Argentine Pork Cuts Praised for Nutritional Quality in New Study

Pork consumption in Argentina is on the rise, with projections indicating it could reach 28 kilograms per person annually by 2032, up from 5 kilograms two decades ago. A recent study by the National Industrial Technology Institute (INTI) supports this trend by highlighting the nutritional quality of various pork cuts.

The INTI Carnes research analyzed five representative cuts: cuadrada, nalga, bola de lomo, paleta, and bondiola. The findings revealed that four of these cuts contain between a mere 2.3 and 3.3 grams of fat per 100 grams, classifying them as lean meats. These same cuts also boasted the highest protein concentrations, with the "cuadrada" reaching 21.9 grams and the "nalga" 20.2 grams per 100 grams.

Beyond protein and leanness, the study emphasized the healthy fat profile of the analyzed cuts. They predominantly feature monounsaturated and polyunsaturated fatty acids, including oleic acid, known for its cardiovascular benefits. The cuts also exhibited a very low Atherogenic Index (AI), a measure of fat's impact on cardiovascular risk, with values ranging from 0.29 to 0.37. Cholesterol levels remained within normal ranges for a healthy diet, between 59 and 78 milligrams per 100 grams.

Commissioned by the Argentine Pork Federation (FPA), the study aimed to provide local scientific data for health professionals, public bodies, and consumers. It also noted the presence of essential minerals like potassium, iron, zinc, magnesium, phosphorus, and selenium, all crucial for various bodily functions including the immune system and bone health.