Francesca and Nutrition
Francesca is all about nutritious meals and making each dish part of a balanced diet. This is why we asked a nutritionist to calculate the caloric intake of all our products.
At first, vegetables were purely associated to prepared dishes, for flavor, taste and texture purposes. However, it has been shown and proved that vegetables do much more than just season pasta dishes: They bring a considerable amount of minerals, fibers and other trace elements that make for a well-balanced meal.
Tomatoes for instance are rich in water (93 in 95 %), and contain only small quantities energetic elements (approximately 3 % of glucose, less than 1 % of proteins, some tracks of lipids). Furthemore, they confer no more than 15 Calories to 100 g, that is 63 Joules.
Tomatoes are rich in carbohydrates , mainly fructose and glucose, which are easily digested.
Fiber in the tomatoes, nearly 1,2 for 100 g, is mainly concentrated in the skin and in the seeds. Among minerals in tomatoes, potassium dominates widely (half of the total).
Minerals like chlorine (51mg / 100g), phosphor (24mg / 100g) and magnesium are rather plentiful (11mg / 100g) in tomatoes. Also , depending on the type of ground or fertilizers used in the agricultural process, the content of minerals will widely vary. Not insignificant is the presence of iron, tracks of cobalt, nickel, fluorine, boron, selenium:
Tomatoes are packed with nutrients and rich in vitamins ;
- B : vitamins are represented including biotin (B8) and folic acid (B9).
- provitamin A (or carotene) : is a fraction of the red pigment of tomato. The content of provitamin A, provitamin A, is about 0.6 mg to 100g. But can take on many different levels depending on the variety and maturity levels.
- C : the rate may vary from 10 to 30 mg/100 g. The maximum levels are found in field-grown tomatoes in season. This is a significant contribution since the daily requirement of vitamin C an adult is 80 mg.
- The vitamin content differs depending on variety and ripeness of tomatoes.
What pasta provide to our body :
- Slow carbohydrates (complex carbohydrates) give us energy for an active lifestyle
- B vitamins , essential to our metabolism and nervous balance.
- Magnesium, helps resist to fatigue
By their composition, pasta provide their benefits at all ages and in all situations of life (children, seniors, active adults, athletes…)
Pasta still have a bad reputation : it is fattening. This is not true: it have a reduced fat content. It is often the types of sauces that accompany them that can make you put on weight (eg carbonara, three cheese).
Olive oil is made of 100% fat like other oils.
Its high content of monounsaturated fatty acids makes it an oil fully participating to the proper functioning of the body – it is assimilable to 90% by the body and does not increase cholesterol.
Its composition can be used both in cooking and in seasoning.
The virtues of olive oil on health, including the cardiovascular system are now officially recognized by scientists, including Americans. They highlighted the virtues of olive oil against cancer and aging.
Moreover, it is rich in vitamins A and E. Vitamin E is an antioxidant that protects biological tissues and cell membranes from oxidation. It is excellent for the dietary balance of power: 2 tablespoons of olive oil provide more than 20% of the Recommended Daily Vitamin.
Find all the calorie information on our brochure
for a woman is
Francesca's salsa Spinaci ?
Francesca's Tiramisù ?
for a man is
Francesca's Bolognese ?