Nutritional Facts about Pork

People often wrongly associate the pig's portly appearance with the fat content of its meat. Pork isn't fatty meat - in fact, it's one of the leanest meats available. Pork is also an important source of iron, zinc and protein High in nutritional value, pork is a great source of essential nutrients, combining great taste and healthiness. Diets low in protein can leave people hungry, making them want to consume more calories. Such diets also risk the loss of muscle mass and tone.

Lean pork cuts, such as tenderloin (3.6 grams of fat per hundred cooked grams,) cutlets and strips (4.1 g per 100 g cooked), as well as loin roasts and centre cuts (6.8 g per 100 g cut) are sure to satisfy the palates of those on a diet. According to health experts, all cuts of trimmed pork, with the exception of ribs, are lean. With pork, fat isn't found inside the meat fibers but mostly around it, like a banana peel, which allows it to be removed easily. For instance, a medium portion of 100 g of cooked pork will not contain more than 7.5 g of fat, while recommendations for a healthy diet are about 65 g per day for women and 90 g per day for men.

Pork is a food choice that is just as good for little ones as for adults and teenagers. Its high nutritional value contributes to kids' higher need for proteins, minerals and vitamins throughout their growth, and reinforces their immune system. Following are some the significant nutritional facts with regard to pork:-

• Pork has a high mineral content of Phosphorus, Selenium, Sodium, Zinc, Potassium and Copper.
• The two minerals which are present in good quantities are Iron and Magnesium, while Calcium and Mangnese are found in traces only.
• Pork is highly enriched with Vitamin B6, Vitamin B12, Thiamin, Niacin, Riboflavin and Pantothenic Acid. However, Vitamin A and Vitamin E are found in very small amounts.
• Calorific value of Pork is 458.0 per 100 gm. This is quite high when compared to other animal products like chicken.
• Health Benefits of Pork
  Consumption of Pork in moderate quantities is helpful in gaining energy. It is good for skin, eyes, nervous system, bones and mental performance. Intake of Pork also ensures better immunity to body due to presence of essential antioxidants.

  Global Market Demand For Pork

  The global demand for pork continues to rise, and it remains the most widely consumed meat protein in the world. Rising incomes, particularly in China, are fueling the growing world demand for pork, regardless of price increases. The leading markets in the Caribbean region include the Dominican Republic, the Bahamas and Haiti. In India, the popularity of low carbohydrate/high protein diets is also stimulating consumer interest in pork.

  Other trends driving demand include product branding; niche products that address specific nutrition, organic or food safety concerns; the growing "quick meal" market; and the popularity of pre-packaged marinated and high-flavour pork products. Pork production is working to keep pace with this increasing demand

The domestic turkey is a descendant of the wild turkey and is local to the United States. Turkey is a very popular meat, especially among those who prefer a low fat diet. It contains just 1 gram of fat per ounce of flesh. Turkey is a rich source of folic acids, vitamins and minerals like zinc and potassium, which keep the blood cholesterol levels down and is also believed to guard against birth defects, cancer and heart diseases. Turkey meat is extremely beneficial for health, as it regulates blood pressure, boosts the immune system and facilitates the processes of healing. Read on to explore the immense health benefits of turkey

Health Benefits of Eating Turkey

• Turkey is a very rich source of protein, niacin, vitamin B6 and the amino acid tryptothan. Apart from these nutrients, it is also contains zinc and vitamin B12. The skinless white meat of turkey is low on fat and proves to be an excellent source of high protein.
• Turkey also contains anti-cancer properties. It is a very good source of the trace mineral selenium, which is an essential component required for thyroid hormone metabolism, antioxidant defense systems, and immune function. Scientific studies have suggested that selenium intake can bring down cancer incidence.
• Light, skinless roasted turkey is low on saturated fat and total fat. It also contains less cholesterol than chicken, pork or beef.
• Turkey is believed to have mood enhancing properties. It contains tryptothan, which produces serotonin, a neurotransmitter that helps improve your mood. Tryptothan also plays an important role in strengthening the immune system, as suggested by scientific evidence.
• The vitamin B6 and niacin present in turkey are essential for energy production in the body. Niacin is also important for converting the proteins, fats and carbohydrates in the body into usable energy.
• Being a rich source of vitamin B6, turkey facilitates methyl donation in the basic cellular process of 'methylation'. Through this process, methyl groups are transferred from one molecule to another, which results in the formation of a wide range of active molecules that are important for the body.
• The tryptothan present in turkey is effective in treating chronic insomnia. It promotes sleep and is therefore, recommended to those suffering from insomnia.

