Brinjal Pickle Medium 312gr
Productinformatie
Brinjal Pickle Medium 312gr van Patak.
Producttype: Saus/Sauce.
Land van herkomst/productie: EU/EC approval nr..
Ingrediënten & allergenen
Ingrediënten: LATIN NAME Confidential Confidential Confidential Confidential Confidential 17,00 Confidential Confidential Confidential 4,50 Confidential Confidential Confidential 4,00 Confidential Confidential Confidential Confidential Confidential Confidential Confidential Confidential Confidential Confidential Confidential Confidential 25,50 % Product Specification 2176 PATAK'S Lumpy, thick viscosity with chopped brinjal, coriander seeds, and spices BGF117EP 4590-1 Brinjal Pickle Dark brown with white seeds Trader Sweet and acidic Sweet and acidic 21039090 United Kingdom Sugar, Rapeseed Oil, Aubergines (17%), Water, Ground Spices (4.5%) [Paprika, Spices, Coriander], Salt, Green Chillies (4%), Cracked MUSTARD Seed, Cracked Coriander Seed, Cracked Fenugreek Seed, Garlic Purée, Acid (Acetic Acid), MUSTARD Powder. Sugar Rapeseed oil Aubergines Water Ground spices Salt Green chillies Cracked mustard seed Cracked coriander seed Cracked fenugreek seed Garlic puree Acid Mustard powder drop down blank - see tab 4 FURTHER BREAKDOWN COMPOSITION IF APPLICABLE E260 Acetic acid OIL / FAT: TYPE HYDROGENATED? Rapeseed non hydrogenated FLAVOURINGS: TASTE ORIGIN ORIGIN STARCH: ORIGIN MANDATORY ASPECTS (IF APPLICABLE) GMO? IF YES? % DIRECTIVE 2001/18/EC MOIST ABSORBER? USE OF IONISING RADIATION? DIRECTIVE 1999/2/EC OVERALL AVERAGE ABSORBED DOSE kGy Add registration information of institute (name, address, country) 2002/840EG Whole product or ingredient(s) irradiated / treated with ionising radiation? If on.
Allergenen: mosterd.
Voedingswaarden
Voedingswaarden: Per 100 g: energie 381 kJ / 24,8 kcal; vet 1,7 g; waarvan verzadigd 34,5 g; koolhydraten 33,4 g; waarvan suikers 2,1 g; eiwit 2,5 g; zout 4 g.
Bewaren & gebruik
Bewaren: Storage temperature (after opening) Storage advice (after opening)
Gebruik: Gebruik volgens de aanwijzingen op de verpakking.