Apricot Muffin with no sugar added
BiAglut SfornaGusto
BiAglut SfornaGusto Apricot Muffin with no sugar added.
Soft delight snack cake filled with apricot jam, for those wanting something sweet with no sugar and low calorie content.
Mean composition per 100g of product
| Energy value 1554 kJ | 373 kcal |
|---|---|
| Proteins (Nx6,25) | 4,9 g |
| Carbohydrates (p.d.) | 54,3 g |
| of which sugar | 0,7 g |
| of which polyalcohols | 24,8 g |
| Fats | 19,5 g |
| of which saturated | 9,6 g |
| Alimentary fibre | 1,6 g |
| Sodium | 236 mg |
Apricot Muffin with no sugar added, 180 gr (45 g x 4)
eggs, fruit blend (20%) (sweetener: maltitol syrup, apricot puree (35%)*, stabilizer: sorbitol; gelifier: pectin; acidity corrector: citric acid; flavoring), sweetener: maltitol, acesulfame k; margarine, corn starch, rice starch, rice flour, tapioca starch, emulsifier: mono and diglycerides of fatty acids; alcohol, thickeners: carob seed flour, guar gum; rice proteins, leavening agents: sodium carbonate, disodium diphosphate, ammonium carbonate; salt, flavoring. * the percentage of apricot refers to the fruit blend Product containing sweeteners. Excessive consumption may have a laxative effect.
Product contains: Eggs
Product may contain traces of: Milk , Assorted nuts
Dietary product. Notified by Department of Health .
eggs, fruit blend (20%) (sweetener: maltitol syrup, apricot puree (35%)*, stabilizer: sorbitol; gelifier: pectin; acidity corrector: citric acid; flavoring), sweetener: maltitol, acesulfame k; margarine, corn starch, rice starch, rice flour, tapioca starch, emulsifier: mono and diglycerides of fatty acids; alcohol, thickeners: carob seed flour, guar gum; rice proteins, leavening agents: sodium carbonate, disodium diphosphate, ammonium carbonate; salt, flavoring. * the percentage of apricot refers to the fruit blend Product containing sweeteners. Excessive consumption may have a laxative effect.
Product contains: Eggs
Product may contain traces of: Milk , Assorted nuts
Dietary product. Notified by Department of Health .
