Ingredients
ingredientes 53.8% , donor species of the genes 23.1% , Agrobacterium tumefaciens 11.5% , streptomyces viridochromogenes 5.8% , and Zea mays 2.9% , Farinha de milho flocada 1.4% , ALERGENICOS 0.7% , soya 0.4% , aveia 0.2% , Centeio 0.1% , _Cevada_ 0.0% , AMENDOIM 0.0% , OVOS E LEITE 0.0%
Product data from Open Food Facts (ODbL) — community-maintained, imperfect, fixable.