FREQUENTLY ASKED QUESTIONS

1. Which nutrients are contained in eggs?
Eggs contain protein, calories, vitamins, minerals, fats (2/3 unsaturated).  These are the essential nutrients that we need to ensure the normal function of our metabolism.

2. Is it true that red eggs are more nutritious?
There are no nutritional differences between these eggs and others. The color of the egg is determined by hen's breed and has nothing to do with its quality, nutritional value or flavor.

3. Is it advisable to avoid eating egg yolks?
The yolk is the most nutritious part of the egg since it contains all the vitamins, most of the minerals and unsaturated fats.  It is recommendable to eat both the white and the yolk.

4. What nutritional benefits does pork meat provide?
Until recently, nutrition and health experts had recommended limited and occasional consumption of pork meat.  However, recent studies have revealed that pork meat is as healthy as other meats and have also discovered that its fat is richer in monounsaturated fatty acids.

The consumption of 85 g of meat meets the following percentages of a person's daily nutritional needs: 53% thiamine, 33% vitamin B12, 22% phosphorus, 20% niacin, 19% riboflavin, 18% vitamin B6, 15% zinc, 11% potassium, 7% iron and 6% magnesium.

5. How much protein does pork meat provide?
100g of pork meat provides a mean of 18 to 20 g of protein depending on the species and age of the animal and the piece of meat in question.

6. How much fat does pork meat contain?
100g of cooked pork loin only contains 2.4 g of saturated fat.  This amount represents less than 10% of the maximum allowance of daily fat intake.

7. Are the monounsaturated fats contained in pork meat beneficial?
Pork meat has the advantage of being rich in monounsaturated fats (52%).

Approximately 48% of pork fat consists of oleic-type monounsaturated fatty acid, which is a characteristic of olive oil. Pork meat is a good alternative because it does not imply the maximum daily allowance of fat intake. 

In terms of cholesterol, the leanest pieces only contain between 60 and 80 mg per 100g, which is an amount lower than that contained by lamb or beef.

8. How much cholesterol does pork meat contain?
By eating 100g of roasted or cooked loin, only 72.8 mg of cholesterol will be consumed, which is less than 25% of maximum allowance.

9. What vitamins and minerals are provided by pork meat to the diet?
New pork meat is an excellent source of compound B vitamins, mainly thiamine and riboflavin (B12).Thiamine is very important for the fat, carbohydrate and protein metabolism and contributes to the correct function of the nervous system.

Lean meat is one of the best sources of this nutrient. Riboflavin is important in the release of food energy and is only found in large quantities in pork meat and milk.

Pork meat is also rich in biotin, pantothenic acid, riboflavin and pyridoxine than other meats.

Modern pork meat is also well known for its zinc, phosphorus, sodium, potassium and magnesium content.  Iron is also another important mineral contained in pork meat, which can be digested and absorbed rapidly by humans.  Iron deficiency is particularly common in women and children, which increases the risks of anemia.

10. How many calories does pork meat contain?
100g of cooked pork loin contains only 188 Kcal, or less than 9% of the maximum calorie intake allowed for humans.  Therefore, pork meat does not contain an excess of calories and provides the appropriate values to the needs of modern man.

11. What are the nutritional aspects of cow's milk?
Proteins: milk contains 3-3.5 of proteins, which are distributed as caseins, soluble proteins or seroproteins and non-protein nitrogenated substances.
Mineral substances: milk contains 1% salts: calcium and phosphorus.  Calcium is present in many vital nutritional functions.
Vitamins: milk is a source of vitamins both for children and adults.  It contains vitamin B (B1, B2 and B12) and a percentage of vitamins A and C and pantothenic acid. Drinking 1 liter of milk per day will meet a person's nutritional needs.
Lipids: Lipids are the most important components of milk because of their nutritional contribution.  Milk is marketed with 3.5% fat, which contributes around 50% of the energy being supplied.
Sugars: Lactose is the only sugar contained in milk with a content of 4.5% and acts as an energy source because lactose stimulates the absorption of milk minerals and calcium.

12. Does milk contain hormones or chemicals?
No. Milk treatment technology has evolved to avoid altering its properties as much as possible.

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