Pork is a staple in the human diet, but its nutritional content can vary considerably depending on the specific cut, similar to other meats.
Certain pork cuts are high in fat, while others are nearly fat-free. Likewise, some pork varieties boast high protein content, while others offer only a modest amount.
To make it easier to understand pork’s diverse nutritional characteristics, this article offers nutritional information for 30 distinct types, encompassing all the popular cuts.
All nutritional data is presented based on cooked weight per 100 grams and per serving, and it has been sourced from the USDA’s FoodData Central database.
Table of contents
- 1) Bacon, baked
- 2) Back ribs, cooked, separable lean only
- 3) Belly pork, cooked
- 4) Blade chops, lean and fat, cooked
- 5) Blade chops, separable lean only, cooked
- 6) Country-style ribs, lean and fat, cooked
- 7) Country-style ribs, separable lean only, cooked
- 8) Fatback, cooked
- 9) Ground pork, 72% lean, cooked
- 10) Ground pork, 84% lean, cooked
- 11) Ground pork, 96% lean, cooked
- 12) Ham hocks, cooked
- 13) Ham, whole, lean and fat, roasted
- 14) Ham, whole, separable lean only, roasted
- 15) Kidney, cooked
- 16) Liver, cooked
- 17) Loin chops, lean and fat, cooked
- 18) Loin chops, separable lean only, cooked
- 19) Loin, whole, lean and fat, cooked
- 20) Loin, whole, separable lean only, cooked
- 21) Shoulder, lean and fat, cooked
- 22) Shoulder, separable lean only, cooked
- 23) Sirloin chops, lean and fat, cooked
- 25) Sirloin roast, lean and fat, cooked
- 26) Sirloin roast, separable lean only, cooked
- 27) Sirloin tip roast, lean and fat, cooked
- 28) Tail, cooked
- 29) Tenderloin, lean and fat, cooked
- 30) Tenderloin, separable lean only, cooked
- How Do the Different Types of Pork Compare Nutritionally?
- Final Thoughts
1) Bacon, baked
Bacon is a fatty pork cut sourced from the belly, and it is typically cured.
Below are its nutritional values per 100 grams and per 8.1-gram slice (1).
Name | Per 100g | Per 8.1g slice |
---|---|---|
Calories | 548 kcal | 44 kcal |
Carbohydrates | 1.35 g | 0.11 g |
Fat | 43.3 g | 3.51 g |
Saturated | 14.2 g | 1.15 g |
Monounsaturated | 19.1 g | 1.55 g |
Polyunsaturated | 4.86 g | 0.39 g |
Protein | 35.7 g | 2.89 g |
Sodium | 2190 mg | 177 mg |
Cholesterol | 107 mg | 8.67 mg |
2) Back ribs, cooked, separable lean only
Back ribs are a popular cut of pork, frequently used for grilling and barbecuing.
They possess a high fat content and a moderate amount of protein. Here are their nutritional values per 100 grams and per 3-oz (85-gram) serving (2):
Name | Per 100g | Per 3oz (85g) |
---|---|---|
Calories | 255 kcal | 217 kcal |
Carbohydrates | 0 g | 0 g |
Fat | 17.6 g | 15 g |
Saturated | 6.22 g | 5.29 g |
Monounsaturated | 7.65 g | 6.5 g |
Polyunsaturated | 2.79 g | 2.37 g |
Protein | 24.2 g | 20.6 g |
Sodium | 98 mg | 83.3 mg |
Cholesterol | 84 mg | 71.4 mg |
3) Belly pork, cooked
Pork belly is a popular and fatty pork product.
In comparison to many other cuts of pork, it has a notably higher fat content. Here are its nutritional attributes per 100 grams and per 60-gram slice (3):
Name | Per 100g | Per 60g slice |
---|---|---|
Calories | 404 kcal | 242 kcal |
Carbohydrates | 0 g | 0 g |
Fat | 32.24 g | 19.3 g |
Saturated | 11.68 g | 7.0 g |
Monounsaturated | 13.98 g | 8.39 g |
Polyunsaturated | 5.4 g | 3.22 g |
Protein | 26.58 g | 15.9 g |
Sodium | 448 mg | 269 mg |
Cholesterol | 104 mg | 62.4 mg |
4) Blade chops, lean and fat, cooked
Blade chops, a variety of pork chop obtained from the shoulder.
