Our recent Easter Ham Giveaway was such a success, I figured we might as well do another! (Congrats to the first winner, LaShawnta!)
This giveaway is all about healthy habits for 2011. Did you know that Purdue University researchers found that including protein from lean pork in your diet can help you lose weight while maintaining more lean tissue, including muscle? The pork dieters rated themselves more positively in terms of overall mood and feelings of pleasure during dieting compare to those who ate less protein.
That’s why with this prize package, we are making it fun and easy to make healthy choices with pork! One lucky winner will receive:
-Free Pork! Redeem the coupon inside for your favorite, health conscious cuts of pork.
-Eating Well Cookbook: Lots of recipes and ideas for fast and fresh meals.
-Calphalon non-stick skillet: This skillet allows you to sear pork using less oil. Plus, the non-stick surface makes cleanup a snap!
-Pyrex resealable containers: Leftovers from dinner? Take it with you to work the next day for a healthy lunch!
-Pork pedometer: Track your daily exercise with a pedometer. Hit that goal of 10,000 steps per day and then enjoy a healthy and hearty pork dinner!
Simply leave a comment below telling us how you make healthy choices with pork. Share your favorite cut, preparation or tell us your goals for 2011. The winner will be randomly selected at 12 Noon PST on Thursday, April 28th. Good luck to everyone!
Pork is an “excellent” source of thiamin, niacin, riboflavin, vitamin B-6, phosphorus and protein and a “good” source of zinc and potassium. These nutrients are important to our health. Click the link above to learn how these nutrients impact your health as well as the percent Daily Values are listed on food labels. They tell us how much of various nutrients we should consume each day. The information is based on a 3-ounce serving of pork. As you can see, these key nutrients make pork a nutrient-dense food!
Through changes in feeding and breeding techniques, pork producers have responded to consumer demand for leaner pork. Today’s pork has 16% less fat and 27% less saturated fat as compared to 1991. Many cuts of pork are now as lean as skinless chicken. The cuts in the link above meet the guidelines for “lean” (less than 10 g fat, 4.5 g sat fat and 95 mg cholesterol). Pork tenderloin meets the guidelines for “extra lean” (less than 5 g fat, 2 grams of sat fat and 95 mg cholesterol). The USDA has analyzed pork for trans-fatty acids. The results confirm that pork contains no artery-clogging trans-fat.
How does pork compare to other meats for fat, calories and cholesterol? Click on the link above to view a chart.