Konjac Tagliatelle Style Organic, 270g
CHF 4.60
Corresponds to CHF 1.70 / 100 g
-
Available immediately!
2 available immediately
Additional 6 items have been ordered from our distributor and are expected to be ready for shipping on 22.05.
Konjac Tagliatelle Style Organic, 270g
Show all products from Vitanu
Konjac Tagliatelle Style Organic, 270g
Vitanu Organic Konjac Tagliatelle Style - ready in just 3 minutes!» 9 kcal per 100g
» Fat free
» Sugar free
» Gluten free
» Source of fiber
The dishes with BIO Vitanu Konjak Noodles are so easy to prepare that everyone can serve a healthy and low-calorie meal. Vitanu's organic tagliatelle are not only easy to prepare, they are also extremely tasty! Like the other variants of BIO Vitanu konjak noodles, the tagliatelle only contain 9 kcal per 100 g and are completely free of gluten, fat and sugar.
Use konjac tagliatelle
1. Pour the water out of the packaging.
2. Rinse the pasta 2-3 times under warm water.
3. Heat the noodles in a wok or pan while stirring for 2-3 minutes.
4. Add a sauce, herbs or vegetables or enjoy the noodles in a soup or a salad.
Storage
Store this product in a dry place at room temperature. This product is opened and stored in water, stable for up to 2 days.
Ingredients
Water, konjac flour* 3.40% (glucomannan), OAT FIBER**from controlled organic farming
Allergy information
Not included : Gluten
Nutritional values per 100g
Energy value | 35 kJ / 9 kcal | |
Total Fat | 0.0 g | |
- Saturated Fat | 0.0 g | |
Fibre | 4 g | |
Protein | 0.2 g | |
Salt | 0.0 g |
Product Details
Guaranteed Shelf Life: | 365 days Keeps for at least one year after receipt. |
Filling Quantity | 270 g |
Chilled product | No |
Storage | see product description |
EAN | 8718309619848 |
Container size | 6 |
Origin | Netherlands (NL) |
Available immediately!
2 available immediately
Additional 6 items have been ordered from our distributor and are expected to be ready for shipping on 22.05.
Additional 6 items have been ordered from our distributor and are expected to be ready for shipping on 22.05.