Caractéristiques

L’aspect visuel de la Llonganissa de Vic présente des caractéristiques spécifiques qui aident également à la différencier des llonganissas qui ne possèdent pas la marque de qualité.

Sa couleur rouge intense et brillant à la coupe permet de voir parfaitement les petits dés de graisse et les grains de poivre qui font partie de la recette traditionnelle de ce produit. À l’extérieur on remarque la flore qui s’est asséchée pendant le processus de séchage dans les tripes naturelles qui ont servies pour farcir les viandes de porc sélectionnées.

LES BÉNÉFICES D’UNE SAVEUR INTENSE

Les qualités nutritionnelles de la Llonganissa de Vic répondent aux normes qui définissent l’alimentation méditerranéenne.

100 g. de Llonganissa de Vic nous apporte:

Protéines 39G.
Graisses 23,5G.
   Graisses saturées 8,5G.
   Graisses monoinsaturées 12G.
   Graisses polyinsaturées 3G.
Carbohydrates 1,2G.
Énergie (Kcal/100g) 363


Au déjeuner ou au goûter, manger un sandwich de 100 g. de Llonganissa de Vic apporte de nombreux bénéfices nutritionnels:

Des protéines avec un taux élevé d’acides aminés essentiels, ce qui est important car l’organisme ne peut les synthétiser. Par conséquent, ils doivent être apportés par l’alimentation.

Graisses: 70 % des graisses sont insaturées. De plus elle contient une bonne proportion d’Acides Gras Monoinsaturés (AGMI) qui n’influent pas sur la formation de cholestérol.

Vitamines du groupe B, vitamines C et E et minéraux comme le fer hémique, le zinc et le cuivre, très importants pour la croissance des enfants et des adolescents puisqu’ils contribuent à éviter l’anémie et participent à la croissance des os et des tissus.

Flore lactique active similaire à celle du yaourt. Les effets positifs de certains microorganismes traditionnellement présents dans les processus naturels de fermentation sont largement reconnus.

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