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Sulfur Dioxide and Sulphites
Gluten
mollusks
Ingredients: black cuttlefish spaghetti (wheat semolina (GLUTEN), water and squid ink (MOLLUSC), (39%); broth [water (86%); prawn, salt and sodium metabisulphite (E-223) (CRUSTACEANS AND SULPHITES) (6%); onion; concentrated tomato with salt; carrot; salt; extra virgin olive oil; black pepper and bay leaf]; red pepper; clean cuttlefish tube 95%, Water 5%, Stabilizers: E 330 - E 331iii(16%); ; prawns (prawn tails (CRUSTACEANS) and sodium metabisulphite (e‐223))(8%); ; mozzarella cheese [cow's milk, salt, dairy ferments (LACTOSE), coagulant, acidity regulator: citric acid, anti-caking agent: potato starch]; garlic; extra virgin olive oil; cornstarch; salt and black pepper.
Weight: 350 g.
| NUTRITIONAL VALUES | Per 100g | Serving 350g |
| ENERGY (kJ/Kcal): | 743/183 | 2228/548 |
| FATS (g) of which | 4.87 | 14.61 |
| Saturated fatty acids (g) | 1.35 | 4.04 |
| CARBOHYDRATES (g) | 29.20 | 87.6 |
| of which Sugars (g) | 1.74 | 5.23 |
| PROTEIN (g) | 10.61 | 31.83 |
| SALT (g) | 0.55 | 1.66 |
Storage conditions: keep refrigerated between 0ºC and 4ºC. Once opened, keep refrigerated for a maximum of 3 days.
Instructions for use: Temper for 15 minutes and heat in the microwave or in a water bath by piercing the tray for a maximum of 3 minutes.
Produced by: Grupo Bodegas Mezquita, S.L.U. Imprenta de la Alborada, 247-OPQ Polg. Ind. Las Quemadas 14014 Córdoba.
