The nutritive value of food depends on the presence of macronutrients (carbohydrates, proteins and fats) and micronutrients (vitamins and minerals). From this point of view, Iberian pigs represent the right option.
The energetic value (per 100 gram) is 374 Kcal (1565,86 Kj). The fat parts of the Iberian pigs are clearly visible, therefore it is extremely easily to separate them and to reduce calorie intake.
The quality of the product is strictly linked to the overall quantity of essential amino acids. This means that pigs and fish have a high biological value. As far as quality is concerned, it is vital to pay attention to another aspect, the “protein combination”, which can be obtained by the combination of different proteins and essential amino acids from different foods in one single meal. The result is the creation of a complete protein source. This will happen if we select, for example, Iberian Ham and bread.
On the one hand, fat consumption is more and more increasing due to socio-economic changes. On the other hand, diseases of affluence such as obesity, cardiovascular diseases and diabetes are affecting a huge number of people all over the world.
If we consider Iberian pig, the quality of its fat has particular features because it is mostly composed of unsaturated fats, which are healthier than the saturated ones. This is directly linked to animals’ feeding habits. Research has shown that the incorporation of acorns in pigs’ diet ensures a better quality of fat.
Angelo Nestore (email@example.com)