Did you know that pork is an “excellent” source of thiamin, niacin, riboflavin, vitamin B-6, phosphorus and protein and a “good” source of zinc and potassium? These nutrients are important to our health. Read below to learn how these nutrients impact your health as well as the percent Daily Values are listed on food labels. They tell us how much of various nutrients we should consume each day. The following information is based on a 3-ounce serving of pork. As you can see, these key nutrients make pork a nutrient-dense food!

 Nutrient  % Daily Value (DV)*  Why It’s Good For You
 Iron  6%  Getting enough iron is a problem for some women, especially women of child-bearing age. Heme iron (found in meat) is absorbed more readily than nonheme iron (found in plant-based foods). Thus, anyone who avoids meat without the help of their health professional may increase their risk of iron-deficiency anemia.
Magnesium
 6%  Important for the normal function of many enzymes (catalysts for the body’s chemical reactors), glucose and muscle action.
 Phosphorous  15%  Strengthens bones and generates energy in cells.
 Potassium  6%  This mineral, also known as an electrolyte, plays a major role in water balance and helps maintain normal blood pressure.
 Zinc  25%  A component of more than 70 enzymes, zinc is a key player in energy metabolism and the immune system.
 Thiamin  50%  Without this key vitamin, metabolism of carbohydrate, protein and fat would be significantly compromised. Animal protein is one of the best sources of this nutrient, and among the choices, pork is tops.
 Riboflavin  20%  Next to milk, there are few foods that have as much riboflavin per serving as pork. Riboflavin has an important role in the release of energy from foods.
 Niacin  37%  Important for the normal function of many enzymes in the body and involved in the metabolism of sugars and fatty acids.
 Vitamin B12  25%  Helps build red blood cells and metabolize carbohydrates and fats.
 Vitamin B6 (Pyridoxine)  30%  Important for the normal function of enzymes and co-enzymes, which are needed to metabolize protein, carbohydrates and fats. Plus, it plays a critical role in the regulation of glycogen (stored carbohydrates) metabolism.

Protein 46%

Both the pork tenderloin and pork sirloin roast meet the criteria for the American Heart Association Heart Checkmark, which means they contain less than 5 grams of fat, 2 grams or less of saturated fat, and 480 milligrams or less of sodium per label serving. Pork is also packed with protein, making it easy to include in a health-forward and balanced diet.For more information on pork and protein clink the link https://pork.org/nutrition/protein-in-pork/