Nutritionists have always recommended consuming Parmigiano Reggiano, considered a precious ally for a healthy and natural diet thanks to its nutrients, proteins and the natural absence of lactose.

Now, as part of a research agreement stipulated between the Department of Pharmacy of the University of Naples Federico II and the Parmigiano Reggiano Cheese Consortium entitled “Enhancement of Parmigiano Reggiano cheese in a healthy key”, it has been shown that long aging of the product (from 40 months) also make it a source of selenium.

“The results”, as stated in the research, “allow us to say that a 30g portion of Parmigiano Reggiano aged 40 months provides a significant amount of selenium equal on average to 19.5% of the reference nutritional value of selenium (reference intakes for an adult is 8400kJ / 2000kcal) “. This last is a very important micronutrient because it can contribute to the normal function of the immune system and the thyroid gland, to protect cells from oxidative stress and to keep nails and hair in good condition.

The survey also focuses on the nutritional characteristics of Parmigiano Reggiano. Among these, the high protein content, with over 30g of high biological value proteins per 100g of product. It is also a food that contains vitamins and mineral salts and is rich in calcium and phosphorus, important elements for the maintenance of normal bones and teeth. The research also shows that Parmigiano Reggiano is almost free of sugars and lactose, as well as containing very digestible short and medium chain saturated fatty acids and phospholipids to which the scientific literature attributes beneficial effects.

Finally, the survey recommends how to best consume it, highlighting that its nutritional characteristics make it excellent as an appetizer or food to be consumed at the end of a meal, as a post-exercise snack, as a condiment or as a main course. Considering that overall, for a balanced diet that avoids excesses, optimal consumption is around 100-150g per week.