Bresaola is one of the lowest lipid content cold cuts, with low percentages of cholesterol and very few saturated fatty acids.
The percentages of proteins, iron, zinc and some B vitamins, such as B12, are excellent.
The only flaw attributable to bresaola, from a nutritional point of view, concerns the use of important quantities of sodium, useful for conservation; not to forget, then, the extensive use of nitrites and nitrates by the food industry, useful for enhancing the color of the meat and preventing the proliferation of Clostridium botulinum.
For this reason, it is good to moderate the consumption of cured meats during the week, even when they are particularly thin like bresaola.
According to the LARN, a standard portion of cured meats in the Italian diet is 50g, while the frequency of consumption should be limited to 1-2 portions a week.
