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Ingredients: 55% arroz, 22% quinoa Real, azúcar de caña integral y 2% de cacao, procedentes de la agricultura ecológica.
Net weight:
Usage instructions: Gluten-free breakfast cereals, suitable for direct consumption as a snack or mixed with milk, yogurt, other similar plant-based products, fruit salads, etc., while always adhering to basic hygiene principles in food handling.
Nutritional values:
Energy value EU No 1169/2011 (kJ/100g) | 1586 |
Energy value EU No 1169/2011 (kcal/100g) | 374 |
Fat (g/100g) | 1.9 |
Saturated fatty acids (g/100g) | 0.8 |
Carbohydrates (g/100g) | 82 |
Sugars (g/100g) | 25 |
Protein N x 625 (g/100g) | 6.5 |
Fiber (g/100g) | 2 |
Salt (g/100g) | 0.02 |
The Andean muesli from Oleander Bio is ideal for enjoying a healthy and gluten-free breakfast.
Oleander Bio foods are healthy. They come from producers who follow the criteria of organic farming, working without chemical residues or genetic modifications, positively impacting the health of consumers and helping to prevent some diseases.
Ingredients: 55% arroz, 22% quinoa Real, azúcar de caña integral y 2% de cacao, procedentes de la agricultura ecológica.
Net weight:
Usage instructions: Gluten-free breakfast cereals, suitable for direct consumption as a snack or mixed with milk, yogurt, other similar plant-based products, fruit salads, etc., while always adhering to basic hygiene principles in food handling.
Nutritional values:
Energy value EU No 1169/2011 (kJ/100g) | 1586 |
Energy value EU No 1169/2011 (kcal/100g) | 374 |
Fat (g/100g) | 1.9 |
Saturated fatty acids (g/100g) | 0.8 |
Carbohydrates (g/100g) | 82 |
Sugars (g/100g) | 25 |
Protein N x 625 (g/100g) | 6.5 |
Fiber (g/100g) | 2 |
Salt (g/100g) | 0.02 |
The Andean muesli from Oleander Bio is ideal for enjoying a healthy and gluten-free breakfast.
Oleander Bio foods are healthy. They come from producers who follow the criteria of organic farming, working without chemical residues or genetic modifications, positively impacting the health of consumers and helping to prevent some diseases.
