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Made from a special blend of maize flour, natural gum for binding and fresh herbs and vegetables in season.
This range of pasta is also Wheat-Free and Egg-Free. Cooks in approximately 6 – 9 minutes.
Contains no preservatives, no artificial flavours or MSG and is GMO FREE.
Made from a special blend of maize flour, natural gum for binding and fresh herbs and vegetables in season.
This range of pasta is also Wheat-Free and Egg-Free. Cooks in approximately 6 – 9 minutes.
Contains no preservatives, no artificial flavours or MSG and is GMO FREE.
Nutritional Value per 100g:
Carbohydrates 44.5g
Protein 15.6g
Energy 2197.3kj
Fat 314.9g
Dietary Fiber 6.3g
Sugar 28.8g
Ingredients:
Peanuts & Raisins, Salt, Palm Oil.
Nutritional Value per 100g:
Carbohydrates 44.5g
Protein 15.6g
Energy 2197.3kj
Fat 314.9g
Dietary Fiber 6.3g
Sugar 28.8g
Ingredients:
Peanuts & Raisins, Salt, Palm Oil.
Quinoa Nutritional Info per 100g:
Carbohydrates 64g
Protein 14g
Energy 1540kj
Fat 6g
Dietary Fiber 7g
Directions of use:
1 3/4 cups water for every cup of quinoa. Any more water, the quinoa gets mushy. Any less, and it’s too dry. Combine the quinoa and water in a medium pot. Bring to a boil, cover, and reduce the heat. Simmer for 15 minutes. Remove the pot from the heat and let it sit, covered, for 10 minutes more. Then, remove the lid and fluff with a fork.
Main vitamins and minerals in quinoa:
Manganese, Phosphorus, Copper, Folate, Iron, Magnesium, Zinc.
Quinoa Nutritional Info per 100g:
Carbohydrates 64g
Protein 14g
Energy 1540kj
Fat 6g
Dietary Fiber 7g
Directions of use:
1 3/4 cups water for every cup of quinoa. Any more water, the quinoa gets mushy. Any less, and it’s too dry. Combine the quinoa and water in a medium pot. Bring to a boil, cover, and reduce the heat. Simmer for 15 minutes. Remove the pot from the heat and let it sit, covered, for 10 minutes more. Then, remove the lid and fluff with a fork.
Main vitamins and minerals in quinoa:
Manganese, Phosphorus, Copper, Folate, Iron, Magnesium, Zinc.
Nutritional Info per 100g:
Combine the quinoa and water in a medium pot. Bring to a boil, cover, and reduce the heat. Simmer for 15 minutes. Remove the pot from the heat and let it sit, covered, for 10 minutes more. Then, remove the lid and fluff with a fork. Direction of use: 1 3/4 cups water for every cup of quinoa. Any more water, the quinoa gets mushy. Any less, and it’s too dry.
Nutritional Info per 100g:
Combine the quinoa and water in a medium pot. Bring to a boil, cover, and reduce the heat. Simmer for 15 minutes. Remove the pot from the heat and let it sit, covered, for 10 minutes more. Then, remove the lid and fluff with a fork. Direction of use: 1 3/4 cups water for every cup of quinoa. Any more water, the quinoa gets mushy. Any less, and it’s too dry.
Quinoa Nutritional Info per 100g:
Here are the main vitamins and minerals in quinoa:
Manganese, Phosphorus, Copper, Folate, Iron, Magnesium, Zinc
Direction of use :
1 3/4 cups water for every cup of quinoa. Any more water, the quinoa gets mushy. Any less, and it’s too dry. Combine the quinoa and water in a medium pot. Bring to a boil, cover, and reduce the heat. Simmer for 15 minutes. Remove the pot from the heat and let it sit, covered, for 10 minutes more. Then, remove the lid and fluff with a fork!
Quinoa Nutritional Info per 100g:
Here are the main vitamins and minerals in quinoa:
Manganese, Phosphorus, Copper, Folate, Iron, Magnesium, Zinc
Direction of use :
1 3/4 cups water for every cup of quinoa. Any more water, the quinoa gets mushy. Any less, and it’s too dry. Combine the quinoa and water in a medium pot. Bring to a boil, cover, and reduce the heat. Simmer for 15 minutes. Remove the pot from the heat and let it sit, covered, for 10 minutes more. Then, remove the lid and fluff with a fork!
Nutritional Info per 100g:
Carbohydrates 64 g
Protein 14 g
Energy 1540 kj
Fat 6 g
Dietary Fiber 7 g
Quinoa contains many plant compounds that contribute to its flavour and health effects, including:
Saponin: These plant glycosides protect quinoa seeds against insects and other threats. They’re bitter and usually eliminated by soaking, washing, or roasting before cooking.
Quercetin: This powerful polyphenol antioxidant may help protect against various illnesses, such as heart disease, osteoporosis, and certain forms of cancer.
Kaempferol: This polyphenol antioxidant may reduce your risk of chronic diseases, including cancer.
Squalene: This precursor of steroids also acts as an antioxidant in your body.
Phytic acid: This antinutrient reduces the absorption of minerals, such as iron and zinc. Phytic acid can be reduced by soaking or sprouting quinoa before cooking.
