Roasted Pork Rib
The recipe only; is in three languages : English, Spanish and Portuguese
There was a time when pork was criticized for its high amount of fat, for being indigestible and for transmitting diseases to man, however, over time, science has shown that it is not quite so. Pork is considered white meat, as cited by the WHO (world health organization) "The so-called red meat (beef and sheep / goat) and white meat (pork and poultry) offer various positive properties and a range of flavours and textures" .The fundamental difference between white meat and red meat is the amount of myoglobin and haemoglobin it contains. Both contain in their structure a hay group with an iron atom inside it, so in that aspect the white meat has less iron in its composition. On the other hand, white meats come from animals like: (rabbit, chicken, turkey, pork ...), with little connective tissue in their muscles, which gives tenderness to the meat. The connective tissue is constituted by collagen, which decreases the digestibility of the meat; therefore, the red meats are less digestible than the white meats. Pork rib: White skined pork has less fat than veal or chicken, depending on the cuts, which makes it a lean meat that can be part of all types of diets in which the contribution of calories is controlled or of fats. In the case of today’s recipe, the rib is one of the most fatty parts, but when cooking it loses part of this fat and then it is cooked in the oven, using the recommended portion of oil, so it is a healthy and balanced recipe. This meat provides us with the B vitamins necessary for a good functioning of the nervous and muscular system and for a good assimilation of the nutrients found in food. Pork, like all meat, provides iron (easily assimilated), zinc, phosphorus, sodium and potassium, minerals necessary for the proper functioning of our body. Its proteins are of quality, necessary to maintain body mass and for the formation of defences necessary to be healthy. Pork ribs are a type of meat that contains 17,10 grams of proteins, it does not contain carbohydrates, it contains 23,60 grams of fat per 100 grams and it does not contain sugar, contributing 281 calories to the diet. Among its nutrients are also vitamins B3, K, B9 and B12. The proportions of the nutrients of the pork ribs can vary according to the type and quantity of the meat, in addition to other factors that may intervene in the modification of their nutrients. Remember that depending on the preparation of the pork ribs, their properties and nutritional characteristics may vary.