Pork - meat of pigs. It subdivide into 5 categories: bacon, meat of young growth, fat, for industrial processing, meat of pigs. Depending on a category of pork its food value changes. Pork contains many mineral salts: phosphorus, iron, and also vitamins of group B, PP, E; the liver of pigs, except for the listed vitamins, contains also carotin. Comprehensibility of pork fat is very high, as the temperature of its fusion is close to a body temperature of the person. In it many the limiting (sated) fat acids and nonlimiting (having great value for an organism of the person). In pork fat contains not only a significant amount of the cholesterol promoting development of an atherosclerosis, but also the lecithin normalizing a level of cholesterol in blood. Pork can be fried, cooked, baked.