Micronutrients in Italian ham: A survey of traditional products

► The study update nutrient profile of traditional Italian hams (dry-cured, cooked, smoked). ► Italian hams are a rich source of both trace elements and B-vitamins. ► One portion of ham (50g) contributes to the achievement of RDA for most of the micronutrients studied. ► One portion of dry-cured ham (50g) provides over 30% of RDA for B1 and B6 vitamins. ► For the first time the vitamin B12 content of Italian hams was reported. The study provides original analytical data on the micronutrient profile of some traditional Italian hams, representative of the major ham categories produced in Italy: 4 dry-cured hams (Modena, Nazionale, Parma, San Daniele), 3 cooked hams (Cotto, Scelto, Alta Qualità), 1 smoked ham (Speck). Data on macronutrients (protein, lipid, moisture), energy, trace elements (Fe, Zn, Cu, Mn, Se), B vitamins (B1, B2, PP, B6, B12) and vitamin E level in the 80 Italian hams sampled are reported. Smoked and dry-cured ham were the richest sources of Fe, Zn and Se and, among vitamins, dry-cured ham had the highest level of B2, PP, B6 and B12; cooked ham provided the lowest energy intake. The contribution of ham to micronutrients recommended dietary allowances was estimated: a ham portion (50g) was a good source especially of Zn and Se providing over 12% of RDA of both; among B vitamins, dry-cured ham greatly contributed to B1 and B6 vitamins RDA (both over 30%).