Pork rind (known as pork scratchings in the United Kingdom) is the skin of a pig. Cooked, this may be either eaten warm with a meal, or served cold as a snack. In both forms, any fat attached to the skin of pig at the time of frying is absorbed in the process.
Though generally considered junk food and among the unhealthiest of foods, there is some interest in pork rinds as an alternative snack food due to the Atkins diet, since pork rinds contain no carbohydrates (unless flavored). They are, however, high in fat and sodium. The fat content of pork rinds is similar to that of potato chips, but the amount of sodium in a serving of pork rinds is nearly five times that of a serving of potato chips.
Another thing to consider, however, is that deep-frying creates large amounts of advanced glycation endproducts, which are very damaging to the body.
Moreover, although there is a high protein content present in pork rinds, the quality of that protein, called hydrolyzed gelatin protein, is quite low. Because they have a protein efficiency ratio lower than 40% as dictated by the FDA, their nutrition label usually states "0%" in % Daily Value or "Not a significant source of protein" as recommended by the FDA. More beneficial and complete proteins can often be found in higher quality foods with significantly lower protein content.
