The consumption of Iberian ham has an antioxidant effect due to the high percentage of monounsaturated fatty acids, oleic acid, and other ham components such as vitamin E and carnitine, abundant in acorns.
The high content of monounsaturated and polyunsaturated fatty acids reduce total cholesterol levels and total cholesterol and low-density lipoprotein (LDL), popularly called bad cholesterol, and increase the level of high-density lipoprotein (HDL) cholesterol, popularly called good cholesterol.
They reduce triglyceride levels. The High triglycerides can contribute to the hardening of the arteries or the thickening of artery walls (atherosclerosis), which increases the risk of heart attack, stroke and heart disease.
More than 50 % of the total fatty acids correspond to oleic acid.
It is a monounsaturated fatty acid of the omega-9 with multiple health benefits.
• Low calorie.
• High protein and contains all of the essential amino acids that we cannot synthesize and that our body needs.
• High contribution of monounsaturated fatty acids.
• It is necessary to take into account the mineral content, highlighting the iron, which is characterized by its easy absorption compared to vegetable iron, which is more difficult to assimilate.
• Zinc, potassium, calcium and phosphorus are other minerals which can be found in ham.
• Let’s not forget the vitamins, especially of the B group, thiamine (B1), riboflavin (B2), pyridoxine (B6) and niacin (B3).