Iberian ham consumption contributes to 45 percent of the recommended iron quantity for the Spanish male population, and 23 percent for the female one, with higher metabolic needs, according to a study made by the Meat Technology Centre and the University of Granada.
The Andalusian Technological Center Meat Sector (TEIC) reports that this is the first comprehensive study of the Iberian ham nutritional composition and it compares the nutritional differences between race and pig nutition. Its conclusions not only demonstrate that the high iron content that provides the consumption of this product to health, but also its zinc and vitamins B1, B2, B3 and B6 ones.
The analysis made to Iberian acorn ham and Iberian bait one show that this food contributes between 25 percent and 36 percent of zinc too.
Therefore, it is considered a rich source of this micronutrient with the benefits this mineral has in the muscle mass during puberty, its role in proper immune system function and essential for the proper development of babies while breastfeeding.
The study also details the great contribution of Iberian ham as a source of B2 (riboflavin), B3 (niacin), B6 (pyridoxine) vitamins and an excellent source of B1 (thiamine).
The result of this research will be included in the food composition data base (www.bedca.net), which has been developed according to European standards and developed by the European Network of Excellence (EuroFir) and coordinated by Ministry of Health through the Spanish Food Safety Agency (AESAN).
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