Pork rinds are not high in fat.

Pork rinds contain 2.5 times more protein than pork, 4 times more carbohydrates than pork, and half the fat of pork. Pork rinds contain a lot of carbohydrates as well as proteins, which can satisfy the body's need for certain nutrients, as well as improve resistance and immunity.

Pork rinds

Pork rinds are a raw material for meat products with high protein content. Pork skin as raw material processed into the skin flower meat, skin jelly, ham and other meat products, not only good toughness, color, aroma, taste and texture, and human skin, tendons, hair have important physiological health effects. Pork skin in the protein content is 2.5 times that of pork, carbohydrate content is four times higher than pork, while the fat content is only half of pork.

Pork skin contains a large number of collagen proteins in the cooking process can be converted into gelatin, gelatin has a reticular space structure, it can combine many water, enhance the physiological metabolism of the cell, the pig skin contains the main component of protein is collagen, accounting for about 85%, followed by elastin. Biological research found that: collagen proteins are related to the ability to bind water.

Reference for the above:Baidu Encyclopedia--Pork Rind