||Last Updated: Nov 12th, 2006 - 20:38:00
Eight of nine retail cuts of pork analyzed by Agricultural Research Service nutrition scientists and their colleagues were leaner than cuts measured a decade ago--yet still provided the same amount of protein.
"The Revised USDA Nutrient Data Set for Fresh Pork" revisits the nutrient content of shoulder blade steak, tenderloin roast, top loin chop, top loin roast, sirloin roast, loin chop, rib chop, country style ribs, and spare ribs. View it on the World Wide Web at:
The data can be used as the basis of nutrition labels for pork products. The National Pork Board, Des Moines, Iowa, helped fund the research.
For details contact: Juliette C. Howe, (301) 504-0643; USDA-ARS Beltsville Human Nutrition Research Center, Beltsville, Md. email: firstname.lastname@example.org
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