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Kind
Otras conservas
Source
Porto-Muiños
Kind
Otras conservas
Source
Porto-Muiños
Ingredients:
Huevas de erizo de mar (Paracentrotus lividus), agua y sal marina. Puede contener trazas de moluscos, crustáceos y pescado.
Información nutricional por cada 100 g:
| Valor energético | 386 kJ |
| 92 kcal | |
| Grasas | 2,9 g |
| de las cuales saturadas | 1,2 g |
| Hidratos de carbono | 1,0 g |
| de los cuales azúcares | 0 g |
| Proteínas | 15 g |
| Sal | 0,70 g |
Hedgehog roe, "sea urchin caviar" from the Galician coast, with an extraordinary and authentic sea and crustacean flavor. The roe is extracted by hand, handmade and packaged in its natural state.
Because of its intense sea flavor, it is ideal for making sauces for fish, soups, consommés and creams, but also spread on toast or as a base for dishes with scrambled eggs or omelets as it is very intense marine flavor and smooth consistency.
Sea urchin is one of the dishes that can best be tasted without any seasoning that alters its flavor, smell and marine texture.
Net weight: 50 g
Drained weight: 45g
Ingredients:
Huevas de erizo de mar (Paracentrotus lividus), agua y sal marina. Puede contener trazas de moluscos, crustáceos y pescado.
Información nutricional por cada 100 g:
| Valor energético | 386 kJ |
| 92 kcal | |
| Grasas | 2,9 g |
| de las cuales saturadas | 1,2 g |
| Hidratos de carbono | 1,0 g |
| de los cuales azúcares | 0 g |
| Proteínas | 15 g |
| Sal | 0,70 g |
Hedgehog roe, "sea urchin caviar" from the Galician coast, with an extraordinary and authentic sea and crustacean flavor. The roe is extracted by hand, handmade and packaged in its natural state.
Because of its intense sea flavor, it is ideal for making sauces for fish, soups, consommés and creams, but also spread on toast or as a base for dishes with scrambled eggs or omelets as it is very intense marine flavor and smooth consistency.
Sea urchin is one of the dishes that can best be tasted without any seasoning that alters its flavor, smell and marine texture.
Net weight: 50 g
Drained weight: 45g
