Nutritional Properties of Acorn-fed Iberico Ham
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The virtues of Iberico ham as an gourmet product seem indisputable, at a national and international level. However, other aspects of it are not well known to the rest of the public. In this case one of the elements that gives a higher value to Iberico ham is its nutritional properties compared to other types of ham.
Across the last several decades there has been a large number of research papers on the nutritional qualities that differentiate Iberico ham de bellota from other hams.
This is important, as the first conclusion made from the research is that Iberico ham de bellota has some nutritional properties very different from those of other hams, whether from Iberico pigs or white.
This makes clear the importance of the nutrition the pigs received during its fattening period. In fact, the higher quality of Iberico ham de bellota is precisely due to the diet of acorns and other resources found in the Dehesa. This quality shows itself in its aroma, flavor and certain nutritional values.
From all the numerous nutritional properties found in Iberico ham, among the most beloved are the protein and lipids due to their richness of flavor.
These are also found in other hams, but Iberico hams de bellota have a higher quality. A quality that is based on the concentration of amino acids for each gram of protein, and Iberico ham de bellota has a much higher concentration in comparison to other hams.
|Nutritional information of Iberico ham||For each 100 grams|
|Vitamin B12||15,68 µg|
|Vitamin E||11 µg|
It should be noted that the large volume of intramuscular fat found in Iberico ham de bellota is due to the genetic predisposition of the Iberico pigs to accumulate fat of this type.
Also, due to the fact their diets consist only of acorns which is a dry fruit with high concentrations of oleic acid, this fat is unsaturated, which is very different to Spanish hams coming from white pigs that contain high amounts of saturated fat.
This means Iberico ham de bellota contains the kind of cholesterol which is considered good by experts in health and nutrition.
Another aspect highly valued from Iberico ham de bellota is its ease on the body to digest it. It has been shown that during the process of curing the ham, there is a chemical reaction called proteolysis.
This chemical process raises the level of digestibility ranging between 85% to 100%, this results into a greater ability for the body to absorb the Spanish ham's nutrients.
In addition to fats and lipids, the Iberico ham de bellota provides various nutrients of great quality, among which are high number of minerals such as calcium, phosphorus, magnesium, potassium, magnesium, iron, sodium, and other minerals to a lesser extent are superior, if compared with other types of hams.
Finally, a diet of acorns contributes to the absorption of certain vitamins in the vitamin E group, which are valuable due to the maturing and oxidation of Iberico ham de bellota and other vitamins from the vitamin B group, especially B1 and B12.
All of these factors place Iberico ham de bellota in a privileged position in regard to nutrition and the prevention of diseases.
It is noteworthy that the nutritional properties found in the Iberico ham makes it specially recommended for the muscular development, since it has a large amount of proteins and lipids, which is highly recommended for pregnant women or for children during the different stages of growth.
It has also shown that the food with a high concentration of B-group vitamins is good for the treatment and the prevention of depression.
Finally, its high digestibility makes it a good food to eat while recovering from post-o, also its beneficial to maintain a good diet while experiencing stomach problems.
All these nutritional properties of Iberico ham makes the product an essential item in the Iberian diet, consuming it with regularity and without excess can provide many benefits that lead to a healthy and balanced lifestyle.
All about ham
- 1 Types of Iberico Ham
- 2 How to Consume Iberico Ham
- 3 How to Cut Iberico Ham | Carve Iberico Ham
- 4 How to Preserve and Store Iberico Ham
- 5 Pairing of Iberico Ham
- 6 Quality Laws for Iberico Ham | The New Law 2014
- 7 The Dehesa | The Meadow
- 8 DOP Protected Source of Origin of Iberico Ham
- 9 Nutritional Properties of Acorn-fed Iberico Ham
- 10 Recipes with Spanish Ham
- 11 Differences Between Iberico Ham and Serrano Ham
- 12 Differences Between Shoulder and Iberico ham
- 13 Differences Between Iberico Ham and Iberico Shoulder
- 14 Iberico Ham and its Competitors Around the World
- 15 Nutritional Properties of Iberico Ham
- 16 Protected Denominations of Origin of Iberico Ham
- 17 Production Areas of Spanish Ham and Iberico Ham
- 18 Spanish Ham - Machine cut or Hand cut
- 19 Museums of Iberico Ham Worldwide
- 20 Inside Secrets of Iberico Ham Tasting
- 21 Tourist Trails for Iberico Ham Aficionados
- 22 Acorn-fed Iberico ham and the ideal pairing
- 23 The Production Process of Iberico Sausages
- 24 History of Iberico Sausages
- 25 VAT and Spanish Ham: Frequently Asked Questions
- 26 Spanish Ham in Great Spanish Literature
- 27 Curiosities of Iberico ham
- 28 How to Store Your Serrano Ham
- 29 Regulations and the Quality of Serrano Ham
- 30 Preparation of Serrano Ham
- 31 Denomination of Origin of Serrano Ham
- 32 Nutritional Properties of Serrano Ham
- 33 Recipes With Serrano Ham
- 34 Types of Serrano Ham
- 35 Pairing of Serrano Ham
- 36 How to Consume Serrano Ham
- 37 How to Cut Serrano Ham | Carve Serrano Ham
- 38 All the Secrets of Pata Negra Ham Tasting
- 39 Choosing a Good Ham Holder
- 40 What is the best para negra ham?
- 41 Is the term pata negra correct?
- 42 Pata Negra Ham and Pasture
- 43 The secrets of pairing pata negra ham
- 44 How can you know which ham to buy?
- 45 Why is good ham so expensive?
- 46 How to buy ham from online stores
- 47 Myths and Truths, Benefits and Prejudices of Ham
- 48 Is Iberian ham fattening?
- 49 What to do with the ham bone?
- 50 Why do we usually hang ham?
- 51 Ham and Pregnancy: Can Iberian ham be included in pregnant women's diets?
- 52 The Role of Ham in a Child's Growth and Develeopment
- 53 Tips for Preserving Ham
- 54 What is ham shaping and why is it done?
- 55 New Technologies and Ham - MRI in Ham Tasting - Spectral Images
- 56 The Iberian Pig Begins to Migrate
- 57 Cured Sausages: Origin, Composition and Classification
- 58 Production of Hams and Pork Shoulder Hams
- 59 Iberian Ham Tasting Guide
- 60 Quality: Differential Elements Between Ham and Iberico Cured Meats
- 61 The Map of Ham in Spain
- 62 Properties of the Fat in Iberian Ham
- 63 How to Transport Iberian Ham and Other Foods on International Flights
- 64 Prevalence of Pathogens and Benefits of Organic Acids in Pig Production