TypeBase Blood Type Diet Values: parmesan cheese
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TYPEBASE4 INDEX >> DAIRY >>




PARMESAN CHEESE



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General Description:

This hard, dry cheese is made from skimmed or partially skimmed cow's milk. It has a hard, pale-golden rind and a straw-colored interior with a rich, sharp flavor. There are Parmesan cheeses made in Argentina, Australia and the United States, but none compares with Italy's preeminent Parmigiano-Reggiano, with its granular texture that melts in the mouth. Whereas the U.S. renditions are aged 14 months, Parmigiano-Reggianos are more often aged 2 years. Those labeled stravecchio have been aged 3 years, while stravecchiones are 4 years old. Their complex flavor and extremely granular texture are a result of the long aging. The words Parmigiano-Reggiano stenciled on the rind mean that the cheese was produced in the areas of Bologna, Mantua, Modena or Parma (from which the name of this cheese originated). Parmesans are primarily used for grating and in Italy are termed GRANA, meaning "grain" and referring to their granular textures. Pregrated Parmesan is available but doesn't compare with freshly grated. Both domestic and imported Parmesans are available in specialty cheese stores, Italian markets and many supermarkets.


NUTRIENT NOTES:

Serving Size Analyzed: 1 oz



< (109)



GRAPH 1 (ABOVE). Total Calories (109) as part of a 2200 calorie daily dietary intake.

Protein (10.01 grams per 1 oz )
Fat (7.2324 grams per 1 oz )
Carbohydrate (0.9016 grams per 1 oz )


CHART 1 (ABOVE). Macronutrient Breakdown By Percentage.


Polyunsatured (0.1568 grams per 1 oz )
Monounsatured (2.1028 grams per 1 oz )
Saturated (4.5948 grams per 1 oz )




CHART 2 (ABOVE).Fat Breakdown By Percentage.




GRAPH 2 (ABOVE). Micronutrient breakdown as percentage of Recommended Daily Allowance (RDA). Serving size: 1 oz .


BLOOD TYPE DIET VALUES

Follow Secretor value if you do not know your secretor status.

TYPE A:
Secretor:
AVOID: Flocculates serum or precipitates serum proteins. Increases polyamine or indican levels. Inhibits proper gastric function or blocks assimilation.

Non Secretor:
AVOID: Flocculates serum or precipitates serum proteins. Increases polyamine or indican levels. Inhibits proper gastric function or blocks assimilation.


    TYPE B:
    Secretor:
    NEUTRAL

    Non Secretor:
    AVOID


      TYPE AB:
      Secretor:
      AVOID: Increases polyamine or indican levels.

      Non Secretor:
      AVOID: Increases polyamine or indican levels.


        TYPE O:
        Secretor:
        AVOID: Flocculates serum or precipitates serum proteins. Increases polyamine or indican levels.

        Non Secretor:
        AVOID: Flocculates serum or precipitates serum proteins. Increases polyamine or indican levels.



          LECTIN CHARACTERIZATION:

          • No data on this food.


          RECIPES FEATURING THIS FOOD:
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          SPECIAL NOTE:
          • This food can be a significant source of calcium (331.38 mgs per 1 oz .)
          • This food can be a significant source of sodium (448.42 mgs per 1 oz .)

          GENETIC MODIFICATIONNo data on this food.
          PESTICIDESNo data on this food.
          CONTAMINATIONNo data on this food.
          IRRADIATIONNo data on this food.
          ANTIOXIDANTSNo data on this food.
          ALLERGENSNo data on this food.
          GLYCEMIC INDEXNo data on this food.


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