| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 1184871 | Food Chemistry | 2013 | 6 Pages |
The study provides original analytical data on the micronutrient profile of some traditional Italian hams, representative of the major ham categories produced in Italy: 4 dry-cured hams (Modena, Nazionale, Parma, San Daniele), 3 cooked hams (Cotto, Scelto, Alta Qualità), 1 smoked ham (Speck). Data on macronutrients (protein, lipid, moisture), energy, trace elements (Fe, Zn, Cu, Mn, Se), B vitamins (B1, B2, PP, B6, B12) and vitamin E level in the 80 Italian hams sampled are reported. Smoked and dry-cured ham were the richest sources of Fe, Zn and Se and, among vitamins, dry-cured ham had the highest level of B2, PP, B6 and B12; cooked ham provided the lowest energy intake. The contribution of ham to micronutrients recommended dietary allowances was estimated: a ham portion (50 g) was a good source especially of Zn and Se providing over 12% of RDA of both; among B vitamins, dry-cured ham greatly contributed to B1 and B6 vitamins RDA (both over 30%).
• The study update nutrient profile of traditional Italian hams (dry-cured, cooked, smoked). • Italian hams are a rich source of both trace elements and B-vitamins. • One portion of ham (50 g) contributes to the achievement of RDA for most of the micronutrients studied. • One portion of dry-cured ham (50 g) provides over 30% of RDA for B1 and B6 vitamins. • For the first time the vitamin B12 content of Italian hams was reported.
