Grana Padano - Product - Dietetic properties and nutritional value

	Protein content and digestibility
	The protein in Grana Padano has a high biological value on account of its essential amino acids, which cannot be synthesized by the human body. This protein is an enhanced form of the milk’s protein, and its higher nutritional value stems from the enzymes within the microbial flora which kick-start a “pre-digestion” process during the ripening phase, breaking down the protein and freeing its basic components: peptones, peptides and amino acids. Following this transformation, the human body is better equipped to assimilate its protein compounds. A 50 g portion of Grana Padano also provides the recommended daily amount of lysin, leucine, isoleucine, phenylalanine, tyrosine and thiamine. Lysin is particularly important as many foods in our daily diet do not contain sufficient quantities.

characteristics


>	Organoleptic properties
>	Dietetic properties and nutritional value
>	A low-fat source of energy
>	Protein content and digestibility
>	Vitamins and minerals. The importance of calcium.
>	Average nutritional values per 100 g Grana Padano