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Parmigiano Reggiano cheese and bone health
Parmigiano-Reggiano is a complete, genuine nutriment, a real nourishing food, and it’s the right answer for an healthy and balanced nourishment. In Parmigiano-Reggiano there’s a real concentration of nutritive elements: just think that to make one kilogram of cheese, 16 litres of high quality milk are needed. To make the importance of this nutriment clear, you should know that 100 grams of Parmigiano-Reggiano are equivalent nutritively to:
| 300 grams beef |  |
| 700 grams trout |  |
| 570 grams milk |  |
| The calories value is 392 cal/hg. | |
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Digestibility– Parmigiano-Reggiano is a “simplified digestion” food; it contains in fact 7,5% of free amino acids (a quantity that is decidedly larger than any other kind of cheese) that can be assimilated and absorbed by the organism without any digestion process. Moreover it stimulates the gastric production thus helping to digest other foods, too. That’s why it is useful and correct eating flakes of Parmigiano-Reggiano as hors-d’oeuvre or at the end of the meal. 100 grams of Parmigiano-Reggiano are assimilated in 45 minutes (contrary to, for instance, 4 hours needed for the same quantity of meat).
Proteins– Thanks to its high protein contribution (the protein content is about 35%), Parmigiano-Reggiano can offer an important contribution to diet, moreover the protein quality is similar to vegetal protein one.
Vitamins – Milk and cheese in our food share are not aliments that can satisfy our daily vitamin needs. However 100 grams of Parmigiano-Reggiano can cover about 40% of Vitamin A daily needs and 20% of Vitamin B2, while they provide for a far larger quantity of Vitamin B12 than the physiological needs. In general, the vitamin content of Parmigiano – Reggiano is on average larger, especially as far as beta-carotene, Vitamin A, B2, B6, B12 are concerned, compared to the content of other kinds of cheese. These vitamins are important both for growing and for a protective and anti-toxic action, thus helping the formation of antibodies and defence against polluting agents that are increasingly present in the environment.
It is a non fat type of cheese – the fat content (about 20%) is the lowest compared to all other types of cheese with the exception of “mozzarella” (milky buffalo cheese) and stracchino; moreover the maturing process transforms these fats thus making them easily absorbable by the organism.
The experts of sportsmen diets recommend the use of Parmigiano-Reggiano because of its easy digestion; moreover thanks to its extraordinary properties it becomes a natural food integrator, necessary for those who go in for a sport and especially if it’s a sport of strength like wrestling, weight-lifting, boxing. It is not by chance that in the special diet of Olympic athletes Parmigiano-Reggiano plays an important role.
Excellent also for children and elderly people. Pediatrists recommend it as a nutriment for children because of its protein, vitamin and calcium abundance and digestibility which are extremely useful for children growth. It’s proved scientifically that after a 15-18 months maturing, enzymes without additives, have a therapeutic action in treating viral and bacterial enteritis typical of children in the first months of life, so much so that it can also replace antibiotics normally prescribed for those illnesses. Parmigiano-Reggiano is also recommended for elderly people thanks to its large content of phosphorous and calcium (indispensable to fight osteoporosis) and for its digestibility that makes it easily absorbable.
