• Less than 50% of the fat in pork, beef and veal is saturated.
  
  
• The average fat and cholesterol content of trimmed, lean pork is 31% lower today than it was 20 years ago.
  
  
• The cholesterol amount of pork and beef is no more than that of chicken or turkey. A three ounce serving of cooked lean pork has 78mg of cholesterol compared with 76mg in cooked, skinless chicken.
  
  
• Today's pork is so lean, that it is important not to overcook it. For fork-tender, juicy pork, the USDA recommends cooking pork to medium-done – an internal temperature of 160 degrees fahrenheit. Remember to think, "slightly pink".
  
  
• In addition to protein, pork is an excellent source of Zinc, Vitamin B12 and B5, Thiamon, and Iron.
  
  
• Protein is the building block for the body. It strengthens the immune system and helps maintain the blood. The protein in meat is "complete" protein – it contains vitamins, minerals, and amino acids.
  
  
• Growth hormones are NOT used in pork production.
  
  
• Pork is the number one consumed meat in the world.
  
  
• Pork is the most versatile meat -- it can be marinated, dry rubbed, roasted, microwaved, grilled, skewered, pan-fried, stir-fried, boiled, barbequed, and baked. It can be included on a heart-healthy menu with 8 outstanding cuts.

Courtesy of the North Carolina Pork Council