Understanding the Nutritional Profile of Pomo
Pomo, known as cow skin or 'kpomo', is a popular Nigerian ingredient. Contrary to past beliefs, recent studies show it does possess some nutritional value, though not comparable to lean meat.
The Role of Collagen
The main nutritional component of pomo is collagen. Collagen is a structural protein in skin, tendons, ligaments, and bone. Cooked pomo's collagen becomes gelatin, which the body can absorb. Benefits linked to collagen consumption include supporting joint health and function, potentially reducing joint pain, and aiding skin elasticity and hydration, which might lessen wrinkles. Amino acids from gelatin also help in tissue repair.
Protein Quality in Pomo
Pomo's protein is mainly collagen, which is considered 'low-quality' as it lacks some essential amino acids needed for body function and tissue building. Foods like chicken, fish, or beef offer a more complete protein. Pomo should supplement, not replace, other protein sources.
Low Calorie and Other Nutrients
Pomo is low in calories and fat when boiled or stewed. This can make it a filling option without high fat content. It may also contain trace minerals like iron, magnesium, calcium, and zinc. Its texture can promote fullness, potentially helping with portion control.
Safety Concerns Regarding Pomo Preparation
A major concern with pomo is preparation safety. Unhygienic methods are sometimes used to process cowhide, including burning with old tires, rubber, and plastic to remove hair. This can expose pomo to toxic substances and heavy metals. NAFDAC in Nigeria has warned against these practices.
To reduce risks, buy pomo from reputable sources using clean methods like boiling and proper dehairing. White, properly prepared pomo is generally safer than dark, burnt varieties.
Pomo vs. Lean Meat: A Nutritional Comparison
| Feature | Pomo (Cow Skin) | Lean Beef (Muscle Meat) |
|---|---|---|
| Primary Nutrient | Collagen (Low-quality protein) | Complete Protein (High-quality protein) |
| Amino Acid Profile | Incomplete (lacks some essential amino acids) | Complete (contains all essential amino acids) |
| Fat Content | Very low (if processed cleanly) | Varies, but typically higher than pomo |
| Micronutrients | Trace amounts (calcium, iron, zinc) | Richer source (iron, B vitamins, zinc) |
| Primary Use | Texture, flavor, filling agent | Primary protein source, muscle building |
The Cultural and Economic Context
Pomo is culturally significant in West African cuisine, especially Nigeria. It's affordable, making it a staple for many, particularly lower-income households, as an alternative or addition to more costly meats. Its texture and ability to absorb flavors are highly valued.
Conclusion
Contrary to the myth, pomo does have nutritional value, primarily providing collagen, being low in calories, and containing trace minerals. However, its protein is of low biological value and shouldn't be the sole protein source. Safety is paramount due to potential contamination from unsafe processing methods. Choose clean, safely processed pomo from trusted vendors and consume in moderation as part of a varied diet.
A note on processing and safety
A study examining the microbiological and nutritional content of commercial pomo shows protein, fiber, and energy levels vary based on processing. Always select boiled or shaved white pomo over burnt varieties to avoid dangerous carcinogens.