Here are their nutritional values per 100 grams and per 131-gram chop (4):
Name | Per 100g | Per 131g chop |
---|---|---|
Calories | 202 kcal | 265 kcal |
Carbohydrates | 0 g | 1.09 g |
Fat | 11.1 g | 14.5 g |
Saturated | 3.28 g | 4.3 g |
Monounsaturated | 3.91 g | 5.12 g |
Polyunsaturated | 1.47 g | 1.93 g |
Protein | 24.7 g | 32.4 g |
Sodium | 58 mg | 76 mg |
Cholesterol | 77 mg | 101 mg |
5) Blade chops, separable lean only, cooked
Blade chops with their fat content trimmed have a relatively higher protein content and a reduced fat content.
Here are their nutritional characteristics per 100 grams and per 131-gram lean-only chop (5):
Name | Per 100g | Per 131g chop |
---|---|---|
Calories | 169 kcal | 221 kcal |
Carbohydrates | 0 g | 0 g |
Fat | 6.74 g | 8.83 g |
Saturated | 1.64 g | 2.15 g |
Monounsaturated | 1.91 g | 2.5 g |
Polyunsaturated | 0.67 g | 0.88 g |
Protein | 26.1 g | 34.2 g |
Sodium | 58 mg | 76 mg |
Cholesterol | 76 mg | 99.6 mg |
6) Country-style ribs, lean and fat, cooked
Country-style ribs, from the pork loin’s end, possess a lower fat content compared to other rib cuts.
Below are their nutritional values per 100 grams and per 86-gram rib (without bone) (6):
Name | Per 100g | Per 86g rib |
---|---|---|
Calories | 273 kcal | 235 kcal |
Carbohydrates | 0 g | 0 g |
Fat | 17.7 g | 15.2 g |
Saturated | 6.3 g | 5.42 g |
Monounsaturated | 7.65 g | 6.58 g |
Polyunsaturated | 2.14 g | 1.84 g |
Protein | 26.5 g | 22.8 g |
Sodium | 58 mg | 49.9 mg |
Cholesterol | 103 mg | 88.6 mg |
7) Country-style ribs, separable lean only, cooked
When the fat is trimmed from the edges, country-style ribs provide a higher protein content per gram.
The table below showcases the nutritional data per 100 grams and per 80-gram rib (7):
Name | Per 100g | Per 80g rib |
---|---|---|
Calories | 247 kcal | 198 kcal |
Carbohydrates | 0 g | 0 g |
Fat | 14.3 g | 11.4 g |
Saturated | 5.09 g | 4.07 g |
Monounsaturated | 6.26 g | 5.01 g |
Polyunsaturated | 1.63 g | 1.3 g |
Protein | 27.7 g | 22.2 g |
Sodium | 60 mg | 48 mg |
Cholesterol | 105 mg | 84 mg |
8) Fatback, cooked
Fatback, as the name implies, is a cut of pork from the back, characterized by its exceptionally high fat content and minimal protein content.
Here are the nutritional values for fat back per 100 grams and per 26-gram slice (8):
Name | Per 100g | Per 26g slice |
---|---|---|
Calories | 750 kcal | 195 kcal |
Carbohydrates | 0 g | 0 g |
Fat | 81.93 g | 21.3 g |
Saturated | 31.34 g | 8.15 g |
Monounsaturated | 36.64 g | 9.53 g |
Polyunsaturated | 10.74 g | 2.79 g |
Protein | 2.68 g | 0.70 g |
Sodium | 2039 mg | 530 mg |
Cholesterol | 84 mg | 21.8 mg |
9) Ground pork, 72% lean, cooked
Ground pork with a 72% lean content is a relatively fatty product with a moderate protein content.
It offers the following nutritional properties per 100 grams and per three-ounce (85g) serving (9):
Name | Per 100g | Per 3oz (85g) |
---|---|---|
Calories | 393 kcal | 333 kcal |
Carbohydrates | 1.39 g | 1.18 g |
Fat | 32.9 g | 27.9 g |
Saturated | 11.3 g | 9.6 g |
Monounsaturated | 29.6 g | 25.05 g |
Polyunsaturated | 8.33 g | 7.06 g |
Protein | 22.8 g | 19.35 g |
Sodium | 94 mg | 79.5 mg |
Cholesterol | 100 mg | 84.8 mg |
10) Ground pork, 84% lean, cooked
In contrast to higher-fat varieties, 84% lean ground pork has a considerably higher protein content.
