A recent and exhaustive study carried out by the National Institute of Industrial Technology (INTI) Meats has provided conclusive scientific evidence that confirms the high quality of pork produced in Argentina. The results determine that it is a food with high nutritional density, characterized by its complete proteins and very good quality fats.
This report comes at a key time. In Argentina, pork consumption has experienced sustained growth over the last two decades, going from 5 to 20 kg per person per year, and projections indicate that it could reach 28 kg by 2032. However, a significant part of the population is still unaware of the properties of this food.
The study: methodology and scope
The Argentine Swine Federation commissioned INTI Carnes to carry out this research, which evaluated the nutritional attributes of five representative cuts: square, buttock, bondiola, loin ball and shoulder. The analysis covered nutritional composition, lipid profile, cholesterol content and mineral intake.
The information generated provides solid scientific support for the incorporation of pork into a healthy diet. This study provides crucial local data, obtained through standardized analytical methodologies, that will serve as a reference for health professionals, public organizations and consumers.
Featured results: lean cuts and high-quality proteins
From a nutrition perspective, all the cuts evaluated constitute a complete protein sourceThat is, they contain all the essential amino acids necessary for the maintenance and repair of body tissues.
The study confirmed that the square, buttock, loin ball and shoulder They have a low fat content, ranging between just 2.3 and 3.3 grams per 100 grams of meat. Likewise, the leanest cuts exhibited the highest protein density: the square one provides 21,9 g/100g and the buttock 20,2 g/100g.
| Court | Grasa (g/100g) | Protein (g/100g) |
|---|---|---|
| Square | 2,3 | 21,9 |
| Pallette | 2,4 | 19,1 |
| Buttock | 3,3 | 20,2 |
| Loin ball | 2,7 | 19,0 |
| Bondiola | 14,0 | 17,8 |
Source: INTI Meats 2026
Healthy lipid profile and low atherogenic index
The analysis of the lipid profile revealed a predominance of monounsaturated and polyunsaturated fatty acids. In fact, the oleic acid —recognized for its cardiovascular benefits and also present in olive oil— is one of the main fatty acids detected in these cuts.
Science uses Atherogenic Index (AI) to measure the potential impact of a food on cardiovascular health. The study verified that Argentine pork cuts have very low AI values (between 0.29 and 0.37), which confirms a lipid profile of excellent quality.
| Court | Saturated Fats | Monounsaturated Fats | Polyunsaturated Fats | Total |
|---|---|---|---|---|
| Square | 0,7 | 0,6 | 0,8 | 2,1 |
| Pallette | 0,7 | 0,8 | 0,7 | 2,2 |
| Buttock | 1,0 | 0,9 | 1,1 | 3,0 |
| Loin ball | 0,8 | 0,8 | 0,8 | 2,4 |
| Bondiola | 4,6 | 4,5 | 3,9 | 13,0 |
Source: INTI Meats 2026
Regarding cholesterol, the values remain within the standard ranges expected for a healthy diet, varying from 59 mg/100g in the buttock until 78 mg/100g en la bondiola.
Essential minerals for the body
In addition to macronutrients, pork stands out as a matrix rich in minerals essential for various vital functions. The study highlighted the presence of:
- Potassium: Fundamental for cardiac and muscular function, with values that exceed 300 mg/100g in the square.
- Heme iron: High bioavailability, key for oxygen transport.
- Magnesium and Phosphorus: Essential for energy metabolism and bone health.
- Zinc: Vital for the immune system and healing.
- Selenium: Essential for the protection of cells against oxidative damage.
«The INTI analysis confirmed that Argentine pork is an excellent source of high-quality proteins, since it provides all the essential amino acids, as well as vitamins and minerals such as iron, zinc and selenium. Incorporated into a balanced diet, it can contribute to the maintenance of muscle mass and adequate nutritional status at different stages of life»highlighted the Bachelor of Nutrition Natalia Antar (MN 8271) .
Benefits at different stages of life
Childhood and growth
During the phases of further development, the body requires a sufficient supply of high-quality proteins and critical minerals. Pork provides complete proteins and two minerals essential for child development: zinc and heme iron. Heme iron is absorbed much more efficiently than that of plant origin, being a key ally in the prevention of anemia, while zinc participates directly in cognitive development and the immune response.
Physical performance
Pork provides creatine naturally (approximately between 3.5 and 5 g/kg of fresh meat), a compound that participates in the resynthesis of ATP, the main immediate source of energy during short, high-intensity efforts. In addition, its contribution of proteins of high biological value contributes to the maintenance and repair of muscle tissue, so it can be part of the diet of physically active people.
Adult and cardiovascular health
As adults, pork is a nutritious and versatile option. For those who need to take care of their cardiovascular health, it combines lean cuts with a favorable lipid profile. In addition to proteins of high biological value and bioabsorbable iron, it provides B complex vitamins, nutrients that contribute to the maintenance of muscle mass and the optimal functioning of the metabolism throughout life.
The role of pork in institutional nutrition
Based on the forcefulness of these results, Agustín Seijas, executive director of the Argentine Swine Federationpointed out that the entity will seek to promote the incorporation, or increase the presence of pork in educational establishments and public hospitals, highlighting that it is a high-quality protein with a convenient relationship between nutritional value and cost. As background, he added that in the province of Córdoba, pork is already successfully part of the school cafeteria menu twice a week.
Culinary versatility
The nutritional quality of pork is complemented by a versatility that facilitates its incorporation into everyday and specialized gastronomy:
- For everyday cooking: the square, buttock, loin ball and shoulder are ideal for preparations for regular consumption. Being lean meats, they are ideal for making baked milanesas, fillings for empanadas, minced meat for meatballs or homemade hamburgers, reduced-fat stews, quick grilled steaks or stir-fries (woks) with vegetables.
- For special occasions and haute cuisine: Cuts such as bondiola and pork breast stand out for their intramuscular fat, which provides the characteristic juiciness, texture and flavor in slow cooking or on the grill.
Suggested frequency: Within a balanced and varied diet, specialists recommend including pork among 2 and 3 times a weekalternating its different cuts according to the nutritional requirements of the menu.
Conclusion
The results obtained by INTI Carnes provide new and valuable evidence on the quality of pork produced in Argentina. Its unique profile, which combines complete proteins, mostly lean cuts, good quality fats and essential minerals, positions it as a strategic, accessible and suitable nutritional alternative for a balanced diet at all stages of life.
Official site of the Argentine Swine Federation
Discover more from LatamNoticias
Subscribe to get the latest posts sent to your email.
