Pork, fresh, composite of separable fat, with added solution, cooked

Pork, fresh, composite of separable fat with added solution, cooked represents a specific USDA FoodData Central category of pork products that includes natural pork muscle components and the separable adipose (fat) tissue that remains after cooking and processing with an added brine or solution. In practice, this type of prepared pork appears in culinary contexts as a cut often used in mixed dishes, stews, braises or as part of charcuterie. The term "added solution" refers to a brine or water‑based mix of salt or other flavor enhancers incorporated before cooking, which helps retain moisture and enhance flavor during thermal processing. This distinguishes it from lean pork cuts like tenderloin or loin chops, which typically contain less total fat and are marketed separately. Historically, pork has been one of the most consumed red meats globally, reflecting strong cultural and culinary traditions in many regions of Europe, Asia, and the Americas. Pigs were among the earliest domesticated livestock animals, with evidence of pork consumption dating back thousands of years. Over that time, diverse preparation techniques—roasting, curing, brining, and stewing—have produced myriad pork products. The USDA definition used here is standardized so dietitians, researchers, and food scientists can compare nutrient contents across many foods. In the U.S., the FoodData Central database categorizes foods by detailed descriptors like muscle group, added ingredients, and cooking method, and this pork product’s classification reflects its cooked, fatty nature. Varieties of pork cuts include everything from very lean (e.g., pork tenderloin) to very fatty (e.g., shoulder or belly). In culinary practice, pork with higher fat content—like this cooked separable fat composite—offers rich mouthfeel and flavor due to the high proportion of monounsaturated and saturated lipids, which both influence texture and sensory experience in dishes. However, these attributes also mean it contributes significant calories, so awareness of portion sizes is crucial for health‑conscious consumption. The added solution component is similar to cured or brined meats, but in this context it does not imply full preservation (as with ham) but rather a method of retaining juiciness and seasoning during cooking. In sum, this food item is a prepared pork cut notable for its fat content, distinct culinary uses, and detailed categorization by USDA standards. It’s often encountered in home cooking or foodservice where richness and flavor are desired, but balanced dietary use necessitates understanding its nutritional strengths and limitations.

The nutrition profile of cooked pork with separable fat and added solution is dominated by its high lipid content, making it an energy‑dense food choice. In a 100 g cooked portion, total energy registers approximately 585 kcal, with nearly 93 % of calories derived from fat and the remainder from protein; carbohydrate contribution is essentially negligible (0.32 g). This macronutrient distribution underscores why this food is categorized as high‑fat and low‑carbohydrate, suitable for certain diets such as ketogenic or low‑carb but less appropriate if total daily saturated fat intake must be minimized. The total fat content of ~60.42 g includes a spectrum of fatty acids: about 21.38 g saturated, ~24.9 g monounsaturated, and ~8.49 g polyunsaturated fats. Saturated fat, while essential in small quantities for cellular functions and hormone production, has been associated with increases in LDL cholesterol when consumed in excess. Monounsaturated fats, on the other hand, can support heart health when replacing saturated fat in the diet. This profile makes this pork cut a mixed contributor in terms of lipid health impact, where moderation is key. Protein in this food (~10.06 g per 100 g cooked) offers high biological value with complete essential amino acids, including lysine, leucine, valine, and threonine, which are crucial for muscle maintenance, repair, and immune support. Micronutrient richness is also notable: B‑vitamins such as thiamin (~0.246 mg), riboflavin (~0.139 mg), niacin (~3.93 mg), vitamin B6 (~0.234 mg), and vitamin B12 (~1.4 µg) support energy metabolism and neurological function. Minerals like selenium (~15.1 µg) and phosphorus (~160 mg) are essential for antioxidant defenses and bone health, respectively. These contributions mean that despite high calories, the food does deliver important nutrients often less available in purely plant‑based sources. Compared to leaner pork cuts like pork loin or tenderloin, this composite offers more calories and fat but similar micronutrient benefits; chefs may choose fattier cuts for richer dishes, while health professionals may recommend leaner ones for balanced nutrition. Understanding the nutrient density—high energy yet concentrated vitamins and minerals—enables consumers to make informed dietary choices based on individual health goals and nutritional needs.

Source: USDA FoodData Central (FDC ID: 168218)