Harifen Letterine da brodo

  • Protein-free pasta.

  • Category

  • Food for special medical purposes.

  • Storage

  • Store in a cool dry place. Once opened, keep it sealed.

  • Package

  • 500 g

  • PARAF Code

  • 902026994

  • Internal code

  • SV11

DESCRIPTIONS AND INDICATIONS

  • Protein-free pasta.

DOSE AND INSTRUCTIONS FOR USE

  • Cooking instructions:
    - Put 100 g of pasta into 1 l of boiling water;
    - Add 1 teaspoon of oil
    - Add 1 teaspoon of salt, if your dietary requirements allow it
    - Stir
    - Boil for 5-7 minutes, stirring from time to time
    - Drain and serve warm with your favourite sauce.

PRECAUTIONS FOR USE

  • Use under medical supervision. It should not be used as the sole energy source. Not suitable for children and healthy adults.

AVERAGE NUTRITIONAL VALUES
Mostra tabella nutrizionale
CLOSE NUTRITIONAL INFORMATION
NUTRITIONAL INFORMATION Per 100 g
Energy KJ 1499
Kcal 353
Total Fat g 0,7
of which satures g 0,5
Total Carbohydrate g 85,9
of which sugar g < 0,5
Fiber g 0,9
Protein g 0,35
of which Phenylalanine mg 13,3
Salt g 0,05
Potassium mg 16
Phosphorus mg 21
Sodium mg 20

DESCRIPTIONS AND INDICATIONS

Protein-free pasta.

DOSE AND INSTRUCTIONS FOR USE

Cooking instructions:
- Put 100 g of pasta into 1 l of boiling water;
- Add 1 teaspoon of oil
- Add 1 teaspoon of salt, if your dietary requirements allow it
- Stir
- Boil for 5-7 minutes, stirring from time to time
- Drain and serve warm with your favourite sauce.

PRECAUTIONS FOR USE

Use under medical supervision. It should not be used as the sole energy source. Not suitable for children and healthy adults.

AVERAGE NUTRITIONAL VALUES
NUTRITIONAL INFORMATION Per 100 g
Energy KJ 1499
Kcal 353
Total Fat g 0,7
of which satures g 0,5
Total Carbohydrate g 85,9
of which sugar g < 0,5
Fiber g 0,9
Protein g 0,35
of which Phenylalanine mg 13,3
Salt g 0,05
Potassium mg 16
Phosphorus mg 21
Sodium mg 20
CLOSE NUTRITIONAL INFORMATION
NUTRITIONAL INFORMATION Per 100 g
Energy KJ 1499
Kcal 353
Total Fat g 0,7
of which satures g 0,5
Total Carbohydrate g 85,9
of which sugar g < 0,5
Fiber g 0,9
Protein g 0,35
of which Phenylalanine mg 13,3
Salt g 0,05
Potassium mg 16
Phosphorus mg 21
Sodium mg 20

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