Viewed 5 times...
Champignons
Short Description
Champignonse al a llau M Wetto gewicht / Poids net total /Net weight Pes emeavilat etto /Netovag gropd wia olligewin /Poldnet égotéDrained weigh, eso spocciolato7 Dranet vagt ar dem Ufthen kün lagen,. a openen, koel bewaren. Apres ouverture,se onsere2 jours au retirigerateur dams un recipient adapte. Keep cool aftr penino 230 lapertura conservare al fresco. Opbevares koligt efter ab, r ry place rch ort Opbevares kjdlig og tert Kühl und trocken lagern. Mindestens hatharbhe So Deckel oder Boden 'Ten minste houdbaar tot. Zie deksel of bodem» A consommer de pre ant l voir la date figurant sur l'un des fonds de la boîte. Best before: See lid or batrar ansumars refeanbimente entro. vedi coperchio o fondo Mindst holdhartil se lageler d itaten. Champignons, Wasser, Salz, Säuerungsmittel: Citronensäaure, Antioidiatons sorbinsaure. Ingrediënt champignons, water, zout, voedingszuur: citrenzur artoe soroneaur. Ingedients:champignons de Paris, eau, sel, acidifiant: acide citique,ai ade sorbique : mushrooms, w gradienti Agaricus bisporus, acqua, sale, correttore di acidità: acido citrno Store in a cool ater. salt, acid: citric acid, antiokidantsw au tmeenser: champignoner, vand, salt, surhedsregulerende mideLong Description
Details: | |
Wikipedia: | Visit |
Manufacturer: | Limburg |
Origin: | |
Barcodes: |
Nutrition Facts | |||
---|---|---|---|
Serving Size: | |||
Ammount per Serving: | |||
Calories: | kcal | ||
Details in % | Daily Value | ||
Total Fat | % | g | |
Satured Fat | % | g | |
Trans Fat | % | g | |
Polyunsatured Fat | % | g | |
Monounsatured Fat | % | g | |
Cholesterol | % | mg | |
Sodium | % | mg | |
Potassium | % | mg | |
Total Carbohydrate | % | g | |
Dietary Fiber | % | g | |
Sugars | % | g | |
Other carbohydrate | % | g | |
Protein | % | g |