Pork is often regarded as one of the important animal foods on the table. Because of its fine fiber, less connective tissue and more intramuscular fat in muscle tissue, it can be cooked with a variety of vegetables.
The nutritional value of pork is the lowest in protein and the fat is the highest. The protein content of lean pork is very high, and it can contain as much as 29g protein and 6g fat per 100g. After stewing, the fat content of pork will be reduced. Pork is also rich in vitamin B and can provide essential fatty acids for human body.