Meat & Poultry · per 100g
A versatile and globally consumed red meat known for its tender texture and mild flavor profile, pork serves as a dense source of complete protein and essential lipids.
Thiamin (Vitamin B1), Niacin
Thiamin (Vitamin B1), Fat
Niacin, Zinc
Potassium, Thiamin (Vitamin B1)
Nutritional summary
Interesting fact
Despite its culinary classification as 'the other white meat' in historical marketing, pork is biologically and nutritionally classified as a red meat due to its myoglobin content.
Standout nutrients
Thiamin (Vitamin B1)
Niacin
Protein
Vitamin B6
Seasonality
Not available
Diet
Sustainability
Pork generally has a lower carbon footprint than beef or lamb but higher than poultry or plant proteins.
Storage
Refrigerate
3–5 days
Keep in original packaging or airtight container
Freeze
6–12 months
Quality is best maintained if used within 6 months
Flavour
Harmonized from 3 validated sources
Claim citations
3