Contrary to popular belief, the nutritional value of pork is not fattier or higher in calories. There is less cholesterol in pork than in most other meats. Besides, pork is an important source of minerals (iron, phosphorus, zinc, etc.) and B group vitamins (B1, B6, B12 and PP). The meat has a high level of proteins with a recognised biological value (20% in pork, 13 to 26% in cooked pork meats. Pork is a lean meat. The external fat is easily separated from the meat. There is little fat in the meat itself: the average lipid content is around 6 g per 100 g of meat. In short, pork, eaten as part of a balanced diet, is a healthy and varied food. The wide variety of cuts of meat will give pleasure to the palate as well as being of benefit to the body.