The following table displays its nutritional properties per 100 grams and per three-ounce (85g) serving (10):
Name | Per 100g | Per 3oz (85g) |
---|---|---|
Calories | 289 kcal | 246 kcal |
Carbohydrates | 0.58 g | 0.49 g |
Fat | 20.0 g | 17.0 g |
Saturated | 6.63 g | 5.64 g |
Monounsaturated | 9.02 g | 7.67 g |
Polyunsaturated | 2.55 g | 2.17 g |
Protein | 26.7 g | 22.7 g |
Sodium | 89 mg | 75.6 mg |
Cholesterol | 89 mg | 75.6 mg |
11) Ground pork, 96% lean, cooked
96% lean ground pork ranks among the best dietary sources of protein, and it has a low fat content.
Here are its nutritional values per 100 grams and per three-ounce (85g) serving (11):
Name | Per 100g | Per 3oz (85g) |
---|---|---|
Calories | 187 kcal | 159 kcal |
Carbohydrates | 0 g | 0 g |
Fat | 7.15 g | 6.08 g |
Saturated | 1.95 g | 1.66 g |
Monounsaturated | 2.71 g | 2.3 g |
Polyunsaturated | 0.78 g | 0.66 g |
Protein | 30.6 g | 26.0 g |
Sodium | 84 mg | 71.4 mg |
Cholesterol | 78 mg | 66.3 mg |
12) Ham hocks, cooked
Ham hocks have a moderate fat content and they’re a collagen-rich cut of pork (12).
In terms of nutrition, they provide the following values per 100 grams and per 85-gram hock. Please note that the ham hock product in the USDA database contains added salt, hence the elevated sodium values (13):
Name | Per 100g | Per 85g hock |
---|---|---|
Calories | 268 kcal | 228 kcal |
Carbohydrates | 1.09 g | 0.93 g |
Fat | 22.79 g | 19.4 g |
Saturated | 8.11 g | 6.9 g |
Monounsaturated | 10.0 g | 8.53 g |
Polyunsaturated | 3.82 g | 3.25 g |
Protein | 14.64 g | 12.4 g |
Sodium | 1040 mg | 884 mg |
Cholesterol | 60 mg | 51 mg |
13) Ham, whole, lean and fat, roasted
A whole ham is relatively high in both protein and fat. It provides the following values per 100 grams and per three-ounce (85g) serving (14):
Name | Per 100g | Per 3oz (85g) |
---|---|---|
Calories | 273 kcal | 232 kcal |
Carbohydrates | 0 g | 0 g |
Fat | 17.6 g | 15.0 g |
Saturated | 6.47 g | 5.5 g |
Monounsaturated | 7.88 g | 6.7 g |
Polyunsaturated | 1.68 g | 1.43 g |
Protein | 26.8 g | 22.8 g |
Sodium | 60 mg | 51.0 mg |
Cholesterol | 94 mg | 79.9 mg |
14) Ham, whole, separable lean only, roasted
When the external fat is trimmed off, a whole roast ham exhibits a significantly reduced fat content and offers a comparatively higher protein content per serving.
Here are the nutritional values per 100 grams and per three-ounce (85g) serving (15):
Name | Per 100g | Per 3oz (85g) |
---|---|---|
Calories | 211 kcal | 179 kcal |
Carbohydrates | 0 g | 0 g |
Fat | 9.44 g | 8.02 g |
Saturated | 3.3 g | 2.8 g |
Monounsaturated | 4.45 g | 3.78 g |
Polyunsaturated | 0.85 g | 0.72 g |
Protein | 29.4 g | 25.0 g |
Sodium | 64 mg | 54.4 mg |
Cholesterol | 94 mg | 79.9 mg |
For more information on ham, refer to this complete guide:
15) Kidney, cooked
Pork kidney is a relatively lean pork cut, containing less than 5% fat by weight.
