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This not-for-profit food information program is a great reference for identifying products that promote healthy eating. Health Check™ is a Heart and Stroke Foundation program. All participating products are evaluated by registered dietitians and meet Canada’s Food Guide nutritional criteria.
Canada’s Food Guide recommends that adults eat 2 to 3 portions of meat and meat alternatives per day. Québec Pork is high in protein, essential vitamins (including vitamin B complex), and important minerals such as iron and zinc.
Furthermore, Québec Pork has become much leaner in the past few years due to improved production methods. The loin centre, for example, is 42% leaner than in 1987!
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Here’s to Your Health!
Happiness comes in many forms. In the wonderful world of food, it’s when great taste meets nutritional value. Delicious and nutritious, Québec Pork is pure bliss!
Tender and delicious, Québec Pork is also a great source of protein, iron, and zinc. It’s also the leading food source of thiamin (vitamin B1).
Protein can help maintain a healthy weight by satisfying the most voracious of appetites, iron keeps energy levels up, zinc boosts the immune system, and thiamin (vitamin B1) is essential for converting food into energy.
Québec Pork is also low in fat, making it a healthy choice for everyone.
Spiced Roast Rack of Pork and Cranberry Chutney
Telling it like it is!
1 - Pork is leaner than ever.
The best selection process to date and vastly improved farming methods have produced significantly leaner pork. The loin centre, for example, is 42% leaner than in 1987!
| FAT CONTENT FOR 100 g (3 1/2 oz.) OF COOKED PORK | ||
| Cut | In 1987 | Today |
| Tenderloin | 4.8 g | 3.6 g |
| Leg, inside round | 7.6 g | 4.2 g |
| Loin center | 11.6 g | 6.8 g |
| Shoulder blade (shoulder butt) | 13.1 g | 11 g |
| Loin, rib end | 13.7 g | 10 g |
| Side ribs | 25.1 g | 24 g |
According to Health Canada guidelines, all trimmed pork cuts, with the exception of ribs, qualify as lean (less than 10% fat) and extra lean, such as the tenderloin, the leg, or the loin centre.
2 – Pork is an important source of protein.
Protein from lean meats like pork is of excellent quality and helps maintain a healthy weight. Because it is digested slowly, protein releases energy slowly, sustaining us until the next meal. Lack of protein can cause a reduction in muscle mass and compromise the healing of wounds and the immune system.
3 – Pork is a delicious source of iron.
Pork contains heme iron, the type of iron that is most efficiently absorbed by the body. Vegetables, bread, cereal and supplements, on the other hand, contain non-heme iron. Low iron reserves can contribute to chronic fatigue. One portion of 100 g (3 1/2 ounces) of cooked pork provides 10% of the recommended daily requirement of iron for adults.
4 – Pork is the leading food source of thiamin (vitamin B1).
It’s also an excellent source of vitamins B3 (niacin) and B12 (cobalamin), and a good source of B6 (pyridoxine). These vitamins should be replenished daily because our bodies are not able to store them. 100 g (3 ounces) of pork fulfills 65% of our daily requirement of vitamin B12. That same portion satisfies two thirds of B3 requirements for men and three quarters of B3 requirements for women.
5 – Pork is great value for your dollar.
The belief that healthy eating habits are not accessible to everyone is false. A good diet does not have to be expensive: pork is lean, nutritious and affordable. Its nutritional qualities often surpass those of other meats.
| NUTRITIONAL INFORMATION* | ||||
| 100 g (3 1/2 oz.) cooked portion | Pork tenderloin | Beef filet mignon | Turbot filet | Boneless, skinless chicken breast |
| Protein (g) | 28.0 | 27.7 | 20.6 | 30.0 |
| Fat (g) | 2.5 | 10.3 | 3.8 | 2.1 |
| Cholesterol (mg) | 70 | 68 | 62 | 75 |
| Iron (mg) | 1.30 | 3.69 | 0.46 | 1.10 |
| Zinc (mg) | 2.60 | 4.79 | 0.28 | 0.78 |
| Thiamin (mg) | 1,40 | 0.10 | 0.08 | 0.06 |
| Energy (calories) | 144 | 211 | 122 | 147 |
*Health Canada, Canadian Nutrient File, 2007 |
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| NUTRITIONAL PROFILE OF QUÉBEC PORK | ||
| Nutritional value of pork | (100 g ou 3 1/2 oz cuit)100 g or 3 1/2 oz. cooked | |
| Protein | 29 g | A key factor in the growth and repair of body tissue, and for better immune resistance. |
| Carbohydrates | 0 g | There are no carbohydrates in pork or in any other meat. |
| Calories | 191 | Calories are the dietary energy your body needs! Pork is a nutritious choice in a balanced diet because each calorie comes with a generous dose of essential nutrients. |
| Percentage (%) of recommended daily intake of vitamins and minerals | ||
| Thiamin (vitamin B1) | 65 % | Essential for converting food into energy and for building and maintaining healthy nerves and muscles. Pork is the leading food source of thiamin! |
| Niacin (vitamin B3) | 47 % | Essential for converting food into energy and keeping your skin, digestive tract, and nervous system in good health. |
| Vitamin B6 | 24 % | Essential for the metabolism of protein, carbohydrates and fat. Optimizes functioning of the nervous system. Particularly important for women taking oral contraceptives or for women who suffer from premenstrual syndrome. |
| Vitamin B12 | 38 % | Essential for healthy cell function, and production of blood cells and genetic material. It is only found in animal products. |
| Iron | 9 % | Key in boosting energy and optimizing physical as well as mental performance. |
| Zinc | 36 % | Essential for the development and maintenance of a healthy immune system and strong bones. |