Parmesan cheese, particularly the authentic Parmigiano-Reggiano, is a hard, aged cheese known for its intense, savory flavor. This density of flavor is matched by a high concentration of nutrients, including fats and sodium, which are often subjects of dietary concern. For individuals actively managing their intake, understanding the specific cholesterol content and overall nutritional makeup of this popular dairy product is an important step.
Specific Cholesterol Content in Parmesan
A standard serving size for hard cheese like Parmesan is typically one ounce (about 28 grams). A one-ounce portion of hard Parmesan cheese contains approximately 19 milligrams of cholesterol. This figure represents a relatively small contribution to the total daily intake recommendation. The cholesterol present is a natural component of the cow’s milk fat used to produce the cheese.
Complete Nutritional Profile and Macronutrients
The nutritional context of Parmesan cheese centers on its macronutrients. The same one-ounce serving contains around 7 to 8 grams of total fat, including approximately 4.2 grams of saturated fat. This saturated fat amount accounts for over 20% of the daily value based on a 2,000-calorie diet.
The dense cheese is also an excellent source of protein, delivering about 10 grams in a single ounce. Parmesan is quite high in sodium, containing roughly 333 milligrams per 28-gram portion. This sodium level is an important consideration for anyone monitoring their blood pressure. The combination of high protein and concentrated fat makes Parmesan a calorie-dense food, providing about 110 to 112 calories per serving.
Dietary Cholesterol and Your Body
The cholesterol found in Parmesan cheese is known as dietary cholesterol, and its relationship with blood cholesterol levels is often misunderstood. For the majority of healthy individuals, consuming dietary cholesterol has a minimal impact on the body’s total blood cholesterol, which includes both low-density lipoprotein (LDL) and high-density lipoprotein (HDL). The liver is the main regulator of cholesterol production, and it adjusts its output based on dietary intake.
The primary dietary factor that tends to raise LDL, or “bad” cholesterol, is the intake of saturated fat, which is abundant in animal products like full-fat cheese. Saturated fat interferes with the liver’s ability to clear LDL cholesterol from the bloodstream, leading to higher circulating levels. Therefore, when considering a food like Parmesan, the 4.2 grams of saturated fat in a serving is generally a greater concern for blood lipid management than the 19 milligrams of cholesterol.