Parmigiano Reggiano and cholesterol: what you need to know

Parmigiano Reggiano contains an average of 83 mg of cholesterol per 100 g. This value refers to 100 g of product, so it should be interpreted in relation to the quantity actually consumed.

A smaller portion, used to finish a dish or as an ingredient, naturally provides less cholesterol than eating 100 g on its own.

For this reason, when discussing Parmigiano Reggiano and cholesterol, it is not enough to look only at the value per 100 g: portion size, frequency of consumption and the overall diet must also be considered.

100 g of Parmigiano Reggiano contain around 29.7 g of fat, of which 19.6 g are saturated fatty acids.

Fat is a natural component of Parmigiano Reggiano and contributes to the product’s nutritional profile, texture and taste. At the same time, saturated fatty acids are an element to be considered carefully within the diet, especially for those who need to monitor cholesterol or follow a specific eating plan.

Parmigiano Reggiano should therefore be considered as a whole: it contains fat and cholesterol, but also protein, calcium, phosphorus and other minerals. The key is to include it in a balanced way, in quantities suited to individual needs.

Nutritional values are generally expressed per 100 g, but the portion actually consumed may be very different.

Parmigiano Reggiano can be used:

• grated over a first course;
• in shavings on salads or gastronomic preparations;
• in small tasting wedges;
• as an ingredient in professional recipes;
• in packaged portions for refrigerated counters or distribution.

Each use involves different quantities. A sprinkling of grated cheese has a different impact from a larger table portion. For this reason, in a balanced diet, the assessment should always start from the portion and not only from the nutritional value per 100 g.

People with high cholesterol should follow the guidance of their doctor or nutritionist. It is not correct to give one single answer that applies to everyone, because needs vary depending on personal circumstances, overall diet, lifestyle and any treatments or medical conditions.

Parmigiano Reggiano contains saturated fat and cholesterol, so it should be assessed carefully in cases of hypercholesterolaemia or a specific diet. This does not necessarily mean eliminating it, but rather including it, where appropriate, in the quantities and with the frequency indicated by a professional.

For informed consumption, it is useful to consider:

• quantity consumed;
• frequency of consumption;
• other foods included in the diet;
• overall intake of saturated fat;
• any medical guidance;
• lifestyle and individual needs.

Parmigiano Reggiano is a nutritionally concentrated food. In 100 g, it contains significant amounts of calories, protein, fat, calcium, phosphorus, salt and cholesterol.

Within a balanced diet, it can be used in different ways: as an ingredient, as a finishing touch to a dish, as a table product or as part of a gastronomic offer. The quantity, however, should be consistent with individual needs and with the rest of the diet.

For those who need to control their intake of saturated fat, cholesterol or salt, it is important not to consider a single food in isolation, but to assess the overall balance of the day or week.

Parmigiano Reggiano and Grana Padano are both PDO hard cheeses with long ageing, but they have slightly different nutritional values.

According to official average nutritional data, Parmigiano Reggiano contains around 83 mg of cholesterol per 100 g. Grana Padano contains around 98.3 mg of cholesterol per 100 g.

These values can be useful for a nutritional comparison, but they should not be the only selection criterion. To evaluate a cheese, it is also important to consider portion size, frequency of consumption, taste, ageing, intended use and the overall characteristics of the diet.

For a broader comparison between the two products, it is useful to look more closely at production area, ingredients, production rules, ageing, taste and uses.

Discussing Parmigiano Reggiano only in relation to cholesterol would be reductive. It is a PDO cheese with a complex nutritional profile, which also includes protein, calcium, phosphorus and other nutrients.

100 g of Parmigiano Reggiano contain around 32.4 g of protein and 1155 mg of calcium. It is also naturally lactose-free, with a lactose content of less than 1 mg per 100 g.

These elements do not cancel out the presence of fat and cholesterol, but they help provide a more complete understanding of the product. As always, nutritional assessment should take into account the quality of the food, the quantity consumed and the dietary context.

For large-scale retail, Horeca, distributors, food service, catering and the food industry, nutritional information is essential for technical data sheets, labelling, assortments and communication with the final consumer.

For Parmigiano Reggiano PDO, data such as calories, protein, fat, salt, calcium, lactose and cholesterol must be clear, up to date and consistent with the format being marketed.

At Boni, we produce Parmigiano Reggiano PDO and offer it in various formats for the professional market: whole wheels, wedges, freshly grated cheese, shavings, cubes and solutions designed for large-scale retail, Horeca, food service, catering, the food industry and export.

For buyers and professional operators, the choice of format depends not only on the nutritional profile, but also on weight, packaging, shelf life, storage, intended use and commercial positioning.

Do you need technical or commercial information about Parmigiano Reggiano PDO formats?

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