Name of the food
Meat broth base with sofrito for cooking paella
Size: 90 Millimetres x 203 Millimetres x 60 Millimetres
Clear content: 1 Kilograms
Country of Origin: Spain
Conservation Store at room temperature in a cool, dry place. Once opened, store in a refrigerator (+4°C) for a maximum of 4 days, and in a freezer (-18°C) using a suitable container for 1 month.
Packaging type
Recommendation for use Zerbitzatu aurretik astindu
Useful life
Meat broth (95%) (water, chicken meat (0.5%), beef extract (0.05%), chicken fat, pork fat, salt, natural flavorings, coloring (natural caramel)), sofrito (5%) (onion (69%), garlic (19.5%), olive oil).
Declaration of allergenskeyboard_arrow_down | |
---|---|
Egg | It contains |
Celery | It contains |
Portion of: 250 ML Reference intake of an average adult (8400 kJ/2000 kcal) |
IR/VRN | keyboard_arrow_down | ||
Energy (kJ) | Approximate | 141 kJ | - | |
Energy (Kcal) | Approximate | 34 Kcal | - | |
fat, total | Approximate | 2.1 g | - | |
Of which: fatty acids, total saturated | Approximate | 0.4 g | - | |
Carbohydrates | Approximate | 2.4 g | - | |
Of which: Sugars | Approximate | 1.3 g | - | |
Dietary fiber | Approximate | 0.2 g | - | |
Proteins | Approximate | 1.2 g | - | |
Salt | Approximate | 2.3 g | - |
Portion of: 100 ML Reference intake of an average adult (8400 kJ/2000 kcal) |
IR/VRN | keyboard_arrow_down | ||
Energy (kJ) | Approximate | 54 kJ | - | |
Energy (Kcal) | Approximate | 13 Kcal | - | |
fat, total | Approximate | 0.8 g | - | |
Of which: fatty acids, total saturated | Approximate | 0.1 g | - | |
Carbohydrates | Approximate | 0.9 g | - | |
Of which: Sugars | Approximate | 0.5 g | - | |
Dietary fiber | Approximate | 0.1 g | - | |
Proteins | Approximate | 0.5 g | - | |
Salt | Approximate | 0.9 g | - |
Image
08410300357933
Image
08410300357933
Image
08410300357933
Image
08410300357933
Image
08410300357933
Plaza Europa, 42
08902
Hospitalet De Llobregat
BARCELONA
T. 900535325
Gallina Blanca
GTIN: 8410300357933
Provider internal code: 000000000000528517
Release date to the market: July 02, 2017