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United States

Study Shows U.S. Pork Tenderloin Is A Lean Choice

A new study conducted by scientists at the U.S. Department of Agriculture (USDA) compared the nutrient data for fresh U.S. pork from 1991 to 2005 and revealed pork tenderloin to be more lean than skinless chicken breast.

The study found a 3-ounce serving of trimmed pork tenderloin to have only 2.98 grams of fat, compared to 3.03 grams of fat in a skinless chicken breast.

The study confirmed the nutritional benefits of pork as an “excellent” source of thiamin and niacin, and a “good” source of protein, phosphorous, zinc, vitamin B6 and riboflavin, while contributing only 6 percent of calories to a 2,000-calorie diet.

The study also found pork tenderloin offers almost 1.5 times the iron, two times the zinc and 10 times the amount of thiamin of a comparable serving of chicken breast.

The U.S. pork industry has enjoyed 15 years of growth and through the first three months of this year, U.S. pork and pork variety meat exports have increased 21 percent in volume at 327,233 metric tons and 9 percent in value at $690.1 million.

The National Pork Board, University of Wisconsin and University of Maryland were all active participants in the collaboration of the study.

For more information, see the report summary.

United States

Study Shows U.S. Pork Tenderloin Is A Lean Choice

A new study conducted by scientists at the U.S. Department of Agriculture (USDA) compared the nutrient data for fresh U.S. pork from 1991 to 2005 and revealed pork tenderloin to be more lean than skinless chicken breast.

The study found a 3-ounce serving of trimmed pork tenderloin to have only 2.98 grams of fat, compared to 3.03 grams of fat in a skinless chicken breast.

The study confirmed the nutritional benefits of pork as an “excellent” source of thiamin and niacin, and a “good” source of protein, phosphorous, zinc, vitamin B6 and riboflavin, while contributing only 6 percent of calories to a 2,000-calorie diet.

The study also found pork tenderloin offers almost 1.5 times the iron, two times the zinc and 10 times the amount of thiamin of a comparable serving of chicken breast.

The U.S. pork industry has enjoyed 15 years of growth and through the first three months of this year, U.S. pork and pork variety meat exports have increased 21 percent in volume at 327,233 metric tons and 9 percent in value at $690.1 million.

The National Pork Board, University of Wisconsin and University of Maryland were all active participants in the collaboration of the study.

For more information, see the report summary.