title: Micronutrients in Italian ham: a survey of traditional products.
abstract: 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 (50g) 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%).
authors.affiliation: National Research Institute on Food and Nutrition, Via Ardeatina 546, Roma, Italy.
authors.forename: Massimo
authors.initials: M
authors.lastname: Lucarini
authors.forename: Giovanna
authors.initials: G
authors.lastname: Saccani
authors.forename: Laura
authors.initials: L
authors.lastname: D'Evoli
authors.forename: Sara
authors.initials: S
authors.lastname: Tufi
authors.forename: Altero
authors.initials: A
authors.lastname: Aguzzi
authors.forename: Paolo
authors.initials: P
authors.lastname: Gabrielli
authors.forename: Luisa
authors.initials: L
authors.lastname: Marletta
authors.forename: Ginevra
authors.initials: G
authors.lastname: Lombardi-Boccia
mesh_terms: D000818:Animals; D007558:Italy; D008461:Meat Products / Q000032:analysis*; D018977:Micronutrients / Q000032:analysis*; D013552:Swine; D014815:Vitamins / Q000032:analysis
chemical_list: D018977:Micronutrients; D014815:Vitamins