Here is the nutritional data per 100 grams and per three-ounce (85-gram) serving (16):
Name | Per 100g | Per 3oz (85g) |
---|---|---|
Calories | 151 kcal | 128 kcal |
Carbohydrates | 0 g | 0 g |
Fat | 4.7 g | 4.0 g |
Saturated | 1.51 g | 1.28 g |
Monounsaturated | 1.55 g | 1.32 g |
Polyunsaturated | 0.38 g | 0.32 g |
Protein | 25.4 g | 21.6 g |
Sodium | 80 mg | 68 mg |
Cholesterol | 480 mg | 408 mg |
16) Liver, cooked
Similar to pork kidney, liver is another lean organ meat that is rich in protein.
Nutritionally, it offers the following values per 100 grams and per three-ounce serving (17):
Name | Per 100g | Per 3oz (85g) |
---|---|---|
Calories | 165 kcal | 140 kcal |
Carbohydrates | 3.76 g | 3.2 g |
Fat | 4.4 g | 3.74 g |
Saturated | 1.41 g | 1.2 g |
Monounsaturated | 0.63 g | 0.54 g |
Polyunsaturated | 1.05 g | 0.89 g |
Protein | 26.0 g | 22.1 g |
Sodium | 49.0 mg | 41.6 mg |
Cholesterol | 355 mg | 302 mg |
For more information on organ meats, see this guide:
A Guide To Organ Meats (and a List of 10 Varieties)
17) Loin chops, lean and fat, cooked
Loin chops offer the following nutritional properties per 100 grams and per typical 145-gram chop (18):
Name | Per 100g | Per 145g chop |
---|---|---|
Calories | 196 kcal | 284 kcal |
Carbohydrates | 0 g | 0 g |
Fat | 9.14 g | 13.3 g |
Saturated | 3.16 g | 4.58 g |
Monounsaturated | 3.9 g | 5.66 g |
Polyunsaturated | 1.05 g | 1.52 g |
Protein | 26.6 g | 38.6 g |
Sodium | 44 mg | 63.8 mg |
Cholesterol | 73 mg | 106 mg |
18) Loin chops, separable lean only, cooked
When the exterior fat is trimmed, loin chops have a considerably reduced fat content. Per 100 grams and per 145-gram chop, they offer the following nutritional properties (19):
Name | Per 100g | Per 145g chop |
---|---|---|
Calories | 173 kcal | 251 kcal |
Carbohydrates | 0 g | 0 g |
Fat | 6.08 g | 8.82 g |
Saturated | 2.08 g | 3.02 g |
Monounsaturated | 2.65 g | 3.84 g |
Polyunsaturated | 0.605 g | 0.88 g |
Protein | 27.6 g | 40.0 g |
Sodium | 45 mg | 65.2 mg |
Cholesterol | 72 mg | 104 mg |
19) Loin, whole, lean and fat, cooked
Here are the nutritional values provided by cooked whole pork loin per 100 grams and per three-ounce (85g) serving (20):
Name | Per 100g | Per 3oz (85g) |
---|---|---|
Calories | 239 kcal | 203 kcal |
Carbohydrates | 0 g | 0 g |
Fat | 13.6 g | 11.6 g |
Saturated | 5.11 g | 4.34 g |
Monounsaturated | 6.06 g | 5.15 g |
Polyunsaturated | 1.17 g | 0.99 g |
Protein | 27.2 g | 23.1 g |
Sodium | 48 mg | 40.8 mg |
Cholesterol | 80 mg | 68 mg |
20) Loin, whole, separable lean only, cooked
Consuming only the lean portion of the whole pork loin will result in approximately one-third less fat.
Here are the nutritional values per 100 grams and per three-ounce (85g) serving (21):
Name | Per 100g | Per 3oz (85g) |
---|---|---|
Calories | 204 kcal | 173 kcal |
Carbohydrates | 0 g | 0 g |
Fat | 9.12 g | 7.75 g |
Saturated | 3.38 g | 2.87 g |
Monounsaturated | 4.16 g | 3.54 g |
Polyunsaturated | 0.7 g | 0.60 g |
Protein | 28.6 g | 24.3 g |
Sodium | 50 mg | 42.5 mg |
Cholesterol | 79 mg | 67.2 mg |
21) Shoulder, lean and fat, cooked
Cooked pork shoulder has the following nutritional values per 100 grams and per three-ounce (85g) serving (22):
Name | Per 100g | Per 3oz (85g) |
---|---|---|
Calories | 292 kcal | 248 kcal |
Carbohydrates | 0 g | 0 g |
Fat | 21.4 g | 18.2 g |
Saturated | 7.86 g | 6.68 g |
Monounsaturated | 9.47 g | 8.05 g |
Polyunsaturated | 2.05 g | 1.74 g |
Protein | 23.3 g | 19.8 g |
Sodium | 68 mg | 57.8 mg |
Cholesterol | 90 mg | 76.5 mg |
22) Shoulder, separable lean only, cooked
Opting for only the lean portion of pork shoulder significantly reduces the fat and overall calorie content.
