Bushra Griffith
Parmesan cheese, also known as Parmigiano-Reggiano, is a hard Italian cheese with a strong, nutty flavor. It is produced in the northern Italian provinces of Parma, Reggio Emilia, Modena, Bologna, and Mantua. Parmigiano Reggiano cheese is known for its unique nutritional qualities, containing lots of protein and calcium and being easily digestible. Interestingly, it is also virtually lactose-free, with a maximum lactose content of 0.10 milligrams per 100 kilocalories of the product, making it safe for those with lactose intolerance. With a macronutrient breakdown of 0% carbs, this cheese derives its calories from fat and protein.
| Characteristics | Values |
|---|---|
| Carbohydrates | 0% |
| Calories | 116-120 per ounce |
| Fat | 66-69% |
| Protein | 31-34% |
| Lactose | 0.10 milligrams per 100 kilocalories |
| Calcium | 26% of DV per serving |
| Phosphorus | Rich source |
| Zinc | Rich source |
Explore related products
What You'll Learn
Parmigiano Reggiano is virtually lactose-free
Parmigiano Reggiano is a natural product made without the use of additives and preservatives, using only milk, salt, and rennet. Notably, it is also virtually lactose-free. Lactose is a sugar that is normally present in milk. However, during the production of Parmigiano Reggiano, the lactose is fermented by the microflora of lactic acid bacteria, typically within the first 48 hours following production. This process, known as lactic fermentation, involves lactic bacteria converting lactose sugar into lactic acid. The rapid development of lactobacilli during this time eliminates all the lactose in the curd, as well as any galactose, a simple sugar derived from lactose.
The Italian Ministry of Health has acknowledged the natural absence of lactose in Parmigiano Reggiano. In June 2016, the Ministry issued a circular authorizing specific wording to claim the natural absence of lactose in dairy products with a lactose content below 0.1g/100g. Parmigiano Reggiano falls well below this threshold, with lactose values consistently lower than the level of detection of 0.01g/100g. As a result, those who are lactose intolerant can safely consume Parmigiano Reggiano without issue.
The Consortium, responsible for Parmigiano Reggiano, periodically tests random samples of the cheese to check for lactose content. These tests have repeatedly confirmed the negligible levels of lactose in the cheese, further reinforcing its suitability for lactose-intolerant individuals. The Consortium has even created a graphic symbol, "100% natural," to be displayed on the packaging of Parmigiano Reggiano sold in Italy, highlighting its natural lactose-free properties and the absence of preservatives.
The unique manufacturing process of Parmigiano Reggiano, including the long ageing process, is responsible for its lactose-free nature. This natural process ensures that Parmigiano Reggiano is not only delicious but also accessible to those with lactose intolerance, providing them with a cheese option that is healthy, easy to digest, and rich in calcium and minerals.
Mac & Cheese Carbs: Chick-fil-A's Cheesy Comfort
You may want to see also
It has 0% carbs
Parmigiano Reggiano cheese, also known as Parmesan, is a hard Italian cheese with unique nutritional qualities. It is made through a 1,000-year-old manufacturing process that results in its characteristic flavour and texture.
This cheese is highly nutritious and is especially rich in protein and calcium. Interestingly, it is also virtually lactose-free, which is quite unusual for a dairy product. Lactose is the main type of carbohydrate found in milk, and around 75% of the world's population cannot digest it due to a deficiency of lactase, the enzyme that helps break down lactose.
As a result of the cheese-making process, where whey is removed from the curd, Parmigiano Reggiano has a maximum lactose content of 0.10 milligrams per 100 kilocalories of product. This means that it is safe for those with lactose intolerance to consume without experiencing the usual negative side effects like diarrhoea, abdominal pain, flatulence, and bloating.
Furthermore, the Consortium that oversees Parmigiano Reggiano production has confirmed that maturation does not affect the lactose content of the cheese. Samples of cheese from 9 months of maturation onwards showed lactose values lower than the level of detection, indicating that Parmigiano Reggiano is not only naturally lactose-free but also free of preservatives.
Therefore, with a macronutrient breakdown of 0% carbs, 66-69% fat, and 31-34% protein, Parmigiano Reggiano cheese is an excellent option for those following a low-carbohydrate diet.
American Cheese Slices: Carb-Free or Not?
You may want to see also
It's rich in protein and calcium
Parmigiano Reggiano, widely regarded as the "King of Cheeses", is a hard Italian cheese with a rich heritage and distinct flavour profile. It is made from unpasteurised cow's milk and boasts a meticulous production process that involves the use of specific ingredients and ageing techniques.
