Description
Aprothetic vegetable burgers. Poor preparation indicated for diets requiring reduced protein intake and amino acid control.

Ingredients
Corn starch (sulphites), chicory inulin, thickener (E461), rice flour, modified potato starch, aroma (E621, E627, E631), carrots, bay, garlic, dye (E150C), thyme, parsley.

Nutritional characteristics

Average values	for 100 g	for 1 serving*
Energy value	302 kcal - 1263 kJ	91 kcal - 379 kJ
Protein of which phenylalanine methionine leaving trionina islands linse vain tyrosine clay	2,1 g 90 mg 50 mg 160 mg 70 mg 80 mg 70 mg 110 mg 60 mg 140 mg	0,63 g 27 mg mg 15 mg 48 mg 21 mg 24 mg 21 mg 33 mg 18 mg 42 mg
Carbohydrate of which sugar	53.8 g 3,1 g	16.1 g 0,9 g
Fats of which saturated	0.3 g 0	0.09 g 0.03 g
Fibre	37,7 g	11.3 g
Inulin	19.1 g	5.7 g
Sodium	323 mg	96.9 mg
Potassium	100 mg	30 mg
Phosphorus	41 mg	12.3 mg
Football	29 mg mg	8.7 mg
Magnesium	9 mg	2,7 mg
Chloride	900 mg	270 mg

*30 g powder = 80 g product.

Mode of use
- For 1 envelope of 62 g: pour the contents of a envelope into a container. Add 100 ml of cold water and mix. Let it rest for a few minutes. Form 2 meatballs, or burger, with the help of a spoon or with the hands. Heat the oil in a pan and cook the meatballs: 3 minutes for each side. This is achieved by 2 balls of 80 g (which correspond to 30 g of dust).
- Variants: resume the same instructions and form meatballs, serve with tomato sauce on aprotein paste. It is possible to make sausages.
3 to 8 years of age: 1 serving from 30 g, 1 or 2 times a week.
From 8 years on: 1 serving from 30 g, 3 or 4 times a week.

Conservation
Store in a cool and dry place.
Validity of packaging: 18 months.

Format
248 g (4 envelopes from 62 g).

Cod. TAX