Chicken is a very popular food in this country as well as throughout the world. And no wonder since it is delicious, nutritious and can be prepared a multitude of ways. From southern fried chicken to barbequed chicken to tandoori chicken to homemade chicken soup, chicken is appreciated and valued by people of all ages as well as by diverse cultural culinary traditions

Kadaknath chicken

Kadaknath chicken contains many kinds of amino acids (18 kinds of amino acids including the 8 essential amino acids for human body), Vitamins B1, B2, B6, B12, C and E, niacin, protein, fat, calcium, phosphorus, iron, nicotinic acid, etc.

Laboratory tests show that the Kadaknth chicken contains certain hormones, blue pigment and amino acids, which are required by the human body. These factors can increase blood cells and hemoglobin. Abundant clinical experience has indicated that Kadaknth chicken has a peculiar effectiveness in treating women's discuss, sterility, menoxenic (abnormal menstruation), habitual abortion, blood leucorrhoea, metrorrhagia, and sickness after giving birth to offspring, and also aids in curing pulmonary problems - tuberculosis (TB), heart diseases, neurasthenia ( a condition of nervous debility supposed to be dependent upon impairment in the functions of the spinal cord), and children's osteomalacia ( a condition marked by softening of the bones).

The eggs of Kadaknth chickens can be used effectively to treat severe headaches, headaches after giving birth, faintness, asthma and nephritis (acute or chronic inflammation of the kidney). The eggs are also an ideal nutritive, especially for old people and high blood pressure victims, since the cholesterol content is lower and free amino acids are higher than that of other kinds of birds

Health Benefits

Chicken is rated as a very good source of protein, providing 67.6% of the daily value for protein in 4 ounces. The structure of humans and animals is built on protein. We derive our amino acids from animal and plant sources of protein, then rearrange the nitrogen to make the pattern of amino acids we require.

• A Very Good Source of Protein
• Protein Protects Against Bone Loss in Older People
• Chicken's Cancer-Protective Nutrients
• Protect against Alzheimer's and Age-related Cognitive Decline
• B vitamins for Energy
• Vitamin B6 for Cardiovascular Health

Properly cooked duck is both uniquely tasty and nutritious. It has been enjoyed by people the world over for centuries.Duck has been appreciated for its taste and nutritional qualities during periods of history when food was plentiful as well as when it was in short supply, and especially in the latter case. Today, duckling is still very popular and in strong demand in many areas of the world, especially in Asia. Preferences with regard to breed of duck and method of preparation vary widely. More recently duck parts, such as breast and legs have become more available, which offer more options for diet conscious consumers.

When compared on a "lean to lean" basis, duck is very similar in nutrient composition to other meats. Duck leg meat (thigh + drumstick), with or without skin or duck breast without skin contain relatively low levels of fat and calories, and compare favorably, even to chicken and turkey. These duck parts can be incorporated into the menu of the most diet conscious consumers without difficulty.

Fish is a food consumed by many species, including humans. The word "fish" refers to both the animal and to the food prepared from it. Fish has been an important source of protein for humans throughout recorded history.

Fish, especially saltwater fish, is high in omega 3 fatty acids, which are heart-friendly, and a regular diet of fish is highly recommended by nutritionists. This is conjectured to be one of the major causes of reduced risk for cardiovascular diseases in Eskimos. It has been suggested that the longer lifespan of Japanese and Nordic populations may be partially due to their higher consumption of fish and seafood. The Mediterranean diet is likewise based on a rich intake of fish. Nutritionists recommend that fish be eaten at least 2-3 times a week.