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It is produced from a low-protein flour mixture with the special production technique of Mayalı Hane. It has the taste and properties of normal pasta. It is included inulin as prebiotic fiber. It does not disintegrate during cooking, does not become doughy and does not stick to the palate. Thanks to dandelion inulin inside, it is provided the lack of prebiotic fiber needs of consumers who have to follows low protein diet.
Nutritional Facts
ge
100
Energy
kcal
380
Protein
g
0,33
Carbohydrate
88
Sugar
2,5
Diet fibre
2,30
Fat
2,65
- Saturated fat
0,40
- Trans fat
0
Phenylalanine
mg
29,1
Alanine
2,44
Glycine
16,97
Valine
44,48
Leucine
14,61
Isoleucine
13,87
Threonine
4,3
Serine
5,49
Arginine
2,43
Aspartic acid
2,46
Methionine
6,88
Glutamic acid
Lysine
4,27
Histidine
1,03
Tyrosine
77,83
Salt
0,15
Allergen Warning: It may also include the trace amount sesame and hard-shelled fruits.
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