The question of why pork rinds, a snack derived from an animal product, often carry a label stating they are “not a significant source of protein” is a common point of confusion for consumers. This paradox arises because the high gram count of protein listed on the nutrition panel does not reflect the protein’s nutritional usefulness to the human body. The U.S. Food and Drug Administration (FDA) mandates that protein content claims must account for the quality of the protein, not just the total amount present. The answer involves the specific composition of the pork rind and the regulatory rules governing food labeling.
The Composition of Pork Rinds
Pork rinds, known in many cultures as chicharrónes, are the skin of a pig that has been rendered and fried. The process begins with fresh pork skin, which is boiled or slow-cooked to remove excess fat, drained, and then deep-fried at high temperatures. This frying causes the skin to puff up into the light, airy, and crunchy snack familiar to consumers.
The protein structure in the skin is almost entirely composed of collagen, the primary structural protein in animal connective tissues. Collagen is specialized for structure and elasticity, unlike the variety of proteins found in muscle meat. This distinction is important because collagen’s chemical makeup is fundamentally different, establishing the product’s incomplete nutritional profile.
The Nutritional Definition of “Significant Protein”
The requirement for the “not a significant source of protein” disclaimer is a matter of regulatory compliance set by the FDA for nutrient content claims. The FDA has established specific thresholds for a food to be considered a “good source” or “excellent source” of a nutrient, including protein. A food can only claim to be a “good source” of protein if a single serving provides 10% to 19% of the Daily Value (DV).
The Daily Value for protein is set at 50 grams for a 2,000-calorie diet, meaning a food must provide at least 5 grams of protein per serving to meet the 10% threshold. This calculation is not based on the raw gram count alone; it must be adjusted to reflect the protein’s quality. If a food falls below the 10% DV threshold, the manufacturer must include the disclaimer.
The Quality of Collagen Protein
The final factor is the nutritional quality of the collagen protein itself. The FDA uses the Protein Digestibility Corrected Amino Acid Score (PDCAAS) to determine the quality of a protein source. This score measures how well a protein provides the nine essential amino acids that the human body cannot produce.
Collagen is classified as an incomplete protein because it lacks or has insufficient amounts of one or more essential amino acids. Specifically, collagen is very low in tryptophan, which is necessary for human health. Because of this deficiency, the PDCAAS score for collagen is low, significantly discounting the raw gram count of protein when calculating the Daily Value (DV).
Even if a serving of pork rinds contains 7 or 8 grams of protein, the low PDCAAS score reduces the amount counted toward the DV. This corrected, lower value causes the product to fall below the 10% DV threshold required to avoid the disclaimer. The label reflects the protein’s limited biological value despite its high quantity.