Peut-on consommer du parmesan tous les jours sans risque pour la santé ?

Behind the word ” parmesan »Hides a Italian ambassador with a strong character: the Parmigiano Reggiano.

Produced in a strictly defined area of north of the countrybetween Emilie-Romagne and Lombardy, this hard cheese benefits from an AOP which guarantees its origin and its manufacturing method.

If its name sounds differently depending on the languages, the product remains the same: a Cheese long refinedwith grainy texture, rich in umami and crunchy crystals. But be careful not to confuse him with his table neighbors.

The Grana Padano, softer and less refined, is made in a larger area and follows a Less strict specifications. The Pecorino Romano, it makes a band apart With her sheep’s milk And its much more salty taste.

These differences are not just about A palace case. They also influence nutritional values of these cheeses.

What Parmesan really brings to your plate

Behind her Dry and grainy textureParmesan hides a nutritional profile much more strong than it seems. The among one of a long time refined, concentrates proteins, calcium and micronutrients essential in a portion, however modest.

With 1000 mg de calcium For 100 g, he alone borders on the recommended daily contributions for an adult. Grate 30 g On pasta or a salad already amounts to covering half of the daily calcium needs, reports Allo Doctors.

It is not nothing, especially when you know that this mineral is not only used for bones: it also plays a key role in the muscle contractionnervous transmission andhormonal balance.

Less salty than the Pecorino Romano, more fatty that the Grana Padano, but also richer in protein, the Parmesan naturally finds its place in the plates of those who want to combine taste and balance.

And that’s not all: its prolonged ripening reduces its lactose contentwhich makes him digestible even for intolerants. It also displays an attractive selenium rate, a antioxidant precious To protect aging cells and support immune defenses.

Added to this is the vitamine B12essential for the nervous system, as well as zinc and phosphorus. In short, a cheese that does not only raise your dishes: He also enriches them.

Can we consume parmesan every day?

Richer in protein than equal weight beef steakParmesan deserves that we look at it other than as a simple topping. With nearly 30 grams of protein per 100 grams, it checks many more boxes than you think, especially in terms ofEssential amino acids.

This concentrate of nutrients, refined with patience, can perfectly invite itself into a balanced diet Without it becoming a nutritional misstep. Provided, of course, not to treat it as a staple And not to put it on the menu at each meal.

Rich in taste, but also in salt and fat (approximately 1.5 g of sodium and 30 % lipids per portion of 100 g) this cheese does not spread. Some shavings on a vegetable dish or a grated hint on a risotto are enough to transform everything.

The trick is to consider it like a seasoninglike a spice. And like any spice worthy of the name, it is better to opt for the noble version: a Parmigiano Reggiano Aoplong refined, with a complex aromatic profile.

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