Pork is the third most popular meat in the US, after chicken and beef.1 There are a huge variety of possible cuts of pork, including pork chops, pork tenderloin, ribs, pork leg (which is often cured to make ham), pork loin roast, pork shoulder, and ground pork.2
Pork is safe to consume so long as it reaches an internal temperature of 145°F (63°C) and is allowed to rest 3 minutes to ensure any harmful bacteria or parasites are destroyed. The pork may still be a bit pink at this point, so use a meat thermometer to be sure you've reached the safe temperature.3
There does not appear to be any scientific evidence to support the notion that pork is unhealthy—or at least, to support that pork is somehow substantially less healthy than chicken or beef. There have been studies that found pork is no worse than chicken or beef, though the studies we found were admittedly funded by pork producers.4 5 Long story short: if you buy organic and/or locally raised pork where the pigs have not been treated with antibiotics, and if you cook your pork properly, there is no scientific evidence that would suggest you should stop consuming pork.
Nutrition DNA
The nutrition DNA of pork. For example, you can see that 100g pork covers 360% of your daily need of Trans Fat and 66% of the recommended Vitamin B1 intake. Hover over the bars to see which nutrient is covered.
Sources
- NPR: Visualizing a Nation of Meat Eaters
- Cuts of Pork
- Minimum Temperatures for Cooking Pork
- Systematic Review of Clinical Studies Related to Pork Intake and Metabolic Syndrome or its Components
- A Comparison of Regular Consumption of Fresh Lean Pork, Beef and Chicken on Body Composition: A Randomized Cross-Over Trial
