Curiosity

Nutritional and Salutary Properties of Pizza

The goodness of pizza depends on numerous factors: the quality of the ingredients used, the leavening process of the dough, the type of garnishing and the way the pizza is cooked. All of these elements take part in and work together to determine the taste, digestibility and nutritional properties of pizza.

The ingredients, the traceability of which is guaranteed to the consumer, undoubtedly constitute the most important element in determining the nutritional quality of the pizza.
A well balanced supply of nutrients and easy digestibility, two fundamental elements of the nutritional quality of pizza, depend on a proper leavening of the dough. In fact, the rising of the dough is due to a biochemical reaction where the complex carbohydrates of the wheat flour are broken down into progressively simpler sugars by microorganisms in the yeast, with the subsequent production of gas and small quantities of acids. A satisfactory rising of the dough guarantees the production of simple sugars, assuring easy digestibility.

Materials used for garnishing the pizza serve to enhance the nutritional qualities of the pizza. The pizza crust, composed primarily of carbohydrates, is augmented by adequate quantities of fats, proteins and micronutrients.
In the traditional Margherita pizza, extra virgin olive oil guarantees adequate quantities of beneficial vegetable fats and precious polyphenols, strong antioxidants with beneficial properties, capable of contrasting the negative effects of free radicals. It is also rich in HDL (high density lipoproteins-cholesterol which prevent arterial clogging) and vitamins A, D, E and K.

Mozzarella, like all cheeses, is rich in lysine and methionine, which add modest quantities of animal proteins as well as some fats. It must be remembered that animal and vegetable fats represent not only a good source of calories but are indispensable in order to obtain a delicious and healthy product. Tomatoes further enrich the nutritional content, completing the quota of fibers. Above all, they are rich in lycopene, one of the most potent antioxidants, as well as mineral salts such as potassium, magnesium, zinc and selenium.

Let's briefly take a look at the aromas that are an indispensable companion of pizza: basil, with its characteristic odor and taste so well known to pizza lovers, has antidyspeptic and antiseptic properties. It is furthermore an anti-inflammatory and promotes digestion.
The beneficial properties of garlic are well known and scientifically documented. It is an intestinal antiseptic, cardiotonic, and possesses diuretic and antisclerotic properties.

Oregano is another of the principal aromas of Neapolitan pizza. It is an expectorant and combats coughs, bronchitis and tracheal infections. It is very versatile, and acts as an appetite stimulant as well as having analgesic properties against stiff neck and rheumatism.

Cooking in a wood burning oven completes the series of biochemical processes which began with leavening and ended with a delicious product, pleasing to look at, touch and taste, and above all, nutritionally well balanced.
We can proudly affirm that a well prepared pizza associated with a proper and balanced diet can respond to the daily requirements of carbohydrates, fats, proteins, fiber, vitamins and minerals and represents an excellent alternative to a full meal.