Pork rinds, otherwise known as pork scratchings or pork crackling, are fried or roasted pieces of the skin of a butchered pig. Although fried pork rinds are commonly enjoyed as a snack, uncooked pork rinds may also be utilized to enhance the flavor of beans or vegetable stews. Since pork rinds themselves impart no glycemic index value, the glycemic index of pork rinds is dependent upon the addition of flavoring agents, such as barbeque sauce or honey.
Glycemic Index
The glycemic index ranges from a scale of between 0 and 100. The purpose of determining the glycemic index of a particular food product is to assess its impact on blood-glucose levels. This assessment is of particular importance to individuals diagnosed with certain ailments, such as obesity or diabetes, as elevated blood-glucose levels may worsen symptoms associated with those conditions. While a low glycemic index rating falls below 56, a moderate glycemic index rating rests between 56 and 69. These numbers indicate a minimal impact on blood-glucose levels and a modest impact on blood-glucose levels, respectively. Food products with a glycemic index above 69 are considered by health experts to have a high glycemic index, and therefore, a significant impact on blood-glucose levels. The glycemic index rating of a food product is proportionate to its carbohydrate content.
Nutritional Content
A 3 oz. serving of pork rinds provides 463 calories and 27 g of fat, 10 of which is saturated fat, according to the USDA Nutrient Data Laboratory. The fat content of pork rinds fulfills 52 percent of the recommended daily value of dietary fat. Since pork rinds consist of primarily fat, protein and water, it offers no appreciative value of carbohydrates; however, it does provide an abundance of vitamin B-12, riboflavin, niacin, thiamin, selenium, phosphorus, iron and copper. Pork rinds also contain smaller amounts of vitamin A, vitamin B-6, vitamin C, vitamin E, calcium, iron, potassium, zinc and magnesium.
Significance
John McDougall, M.D., explains that protein-rich sources often have no glycemic index value due to its lack of carbohydrate content. Items with no GI value include poultry, seafood, cheese, eggs and pork rinds. If a value should be given to a protein source containing marginal, if any, amounts of carbohydrates, it is a possibility that the GI value would be that of 0. There is, however, an exception. If the pork rinds were to be flavored, the flavoring agent would impart a GI value in proportion to its carbohydrate content.
Considerations
Although pork rinds technically have no GI value, consumption of pork rinds should be restricted as they are rich in saturated fat and trans fat, both of which are unhealthy. According to MayoClinic.com, both saturated fat and trans fat increase your risk of developing cardiovascular disease by elevating low-density lipoprotein cholesterol levels, otherwise known as LDL cholesterol. Furthermore, saturated fat may increase your risk of developing type 2 diabetes. To effectively regulate blood glucose levels without compromising your health, consider substituting pork rinds with fresh fruits and vegetables for a healthy snack.
