In the Red Cows Parmigiano-Reggiano all the features of the Parmigiano-Reggiano are brought to the highest point thanks to the long ageing.
The matured Parmigiano-Reggiano gives a good quantity of animal fat and a high quantity of amino acids, a lot of them essential.
The proteins of the matured Parmigiano-Reggiano are easily digestible, also by toddlers and children. The Parmigiano-Reggiano is known also for its digestibility for allergic persons; we remind that its Regulation excludes the presence of contaminants (antibiotics, pesticide etc.). Unlike the milk, in the Parmigiano-Reggiano there is no milk sugar, making it suitable for intolerant people.
FOR ELDERLY AND ADOLESCENT PEOPLE
Thanks to its high contents of calcium Parmigiano-Reggiano is recommended to elderly people with osteoporosis. A right calcification of the bones is important also during the growth – from 12 to 18 years: at this age is useful to add at the diet some pieces of Parmigiano-Reggiano to avoid future problems.
Proteins. lipids, mineral salts, vitamines and much more. A unique food, very digestible.
100 grams of Parmigiano-Reggiano are digested on average in 45 minutes, unlike the 3 – 4 hours necessary for a similar portion of meat. A portion of 50-60 grams gives about 19 grams of proteins, as many in 100 grams of fish or meat, with a significant lower level of cholesterol. It is for that reason that in the competition field, during the World Cup or the Olympic Games, in the Italian provisions there are always a lot of wheels of Parmigiano-Reggiano. From the football player to the boxer, from the climber to the cyclist, from the roadrunner to the canoeist: both at a competition and an amateur level every diet expert for athletes suggests a good portion of Parmigiano-Reggiano.
The nutrition facts of the Red Cows Parmigiano-Reggiano:
|100 g Parmigiano-Reggiano nutrition facts:|
|Energy value||Kcal 392|
|Sodium Chloride||g 1,39|
|Vitamin A||mcg 270|
|Vitamin B1||mcg 34|
|Vitamin B2||mcg 370|
|Vitamin B12||mcg 4,2|
|Vitamin PP||mcg 55|
|Pantothenic acid||mcg 320|
Over the years, many studies were conducted on the race Reggiana ( genetics, origin etc.) and the characteristics of the milk produced by this cattle.
Below you will find a selection of scientifical works on this topic.