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Gluten-free Crispy breads – sweet potato
1,271 Ft
High quality SPLITS product.
Packaging: 130 G
✓ Vegan ✓ Gluten-free ✓ Lactose-free ✓ Dairy-free ✓ Sugar-free
Out of stock
Description
SPLITS Gluten-free Crispy breads – sweet potato
Simple ingredients like 100% Australian rice, delicious sweet potato and sun-ripened corn make this crispbread so tasty. Gluten-free. 98% fat-free. 57 calories per serving. No added sugar. Store in a cool, dry place.
Serving suggestion: Sprinkle with feta cheese, roasted tomatoes, basil leaves and parsley, then drizzle with a little extra virgin olive oil. Crush and dip in hummus with toasted sunflower seeds and paprika. Ingredients: Rice (80%), corn (11%), dried sweet potato (6%), salt, natural color (beta-carotene), raising agent (baking powder).
Basic Information:
- Brand: SPLITS
- Packaging: 130 G
- Country of Origin: Australia
Features and Allergens:
| Organic (Bio) | ✗ No |
| Gluten-free | ✓ Yes |
| Lactose-free | ✓ Yes |
| Dairy-free | ✓ Yes |
| Sugar-free | ✓ Yes |
| No added sugar | ✓ Yes |
| Low sugar | ✗ No |
| Reduced sugar | ✗ No |
| Reduced carbohydrate | ✓ Yes |
| Preservative-free | ✓ Yes |
| Vegan | ✓ Yes |
| Palm oil-free | ✓ Yes |
| GMO-free | ✓ Yes |
| Peanut-free | ✓ Yes |
| Nut-free | ✓ Yes |
| Mustard-free | ✓ Yes |
| Mollusc-free | ✓ Yes |
| Crustacean-free | ✓ Yes |
| Sesame-free | ✓ Yes |
| Celery-free | ✓ Yes |
| Lupin-free | ✓ Yes |
| Honey-free | ✓ Yes |
| Fish-free | ✓ Yes |
| Soy-free | ✓ Yes |
| Egg-free | ✓ Yes |
Nutritional Values (per 100g):
- Energy: 1580 kJ / 378 kcal
- Fat: 1,2 g (of which saturates: 0,5 g)
- Carbohydrate: 83,7 g (of which sugars: 1,5 g)
Additional System Data (Click to expand)
- Storage: dry
- Requires refrigeration/freezing: N
- Relative shelf life: 90 days
- Article type: goods
- Purchasing category: D
Important Information!
Product information provided is based on packaging. The webshop operator assumes no liability for errors or inaccuracies. Please always refer to the actual product packaging for the most reliable information.
