Mozzarella di Bufala is a delicious popular cheese hailing from Campania. Non only is it good, but also rich in beneficial properties for health. But make sure that what you are buying is an original Mozzarella di Bufala Campana DOP!
A few years ago, the Mediterranean Diet was included in the lists of the UNESCO cultural heritage of humanity as a healthy lifestyle and nutritional model.
In the Mediterranean diet, the big consumption of foods of plant origin is accompanied by some foods of animal origin such as milk and cheese. Among the Italian cheeses, the most famous one, together with Parmigiano Reggiano, is undoubtedly the buffalo mozzarella, both for its strong link with its territory of origin, and for its nutritional properties.
Mozzarella di Bufala Campana DOP is a stringy easily digestible cheese, with a low content of lactose and cholesterol. It is a good source of proteins with high biological value, and has a moderate content of fat. Furthermore, this fresh cheese provides high amounts of calcium and phosphorus, water-soluble vitamins such as B1, B2, B6 and Niacin. Finally, it is a good source of E vitamin and zinc, substances that help to counteract the negative action of free radicals. The low level of sodium makes it preferable to cow mozzarella and other types of cheese notoriously rich in this mineral, especially in those pathological situations that involve the reduction of sodium (first of all hypertension).
With about 250 Kcal per 3,5 oz of product, Mozzarella di Bufala Campana is recommended in diet, much more than many other dairy derivatives. The consumption of Mozzarella di Bufala is especially recommended for the growth of young people and after sports.
Not only is this buffalo milk cheese very fresh and tasty, but it is also rich in antioxidant substances. This latest discovery emerges from a recent study by researchers at the Naples University “Federico II”. In particular, the study showed that during the digestive process, this dairy product promotes the development of peptides that, acting on the intestinal cells, have antioxidant properties.
Another research carried out by two prestigious Italian universities, the University of Rome and the University of Parma, demonstrates that this mozzarella has a little quantity of salt and is highly digestible because its lactose content is lower than in high digestibility products. Obviously elements such as the breed of buffaloes, the characteristic of the pastures, the micro climate and the water used in the cheese-making process make this mozzarella unique. It is no coincidence that the Mozzarella di Bufala Campana obtained the DOP certification in 1993.
In the United States it is not difficult to find the buffalo mozzarella but in order to be sure that the product bought has all the characteristics and beneficial properties listed above, you should make sure that what you are buying is a DOP buffalo mozzarella.
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