Parmesan – nutritional value and use, where to buy parmesan?

Parmesan is a very hard cheese made from cow’s milk, Parmesan comes from Italy, where it has been used in the kitchen for a long time and is appreciated by its nutritional value. Adding parmesan to the dishes increases, diversifies their palatability and provides protein and calcium in which it abounds. What are the nutritional values ​​of parmesan, how many calories it has found in the kitchen and where to buy parmesan and what is its price.

Parmesan, or Parmigiano Reggiano, is a rennet cheese produced in the limited geographical area of ​​northern Italy, where it has long been used in the kitchen and appreciates its nutritional value. What is the production of parmesan? Parmesan is a very hard cheese made from raw cow’s milk from only Razza Regiana or Vacca Rossa cows are treated with temperature and rennet until the cheese is obtained, in the next stage it is transferred to brine for 23 days, then goes to the ripening room, where it stays for 1 year (we get young cheese, 2 years ( old) or 3 years (very old cheese.) Among other things, the price of parmesan depends on the time of ripening, the sooner the parmesan is matured, the lower the price.The original parmesan has a dark skin and has information about the month of production and the producer’s identification number.

Parmesan is an excellent source of wholesome protein (35.71 g / 100 g), which is a very important building and functional component in the body. It takes part in the regulation of gene expression and metabolic processes, is part of enzymatic systems, participates in cell immunity processes and participates in oxygen transport and in vision processes.


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Parmesan is a product that is easily digestible, high in protein, calcium, with possible probiotic and prebiotic effects.

Protein also affects the physiological balance of calcium, and adequate protein supply is associated with normal bone growth in children and maintaining bone mass in older people.

Parmesan is a great source of calcium (1250 mg / 100 g) – 100 g of cheese covers the daily demand for this ingredient in over a hundred percent Calcium participates in the construction and metabolism of bones and teeth. Adequate calcium supply at an early age reduces the risk of osteoporosis at the age of In addition, calcium participates in processes of muscle contractility, conduction of nerve stimuli, and also takes part in blood coagulation and ensures the proper functioning of the heart.

In Parmesan, we also find a large amount of vitamin A (40 μg / 100 g) responsible for proper vision, ensuring the proper condition of the skin, protecting the DNA against damage due to its anti-inflammatory properties.

Unfortunately, parmesan is a product with a high sodium content (1714 mg / 100 g), which increases the risk of hypertension, heart disease and stroke. Due to the high sodium content of parmesan should give up people with heart disease and hypertension .


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Parmesan – where to buy?

The original parmesan has a dark skin, has information about the month of production and the producer’s identification number.There are also imitations of parmesan on the market.Parmesan can be confused with, for example, grana padano cheese.The difference between grana padano and parmesan is milk used for production.In Poland, this type of cheese is often confused with parmesan, despite the fact that both smell and taste quite differently.


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