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FeelingOK Burger Bun Sesame 80g

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Product Code: LK202
UPC: 8057151338267
£2.30
  • Servings: 1
  • Serving Size: 80g
  • Carbs Per Serving: 7.2g
  • Protein Per Serving: 20g
  • Fibre Per Serving: 17.6g
  • Sugar Content: No added sugar, 0.4g naturally occurring

FeelingOk Burger Bun Sesame, 80g. Italian baked reduced carb product. Reduced calorie, low carb, high fibre, high protein, no added sugar, very low naturally occurring sugars. 7.2g slow release carbohydrates. Suitable for low carb, low glycemic, and/or high protein dieters, diabetics and others. Baked in Italy.

NUTRITIONAL INFORMATION: per one 80g roll: 102 kCal, Fat 4g of which saturates 0.4g, Carbohydrate 3.2g of which sugars 0.4g, Fibre 12g , Protein 7.2g, Salt 0.54g.

INGREDIENTS: Pea Protein, Wheat fibre, Wheat protein, Rice protein, Olive oil, Acacia fibre, Salt, Natural yeast, Emulsifier sunflower lecithin E471, Preservative sodium sorbate.
ALLERGENS: Wheat, Gluten, Oats.

With all high protein foods drink plenty of water.

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FeelingOK Burger Bun Sesame 80g

Feeling Ok

FeelingOK Burger Bun Sesame 80g

£2.30
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  • Servings: 1
  • Serving Size: 80g
  • Carbs Per Serving: 7.2g
  • Protein Per Serving: 20g
  • Fibre Per Serving: 17.6g
  • Sugar Content: No added sugar, 0.4g naturally occurring

FeelingOk Burger Bun Sesame, 80g. Italian baked reduced carb product. Reduced calorie, low carb, high fibre, high protein, no added sugar, very low naturally occurring sugars. 7.2g slow release carbohydrates. Suitable for low carb, low glycemic, and/or high protein dieters, diabetics and others. Baked in Italy.

NUTRITIONAL INFORMATION: per one 80g roll: 102 kCal, Fat 4g of which saturates 0.4g, Carbohydrate 3.2g of which sugars 0.4g, Fibre 12g , Protein 7.2g, Salt 0.54g.

INGREDIENTS: Pea Protein, Wheat fibre, Wheat protein, Rice protein, Olive oil, Acacia fibre, Salt, Natural yeast, Emulsifier sunflower lecithin E471, Preservative sodium sorbate.
ALLERGENS: Wheat, Gluten, Oats.

With all high protein foods drink plenty of water.

 
FeelingOK Burger Bun Sesame 80g

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