Pork, like beef, is an excellent source of high-quality protein and contributes significant amounts of many B vitamins and minerals. As for other muscle foods, pork's nutrient composition is greatly affected by its fat and water content. As fat percentage decreases, the concentration of other nutrients increases. In addition, as pork is cooked and moisture is removed, the concentration of nutrients also increases. Pork is an excellent source of minerals, such as selenium, iron, zinc, phosphorus, and potassium. Compared to other muscle foods, the contribution of pork to selenium in the food supply is especially significant.
Pork is an excellent source of the B vitamins. Pork is an especially good source of thiamin (vitamin B1), being the single best source of this vitamin among commonly eaten foods. The fat profile of pork can be influenced by feeding regimes such that it is more or less saturated or firm. However, overall the fatty acid profile of pork is largely monounsaturated, followed by saturated and then polyunsaturated fatty acids.
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