Italy
0
Värske pasta Ravioolid viie juustuga ICA 250g
2
89
€/pcs.
11,56 €/kg
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ICAProduct description
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Country of origin
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Brand
ICA
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Amount
0.25 kg
Ingredients
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NISUjahu*, MUNA, riivsai (NISUjahu, sool, pärm), kõvaNISUjahu*, ricotta (vadak (PIIMAST), KOOR, sool, happesuse regulaator (E330)), vesi, päevalilleõli, rehüdreeritud vadak (PIIMAST), Gorgonzola kaitstud päritolunimetusega (PIIM, juurestis, hallitusseened, sool, loomne laap), KOOR, vadakupulber (PIIMAST), taimsed kiudained (teeleht, bambus), kartulitärklis, Edami juust (PIIM**, sool, juuretis, mikrobioloogiline laap), sinihallitusjuust Edelpilzost (PIIM**, sool, juuretis, mikrobioloogiline laap, hallitusseened), kõvajuust (PIIM**, sool, juuretis, mikrobioloogiline laap), sool, looduslik lõhna- ja maitseaine (sisaldab PIIMA). Vabalt peetavate kanade munad. Sisaldab: nisujahu 32%, muna 12%, kõvanisujahu 8,2%, Ricotta 8%, Gorgonzola kaitstud päritolunimetusega 2,4%, Edami juust 1,2%, sinihallitusjuust Edelpilzost 1,2%, kõvajuust 0,8%. * Päritolu: EL ja muu kui EL. ** Päritolu: EL
Additional information
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võib sisaldada koorikloomade, kala, soja, selleri, sinepi, pistaatsiapähklite ja Kreeka pähklite jälgi
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Min storage temp.: 2° C
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Max storage temp.: 6° C
Nutrition Facts
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Amount per 100g/ml
| Nutrition | Amount per 100g/ml |
|---|---|
| energy | 1260 kJ/ 300 kcal |
| fat | 9 g |
| of which saturates | 2.8 g |
| carbohydrate | 43 g |
| of which sugars | 3.7 g |
| protein | 10 g |
| salt | 1 g |
Storage and usage information
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pakendatud gaasikeskkonda
Product information and pictures have been prepared for information purposes only, and are designed to enhance your shopping experience on the RIMI website. The actual appearance of the product may differ slightly from the picture. Received goods may be in different packaging and look different or might be in different shape. While we have taken care in preparing this information and believe it is accurate, you should read the information on product packaging and label prior to use. You should note that products and their ingredients are subject to change.