40 grams of protein, 200 calories, WHAT? Why does nobody talk about pork crackling
They are awesome, but you should not use them as a main protein source. This is because they contain very low amounts of some essential amino acids some of which are methionine, tryptophan, and histidine.
easy to make yourself, and cheap to buy. slice it up, skin side down on a rack in the oven until the fat renders and it crisps up, pull it out, toss/baste in its own oil, and then back in under the broiler at high heat to puff up, then out again and season to taste with salt/pepper and or garlic powder as you desire.
There is a study where they compare side by sode whey and hydrolysed collagen (the main protein type of cracklings) in untrained people. The collagen group built more muscle.
Daily requirements of Essential Amino Acids are really low, and if you are eating a balanced diet, you probably are not lacking EAAs.
Collagen has a higher amount of nitrogen, the building block for other proteins. Your body breaks down every protein you eat and forms new tissue where is needed.
I agree people are sleeping on collagen sources like cracklings. Eat away
I do a lot with pork rinds. Crush them and mix them into mashed potatoes, or sprinkle them on baked potatoes. Break them up into little pieces and scramble them into eggs. Make a seared sauce with tomato, onion, garlic, chilies (optional, of course) and cilantro, and then throw pork rinds and let them stew for a few minutes before eating it with tortillas. I could go on, they’re so tasty and versatile.