Consumers asked for leaner pork and they got it. Thanks to your focus on feeding, genetics and management practices, fresh pork’s skinny profile now shows that it has 31 percent less fat and is 29 percent lower in saturated fat than it was a decade ago.

The table shows how pork compares in fat content to other meats as compiled by the USDA and National Pork Producers Council. The fat content is based on a 3-ounce serving of cooked, trimmed and boneless meat.

As with other fresh meat, pork is naturally low in sodium. A 3-ounce serving of pork has only about 60 milligrams of sodium. A processed food is considered to be low-sodium if the sodium content is 140 milligrams or less per serving.

This is great news for pork’s future marketing potential. And it’s an excellent message for you to share the next time someone wrongly attacks pork.