Andy Montoya
Parmesan cheese, also known as Parmigiano-Reggiano, is a hard Italian cheese with a strong, nutty flavour. It is highly nutritious, providing a high number of calories per serving. A single serving of Parmesan is considered to be 1 ounce or 28 grams, but how many servings are in a bottle depends on the bottle's size. For example, an 8-ounce bottle of grated Parmesan cheese would contain about 10 servings.
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What You'll Learn
Kraft Grated Parmesan Cheese's sodium content
Kraft Grated Parmesan Cheese has a sodium content of 80mg per serving, regardless of whether the bottle size is 3oz or 8oz. For context, the amount of sodium in a serving of Kraft Grated Parmesan Cheese is equivalent to about a fifth of a teaspoon of table salt.
The product is labelled as Kraft 100% Grated Parmesan Cheese, and the ingredients listed are: Parmesan Cheese (Pasteurized Part-Skim Milk, Cheese Culture, Salt, Enzymes), Cellulose Powder (to prevent caking), and Potassium Sorbate (to protect flavour).
The amount of sodium in Kraft Grated Parmesan Cheese is relatively low compared to other cheeses. For example, a serving of shredded mozzarella cheese typically contains about 170mg of sodium. However, it is important to note that the sodium content of Kraft Grated Parmesan Cheese may still be a concern for those on a low-sodium diet or with specific health considerations.
In addition to its sodium content, the product also contains naturally occurring sodium from the Parmesan cheese itself, as salt is used in the cheese-making process. This means that even without added salt, Parmesan cheese will still contain some sodium.
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Parmesan's nutritional qualities
Parmesan cheese, or Parmigiano-Reggiano, is a hard Italian cheese with unique nutritional qualities. It is highly nutritious, even when consumed in small amounts. Parmesan is a dense, dry cheese with a much lower water content than softer cheeses like mozzarella. It is also a lactose-free cheese, which is a natural consequence of the traditional Parmigiano-Reggiano manufacturing process. The lactose in the milk is fermented by the microflora of lactic acid bacteria during the first 48 hours of production. This process, known as lactic fermentation, is when lactic bacteria turn lactose sugar into lactic acid.
Parmesan is a good source of calcium and protein. Just 1 ounce of Parmesan contains approximately 335 milligrams of calcium, which is about 26% of the daily recommended value for adults. It also accounts for 36% of the calcium requirements for an adult following a healthy and balanced diet of 2000 calories, with a 25-gram serving of Parmigiano-Reggiano. Calcium is a vital nutrient for maintaining healthy blood pressure and supporting good bone health. It helps your blood vessels contract and relax as they should, and it can help prevent osteoporosis, a condition that weakens the bones.
The cheese is also a good source of protein, with 32 grams of protein per 100 grams of product. This makes it a great option for those who don't eat meat, as it can sometimes be challenging to get enough protein. The protein in Parmesan also contributes to its easy digestibility.
In addition to calcium and protein, Parmesan contains a number of other vitamins and minerals, including phosphorous. A 25-gram serving of Parmigiano-Reggiano accounts for 24% of the phosphorous requirements for an adult following a 2000-calorie diet.
While Parmesan has many nutritional benefits, it is important to note that it is high in saturated fat and salt, and it may not be suitable for those with a casein allergy, which is an allergy to the protein casein found in milk and milk products.
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Parmesan's protein content
Parmesan cheese, or Parmigiano-Reggiano, is a hard Italian cheese that is rich in protein and nutrients that support bone health. It is considered a complete protein because it contains all the essential amino acids, which are the building blocks of protein. These amino acids are easily digestible, as they undergo a process similar to pre-digestion during the maturation period.
Parmesan cheese is a good source of calcium, which has a high bioavailability due to the presence of casein. This means that the calcium is easily absorbed by the body, and the absorption is further enhanced by the mineral residues left by casein digestion. In addition to calcium, Parmesan cheese provides phosphorus and zinc, which are important for bone health.
