This article was written by Big Les & was originally published in The MuscleTalker February 2011 edition
Although pork is the most commonly consumed meat in the world, forming the staple in many countries, it is not a meat that is commonly thought of as a bodybuilding staple food, and it is a good question to ask why. If we discount any conspiracy theories involving Joe Weider and the US Beef industry then we have to look at its nutritional content.
Of course pork is not just one meat, it is a variety of different cuts, and the nutritional content varies significantly by cut. For example 100g of belly pork contains 258kcal, 19g protein and 20g of fat, while a pork chop weighs in with 227kcal, 15g protein, and 18g fat. However, this is not the whole pork story. Pork fillet is lean; containing 147kcal, 22g protein and 6.5g fat, whereas chicken comes in with 148kcal, 32g protein and 2.2g of fat.
With 10g of protein less than chicken and a similar price it becomes easy to see why pork fails to make a regular appearance on the bodybuilders table. When choosing meat both chicken and lean beef (steak) are simply better, and if you want to increase your fat intake, fish trumps pork due to the high saturated fat content of pork compared to the more desirable fats found in oily fish. In bodybuilding terms, pork is the guy that doesn't train legs, looks good for a while, but ultimately isn't complete.
Of course, variety is a good thing too, and pork can find it way onto your plate now and again, not only in the off season bacon sandwich.