Parmigiano Reggiano is a good source of protein and calcium. With approximately 32 grams of protein per 100 grams, it is a valuable addition to vegetarian or protein-rich diets. Its protein content is easily digestible and supports muscle health and repair and growth.
Parmigiano Reggiano is also rich in calcium, providing over 1,200 milligrams of calcium per 100 grams. This constitutes over 95% of the recommended daily intake for calcium. Calcium is essential for bone health, and Parmigiano Reggiano is an optimal source of this nutrient, making it a recommended food for all feeding age groups.
The presence of high-quality protein and bioavailable calcium in Parmigiano Reggiano makes it a "functional food" that can produce beneficial effects on health and consumer welfare. Its nutritional characteristics support bone health and osteoporosis prevention.
In addition to its high protein and calcium content, Parmigiano Reggiano is also lactose-free, with low lactose values that make it suitable for individuals with lactose intolerance.
Cheesy Scrambled Eggs: How Many Carbs Are There?
You may want to see also
Explore related products
It's made with milk from specific Italian cows
Parmigiano Reggiano, or Parmesan, is a hard, granular cheese produced from cow's milk and aged for at least 12 months. It is named after the areas that produce it, the Italian provinces of Parma and Reggio Emilia. The cheese was first produced in the Duchy of Parma by Cistercian and Benedictine monks over 900 years ago.
The cows used for Parmigiano Reggiano production have a long history in Italy. The traditional breed dates back to the year 1000 and is believed to have originated in Pannonia, which is present-day Hungary. These cows were valued for their milk, which has high casein and fat content, making it ideal for cheese-making.
Before the second-wave Industrial Revolution in the early 1900s, there were three main cow breeds used to make Parmigiano Reggiano: the Reggiana red cow, the Bruna Alpina brown cow, and the Bianca Modenese white cow. The Reggiana cow is indigenous to northern Italy, where Parmigiano Reggiano is produced. The monks used the milk from this breed to make their Parmigiano for several centuries, but by the 17th century, farming techniques improved for profitability, and new breeds were introduced. The Bruna Italiana brown cow was created by Professor Bizzozzero, who crossbred local cattle with bulls of the Brown Swiss breed. The Bruna Italiana and Bianca Modenese cows were increasingly used in cheese production due to their high milk output, pushing the Reggiana and Bianca Modenese cows closer to extinction.
Today, the most common breed of cow used for making Parmigiano Reggiano is the Holstein Friesian cow, which was imported from Holland in the 19th century. These cows are known for their high milk productivity and are well-suited to the region's farming needs. However, there are concerns about the treatment of cows used for cheese production, with some sources suggesting that the focus on output rather than quality may negatively impact the health of the animals.
Cheese Biscuit Carbs: Red Lobster's Secret
You may want to see also
It's safe for those with lactose intolerance
Parmigiano Reggiano cheese, or what is commonly known as parmesan, is safe for those with lactose intolerance. This is because it is an aged cheese and is, therefore, virtually lactose-free. The Consortium, which is in charge of Parmigiano Reggiano, periodically tests random samples of the cheese to check for lactose content. In all the samples tested, the lactose values were always lower than the level of detection, confirming that maturation does not affect the lactose content of the cheese.
The cheese-making process removes 90% or more of the lactose in milk, along with the water and whey. The remaining lactose is then fermented into lactic acid. Parmigiano Reggiano contains less than 1 mg of lactose per 100 grams, which is why it can be labelled as lactose-free.
Hard cheeses, in general, are considered safe for those with lactose intolerance. This is because they are naturally low in lactose. Other examples of hard cheeses that are safe for those with lactose intolerance include cheddar, colby, Swiss, mozzarella, and Monterey Jack.
It is important to note that lactose intolerance is not an allergy. It is the lactose, or the naturally occurring sugars found in dairy, that upsets the digestive system of those with lactose intolerance. Lactose intolerance is caused by a lack of lactase, the enzyme that breaks down lactose, in the body. While lactose intolerance is incurable, many people may be able to improve their condition by ingesting small amounts of low-lactose dairy over time.
Jack Box Breakfast: Carbs in Bacon, Egg, Cheese Biscuit
You may want to see also
Frequently asked questions
Parmigiano Reggiano cheese, also known as Parmesan, contains 0% carbs.
Parmigiano Reggiano cheese is considered lactose-free as it has a maximum lactose content of 0.10 milligrams per 100 kilocalories of product. This is below the level of detection and is safe for those with lactose intolerance to eat.
Parmigiano Reggiano cheese is 66-69% fat and 31-34% protein. It is also a good source of calcium, phosphorus, and zinc, which are essential for bone health.
