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Lean Scheme |
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Print this Recipe As a result of improved genetics, better feeding practices and the efforts of pork producers, today’s pork is much leaner than 30 years ago. In 1963, 3 ounces of broiled pork loin contained 30 grams of fat; in 1996, that same 3 ounces of broiled pork loin contained only 4 grams of fat. Please Pass the Pork Pork is renowned as the other white meat. And it isn’t just advertising. Compared to chicken, pork makes the grade! Pork has slimmed down in the last 10 years. Better breeding techniques for hogs and closer trimming of fat have made pork 31 percent leaner, 17 percent lower in calories and 10 percent lower in cholesterol. Fortunately, the nutritional merits of pork haven’t changed at all. Pork is rich in protein and several B vitamins and is considered a good source of both iron and zinc. But mention pork and many people worry about trichinosis. Trichinosis is a disease caused by the ingestion of Trichinella spiralis bacteria from undercooked, infected meat. High cooking temperatures and long cooking times destroy the bacteria. And stricter safety standards from breeding to processing have essentially wiped out the incidence of trichinosis in the past 15 years. Pork meets today’s needs for healthy meals. It is eaten by more adults on a daily average than any other meat, according to a study by the National Pork Producers Council. Yet pork is often consumed as bacon, sausage or high-fat luncheon meats. As a lower-fat alternative, there are several reduced-fat cuts of pork that make it a perfect fit for a healthful eating plan. Health organizations such as the American Heart Association and National Cancer Institute recommend selecting a variety of foods from all food groups to ensure that we eat a balance of nutrients. And part of a healthful plan includes limiting consumption of meat, chicken or fish to 5 or 6 ounces each day and reducing total fat consumption to no more than 30 percent of daily calories. Today’s pork fits in perfectly. From "Betty Crocker's Best of Healthy & Hearty Cooking." Text Copyright 1998 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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