What is the protein content of pork?

The protein content of pork is 29g, which varies with pig breed, age, fatness and origin. For example, the content of protein in different parts of pigs varies greatly due to the degree of fatness. For example, the protein content of pork tenderloin is about 2 1%, the rear buttock tip is about 15%, the rib meat is about 10%, and the breast meat is only 8%.

It can also be seen from here that the protein content of lean pork is higher than that of fat pork. The skin and tendons of pigs are mainly composed of connective tissue. The protein content of connective tissue is 35% to 40%, and most of them are collagen and elastin.

Protein of pork is a complete protein, which contains a variety of essential amino acids. The proportion of essential amino acids is close to the needs of human body, which is easy to be fully utilized by human body and has high nutritional value. It belongs to high-quality protein.

The lipids in pork are mainly neutral fat and cholesterol. Among livestock meat, pork has the highest fat content, and the fat composition is mainly saturated fatty acids with high melting point. This is also the reason why lard is solid at low temperature. The cholesterol content in pork is lower in lean meat, higher in fat meat than lean meat, and higher in internal organs, which is generally about 3-5 times that of lean meat, and the highest in the brain, reaching 2000 mg per100g.