Pork in the child's diet

Pork in the child's diet

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Pork tends to get a bad rap preceding it, and pediatricians recommend introducing other meats such as beef, chicken, or rabbit before introducing pork into the baby's diet, but is there a specific reason to wait or not offer this meat to our children?

Pork, like other red meats it is rich in protein of high biological value, vitamins and minerals. Specifically, it contains group B vitamins and vitamin D, as well as phosphorus, iron, zinc, potassium and magnesium in amounts relevant to the diet. However, it also contains a quantity of fat, depending on the origin of the piece that is consumed, especially monounsaturated, but also saturated and cholesterol. Saturated fat is not as demonized today as it once was, although it is obviously not the healthiest of fats, but trans fats are even less so.

Within the pork meat, more or less fatty cuts can be differentiated, depending on the piece. Lean pieces should be chosen as much as possible or visible fat removed from fattier pieces.

- The tenderloin or sirloinFor example, they are usually lean pieces, while the ribs are usually fattier. The tenderloin can be fresh or marinated. The marinade usually includes spices such as paprika, oregano and garlic, as well as having an added amount of salt that is not recommended for babies. However, if it is made at home, the salt can be omitted and the marinated tenderloin would be suitable for consumption during infancy, especially with the idea in mind that the baby must learn to eat what is eaten at home. In addition, the less processed the meat, the healthier it is and the easier it is to digest.

- Bacon, at the head of smoked meats, it is a very salty meat, so it should be avoided. When consumed fresh, it is usually known as bacon, which is less salty, but it is a very fatty piece, with a fat that is difficult to eliminate.

- The meat from the ham, like chops, they are relatively lean pieces with visible fat that is easy to remove, although they also have fat infiltrated in variable amounts.

Depending on the origin and upbringing of the pig, whether it is white or Iberian, the meat may have more or less fat infiltrated. The infiltrated fat is that which is found between the fibers of the meat and cannot be removed. It is more frequent in muscles with a lot of movement and more abundant in pigs that are free than in those that are contained.

In addition, studies carried out by varying the pig's diet have managed to improve the quality of this fat, so that pigs reared in freedom and fed with acorns would have a much higher amount of monounsaturated fat, healthy, much higher than those fed with feed.

You can read more articles similar to Pork in the child's diet, in the Infant Nutrition On-Site category.

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