Farfalle with Zucchini, Carrots, Fennel, Marjoram and Parmigiano-Reggiano Cheese Recipe

Farfalle with Zucchini, Carrots, Fennel, Marjoram and Parmigiano-Reggiano Cheese has a very high-calorie, very high-carb, high-fat and high-protein content. It is a good source of Calcium, Vitamin A, Vitamin C and Folate.

The food contains 87.2g of carbs. The carbohydrate profile of the the food reveals it is very high in complex carbs and low in Simple carbs. Carbs are our primary source of energy but its source should be chosen with utmost care. Complex carbs are a more desirable addition to your diet, where as simple carbs should be consumed in moderation as it is very easily broken down, assimilated and absorbed in the body. Its sugar content is among the bottom 20 percentile. This is for people watching their sugar intake. With 18.9 gms of protein, it is high in protein content, which is an important macronutrient that helps with tissue repair, provides energy and improves immunity.

Because of its high fat content, it could be unsuitable option, especially if you're watching your fat intake for health reasons.

It is also rich in Vitamin C, whose benefits include, but are not limited to protection against immune system deficiencies, cardiovascular disease, prenatal health problems, eye disease, and even skin wrinkling.

It has an average density of Sodium, thus making it suitable for a low-sodium diet. Besides other nutrients, it is average in Magnesium, which is an essential micronutrient needed to keep muscle and nerve functioning normal and heart beat rhythmic. It also helps to support a healthy immune system, and keeps bones strong.

It belongs to Italian cuisine.

Our comprehensive nutrition ranking methodology, which inspects every nutrition element that this food is composed of, comes up with a nutrition ranking of 77, for Farfalle with Zucchini, Carrots, Fennel, Marjoram and Parmigiano-Reggiano Cheese, and we advise that this food in moderation.