A 1-ounce (28-gram) serving of Parmigiano-Reggiano contains 10 grams of protein. This means that for every 100 grams of Parmigiano-Reggiano, there are 32 grams of protein. This high protein content makes Parmesan cheese a good source of energy. However, it is important to consume Parmesan in moderation as it is also high in calories and sodium.
While Parmesan cheese is not lacto-vegetarian due to the use of animal rennet, it is virtually lactose-free. The lactose, which is a sugar normally present in milk, is fermented by lactic acid bacteria during the production process, resulting in very low lactose levels. This makes Parmesan cheese a suitable option for individuals with lactose intolerance.
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Parmesan's calcium content
Parmesan cheese is a good source of calcium, with 1 ounce (oz) providing 34% of the recommended Daily Value. This equates to 111 calories, of which 60% are derived from fat, 37% from protein, and 3% from carbohydrates. As a percentage of daily nutritional needs, fat accounts for 34%, protein for 37%, and carbohydrates for 3%.
The calcium content in Parmesan cheese is notably higher than that found in other types of cheese. For instance, a 1-oz serving of Swiss cheese contains 27% of the Daily Value of calcium, while cheddar cheese provides 20%. Parmesan cheese's relatively high calcium content can be attributed to the fact that it is a hard cheese. Harder cheeses tend to have a higher mineral content than softer varieties due to the way they are processed and aged.
The aging process plays a crucial role in the calcium content of Parmesan cheese. During aging, the cheese curds are pressed and dried, which removes moisture and concentrates the calcium and other minerals. The longer aging period for hard cheeses like Parmesan, which is typically aged for 12 to 36 months, contributes to their higher mineral content.
In addition to its high calcium content, Parmesan cheese is also a good source of other essential nutrients. It provides a significant amount of protein, with 1 oz offering 18% of the Daily Value. Parmesan cheese also contains smaller amounts of other nutrients, including phosphorus, zinc, and vitamins A and B12.
When incorporating Parmesan cheese into your diet for its calcium content, it is important to consider the serving size. While a small amount can provide a substantial proportion of the recommended Daily Value of calcium, excessive consumption may contribute unnecessary calories and fat to your diet. Moderation is key, and pairing Parmesan cheese with other calcium-rich foods can help ensure a balanced and nutritious diet.
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Rennet coagulation in Parmesan
Parmesan cheese, or Parmigiano-Reggiano, is a culinary staple in many parts of the world, renowned for its nutty, umami flavor and crumbly texture. The traditional method of making this cheese involves the use of rennet, an enzyme derived from the lining of a calf's stomach or the stomachs of other ruminant mammals such as cows, sheep, and goats. This complex of enzymes, primarily chymosin and pepsin, plays a crucial role in the coagulation of milk, a key step in the cheesemaking process.
In the context of Parmesan cheese production, rennet is added to cow's milk to initiate coagulation. The enzymes in rennet break down the milk proteins, causing them to form semi-solid curds that are essential for cheesemaking. The slow and gentle coagulation process enabled by rennet allows for the formation of a strong yet pliable curd that can be aged for a long period, contributing to the distinctive texture and flavor of Parmesan cheese. This gradual coagulation also enables the development of a complex flavor profile, with notes of fruit, nuts, and spices.
Traditionally, animal-derived rennet has been the most commonly used type of rennet in cheesemaking, including in Parmesan production. However, with the growing demand for plant-based and sustainable food products, as well as vegetarian and vegan options, manufacturers have developed alternative rennet sources. These alternatives include microbial rennet, produced through fermentation by microorganisms, and vegetable rennet, sourced from plants such as cardoon thistle, artichokes, nettles, thistle, fig, and artichoke.
While animal-derived rennet typically imparts a sharper flavor and firmer texture to Parmesan cheese, microbial and vegetable rennets tend to produce a milder flavor and softer texture. These alternative rennets provide similar coagulating properties to animal rennet and are suitable for vegetarians and vegans, allowing consumers to make informed choices that align with their dietary preferences and ethical considerations. The availability of diverse rennet options empowers consumers to choose between traditional flavors and textures or newer, animal-free alternatives.
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