Ingredients
1* SAUCE TOPCKKI WATER COVER 101 700W 50.6% , 3 MIN NUTRITION FACTS 24.7% , NAHRWERTE 12.4% , = Voedingswaarde 6.2% , VALEUR NUTRITIVE 3.1% , WARTOŚĆ ODŻYWCZA ENERGY 1.5% , Energie 0.8% , ENERGI 0.4% , ENERGIA 0.2% , valor energético 0.1% , Wartość energetyczna 0.0% , ENERGUSKA VREDNOST 0.0% , Valoare energetica 0.0% , Energija 0.0% , carbohydrates 0.0% , Kohlenhydrate 0.0% , Koolhydraten 0.0% , glucides 0.0% , kulhydrat 0.0% , kolhydrat 0.0% , HIILIHYDRAATIT OF WHICH SUGARS 0.0% , davon Zucker 0.0% , waarvan suikers 0.0% , dont sucres 0.0% , heraf sukkerarter 0.0% , varav sockerarter 0.0% , josta sokereita 0.0% , di cui zuccheri 0.0% , de los cuales azúcares 0.0% , DOS QUAIS ACUCARES 0.0% , w tym cukry 0.0% , AMELYBOL CUKROK 0.0% , din care zaharuri 0.0% , OD KOJIH ŠEĆERI PROTEIN 0.0% , EIWEIB 0.0% , Eiwitten 0.0% , protéines 0.0% , Proteiini 0.0% , Proteínas 0.0% , Białko 0.0% , FEHÉRJÉ 0.0% , Proteine 0.0% , BJELANČEVINE CARBOIDRATI 0.0% , hidratos de carbono 0.0% , Węglowodany 0.0% , Szénhidrát 0.0% , Glucide 0.0% , UGLJIKOHIDRATIS SALTISALZIZOUT 0.0% , sel 0.0% , SUOLAA 0.0% , Sale 0.0% , sal 0.0% , sol 0.0% , só 0.0% , sare 0.0% , sol 0.0% , siehe Unterseite 0.0% , TENMINSTE HOUDBAAR TOT ZE ONCE ACONSOMMER DE PREFERENCE AVANT LE 0.0% , SE BUNDEN 0.0% , Best før 0.0% , KATSO POHJA 0.0% , DA CONSUMARSI PREFERIBILMENTE ENTRO IL 0.0% , VEJA ABAIXO 0.0% , Najlepiej spożyć przed 0.0% , VEZI JOS 0.0% , NAJBOLJE UPOTRIJEBITI DO VID ASCUITO 0.0% , CONSERVAR FRESCO Y SECO 0.0% , ARMAZENE FRESCO E SECO 0.0% , PRZECHOWYWAC W CHŁODNYMISUCHYNES OPBEVARES KOLIGT OG TØRT 0.0% , FORVARA SVALT OCH TORRT 0.0% , SAILYTA VIILEÄSSA JA KUIVASSA 0.0% , CONSERVARE P 8 720812 7732 HERGESTELLT IN 0.0% , PRODUCT UIT 0.0% , PRODUIT DE 0.0% , PRODUCERETI 0.0% , TILLVERKAS VALMISTETTU 0.0% , PRODOTTO IN 0.0% , PRODUCIDO EN 0.0% , PRODUZIDO NA WYPRODUKOWANO W 0.0% , BAN GYÁRTOTTAK 0.0% , PRODUS IN 0.0% , PROIZVEDENO LE KOR IMPORT 0.0% , NL 84 C 0.0% , PAP 05 PP RACCOLTA DIFFERENZIATA 0.0%
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Product data from Open Food Facts (ODbL) — community-maintained, imperfect, fixable.