THE LEAN PART.
- It has one of the highest protein levels (on average 28g per 100 gr. of edible product, against the 19-22g of lean beef or cooked ham).
- These proteins are mainly hydrolysed, that is, pre-digested, making the product especially suitable for the elderly, young children and people with digestive disorders in general.
- It contains large amounts of free amino-acids, including ramate amino-acids, making ham that has undergone long-term curing (400 days or more) a precious source of energy for young people, athletes and convalescents.
- It has a high vitamin content, in fact just 100g of product provide the entire daily requirement of vit. B1, 1/3 of that of vit. B6 and 25/30% of vit. PP.
- The mineral components are also important; 100g of ham contain 1/4 to 1/6 the daily requirement of phosphorus, potassium, iron and zinc.

THE FAT PART.
- The fat content in the muscular part is only 3-4g per 100g of product. These values are comparable to lean beef or chicken.
- The cholesterol level is around just 70 mg per 100g, thanks to the use of selected genetic races.
- The fat in Parma ham is mainly unsaturated, perfectly compatible with current nutritional guidelines. The main components are: oleic acid (the type found in olive oil) and stearic linoleic acid, both important for the prevention of cardiovascular diseases.- The fat in Parma ham is mainly unsaturated, perfectly compatible with current nutritional guidelines. The main components are: oleic acid (the type found in olive oil) and stearic linoleic acid, both important for the prevention of cardiovascular diseases.

These characteristics make Parma Ham a precious foodstuff without contraindications, suitable for small children, the elderly, athletes, convalescents, those with lack of appetite and those who must reduce weight.