For reaching our interior and exterior well-being we cannot renounce the movement and the healthy food.
These two components are not independent of each other. The food must not only be as natural as possible but also supply our organism with the correct contribution of all those nourishing elements the organism needs. If the correct contributions were not respected we could have very dangerous situations for our organism, as e.g. remarkable increase of fat mass, or vice versa a decrease of muscular mass, a reduction of the immune system or an unjustified fatigue.
PROTEINS
The most important characteristic of Parma ham is the high content of proteins (25,9%) that, in the one without the external fat reaches the 29,1%. In Parma ham, more than 20% of the total protein content is constituted by free aminoacids. This thanks to the phenomenon of the proteolysis taking place during the curing, that is the decomposition of the proteins in smaller molecules and in single aminoacids.
PARMA HAM*
DEFATTED PARMA HAM**
water
50,3 g
58,1 g
PROTEINS
25,9 g
29,1 g
LIPIDS
18,3 g
6,4 g
CARBOHYDRATES
0,3 g
0,4 g
ENERGETIC VALUE
269 Kcal /1127 Kj
176 Kcal /734 Kj
* Unmodified Parma ham (lean + fat )
** Parma ham without the external fat
VITAMINS
The presence of vitamins in Parma ham is also very important. Their very high presence (most of all the vitamins B1, B6, B12 and PP), allow reaching most of the recommended daily amount.
| WATER SOLUBLE VITAMINS | PARMA HAM | RDA% | DEFATTED PARMA HAM | RDA% |
|---|---|---|---|---|
| VITAMIN B1 | 0,90 mg | 82 | 1,03 mg | 94 |
| VITAMIN B2 | 0,22 mg | 16 | 0,25 mg | 18 |
| VITAMIN B6 | 1,13 mg | 81 | 1,30 mg | 93 |
| VITAMIN B12 | 0,67 mg | 27 | 0,77 mg | 31 |
| VITAMIN PP | 5,90 mg | 37 | 6,77 mg | 42 |
| VITAMIN B9 | 12,80 mg | 6 | 14,70 mg | 7 |
| LIPID SOLUBLE VITAMINS | ||||
| VITAMIN E | 0,22 mg | 2 | 0,22 mg | 2 |
MINERALS
Remarkable amounts of minerals such as potassium, phosphor, zinc and selenium are present. They are essential as the vitamins and in the aliments of animal origin are in a form that is more absorbable by the organism with respect to those present in food of vegetal origin where the minerals are often linked to other mixtures.
| PARMA HAM | RDA% | DEFATTED PARMA HAM | RDA% | |
|---|---|---|---|---|
| POTASSIUM | 538 mg | 27 | 618 mg | 31 |
| SODIUM | 1730 mg | * | 2006 mg | * |
| PHOSPHOR | 180 mg | 26 | 207 mg | 30 |
| CALCIUM | 11 mg | 1 | 13 mg | 2 |
| MAGNESIUM | 20 mg | 5 | 23 mg | 6 |
| IRON | 0,88 mg | 6 | 1,01 mg | 7 |
| ZINC | 2,25 mg | 23 | 2,58 mg | 26 |
| COPPER | 0,03 mg | 3 | 0,03 mg | 3 |
| MANGANESE | 0,01 mg | 1 | 0,01 mg | 1 |
| SELENIUM | 11 μg | 20 | 13 μg | 24 |
ANTIOXIDANTS
There is presence of natural antioxidants. Besides the vitamin E and the Selenium, there are the carnosine and the anserine.
| PARMA HAM | DEFATTED PARMA HAM | |
|---|---|---|
| CARNOSINE | 499,3 | 573,2 |
| ANSERINE | 31,3 | 35,9 |
We can state with satisfaction that in Parma Ham the dyes and the preservatives are absent, as e.g. nitrites and nitrates used commonly in the preparation of other meat products. The unique ingredient allowed for the conservation of Parma ham is the salt.
That is why Parma ham is a product: 100% natural, stimulating all the sensorial organs. If you cut a Parma raw ham, you will be filled with a scent explosion, you will be astonished at an intense colour, your palate will be ecstatic by an inebriant taste and your fingers will feel it soft and delicate.