Description
Aprotein and gluten-free pasta. For dietotherapic treatment of subjects with chronic kidney failure and metabolic aminoacidopathies. Sineamin pasta is also indicated in aprothetic diets, gluten-free and low in sodium, potassium and phosphorus.

Without gluten.

Nutritional characteristics

Average value for 100 g
Energy	1.550 kJ 364 kcal
Fats of which saturated	1.3 g 0.3 g
Carbohydrate of which sugar	87.4 g 0.3 g
Fibre	1.0 g
Protein	0.5 g
Salt equal to sodium
Phosphorus
Potassium
Phenylalanine
Tyrosine

*The salt content is due exclusively to the sodium present in the product.

Mode of use
Bring to boil a abundant amount of water (at least one litre every 100 g of pasta), add salt (only if approved by your doctor), pour the pasta and stir energetically. Cook on live fire for the time indicated in the package. The cooking time can be changed according to personal preferences: it is recommended to taste the pasta for the evaluation of the desired cooking level.

Warnings
Sineamin must be used under medical control. Sineamin cannot be used as the only power source. The presence of paper, of natural origin, in Sineamin can lead to variations of color intensity from one lot to another.

Conservation
Store the product in a cool and dry place, protected from light and direct sources of heat. The expiry date refers to the correctly stored product, in a package.

Format
Box 500 g.

Cod. 9806