Packaged Food Products / Dry Food Products / Soups, Stocks and Purées / Stocks / Fish Stock Cubes
About the product
Description
Name of the food
Natural Broth
Size: 63 Millimetres x 188 Millimetres x 94 Millimetres
Clear content: 1 Liters
Features
- Aneto Broths are cooked just like you would at home. Only with the best, fresh, and truly natural ingredients. That's why they don't require any additives, concentrates, dehydrated foods, preservatives, or flavorings.
Origin
Place of origin: Spain
Conservation
Conservation Store at room temperature in a cool, dry place. Once opened, it can be stored for up to 4 days in the refrigerator (+4°C) and up to 1 month in the freezer*** (-18°C).
Recommendation for use Ireki aurretik astindu
Useful life
240días
Ingredients
Ingredients
Fish stock (84%): water, fish (13%) (monkfish, cod), rockfish (3%) (conger eel, megrim, redfish), sea salt. Seafood sauté (16%): tomato, onion, olive oil, shellfish (8%) (crab (crustacean), mussel (mollusc), shrimp (crustacean)), carrot, garlic, fennel, leek, celery, sweet paprika and saffron
Declaration of transgenics
Yes
No
| Declaration of allergenskeyboard_arrow_down | |
|---|---|
| Fish | It contains |
| Celery | It contains |
Nutritional information
| Portion of: 100 ML |
IR/VRN | keyboard_arrow_down | ||
| Energy (Kcal) | Approximate | 25 Kcal | - | |
| Energy (kJ) | Approximate | 105 kJ | - | |
| fat, total | Approximate | 2 g | - | |
| Of which: fatty acids, total saturated | Approximate | 0.4 g | - | |
| Carbohydrates | Approximate | 0.6 g | - | |
| Of which: Sugars | Approximate | 0.1 g | - | |
| Dietary fiber | Approximate | 0.4 g | - | |
| Proteins | Approximate | 0.9 g | - | |
| Salt | Approximate | 0.84 g | - | |
Multimedia
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8410748131010
8410748131010
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8410748131010
Commercial information
Contact
CL Sant Jordi s/n. Pol. Ind Santa María
08271
Artes
BARCELONA
T. (+34)938305026 / F. 938305101
Provider
ANETO NATURAL SL
Identifiers
GTIN: 8410748131010
Provider internal code: 08410748131010
Commercial brand
ANETO
New
Release date to the market: April 15, 2011