Parmesan Cheese: Nutrition Info and Health Benefits

When you think of Parmesan cheese, what first comes to mind ? For many people, it ’ s the powderize or grated kind you pour over pasta or sprinkle on pizza .Advertising Policy
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While this condiment surely adds season, there ’ randomness another Parmesan cheese that ’ s an evening better option : Parmigiano-Reggiano, “ the real-deal cheese that comes in a bicycle from northern Italy, ” says dietician Alexis Supan, RD .
As it turns out, not lone is Parmigiano-Reggiano delectable, but it ’ randomness alimentary and offers multiple health benefits.

What is Parmigiano-Reggiano cheese?

Parmigiano-Reggiano is a hard cheese with equitable three ingredients : cow ’ randomness milk, salt and rennet. The latter is “ a mix of different enzymes that we use to make cheeses, ” Supan says .
Because it has so few ingredients, it ’ s a much dense, drier cheese. “ Parmigiano-Reggiano is tightly packed, ” Supan notes. “ If you ’ re comparing that to a cheddar, or to a mozzarella, there ’ s not closely a a lot water system capacity. It does get a lot dry, which is why it crumbles and falls apart. ”
Parmigiano-Reggiano besides doesn ’ t have many health-related risks. “ Unless you have a very specific casein intolerance or allergies, you ’ ve got nothing to worry about there, ” Supan says. “ If you do have those, you want to stay away. ”

Parmesan cheese nutrition info

A 1-ounce ( 28 gram ) serve of Parmigiano-Reggiano contains :

  • 112 calories.
  • 8 grams total fat.
  • 5 grams saturated fat.
  • 2.6 grams monounsaturated fat.
  • 0 grams carbohydrates.
  • Less than 1 milligram lactose.
  • 27% daily value of calcium.
  • 14% daily value of sodium.
  • 15% daily value of phosphorus.

What are the health benefits of Parmesan cheese?

Unlike other kinds of cheeses, which could be high in unhealthy saturated fatten and sodium and not offer much in the way of nutrients, Parmigiano-Reggiano boasts multiple health benefits .

Packed with protein

Supan says Parmigiano-Reggiano has 10 grams of protein in a one-ounce serve. “ To give you a ocular of that, one snow leopard would be somewhere between a quarter cup and a third base of a cup if we were to shred it up. Ten grams of protein for that much tall mallow is very incredible. ”

High in calcium

Parmigiano-Reggiano is besides a bang-up source of calcium. Using the same serving size as above, you ’ ll drive “ at least a quarter of your daily value of calcium, ” Supan says. That ’ randomness important for sustained cram health, specially as you get older. “ When you ’ rhenium younger, you ’ re more inclined to drink milk and have more tall mallow and other things that give you a lot of calcium in your diet, ” she adds. “ As you get older, you tend to not get about deoxyadenosine monophosphate much calcium as you need. ”
Supan adds that Parmigiano-Reggiano ’ sulfur calcium and the protein are high-quality because they have “ identical senior high school bioavailabilities, ” meaning your body can use these elements efficiently .
“ Your consistency can absorb most of that calcium, and break down most of that protein actually easily, which is fantastic, ” Supan says. “ Some things that you eat might have certain ingredients and nutrients you need, but your torso struggles to break them down in the manner you need them. ”


If you find yourself with unpleasant digestive issues after eating foods with lactose, you ’ rhenium not alone. “ That ’ s something I hear all the time from people as they ’ ve experience older — their ability to tolerate milk or internal-combustion engine cream goes way down, ” Supan says. Parmigiano-Reggiano “ saves the day, ” however : “ The way it ’ s put together leaves us with a cheese that has very, identical little lactose in it. And it ’ s actually so first gear that we consider it a lactose-free product. ”

Low in fat and carbohydrates

A one-ounce serve of Parmigiano-Reggiano has roughly 8 grams of total fatten and zero carbohydrates. “ People much throw caution signs around anything dairy, like butter and any type of cheese, and say, ‘ Oh, that ’ s besides hazardous, the adipose tissue in there ’ second very bad, ’ ” Supan says. “ But there ’ s a lot of medium-chain fatty acids in Parmigiano-Reggiano. As we study them more, they ’ ve been shown to have some health benefits. ” These fats, which are found in things such as coconut oil, can potentially lower cholesterol and rake boodle .

A good source of probiotics

Parmigiano-Reggiano contains lactobacillus bacteria, which is a well bacteria “ that keeps your guts happy, ” Supan says. “ The more we learn about our gut health, and keeping our stomachs and guts healthy, we ’ ra finding it has a huge impact on our overall health. ” For model, this could translate to a stronger immune arrangement. “ We ’ ra starting to see relations between probiotics and catgut health with everything, ” she adds .

What makes Parmigiano-Reggiano different from other cheeses?

Parmigiano-Reggiano is highly regulated, meaning it ’ randomness made merely in certain italian provinces or within specific areas of italian provinces, including :

  • Parma.
  • Reggio Emilia.
  • Modena.
  • In Bologna, to the left of the Reno River.
  • In Mantua, to the right of the Po River.

In these areas, the grass eaten by cows boasts specific types of good bacteria. “ That good bacteria stays in their organization and is consequently in the milk used to make this cheese, ” Supan says. “ And because those cows are all grass-fed, they end up producing higher-quality milk, which gives us a distribute more nutrients, a lot more benefits. ” In contrast, the cow ’ mho milk used for more mass-marketed cheeses isn ’ deoxythymidine monophosphate as alimentary. “ A bunch of those cows are fed on grain or early things so they can produce a set more milk, ” Supan says. “ It ’ s focused more on production and quantity quite than choice. ”
The active summons of putting Parmigiano-Reggiano cheese together takes a few weeks, although the aging action takes far longer. “ At minimum, they are going to age the tall mallow for one class in the different age rooms, ” Supan says. “ But it can be up to several years, depending on what type of cheese you want. ”

What makes grated Parmesan cheese different?

The scrape Parmesan cheese found in bottles or shakers is different than Parmigiano-Reggiano, although this kind is regulated in the U.S. “ It has to be a cow ’ mho milk cheese, aged for at least 10 months, ” Supan says .
Given the lower price and mass-produce nature of this cheese, chances are good the milk international relations and security network ’ deoxythymidine monophosphate coming from grass-fed cows, she adds, meaning it ’ s already not going to be as alimentary. however, to prevent clop, this grated tall mallow besides contains extra ingredients and fillers.

This is where things can get chilling, Supan says. “ The excess ingredients are harmless if they ’ rhenium keep in the amounts that they should be. But when companies have done quality-control testing, the actual measure added to the cheese is sometimes nowhere near where it ’ sulfur reported to be. ” For case, experts have found wildly vary levels of cellulose in cheaper brands — up to 10 %, when the actual measure listed is 4 % or less .
“ That leaves you questioning, ‘ How much tall mallow am I in truth buying ? ’ ” Supan says. “ If you ’ rhenium not getting things in the correct amounts, then that nutrition facts pronounce is besides going to be off. You ’ rhenium not getting angstrom much protein or calcium as it says. You ’ re besides creating a health hazard by adding in so many fillers — and you ’ re already starting with a reasonably subscript product in the first place with that cheese. ”
And sol if you ’ re disquieted about precisely what you ’ re consume, choosing Parmigiano-Reggiano rather is the way to go. “ Parmigiano-Reggiano is a identical condom cheese, ” Supan says. “ It ’ s actually probably a little bite safer than most people even realize. It actually can be a great cheese for everyone. ”

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Category : Healthy