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THE NEW PAELLA WITH KONJAC AND CHICKEN NEW RECIPE CODE PAELLA -5% - FOR ALL YOUR PAELLA NEEDS

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Zero Fruit Gelatin 2X15G…

3,76 TVA incluse

Zero Fruit Gelatin 2X15G - ALL PURA

3,76€

Zero Fruit Gelatin 2X15G - ALL PURA

3,76€
  • Adapting for attack nutrition
    Zero sugar
    Zero fat
    Zero carbohydrates
    Gluten free

    Best before : Decembre 2023

Description

Gelatine Red Fruits 2 x 15g from All Pura

THE PLEASURE OF EATING WITHOUT GUILT

0% SUGAR
SWEETENED WITH STEVIA
HIGH PROTEIN CONTENT
9 KCAL PER DOSE

HOW TO USE
1. Boil 250 ml (1/4 litre) of water.
2. Pour the contents of one sachet (15g) into a container and add the boiled water.
3. Stir until completely dissolved.
4. Add 250 ml (1/4 litre) of cold water and refrigerate until solid.

PRESENTATION
Sachets 2 15 g.

NUTRITIONAL INFORMATION
Per 100 g (1)
Energy (kJ / kcal): 42/10
Fat (g): 0
Of which saturated (g): 0
Carbohydrates (g): 0
Of which sugars (g): 0
Fibre (g): 0.6
Protein (g): 2.2
Salt (g): 0,05
Vitamin C (mg): 23 (2% NRV*)

Per portion (94 g) (1)
Energy (kJ / kcal): 39/9 (0% DR *)
Fat (g): 0 (0% DR *)
of which saturated (g): 0 (0% DR *)
Carbohydrates (g): 0 (0% DR *)
of which sugars (g): 0 (0% DR *)
Fibre (g): 0.6
Protein (g): 2.0 (4% DR *)
Salt (g): 0.05 (1% DR *)
Vitamin C (mg): 21 (26% NRV *)

* Reference dose for an average adult (8400kJ / 2000kcal) per 94g portion.

NUTRITION INFORMATION

INGREDIENTS

Gelatine (67%), flavouring, acidity regulators (citric acid, fumaric acid and sodium citrates), colours (anthocyanins and chlorophyll-copper complexes), sweeteners (sucralose and acesulfame K); Contains sweeteners

Manufactured by : DietMed Spain SLU, Campus empresarial Tribeca. Av. de Fuencarral N°44 edificio 6, L-39. Alcobendas Madrid 28108 Spain.

NUTRITIONAL VALUES :

Average nutritional values Per 100 g

Energy 42 kJ /10 kcal
Fat 0 g (of which 0 g saturated)
Carbohydrates 0 g (of which sugar 0 g)
Fibre 0,6 g
Protein 2.2 g
Salt 0.05g

 

Glycemic Index:

METHODS

CLASSICAL METHOD
This product in strong method
NUTRITIONAL STAIRCASE
This product in the gentle method

*As part of a varied and balanced diet and a healthy lifestyle.

Zero Fruit Gelatin 2X15G – ALL PURA

3,76 TVA incluse

Adapting for attack nutrition
Zero sugar
Zero fat
Zero carbohydrates
Gluten free

Best before : Decembre 2023

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Description

Gelatine Red Fruits 2 x 15g from All Pura

THE PLEASURE OF EATING WITHOUT GUILT

0% SUGAR
SWEETENED WITH STEVIA
HIGH PROTEIN CONTENT
9 KCAL PER DOSE

HOW TO USE
1. Boil 250 ml (1/4 litre) of water.
2. Pour the contents of one sachet (15g) into a container and add the boiled water.
3. Stir until completely dissolved.
4. Add 250 ml (1/4 litre) of cold water and refrigerate until solid.

PRESENTATION
Sachets 2 15 g.

NUTRITIONAL INFORMATION
Per 100 g (1)
Energy (kJ / kcal): 42/10
Fat (g): 0
Of which saturated (g): 0
Carbohydrates (g): 0
Of which sugars (g): 0
Fibre (g): 0.6
Protein (g): 2.2
Salt (g): 0,05
Vitamin C (mg): 23 (2% NRV*)

Per portion (94 g) (1)
Energy (kJ / kcal): 39/9 (0% DR *)
Fat (g): 0 (0% DR *)
of which saturated (g): 0 (0% DR *)
Carbohydrates (g): 0 (0% DR *)
of which sugars (g): 0 (0% DR *)
Fibre (g): 0.6
Protein (g): 2.0 (4% DR *)
Salt (g): 0.05 (1% DR *)
Vitamin C (mg): 21 (26% NRV *)

* Reference dose for an average adult (8400kJ / 2000kcal) per 94g portion.

NUTRITION INFORMATION

INGREDIENTS

Gelatine (67%), flavouring, acidity regulators (citric acid, fumaric acid and sodium citrates), colours (anthocyanins and chlorophyll-copper complexes), sweeteners (sucralose and acesulfame K); Contains sweeteners

Manufactured by : DietMed Spain SLU, Campus empresarial Tribeca. Av. de Fuencarral N°44 edificio 6, L-39. Alcobendas Madrid 28108 Spain.

NUTRITIONAL VALUES :

Average nutritional values Per 100 g

Energy 42 kJ /10 kcal
Fat 0 g (of which 0 g saturated)
Carbohydrates 0 g (of which sugar 0 g)
Fibre 0,6 g
Protein 2.2 g
Salt 0.05g

 

Glycemic Index:

METHODS

CLASSICAL METHOD
This product in strong method
NUTRITIONAL STAIRCASE
This product in the gentle method

*As part of a varied and balanced diet and a healthy lifestyle.

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