Pork neck

Meat

Item Rating: 63/100

1 serving (100 grams) contains 250 calories, 18.0 grams of protein, 20.0 grams of fat, and 0.0 grams of carbohydrates.

Nutrition Information

1 cup (238.1g)

Calories		595.2
% Daily Value*
Total Fat		47.6 g	61%
	Saturated Fat	16.7 g	83%
	Polyunsaturated Fat	0 g
Cholesterol		166.7 mg	55%
Sodium		154.8 mg	6%
Total Carbohydrates		0 g	0%
	Dietary Fiber	0 g	0%
	Sugars	0 g
protein		42.9 g	85%
Vitamin D		0 mcg	0%
Calcium		23.8 mg	1%
Iron		2.9 mg	16%
Potassium		642.9 mg	13%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Food Attributes

🥓 Keto friendly

🍯 Low sugar

🧂 Low sodium

🧂 Low salt

🧈 High saturated fat

🥩 High protein

🍞 Low carbs

Source of Calories

Fat: 428 cal (71.4%)

Protein: 171 cal (28.6%)

Carbs: 0 cal (0.0%)

About Pork neck

Pork neck, also known as pork collar or shoulder neck, is a versatile cut of meat originating from the upper portion of the pig's shoulder. Widely utilized in cuisines such as Chinese, Korean, German, and American, pork neck is valued for its marbling, which contributes to its tenderness and rich flavor when roasted, braised, or grilled. Nutritionally, pork neck is a good source of protein, providing approximately 26 grams per 100 grams. It also supplies essential vitamins and minerals like B vitamins (B1, B6, and B12), zinc, selenium, and phosphorus, which are vital for energy metabolism, immune support, and bone health. However, due to its higher fat content (around 18 grams per 100 grams), it should be consumed moderately by individuals aiming to reduce saturated fat intake.

Health Benefits

• High protein content (approximately 26g per 100g) supports muscle growth and repair.
• Contains significant amounts of B vitamins, particularly vitamin B12, aiding red blood cell formation and neurological function.
• Rich source of zinc (3.5 mg per 100g), which enhances immune system performance and wound healing.

Dietary Considerations

Allergens: None known

Suitable for: High-protein diets, low-carb diets, ketogenic diets

Not suitable for: Vegetarian diets, vegan diets, low-fat diets, pork-free diets (e.g., certain religious restrictions)

Selection and Storage

Store raw pork neck in the refrigerator at 4°C or below, and consume within 3-5 days. For longer storage, freeze securely in an airtight container for up to 6 months.

Common Questions About Pork neck Nutrition

Is pork neck high in protein?

Yes, pork neck is a good source of protein, providing approximately 20-23 grams of protein per 100 grams, depending on the exact cut and fat content. Protein is essential for muscle repair and overall bodily functions, making pork neck a valuable choice for protein-rich diets.

Can I eat pork neck on a keto diet?

Yes, pork neck is an excellent choice for a keto diet as it is naturally low in carbohydrates and high in fat and protein. A 100-gram serving typically contains less than 1 gram of carbs and provides around 20 grams of protein and significant fat content, making it compatible with keto macronutrient ratios.

What are the health benefits and concerns of pork neck?

Pork neck provides essential nutrients like B vitamins (especially B6 and B12), iron, and zinc, which support energy metabolism, immune health, and red blood cell production. However, it can be high in saturated fat, with around 8-10 grams per 100 grams, which may pose concerns for heart health if consumed excessively. Moderation and leaner preparation methods are advised.

How much pork neck should I serve per person?

A recommended serving size for pork neck is about 100-150 grams per person, which contains approximately 200-250 calories. Adjust portion sizes based on dietary goals, activity level, and accompanying sides for a balanced meal.

How does pork neck compare to pork loin or belly for cooking and nutrition?

Pork neck is fattier and more marbled compared to leaner cuts like pork loin, making it more flavorful and tender when slow-cooked or grilled. It is less fatty than pork belly but offers a balance between tenderness and fat content, making it versatile for various recipes. Pork neck is ideal for braising or roasting, while pork loin suits lighter dishes.

Data Sources & Scientific References