WHY PORK IS GOOD FOR YOU:

 

IRON

The iron in pork is 'haem' iron – the most readily absorbed type of dietary iron. It helps from haemoglobin in the red blood cells which carry oxygen around the body, helps with energy production, and in healing and immune functions.

 

ZINC

Zinc is essential for healthy growth and development of children. It helps protect bones, improves resistance to infection and helps in healing wounds.

 

MAGNESIUM

Magnesium is required for energy production and healthy muscle tone. It helps form strong bones and teeth and maintains nerve and heart function.

 

PHOSPHORUS

Phosphorus strengthens bones and teeth, promotes healthy skin, is important for energy production and is involved in building genetic material.

 

B VITAMINS

100% New Zealand Pork is a leading source of thiamin (Vitamin B1) this builds and repairs nerves and muscles and releases energy from carbohydrates. Pork also contains; riboflavin (Vitamin B2) and niacin (Vitamin B3), required for the body’s efficient use of energy, for growth and maintenance of skin health and the nervous system. Vitamin B6 supports the nervous and immune systems and is involved in the metabolism of fat. Vitamin B12 is especially important in making red blood cells and plays a part in producing myelin, the sheath that surrounds nerve fibres.

 

Source: The New Zealand Pork Industry Board (NZPIB) website www.pork.co.nz