Provolone Piccante has gained popularity worldwide for its distinctive flavour and versatility. In this blog post, we delve into the nutrition facts for Provolone Piccante, exploring essential aspects such as lactose intolerance, fat content, protein content and safety in pregnancy. By understanding the nutritional composition of this cheese, you can make informed decisions regarding its inclusion in your diet.
SEE ALSO: Nutrition facts for popular world cheeses in The Cheese Scientist’s index →
What is Provolone Piccante?
Provolone Piccante is a semi-hard, aged cheese made from cow’s milk. It undergoes a natural curing process, which contributes to its robust and tangy flavour. Unlike its milder counterpart, Provolone Dolce, Provolone Piccante possesses a spicier taste and firmer texture.
Its distinctive flavour and versatility make it a popular choice for sandwiches, pasta dishes and as a standalone table cheese.
You can read more about the history of Italy’s most versatile cheese in this post here.
Nutrition fact sheet
Nutritional review for Provolone Piccante
Eating healthy plays a pivotal role in maintaining overall well-being and preventing chronic diseases. A balanced and nutritious diet provides our bodies with essential vitamins, minerals, and macronutrients, fuelling optimal physical and cognitive function.
With this in mind, let’s have a look at some of the key nutrition facts for Provolone Piccante.
Lactose Intolerance
For cheese lovers with lactose intolerance, the good news is that Provolone Piccante contains little to no lactose. During the cheesemaking process, most of the lactose, a milk sugar, is converted into lactic acid by bacteria.
Consequently, those with lactose intolerance can often consume Provolone Piccante without adverse effects. Having said, lactose sensitivity can vary from one person to the next. Therefore, if trying Provolone Piccante for the first time, you should test it out with a small amount.
Fat Content
Provolone Piccante exhibits a moderate fat content, which contributes to its creamy texture and rich taste. With an average fat content of approximately30 grams per 100 grams, it falls within the range of semi-hard cheeses.
However, it is important to consume Provolone Piccante in moderation, as excessive intake of high-fat foods may impact overall dietary balance.
You can learn more about the different types of fat in cheese and which cheeses have the lowest fat content here.
Cholesterol Content
As a cheese derived from cow’s milk, Provolone Piccante contains cholesterol. However, it is crucial to note that the body’s cholesterol levels are influenced more by saturated and trans fats rather than dietary cholesterol itself.
By incorporating Provolone Piccante as part of a balanced diet, alongside other nutrient-rich foods, you can still enjoy its flavours without significant concern for cholesterol intake.
Protein Content
Provolone Piccante provides a notable protein boost, with approximately 25 grams of protein per 100 grams. Protein plays a vital role in muscle maintenance and repair, as well as supporting various enzymatic processes within the body.
By including Provolone Piccante in your meals, you can enhance your protein intake and promote overall nutritional well-being.
Want to find out which cheeses have the highest protein content? Click here for our blog post covering cheeses with the highest protein content.
Safety in Pregnancy
Pregnant women often seek guidance on safe cheese consumption during this crucial period. Provolone Piccante, being a pasteurised cheese, poses minimal risks as long as it is properly stored and consumed within the recommended shelf life.
However, it is still crucial to ensure that the cheese is stored and handled properly to prevent contamination. As always, it is advisable to consult with your healthcare provider for personalised advice regarding your pregnancy diet.
You can read more about which cheeses you can eat when you’re pregnant by clicking here.
Salt Content
Provolone Piccante exhibits a moderate to high salt content, contributing to its distinctive flavour profile. Compared to its younger counterpart, Provolone Dolce, this aged pasta filata cheese contains more salt per 100 g.
As a result, people with cardiovascular health conditions such as high blood pressure would be better advised to choose Provolone Dolce over Provolone Piccante.
You can read more about why salt is important in cheesemaking in our comprehensive post here.
Calcium Content
With approximately 900 milligrams of calcium per 100 grams, this cheese can contribute to meeting your daily calcium requirements. However, it is important to note that the overall dietary calcium intake should be obtained from a diverse range of sources to ensure optimal nutritional balance.
Conclusion
Provolone Piccante, a semi-hard aged cheese with a robust and tangy flavour, offers a range of nutritional benefits. With low lactose content, moderate levels of fat and cholesterol, significant protein content, and substantial calcium contribution, this cheese can be a valuable addition to a balanced diet.
Furthermore, it poses minimal risks during pregnancy when consumed within recommended guidelines. By considering the nutrition facts outlined in this blog post, you can make informed decisions about incorporating Provolone Piccante into your culinary repertoire, enhancing both flavour and nutrition.
What’s your favourite way to enjoy this Italian delight? Let us know in the comments below.
References
Overall nutritional content
The nutritional content of cheese in our table comes from the USDA Food Data Central Repository, the Australian Food Composition Database and cheese manufacturers. We realise that there can be variations between different brands and producers. Hence, the numbers we have used are averages.
Fat content
Our fat RDI data comes from Cleveland Clinic’s Healthy Fat Intake resource.
Type of fat in cheese as per Harvard T.H. Chan’s The Nutrition Source.
Protein content
Our protein RDI data comes from Harvard Medical School’s Harvard Health Publishing.
Cholesterol content
Is There a Correlation between Dietary and Blood Cholesterol? Evidence from Epidemiological Data and Clinical Interventions? – Maria Luz Fernandez and Ana Gabriela Murillo
Saturated fat, carbohydrate, and cardiovascular disease – Patty W Siri-Tarino, Qi Sun, Frank B Hu and Ronald M Krauss
Effect of cheese consumption on blood lipids: a systematic review and meta-analysis of randomized controlled trials – Janette de Goede, Johanna M Geleijnse, Eric L Ding, Sabita S Soedamah-Muthu
Safety in pregnancy
All the advice relating to what cheeses you can eat during pregnancy in this article is based on the recommendations by health authorities in Australia, the UK and the USA. If you are unsure about what you can or cannot eat, please consult your doctor.
Australia – FSANZ, United Kingdom – NHS and United Sates of America – FDA
Lactose content
Lactose residual content in PDO cheeses
Detection of lactose in products with low lactose content
The analysis of lactose in milk and cheese products by HPLC
Food Standards ANZ Food Composition Database
Lactose & Galactose content of cheese
Jonah is a a hipster, eco-warrior, and self-proclaimed cheese wanker. Coming from a scientific background, Jonah has a particular interest in cheese science. And yes, he loves a good cheese pun!
