The U.S. Department of Agriculture analysis found that pork tenderloin contains only 2.98 grams of fat per 3-ounce serving1, compared to 3.03 grams of fat in a 3-ounce serving of skinless chicken breast.2 pork meets the guidelines for for extra lean status. – These new data, like pork changed to meet consumer concerns about the fat content, said Ceci Snyder, assistant vice president of consumer marketing for the National Pork Board. The most common cuts of pork you can find in today’s meat case are now lower in fat and saturated fat because America’s pork producers have improved feeding and breeding methods to the leaner products that consumers demand demand.
In other words, the pigs in a diet have gone. On average, six common cuts of pork 16 % leaner than 15 years ago, and saturated fat decreased by 27 %.Results Collaborative StudyThe new study was conducted by a joint effort by scientists at the USDA, University of Wisconsin – Madison and the University of Maryland, in collaboration with and funded by the National Pork Board. The goal was nutrient nutrient data for fresh pork from 1991 to 2005. Continue reading