Nutritional values

Recent publicity aimed at preventing certain diseases suggested that we should reduce or even eliminate animal fats from our diet and limit the consumption of "red" meat in general.

We need to clarify this situation because of important and scientifically proven changes in the composition and features that some foods have undergone, (e.g. pork). On the basis of new information genuine Parma Ham has been reconsidered.

To follow are the updated nutritional values:

PARMA HAM COMPOSITION
Average values of 100 gr. of lean Parma Ham (without external visible fat)*

1. Water 61,80%
2. Proteins 26,87%
3. Salt 5,97%
4. Fat 3,46%

Average values concerning 100 gr. of Parma Ham with fat*

• Water 50,84%
• Proteins 22,75%
• Salt 4,84%
• Fat 21,01%

* Source: Experimental Station of the Preserved Food Industry - Parma

Note that reduced lipid content (fats) equal to 3,46%.

Calorie content - On the basis of the reduced lipid content which, in ham with fat does not exceed 21%, the calorie content of 100 gr. of ham falls from 370 Kcal (the previous value) to about 280 Kcal. Lean ham (without external visible fat) falls from 210 Kcal to about 138 Kcal.

PARMA HAM FAT ACIDS COMPOSITION
Average values concerning 100 gr. of Parma Ham fat *

• Oleic acid 43,34%
• Linoleic acid 7,96%
• Stearic acid salt 11,30

*Source: Experimental Station of the Preserved Food Industry - Parma

The most interesting feature of this research comes from the analysis of the fats. The average values of 100 gr. of Parma Ham fat have a high percentage of oleic acid (43,34%) - which is the main component of olive oil - the stearic acid (11,30%) and a high percentage of linoleic acid (7,96%). Both are useful in preventing atherosclerosis (hardening or clogging of the arteries).

Cholesterol - The cholesterol content is actually 76mg, much lower than the previously reported value of 92 mg per 100 gr. of ham. This means it is comparable to the cholesterol content of beef, veal, chicken or rabbit.

Protein content - During the curing the enzymes in the lean part of the ham start a process of protein pre-digestion: the protein molecules are progressively "fragmented" and liberate separate amino acids.

From a nutritional point of view Parma Ham is an easily digestible food and better for our digestive process than other meats. Parma Ham is rich in free amino acids, more than 12% of the total protein content; in particular, 100 gr. of lean Parma Ham (without external visible fat) contains valine (198,5 mg), leucine (268,7 mg) and isoleucine (175,0 mg). That's why Parma Ham is ideal for athletes and anyone who uses up a lot of energy.

Mineral Content - 100 gr. of Parma Ham contains a high amount of phosphorus (from 1/4 to 1/6 of the daily requirements) and of potassium, irons and zinc.

The nutritional qualities of Parma Ham; the fact that there are no additives (except for salt!), its easy digestibility and its good flavour makes it an excellent food for everyone, from children and teenagers to old people, from athletes to those who have to follow a special hypocaloric diet.

This is why Parma Ham is no longer just an appetiser or a snack, but can be a real "main course" which is light and nutritious.

- top -