Among cured meats, prosciutto undoubtedly boasts the highest nutritional and culinary value.
Nutritional values vary depending on the type of prosciutto and whether its visible fat is removed or not.
It is always better to remove the fat from the ham to reduce both caloric intake (changing from 224 Kcal / 100 g to 159 Kcal / 100 g) and cholesterol; in this way it can be more easily included in a dietary program..
Thanks to the long maturation process, ham is easily digested. It remains an unsuitable product for people suffering from hypertension due to the considerable amount of sodium (an average of 2,240 mg / 100 g product).
In terms of minerals, prosciutto is a good alternative to fresh meat.
It is quite rich in iron, potassium and phosphorus while, in terms of vitamins, prosciutto contains good levels of thiamine (vit. B1) and niacin (vit. PP). At any rate, it should be consumed in moderation.
In Emilia Romagna, Prosciutto di Modena and Prosciutto di Parma proudly boast the DOP label.
Dr. Francesca Michelacci
Biologist, Nutritionist and Dietitian at CIBO
Sant’Agostino Medical Center, Bologna