Randy Chandler
Parmesan, or Parmigiano-Reggiano, is a hard Italian cheese with a strong, nutty flavour. It is made with three ingredients: cow's milk, salt, and rennet (a mix of enzymes). It is an energy-dense food, providing a high number of calories per serving. The calorie count varies depending on the production location, manufacturing process, and serving size. In this answer, we will explore the calorie content of Parmesan cheese and provide insights into its nutritional qualities.
| Characteristics | Values |
|---|---|
| Type of Cheese | Parmesan, also known as Parmigiano-Reggiano |
| Origin | Italy |
| Ingredients | Cow's milk, salt, and rennet |
| Rennet | A mix of different enzymes |
| Texture | Hard |
| Nutritional Qualities | High in protein, calcium, and sodium; energy-dense |
| Calories | High |
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What You'll Learn
Parmesan's high protein and fat content
Parmesan, or Parmigiano-Reggiano, is a hard Italian cheese with a strong flavour and a granular texture. It is made from three ingredients: cow's milk, salt, and rennet (a mix of enzymes). Parmesan is produced in the Italian provinces of Parma, Reggio Emilia, Modena, Bologna, and Mantua.
Parmesan is a protein-rich food, providing around 10 grams of protein per ounce, or 38 grams of protein per 100 grams. This contributes significantly to daily protein requirements and makes it an excellent source of nutrition for vegetarians. Parmesan also contains all the essential amino acids required by the body, making it beneficial for muscle repair and growth.
In addition to its protein content, Parmesan is also a source of fat, with one ounce containing around 7 grams of fat, most of which is saturated. Despite this, Parmesan is considered relatively low in fat compared to other cheeses, and its small serving size means it can be enjoyed as part of a balanced diet. The fat in Parmesan is mainly made up of medium- and short-chain fatty acids, which can be used as rapid energy sources and may result in less body fat accumulation.
The combination of protein and fat in Parmesan makes it an energy-dense food, providing a high number of calories per serving. This means that Parmesan can help promote satiety, reducing overall calorie intake. However, it is important to consume Parmesan in moderation as part of a healthy diet.
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Parmesan's nutritional benefits
Parmesan cheese, or Parmigiano-Reggiano, is a hard Italian cheese with a strong, nutty flavour. It is made from cow's milk, salt, and rennet, a mix of enzymes that kickstart the cheese-making process. The cheese is known for its unique nutritional qualities, and is considered a functional food in Europe, meaning it has medicinal benefits.
Parmesan is highly nutritious, even when consumed in small amounts. A 1-ounce (28-gram) serving of hard Parmesan provides a high number of calories, as well as a large amount of good-quality protein. The cheese is also rich in calcium, which supports bone health and helps prevent osteoporosis. In addition, the digestion of casein, a type of protein in Parmesan, leaves mineral residues that enhance the absorption of other minerals like calcium, iron, and zinc.
The cheese is also a good source of phosphorus, which is essential for bone development. Its fat content provides medium- and short-chain fatty acids, which can be used as rapid energy sources and may result in less body fat accumulation. Parmesan also contains vitamins and minerals such as sodium, potassium, magnesium, and vitamin A.
While Parmesan is a dense and dry cheese with a high amount of salt, it is naturally lactose-free, making it a good option for those with lactose intolerance. It is also highly versatile and can be enjoyed in a variety of dishes, from appetizers to desserts.
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Parmesan's uses
Parmesan, or Parmigiano-Reggiano, is a hard Italian cheese with a strong, nutty flavour. It is made using a traditional 1,000-year-old manufacturing process, which results in its distinctive taste and texture. Parmesan is an energy-dense food, providing a high number of calories per serving. It is also a good source of calcium and protein.
Parmesan is a versatile cheese with many culinary uses. It is often used in Italian cuisine, such as being sprinkled on pasta or pizza. It can also be used to enhance the flavour of other dishes, such as garlic bread, chicken, bacon, spinach, and salads.
- Garlic Parmesan Chicken Tenders: Juicy and crispy tenders with an Air Fryer option.
- Chicken Caesar Pasta Salad: A weekday lunch option with all the flavours of a traditional chicken Caesar salad.
- Cheesy Broccoli Gnocchi: A combination of potato gnocchi and broccoli, bronzed to perfection in the oven.
