Woolworths Crumbed Pork Fillets Avg 650 g

This product is ideal for endurance athletes seeking a protein-rich meal option post-exercise, particularly those involved in moderate-intensity training sessions. It suits athletes who need to maintain muscle mass and support recovery without the immediate need for rapid carbohydrate replenishment. However, it's less suitable for athletes requiring quick energy sources during high-intensity or long-duration events.

Best consumed after moderate training sessions or on rest days when protein intake is prioritized over immediate carbohydrate replenishment. Not recommended for high-intensity or endurance events due to its slower digestion rate.

• High protein content supports muscle repair
• Moderate carbs provide some energy
• Convenient and easy to prepare
• Contains sodium for sweat loss replacement

• High fat content slows gastric emptying
• Not suitable for pre-race or during-race
• Moderate carbs insufficient for glycogen loading

Not recommended during workouts due to high fat content, which can slow gastric emptying and may cause gastrointestinal distress.

With 12 g of carbs per serving, the glycemic impact is moderate. The presence of protein and fat may lower the glycemic index, leading to a slower blood sugar response.

Contains 300 mg of sodium per serving, contributing to sweat loss replacement. Potassium and magnesium content is unspecified, limiting full electrolyte replenishment.

Total carbs

12 g

Hourly capacity

60

The crumbed pork fillets have a carbohydrate density of 10 g per 100 g, which is considered low. A single serving (120 g) provides only 12 g of carbohydrates, contributing minimally to a daily target of 600-840 g for carb-loading. The high fat content and moderate protein make it unsuitable for carb-loading as they can induce satiety and slow gastric emptying, hindering the efficient intake of necessary carbohydrates. An athlete would need to consume an impractical number of servings to meet carb-loading targets, making this product unsuitable for this purpose.

The digestion of crumbed pork fillets begins with mastication, breaking down the solid structure. The high fat content (8.7 g per serving) can slow gastric emptying, delaying nutrient absorption. Proteins are digested into amino acids in the stomach and small intestine, absorbed via brush-border peptidases. Carbohydrates are broken down to glucose, absorbed through SGLT1 transporters. The presence of fat may delay the time-to-bloodstream, impacting immediate energy availability. Unabsorbed residues may undergo fermentation in the colon, posing a risk for GI discomfort if consumed in excess.

The crumbed pork fillets contribute to recovery primarily through their protein content (21.1 g per serving), which supports muscle protein synthesis post-exercise. However, the lack of significant carbohydrates limits glycogen resynthesis, which is crucial in the first 4 hours post-exercise. For optimal recovery, these fillets should be paired with a carbohydrate-rich food to meet the 1.0-1.2 g/kg/h glycogen resynthesis target. The sodium content aids in rehydration, though additional fluids are recommended.

• High fat content can slow gastric emptying, leading to GI distress if consumed pre-exercise.
• Sodium content may be excessive for those with hypertension or on sodium-restricted diets.
• Contains gluten, posing a risk for individuals with celiac disease.
• Moderate carbs may not support rapid glycogen replenishment post-exercise.