What are the nutritional characteristics of Parmesan cheese?
(www.parmigianoreggiano.com/it/prodotto-guida-caratteristiche-nutrizionali)

Parmigiano Reggiano is a hard and long-aged cheese. It is made up of only 30% water: 70% is therefore made up of nutrients such as proteins, vitamins and minerals. For this reason it is a perfect ally for health and psychophysical well-being.

It is characterized as a lactose-free food: Parmigiano Reggiano is rich in essential amino acids and is easily assimilated, as there are enzymes that modify casein and make it highly digestible. Furthermore, its fat content is lower than most other cheeses, as it is partly made from semi-skimmed milk.

More specifically, 100 grams of aged Parmigiano Reggiano contain:

Water g. 30,8
Total protein g. 33,0
Fat g. 28,4
Energy value kcal 392
Sodium chloride g. 1,39
Calcium mg. 1160
Phosphorus mg. 680
Sodium mg. 650
Potassium mg. 100
Magnesium mg. 43
Zinc mg. 4
Vitamin A mcg. 270
Vitamin B1 mcg. 34
Vitamin B2 mcg. 370
Vitamin B6 mcg. 110
Vitamin B12 mcg. 4,2
Vitamin PP mcg. 55
Pantothenic acid mcg. 320
Choline mg. 40
Biotin mcg. 23

The protein component of Parmigiano Reggiano is characterized by its richness in essential amino acids and by its ease of assimilation since during aging, following the action of proteolytic enzymes present in milk and whey, the casein undergoes modifications comparable to a predigestion which leads to the formation of compounds with ever lower molecular weight, up to free amino acids able to be readily absorbed and to stimulate both acid and pepsin gastric secretion.

In recent years it has been acquired that this offspring activity releases “hidden” peptides in proteins. These peptides act on the organism with specific mechanisms by reaching target sites in the gastrointestinal tract or, after being absorbed into the systemic circulation through carrier-mediated or paracellular transport, in peripheral organs, positively modulating the regulatory processes of the body. The predigestion of casein makes Parmigiano Reggiano in many ways similar to a protein hydrolyzate, which could play a role in the diet of subjects allergic to cow’s milk proteins.

The lipid component is that of a semi-fat cheese, being half produced with partially skimmed milk: in fact, it has a fat content, on the dry side, lower than that of most other cheeses.

Carbohydrates are practically absent. Lactose disappears in the very first hours of life of the product: the transformation of this into lactic acid and the immediate acidification of the medium is one of the cornerstones of the particular production process of Parmigiano Reggiano.

Parmigiano Reggiano is an important source of calcium, essential for the growth and maintenance of the health of the skeleton: a dose of 40 grams provides more than 50% of the daily requirement of this element.

To obtain one kg of Parmigiano Reggiano you need as many as 14 liters of fine milk from the area of origin.
A nutritional charge of proteins, vitamins, phosphorus and calcium that is concentrated in the pasta and remains alive in the long aging period.
Natural aging makes Parmigiano Reggiano easy to digest and develops a complexity of extraordinary aromas and flavors.

Parmigiano Reggiano is a perfect ally for health and psychophysical well-being.
Rich in nutrients, it is essential for the growth of children, for the health of adolescents and the elderly and to provide ready energy to those who practice sports.