthy. Pork skins are stewed, fried, salted and even pickled. By the way, they are no less tasty than meat. You can use them to make jellied meat, cutlets, rolls and even chips!
