Meat is the primary source of complete protein in the human diet and neither poultry nor pork is an exception. However, this does not mean that they provide the same nutritional contributions. Factors such as lipid, triglyceride and sodium content as well as vitamin and mineral yield alter the way poultry and pork fit respectively into each diet.
Poultry
Poultry refers to birds raised on a farm for their meat and eggs. Chicken and turkey are the most common types of poultry, but this category of meat also includes pigeon, emu, guinea fowl, pheasant, ostrich, goose and duck. Most common types of poultry yield the same nutrition, with considerable amounts of protein, iron, zinc, vitamins B-6 and B-12, niacin, phosphorus, sodium, fat and cholesterol. However, duck stands out by having substantially larger proportions of all these nutrients.
Pork
Pork is a red meat that comes from domesticated pigs. There are two forms of pork, distinguished by their preparation: cured and fresh. Cured pork, such as bacon or ham, is treated with salt, nitrates, nitrites and sugar for preservation. Fresh pork, on the other hand, receives minimal processing, if any, and includes chops, ribs and roast. Sausage is not cured, either; it is simply ground pork encased in a film made from pig intestine. Pork contains most nutrients that exist in poultry, with the addition of riboflavin, potassium and thiamine.
Comparison
Compared to other meats, poultry is very lean, but this varies by bird. Typically, pheasant, chicken and quail are the leanest, while duck and goose tend to be more fatty. Most of the nutrition from poultry derives from its complete protein content, although it does contain some vitamins and minerals.
Pork, on the other hand, has some of highest saturation of fats and cholesterol among meats. Moreover, pork is high in sodium, particularly variants that are cured. These two aspects can contribute to dietary imbalances that lead to health problems like obesity, diabetes and cardiovascular disease. However, pork contains more nutrients than poultry and greater amounts of the nutrients they share.
Considerations
Poultry nutrition can also depend on the part of the bird from which the meat is cut. Chicken and turkey, for example, contain two general types of meat: dark and white. Dark meat, which usually comes from the lower portion of the body like the legs, is more fatty than white meat like breast. However, white meat tends to taste drier. Duck and goose contain only dark meat and accordingly, substantially more fat and cholesterol. Preparation also plays a role in determining the nutrition of a meal that contains poultry. For example, removing the skin from poultry can reduce its fat and cholesterol content by almost 50 percent, according Dayle Hayes and Rachel Laudan in their book "Food and Nutrition." Refraining from frying will also ensure that meals that include poultry remain nutritious. Poultry varies in size significantly, which can affect the amount eaten in one sitting.
Pork nutrition also varies based on the part of the pig from which it originates. Chops are the leanest and contain the least sodium. They also contain the most thiamine and riboflavin. Better quality pork will yield better nutrition. High-quality pork is distinguishable as grayish-pink and firm, outlined by a thick layer of white fat.
References
- "Food and Nutrition"; Dayle Hayes and Rachel Laudan; 2009
- "Nutrition and Diagnosis-Related Care"; Sylvia Escott-Stump; 2008
- "Swine Nutrition"; Austin J. Lewis and Lincoln Lee Southern; 1955
- "American Dietetic Association Complete Food and Nutrition Guide"; Roberta Larson Duyff; 2006
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