Red meat

Pork (lean)

Written by the VitaWhat editorial team · Medically reviewed by Steve Davis · Last reviewed 19 July 2026 · Editorial policy

Classed as red meat; lean cuts are versatile.

~27 g protein and ~170 kcal per 100 g cooked lean loin.

Benefits

  • Protein
  • Thiamin (B1)
  • B12
  • Zinc

Pros

  • Lean cuts (loin) are low in fat
  • Good thiamin source

Cons

  • Processed pork (bacon, ham) is high in salt and nitrites
  • Undercooking risk

Sources & references

  1. WHO — Q&A on red/processed meat
  2. British Nutrition Foundation

Related entries

Beef (lean)Buffalo (water buffalo)CamelGoatHorseLamb
VitaWhat is an educational reference only. It is not medical advice and is not authoritative. Always consult a qualified healthcare professional before making changes to your diet, supplements or treatment. See how this content is produced in our editorial policy; report an error via the contact page.