The table below presents the nutritional values for lean pork shoulder per 100 grams and per three-ounce (85g) serving (23):
Name | Per 100g | Per 3oz (85g) |
---|---|---|
Calories | 230 kcal | 196 kcal |
Carbohydrates | 0 g | 0 g |
Fat | 13.5 g | 11.5 g |
Saturated | 4.79 g | 4.07 g |
Monounsaturated | 6.17 g | 5.24 g |
Polyunsaturated | 1.25 g | 1.06 g |
Protein | 25.3 g | 21.5 g |
Sodium | 75 mg | 63.8 mg |
Cholesterol | 90 mg | 76.5 mg |
23) Sirloin chops, lean and fat, cooked
Pork sirloin chops offer the following nutritional profile per 100 grams and per 159-gram chop (24):
Name | Per 100g | Per 159g chop |
---|---|---|
Calories | 170 kcal | 270 kcal |
Carbohydrates | 0 g | 0 g |
Fat | 5.53 g | 8.79 g |
Saturated | 1.78 g | 2.83 g |
Monounsaturated | 2.11 g | 3.36 g |
Polyunsaturated | 0.82 g | 1.31 g |
Protein | 28.2 g | 44.8 g |
Sodium | 65 mg | 103 mg |
Cholesterol | 76 mg | 121 mg |
25) Sirloin roast, lean and fat, cooked
The nutritional data for cooked sirloin roast is presented below per 100 grams and per three-ounce (85g) serving (26):
Name | Per 100g | Per 3oz (85g) |
---|---|---|
Calories | 230 kcal | 196 kcal |
Carbohydrates | 0 g | 0 g |
Fat | 12.9 g | 11.0 g |
Saturated | 4.11 g | 3.49 g |
Monounsaturated | 5.04 g | 4.28 g |
Polyunsaturated | 1.5 g | 1.28 g |
Protein | 26.6 g | 22.6 g |
Sodium | 57 mg | 48.4 mg |
Cholesterol | 89 mg | 75.6 mg |
26) Sirloin roast, separable lean only, cooked
Consuming pork sirloin roast with its external fat trimmed reduces the fat content by approximately 25%. The nutritional values per 100 grams and per three-ounce (85g) serving are as follows (27):
Name | Per 100g | Per 3oz (85g) |
---|---|---|
Calories | 204 kcal | 173 kcal |
Carbohydrates | 0 g | 0 g |
Fat | 9.44 g | 8.02 g |
Saturated | 2.87 g | 2.44 g |
Monounsaturated | 3.61 g | 3.07 g |
Polyunsaturated | 1.0 g | 0.85 g |
Protein | 27.8 g | 23.6 g |
Sodium | 59 mg | 50.2 mg |
Cholesterol | 89 mg | 75.6 mg |
27) Sirloin tip roast, lean and fat, cooked
Sirloin tip roast is one of the leanest and lowest-calorie cuts of pork.
The nutrition facts for 100 grams and per three-ounce (85g) serving are as follows (28):
Name | Per 100g | Per 3oz (85g) |
---|---|---|
Calories | 156 kcal | 133 kcal |
Carbohydrates | 0 g | 0 g |
Fat | 2.56 g | 2.18 g |
Saturated | 0.79 g | 0.67 g |
Monounsaturated | 1.02 g | 0.87 g |
Polyunsaturated | 0.47 g | 0.40 g |
Protein | 31.1 g | 26.4 g |
Sodium | 43 mg | 36.6 mg |
Cholesterol | 84 mg | 71.4 mg |
28) Tail, cooked
Pork tail is a relatively uncommon, high-fat type of pork.
