The fat content and the qualitative composition of Mortadella are perfectly in line with the most vanguard trend of the modern nutritional studies. The cholesterol value is law (there are 60-70 mm of cholesterol in 100 grams of Mortadella just like in white meats, considered as the most light and dietetic ones) while the presence of salt is limited.

Moreover, Mortadella is rich in minerals such as iron and zinc, for this reason it turns out to be the ideal element for those who exercise daily and need a good energy value. The high quality reached through the selection of meat and its processing allows producers to get a Mortadella that perfectly fits modern customer’s need. Thanks to these characteristics, there’s a high presence of noble proteins. The same is for vitamins: the thermic treatment used does not alter the natural vitamin content present in the meat.

In 100 grams of Mortadella there are the following vitamins: B1 (0,24 mm), B2 (0,12 mm) and niacin (4,19 mm).
On a nutritional point of view, the presence of fatty acids is balanced and, above all, it is mainly made up of “monounsaturated fatty acids”, the best for human body (they’re the same of olive oil).

All this means:
– Fat level reduction and thus lower energy levels; if traditional Mortadella had 350 kilocalories every 100 grams, today Mortadella has little more than 300 kilocalories and, in some cases, even 250.

– Considering energy, 100 grams of Mortadella has less calories than a dish of pasta and the same of spreadable cheese. Nowadays, a good quality Mortadella has about 60/70 mm of cholesterol every 100 grams, just like all the lightest and most dietetic white meats.

– Mortadella preserves the natural vitamin contents of meat, without altering it through a violent thermic treatment. In 100 grams of Mortadella there are the following vitamins: B1 (0,24 mm) and B2 (0,12 mm).

Thanks to: Consorzio Moradella Bologna