- Garlic Parmesan Roasted Broccoli: A traditional recipe that uses Pecorino Romano cheese, but can be substituted with Parmesan.
- Parmesan-crusted pork chops: Shredded Parmesan cheese creates a rich and easy-to-work-with coating for pork chops.
- Baked Tilapia: A peppery and crispy coating for fish sticks, a healthier approach to a classic.
In addition to these savoury dishes, Parmesan can also be used in baking. For example, it can be used to make Parmesan and herb crackers by baking flat piles of the cheese with herbs and spices until melted and bubbly.
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Parmesan's potential downsides
Parmesan cheese, or Parmigiano-Reggiano, is a hard Italian cheese with a strong, nutty flavour and a grainy texture. It is highly nutritious, with lots of protein and calcium, and is easily digestible. However, despite its many health benefits, Parmesan cheese does have some potential downsides.
Firstly, Parmesan cheese is high in calories. This is due to its protein and fat content, which makes it an energy-dense food, providing a high number of calories per serving. While this can be beneficial for those needing a rapid energy source, it can also contribute to weight gain if consumed in excess.
Secondly, Parmesan cheese is not lacto-vegetarian-friendly as it is typically made with animal rennet. Rennet is a group of animal enzymes used to coagulate (solidify) the cheese during the manufacturing process. While there are vegetarian alternatives available, such as BelGioioso's Parmesan, traditional Parmesan cheese is not suitable for those following a strict vegetarian diet.
Thirdly, the mass-produced grated Parmesan cheese found in bottles or shakers may contain additional ingredients and fillers that could be considered unhealthy. Dietitian Alexis Supan notes that this type of Parmesan is likely to be made from the milk of cows that are not grass-fed, making it less nutritious than traditional Parmigiano-Reggiano.
Lastly, while rare, there is a risk of casein intolerance or allergies associated with Parmesan cheese consumption. Casein is the main type of protein found in milk, and those with an intolerance or allergy may experience adverse reactions. However, this risk is not unique to Parmesan cheese and is a consideration with all dairy products.
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Parmesan's production
Parmesan, or Parmigiano-Reggiano, is a hard Italian cheese with a strong, nutty flavour that can be sweet, salty, and bitter. It is made using a centuries-old process with just three simple, natural ingredients: milk, salt, and rennet.
The milk used for Parmesan production comes exclusively from cows bred in the northern Italian provinces of Parma, Reggio Emilia, Modena, Bologna, and Mantua. These cows include a mix of Italian Frisona, Bianca Modenese, brown, and red cows. The manufacturing process dates back to the Middle Ages when monks developed a dry-paste cheese assembled into large wheels weighing up to 39 pounds (18 kilograms) each, making them suitable for long-term preservation.
To make Parmesan, the milk is heated, and the starter and rennet are added to allow the milk to slowly and naturally coagulate and form curds. These curds are then broken into tiny granules and cooked so that they form a single mass. This mass is then formed into two wheels, which are then immersed in a saltwater brine. The wheels are then removed from the brine and left to age for a minimum of 12 months, although some are aged for much longer—up to several years. During this aging process, the aroma, texture, and flavour of the cheese continue to evolve. At 12 or 18 months, the cheese has a more delicate, fresh, and milk-forward flavour, while longer-aged cheeses develop a crumbly and pleasantly grainy texture with a stronger aroma.
Parmigiano Reggiano is a Protected Domination of Origin (PDO) cheese, which means that its production is strictly monitored and must pass rigorous testing. The cheese can only be produced in one of the five Italian provinces mentioned earlier, and the land on which it is made is considered as important as the ingredients and traditional methods used. The full wheel of Parmigiano Reggiano is engraved with markings on its rind, including the date of production, the dairy it was made in, and the PDO seal.
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Frequently asked questions
Parmesan cheese is an energy-dense food, providing a high number of calories per serving.
Parmesan, or Parmigiano-Reggiano, is a hard Italian cheese with a strong, nutty flavour.
Parmesan is traditionally made from three ingredients: cow's milk, salt and rennet (a mix of enzymes).
Parmesan is a good source of calcium and protein, but it is also high in calories and sodium. It is considered by some to be a functional food that may improve health or reduce disease risk.