It offers the following nutritional values per 100 grams and per three-ounce (85g) serving (29):
Name | Per 100g | Per 3oz (85g) |
---|---|---|
Calories | 396 kcal | 337 kcal |
Carbohydrates | 0 g | 0 g |
Fat | 35.8 g | 30.4 g |
Saturated | 12.4 g | 10.5 g |
Monounsaturated | 16.9 g | 14.4 g |
Polyunsaturated | 3.94 g | 3.35 g |
Protein | 17.0 g | 14.4 g |
Sodium | 25 mg | 21.2 mg |
Cholesterol | 129 mg | 110 mg |
29) Tenderloin, lean and fat, cooked
The following table displays the nutritional values of pork tenderloin per 100 grams and per three-ounce (85g) serving (30):
Name | Per 100g | Per 3oz (85g) |
---|---|---|
Calories | 147 kcal | 125 kcal |
Carbohydrates | 0 g | 0 g |
Fat | 3.96 g | 3.37 g |
Saturated | 1.36 g | 1.16 g |
Monounsaturated | 1.52 g | 1.29 g |
Polyunsaturated | 0.57 g | 0.48 g |
Protein | 26.0 g | 22.1 g |
Sodium | 57 mg | 48.4 mg |
Cholesterol | 73 mg | 62 mg |
30) Tenderloin, separable lean only, cooked
Pork tenderloin is one of the leanest types of pork, and removing the fat further reduces its fat and calorie content even lower.
The nutritional values per 100 grams and per three-ounce (85g) serving are shown below (31):
Name | Per 100g | Per 3oz (85g) |
---|---|---|
Calories | 143 kcal | 122 kcal |
Carbohydrates | 0 g | 0 g |
Fat | 3.51 g | 2.98 g |
Saturated | 1.2 g | 1.02 g |
Monounsaturated | 1.33 g | 1.13 g |
Polyunsaturated | 0.51 g | 0.43 g |
Protein | 26.2 g | 22.3 g |
Sodium | 57 mg | 48.4 mg |
Cholesterol | 73 mg | 62 mg |
How Do the Different Types of Pork Compare Nutritionally?
Based on their protein content per 100 grams after cooking, the following sections illustrate the pork varieties with the highest protein, the highest and lowest fat, and the highest and lowest calorie content.
Highest Protein
- Bacon: 356 g protein per 100 grams
- Sirloin tip roast: 31.1g protein per 100 grams
- Ground pork, 96% lean: 30.6g protein per 100 grams
- Ham, whole, separable lean only: 29.4g protein per 100 grams
- Pork loin, whole, separable lean only: 28.6g protein per 100 grams
Highest Fat
- Fat back: 81.93g fat per 100 grams
- Bacon: 43.3g fat per 100 grams
- Tail: 35.8g protein per 100 grams
- Ground pork, 72% lean: 32.9g protein per 100 grams
- Belly pork: 32.4g protein per 100 grams
Lowest Fat
- Sirloin tip roast: 2.56g fat per 100 grams
- Tenderloin, separable lean only: 3.51g fat per 100 grams
- Tenderloin, lean and fat: 3.96g fat per 100 grams
- Pork liver: 4.4g fat per 100 grams
- Pork kidney: 4.7g fat per 100 grams
Highest Calorie
- Fat back: 750 kcal per 100 grams
- Bacon: 548 kcal per 100 grams
- Belly pork: 404 kcal per 100 grams
- Tail: 396 kcal per 100 grams
- Ground pork, 72% lean: 393 kcal per 100 grams
Lowest Calorie
- Tenderloin, separable lean only: 143 kcal per 100 grams
- Tenderloin, lean and fat: 147 kcal per 100 grams
- Kidney, cooked: 151 kcal per 100 grams
- Sirloin tip roast: 156 kcal per 100 grams
- Liver: 165 kcal per 100 grams
Factors That May Influence Pork’s Nutritional Composition
It’ is worth noting’s important to acknowledge that the official USDA nutritional data for each pork variety is generally accurate on average. However, several factors can impact the nutritional values of pork.
For instance, cooking pork in butter or oil can introduce a significant amount of additional fat and calories.
Similarly, using a marinade will probably contribute extra carbohydrates, fat, and calories, depending on its ingredients.
Final Thoughts
As demonstrated throughout this guide, pork can vary significantly in fat and protein content, offering both high and low options.
For individuals who include pork in their diet, the best variety will depend on their personal dietary goals.
For more details on the nutritional benefits and downsides of pork, you can refer to this nutritional guide to pork meat.
If you’re interested in similar nutritional information for various types of beef, you can find it here: