All about Parma ham > Health and nutrition

The distinctive characteristic of Parma Ham lies in its high protein content; moreover, the richness in free amino acids, which depends on the curing processes, gives this food a very high overall digestibility.

With reference to lipids, the fraction of unsaturated fats is considerably higher (64.9%) than that of saturated fats (35.1%), with a high presence in the form of oleic acid (45.8%). This ensures that saturated lipids and cholesterol are present in extremely small amounts in the fat of Parma Ham.

Their high presence of vitamins in Parma Ham (in particular, for vitamins B1, B6, B12 and PP) enables very high proportions of the recommended daily amount to be achieved; same can be said for mineral salts - phosphorus, zinc, iron and selenium – which are present in very significant amounts in Parma Ham.