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Amino' The Protein-Free Pasta Ditalini 400 G Nove Alpi Amino
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€5,36
€5,99
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NOVE ALPI | SKU:
986748729
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Amino' The Protein-Free Pasta Ditalini 400 G Nove Alpi Amino is backordered and will ship as soon as it is back in stock.
Shipping Costs and Times
Shipping Costs and Times
- Order fulfillment within 24 hours and delivery within the following 48/72 hours.
- Shipping cost: always free for orders over €49.90, otherwise it costs €4.99.
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Payments
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Returns and Refunds
Returns and Refunds
You can return and receive a refund for the item within 30 days. See full policy here.
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Description
Description
AMINO' THE PROTEIN-FREE PASTA DITALINI 400 G NOVE ALPI AMINO
NINE ALPS AMINO
Amino
FINGERS
DescriptionFood for special medical purposes. Food with reduced protein value, protein residue less than 1%. Indicated for the dietary management of people affected by the following pathologies: chronic renal failure (nephropathy) or other diseases that require a low-protein diet.
Ingredients
Corn starch, potato starch; emulsifiers: mono- and diglycerides of fatty acids; safflower concentrate, beetroot concentrate.
Nutritional characteristics
| Average values | per 100 g |
| Energy | 1,547 kJ/365 kcal |
| Fats of which saturated fatty acids |
1.5 g 0.5 g |
| Carbohydrates of which sugars |
86 g <0.1g |
| Fibers | 2.5 g |
| Proteins, of which phenylalanine tyrosine |
0.5 g <20 mg <10 mg |
| Salt | 0.02 g |
| Minerals sodium potassium phosphorus |
9.9 mg 31 mg 23 mg |
How to use
Boil 1.3 liters of water and add the salt suggested in the diet. Pour 100 g of pasta and cook at the indicated cooking time, stirring occasionally.
Warnings
For use under medical supervision. Not suitable for use as a sole source of nutrition. May pose a health risk if consumed by persons not suffering from the disease, disorder or medical condition for which the product is indicated.
Conservation
Store at room temperature, in a clean, cool and dry place, away from foreign odors, heat sources and direct sunlight.
Validity with intact packaging: 24 months.
Format
400g pack.