ARA scientific study conducted by the National Institute of Industrial Technology (INTI) evaluated the nutritional quality of pork cuts consumed in Argentina. The research concluded that most of the analyzed cuts are lean, contain complete proteins, and have a healthy fat profile, making them suitable for a balanced diet. The study was commissioned by the Argentine Pig Federation (FPA) and examined five representative cuts, square, butt, loin ball, shoulder, and bondiola, to assess their nutritional composition, fat profile, cholesterol content, and mineral contribution. Four out of the five cuts were found to have low fat levels (between 2.3 and 3.3 grams per 100 grams), placing them in the category of lean meats. These cuts also had high protein content, ranging from 20.2 to 21.9 grams per 100 grams. The study highlighted the presence of beneficial monounsaturated and polyunsaturated fats, including oleic acid, similar to olive oil, and noted a low atherogenic index, indicating lower cardiovascular risk. Cholesterol levels remained within healthy ranges, and the meat was found to provide essential minerals such as potassium, iron, zinc, magnesium, phosphorus, and selenium.
Bias read (Center): The article presents a neutral report on a scientific study regarding the nutritional value of pork, without taking a stance or showing bias toward any political entity, ideology, or policy. It focuses solely on the findings of the research and provides factual data without editorializing or favorit
