Super source
Protein
20.0 g · 40% DV target
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.
Pork is classified as a red meat by major health organizations, including the USDA, which groups it with beef, lamb, and veal for nutritional guidance .4
Pork provides high-quality protein containing all essential amino acids (the building blocks of protein that the body cannot produce on its own) .1
While red meat consumption is frequently associated with increased risks of cardiovascular disease and certain cancers, some systematic reviews suggest these associations may be weak or influenced by other lifestyle habits .12
A meta-analysis found that pork consumption specifically does not have a clear link to increased body weight or abdominal adiposity (belly fat), contradicting some general assumptions about red meat and weight gain .1
Petal shape shows the nine FoodCompass domains, including nutrient density, processing, satiety, fats, and phytochemicals.
20.0 g · 40% DV target
11.3 g · 14% DV target
4.16 g · 21% DV target
Not a benefit — best kept low
0.06 g · 6% DV target
Not a benefit — best kept low
0.13 g · Top 22% of meat & poultry
1.30 g · Top 12% of meat & poultry
Seasonality has not been estimated for this ingredient yet.
Keep in original packaging or airtight container
Quality is best maintained if used within 6 months
Pork generally has a lower carbon footprint than beef or lamb but higher than poultry or plant proteins.
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.