However, many people still consider this a bad food because they think it contains a lot of fat. In fact, if used properly, pig skin brings many notable health benefits.
According to nutritional analysis, pig skin is rich in type I and III collagen, a protein that plays a role in supporting the structure of the skin, hair and nails. Collagen in animal skin products can contribute to maintaining skin elasticity and supporting joint health if combined with a balanced diet, says nutritionist Katherine Zeratsky (Mayo Clinic, USA).
This is also the reason why collagen from pork skin is widely used in the food and pharmaceutical industry.
Pork also provides protein and minerals such as selenium, zinc, micronutrients that help boost immunity and restore tissue. Some international studies show that peptides from pork skin have mild antioxidant properties, contributing to limiting free radical cell damage.
Notably, pork skin when processed by grilling or drying (such as unoiled pork snack) has a very low carbohydrate content, suitable for low-carb or keto dieters. Sports nutritionist Dr. Mike Roussell (USA) once commented: "Propried pork skin can be a source of high protein and low carbs, suitable for people who need to control blood sugar".
However, doctors also recommend choosing clean, well-processed pork skin to avoid the risk of infection and parasites. People with cardiovascular disease, high blood fat or high blood pressure should limit it because many dishes from pork skin contain saturated fat and salt. In addition, crispy fried or fried pork skin is attractive but can easily increase energy and bad fat.
Pork can become a reasonable nutritional supplement if used in moderation, combining a diet rich in vegetables and lean protein. With natural collagen, minerals and protein, pig skin brings surprising nutritional values, as long as it is properly selected and processed.
