According to nutrition experts at the Danish Agriculture & Food Council, pork provides important nutrients, including protein, B vitamins, iron, zinc and selenium and can form part of a healthy and varied diet. 

For many Danes, pork is a regular part of the diet and represents the largest meat category when fresh meat, processed meat and charcuterie products are considered together. It therefore makes an important contribution to the intake of several nutrients. 

High-quality protein 

Protein is one of pork’s key nutritional benefits. According to ernæringsfokus.dk (Nutrition Focus), pork typically contains 17-22 grams of protein per 100 grams. It is also of high biological quality, meaning that the body can readily use the amino acids it provides. 

Protein is important throughout life, contributing to the maintenance of muscle mass.

Packed with nutrients

Pork also provides B vitamins and minerals, including iron, zinc and selenium. Lean cuts can deliver these nutrients with relatively few calories, offering a high level of nutrition in relation to their energy content. 

Beyond calories

Discussions about diet often focus on how much we eat, particularly calorie intake and portion size. But what we get from our food matters too. 

Pork can contribute valuable protein and micronutrients to a balanced meal alongside vegetables, potatoes, whole grains and other foods. 

Part of a broader debate

The role of meat in the diet continues to be debated, with health, sustainability and consumption levels all part of the discussion. Nutritional value is another consideration.
As the debate about future diets continues, pork’s contribution of high-quality protein, vitamins and minerals deserves to be part of the conversation about its place on the plate.