It’s in Parmesan cheese

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It’s in Parmesan cheese

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Parmesan cheese is one of the popular export of Italy. No wonder, because from the internationally popular Italian cuisine, Parmesan cheese is an integral part. The spicy-aromatic hard cheese with the crispy salt crystals tastes to Pasta, on Pizza, in Pesto, and arugula salad or simply eaten with a glass of red wine. But Parmesan is not only delicious, but also rich in nutrients. You will learn everything you need to know about Parmesan cheese – how many calories of this cheese contains, whether Parmesan cheese is allowed in pregnancy and what effect it has on blood pressure.

Parmesan cheese is healthy?

Due to its high nutrient density, Parmesan cheese is generally considered as healthy. The following nutritional values it has to offer, Parmesan cheese:

  • Parmesan cheese contains 1.2 grams of calcium per 100 grams – that’s good for bones and teeth and to prevent osteoporosis.
  • Its high content of Vitamin D also promotes the storage of calcium in the bones and makes Parmesan cheese so it is a very good calcium supplier.
  • Parmesan cheese is low in cholesterol, but rich in proteins.
  • Plenty of iron, zinc, potassium and the mineral also contains phosphate.

In moderation, healthy

In spite of its numerous nutrients that Parmesan cheese should only be enjoyed in moderation: Recommended maximum of 30 grams of the day. Because of the salty cheese has a fairly high content of sodium, which, taken long term in large quantities to the blood pressure. The Parmesan minerals calcium and potassium can counteract this effect, however, is positive.

With 32 to 35 percent fat Parmesan cheese is a semi-fat cheese. He has, however, a fairly high proportion of saturated fatty acids, which should be in small quantities eaten. Depending on the fat content of Parmesan cheese has about 390 to 465 calories per 100 grams.

Parmesan lowers blood pressure

An Italian study from 2012 showed that of Parmesan, and the very similar type of cheese Grana Padano lower blood pressure. The greatest success in the medium of Mature, nine to twelve-month-old Grana Padano scored.

This contains a high concentration of certain Tripeptides, which achieved the same ACE-inhibiting effect as a blood pressure lowering agent. The participants in the study had eaten about eight weeks, every day about 30 grams of Grana Padano.

Incompatibilities are (k)a Problem

People with lactose intolerance do not have to dispense Parmesan cheese. Due to the long maturing process, 100 grams of Parmesan cheese contain lactose, only about 0.06 grams. The cheese is free, therefore, as a lactose.

Taboo Parmesan is, however, in the case of histamine intolerance. Like all the long-matured cheese, it contains a lot of histamine, and should not therefore be on the dining plan, people with histamine intolerance.

Parmesan cheese in pregnancy

In General, Pregnant women, raw milk cheese, caution is advised when: These cheeses can contain Listeria bacteria, which can be for the unborn child dangerous.

Parmesan cheese is a raw milk, however, its consumption during pregnancy is safe. Because the milk is heated in its manufacture is strong and it is aged a long time are included in a Parmesan no Listeria-bacteria. The same is true for Grana Padano and many other long-ripened hard cheeses.

Since Listeria can colonize bacteria still on the bark, should Pregnant women cut this as a precaution, and then wash hands thoroughly. Also on ready-grated cheese should be avoided, as in the case of the processing by a lack of hygiene Listeria on the cheeses could get.

Parmesan substitute: vegetarian and vegan

Parmesan contains animal rennet and is therefore vegetarian. Who does not want to renounce the taste, you may rely on similar hard cheese with microbial rennet, so cultured fungi, is produced.

Also for Vegans, there are Alternatives to the cow’s milk product, which are purely plant-based and made from soy are manufactured.

Storage of Parmesan cheese

Parmesan cheese keeps best in the fridge. Wrapped in wax or greaseproof paper, kitchen roll or a thin dish towel he can breathe, and for a couple of weeks. In the vacuum-Packed, he can even be several months store. To not recommend, however, is Saran wrap, as the cheese sweats and slightly moldy.

Parmesan cheese can be good for freezing. Grated frozen Parmesan cheese you can use directly from the freezer, as it freezes due to its low water content completely. You can freeze small pieces of Parmesan, you can unfreeze them if necessary, in portions and process immediately. Once thawed cheese should not freeze again.

Mold on Parmesan – what to do?

Should you throw away the Parmesan cheese with a moldy spot or the piece cut off? Here are the ghosts. The mold mesh can have more spread, as you can see it with the naked eye. Since mold is a health hazard, you should cut off the affected area at least over a large area, and in the case of doubt, the whole of the Parmesan to throw away.

Moldy Parmesan cheese out of the bag should be completely disposed of. Grated cheese is mouldy, and anyway more easily and quickly lose flavor. You buy so better to use a Parmesan cheese piece, and RUB it immediately before use.

What makes the Original

For about 800 years, Parmesan cheese is produced in almost the same way. For the production of the Italian specialty, strict requirements, adherence to which is strictly controlled apply.

Only cheese producers in certain provinces of Italy are allowed to generate Parmesan cheese. The use of additives and the Feeding of Silage, a Gärfutter, are prohibited. Real Parmesan must be aged at least twelve months, in fact it is aged mostly 18 to 24 months. A cheese receives the quality seal, it can bear the protected designation “Parmesan” or the Italian name “Parmigiano Reggiano”.

Good Parmesan is not only in the delicatessen. Also, many supermarkets and discount stores carry original Parmesan at comparatively low prices. You should, however, look closely, because often the Parmesan cheese to be sold imitations, under a similar sounding name.

Parmesan and Grana Padano

Often with Parmesan cheese and the very similar Grana Padano is confused. Also, this type of cheese is an Italian specialty with a protected designation.

Grana Padano is produced in almost all of Northern Italy and is subject to less stringent food requirements. As a result, he is more diverse in flavour, often slightly soft and mild, as he only needs to Mature for at least nine months. Grana Padano is cheaper than Parmesan, but not necessarily worse – here, too, strict quality criteria apply!

Parmesan recipe: Risotto with Zucchini

With Parmesan cheese many delicious dishes you can cook. How about a healthy Zucchini-Parmesan-Risotto?

Let 500 grams of diced Zucchini with onion and 200 grams of risotto rice sauté in olive oil. Add gradually about 750 milliliters of broth and let the liquid, Stirring the rice to absorb before you pour.

The Risotto needs to simmer at medium heat until the rice is inside, still easy to bite. Under stirring and then, 50 grams of grated Parmesan cheese and taste the dish with salt and pepper. Of course, you can decorate the meal with some freshly grated Parmesan cheese buon appetito!