NUTRITIONAL CHARACTERISTICS OF PARMIGIANO REGGIANO

Humidity	g 31.4	Sodium	650 mg
Proteins	g 32.4	Potassium	100 mg
Free amino acids on total protein 2	%23.3	Magnesium	mg 43
Energy 3	kcal 402	Iron	mg 0.2
	kJ 1671	Zinc	mg 4
Fats	g 29.7	Cholesterol	mg 83
Saturated fatty acids	g 19.6	Vitamin A	µg 430
Monounsaturated fatty acids	g 9.3	Thiamine (Vit. B1)	mg 0.03
Polyunsaturated fatty acids	g 0.8	Riboflavin (Vit. B2)	0.35 mg
Fat in dry matter	% ss 43.3	Vitamin B6	0.060 mg
Carbohydrates	g 0	Vitamin B12	µg 1.7
of which sugars	g 0	Vitamin C	mg 0
Lactose	mg <1	Niacin (Vit. PP/B3)	mg 0.06
Fibers	g 0	Vitamin E	0.55 mg
Salt 4	g 1.6	Vitamin K	µg 1.6
Lactic acid	g 1.6	Pantothenic acid (Vit. B5)	0.320 mg
Soccer	mg 1155	Choline	40 mg
Phosphorus	mg 691	Biotin	µg 23

¹ The values reported are obtained from analyses carried out by the Consortium on random samples of Parmigiano Reggiano PDO, not attributable to a specific producer, production batch, or geographical area.
² The percentage of free amino acids refers to 24-month Parmigiano Reggiano.
³ Energy value calculated using the conversion coefficients listed in Annex XIV, EU Regulation 1169/2011
⁴ Salt: equivalent salt content calculated using the formula Salt = Sodium x 2.5 as defined by EU Reg. 1169/2011, Annex 1.