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Parmesan cheese

In season all year

Food Description:

Parmesan is a cooked hard cheese. Traditional Parmigiano Reggiano is a symbol of the Italian culture and civilisation. In the Parmigiano Reggiano 1 kilo of cheese comes from 16 litres of milk from cows fed on grass known for producing the most nutrionally rich milk. It is well regarded for its protein and vitamin and mineral content. A true Parmigiano Reggiano should come from the provinces of Modena, Parma, Reggio Emilia and partially Bologna and Mantova.
Today parmesan is imitated all over the world and whilst there are many good varieties nothing beats the Reggiano. Whole cheeses are large and drum-shaped and can weigh up to 25 kg.

General Information:

Category: Cheese
To Buy: Buy from a specialist cheese store or Italian deli. There is nothing nicer than watching the parmesan being cut from a whole cheese. Parmesan is available at supermarkets in vacuum-packed plastic in refrigerator sections, or worse still, finely grated in little containers that allow for easy sprinkling. Definitely not recommended.
To Store: Store in the fridge or if it's winter, a cool pantry, wrapped in calico or waxed paper. Well wrapped it will keep for several weeks.
Tips and Tricks: If you have an old block of parmesan rind that has dried out - drop it into the pot when making minestrone soup - it will impart the most delicious flavour.

Nutrition (Per serve):

Energy (kJ): 555
Protein (g): 11.4
Saturated Fat, g : 6.2
Vitamin A: Often called the "anti-infective" vitamin, it protects the mucous membranes of the body, reducing chance of infection and enhancing the immune system's response. Necessary for growth and maintenenance of bones, teeth and body tissues and healthy foetal development, this vitamin is also important for night vision. Contraindications: Taken in excess will accumulate in the body.
Calcium: The most abundant mineral in the body, calcium is essential for health of bones and teeth, and also for nerve transmission, cardiovascular health, muscle contraction and blood clotting.
Phosphorus: Closely related to calcium, this mineral is an important component of bones and teeth and helps maintain the body's energy supply and pH levels.
Amines: Amines come the breakdown or fermentation of proteins. High amounts are found in cheese, chocolate, wine, beer and yeast extracts. Smaller amounts are present in some fruits and vegetables such as tomatoes, avocados, bananas. For those with sensitivities, low foods are almost never a problem, moderate and high foods may cause reactions, depending on how sensitive you are and how much is eaten. Very high foods will most often cause unwanted symptoms in sensitive individuals. Very High
Glutamates: Glutamate is found naturally in many foods, as part of protein. It enhances the flavour of food, which is why foods rich in natural glutamates such as tomatoes, mushrooms and cheeses are commonly used in meals. Pure monosodium glutamate (MSG) is used as an additive to artificially flavour many processed foods, and should be avoided, especially in sensitive individuals as it can cause serious adverse reactions. Natural
Carbohydrates, g: 0.0
Fat (g): 9.7
Monosaturated Fat , g: 2.8
Vitamin B2: Aids in the metabolism of fats, protein and carbohydrate. Also involved in maintaining mucous membranes and body tissues, good vision and health of skin.
Zinc: Antioxidant and immune boosting, zinc fights infection and plays a role in wound healing. It is essential for growth and health of reproductive organs, especially the prostate. Needed for healthy hair, skin and nails. Also necessary for bone formation.
Sodium: Helps to maintain water levels in the body and is involved in secretion of gastric juices and nutrient transport. High amounts of sodium may lead to water retention and high blood pressure if it is not adequately excreted.
Salicylates: Naturally occurring plant chemicals found in several fruits, vegetables, nuts, herbs and spices, jams, honey, yeast extracts, tea and coffee, juices, beer and wines. Also present in flavourings, perfumes, scented toiletries and some medications. For those with sensitivities, low foods are almost never a problem, moderate and high foods may cause reactions, depending on how sensitive you are and how much is eaten. Very high foods will most often cause unwanted symptoms in sensitive individuals. Safe/negligible amount

Cooking:

Cooking Tips: To reduce fat content when making lasagne - use grated parmesan over a thin layer of low fat ricotta between the pasta and sauce. The parmesan will give it a lovely cheesy flavour and you won't need to use as much as regular cheese. Thin shavings of parmesan over rocket make an exceptional salad. Sprinkle with a little olive oil and balsamic - nothing else is needed.

Benefits the Following Health Conditions:*

Osteoporosis

* This information is sourced by a qualified naturopath. It is non prescriptive and not intended as a cure for the condition. Recommended intake is not provided. It is no substitute for the advice and treatment of a professional practitioner.



Disclaimer:
The Food Coach provides all content as is, without warranty. The Food Coach is not responsible for errors or omissions, or consequences of improper preparation, user allergies, or any other consequence of food preparation or consumption.

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