Oxalates: They may bind with calcium, reduce its uptake, and increase the risk of kidney stone formation in sensitive individuals. Bitter quinoa varieties are richer in antioxidants than sweeter types, but both are good sources of antioxidants and minerals.
Directions for use:
Use 3/4 cups water for every cup of quinoa. Any more water, the quinoa gets mushy. Any less, and it’s too dry. Combine the quinoa and water in a medium pot. Bring to a boil, cover, and reduce the heat. Simmer for 15 minutes. Remove the pot from the heat and let it sit, covered, for 10 minutes more. Then, remove the lid and fluff with a fork.
Nutritional Info per 100g:
Carbohydrates 64 g
Protein 14 g
Energy 1540 kj
Fat 6 g
Dietary Fiber 7 g
Quinoa contains many plant compounds that contribute to its flavour and health effects, including:
Saponin: These plant glycosides protect quinoa seeds against insects and other threats. They’re bitter and usually eliminated by soaking, washing, or roasting before cooking.
Quercetin: This powerful polyphenol antioxidant may help protect against various illnesses, such as heart disease, osteoporosis, and certain forms of cancer.
Kaempferol: This polyphenol antioxidant may reduce your risk of chronic diseases, including cancer.
Squalene: This precursor of steroids also acts as an antioxidant in your body.
Phytic acid: This antinutrient reduces the absorption of minerals, such as iron and zinc. Phytic acid can be reduced by soaking or sprouting quinoa before cooking.
Oxalates: They may bind with calcium, reduce its uptake, and increase the risk of kidney stone formation in sensitive individuals. Bitter quinoa varieties are richer in antioxidants than sweeter types, but both are good sources of antioxidants and minerals.
Directions for use:
Use 3/4 cups water for every cup of quinoa. Any more water, the quinoa gets mushy. Any less, and it’s too dry. Combine the quinoa and water in a medium pot. Bring to a boil, cover, and reduce the heat. Simmer for 15 minutes. Remove the pot from the heat and let it sit, covered, for 10 minutes more. Then, remove the lid and fluff with a fork.
Nutritional Values per 100g
Ingredients:
Chickpeas, Pure refined vegetable oil (palm fruit and/or maize germ or sunflower seed), anti-oxidant (TBHQ), Sugar, Salt, Maize flour, Acid(E262), Vegetable powder (Onion, Garlic), Potassium Chloride, Flavour enhancer (E621), Artificial Sweetener (E952), Spices & Spice extracts, Anti-caking agent(E551), Hydrolysed vegetable protein (Soy), Flavouring, Sunflower oil, Flavour enhancer(E635), TBHQ(E319).
Allergins:
Tree Nuts & Peanuts
Nutritional Values per 100g
Ingredients:
Chickpeas, Pure refined vegetable oil (palm fruit and/or maize germ or sunflower seed), anti-oxidant (TBHQ), Sugar, Salt, Maize flour, Acid(E262), Vegetable powder (Onion, Garlic), Potassium Chloride, Flavour enhancer (E621), Artificial Sweetener (E952), Spices & Spice extracts, Anti-caking agent(E551), Hydrolysed vegetable protein (Soy), Flavouring, Sunflower oil, Flavour enhancer(E635), TBHQ(E319).
Allergins:
Tree Nuts & Peanuts
Nutritional Values per 100g
Ingredients :
Maize, Refined Vegetable Oil with Antioxidants, Salt, Maize Flour, Acidifying Agents (E262, E330), Maltodextrin, Monosodium Glutamate, Vegetable powder, herbs & spices, extracts of herbs & spices, permitted colourants, Vegetable Oil, Fruit Powder, Anti-caking Agent (E551), Non-nutritive sweetener, Permitted flavourings, Dextrose, Flavor enhancer (nucleotides) E631, E627).
Allergies:
Nutritional Values per 100g
Ingredients :
Maize, Refined Vegetable Oil with Antioxidants, Salt, Maize Flour, Acidifying Agents (E262, E330), Maltodextrin, Monosodium Glutamate, Vegetable powder, herbs & spices, extracts of herbs & spices, permitted colourants, Vegetable Oil, Fruit Powder, Anti-caking Agent (E551), Non-nutritive sweetener, Permitted flavourings, Dextrose, Flavor enhancer (nucleotides) E631, E627).
Allergies:
Nutritional Values per 100g
Ingredients: Green Peas, Vegetable Oil, Salt, Red Chili Powder, Food Coloring (E133)
Allergens: Tree Nuts & peanuts
Nutritional Values per 100g
Ingredients: Green Peas, Vegetable Oil, Salt, Red Chili Powder, Food Coloring (E133)
Allergens: Tree Nuts & peanuts
No-Calorie Noodles – Fettuccine
Try our thick flecks in your feast of flavour! No Calorie Fettuccine variety is a favourite in kugels and pasta bakes… or perhaps a pad-thai! A thicker style of pasta to pile into any dish… Guilt-free!
No-Calorie Noodles – Fettuccine
Try our thick flecks in your feast of flavour! No Calorie Fettuccine variety is a favourite in kugels and pasta bakes… or perhaps a pad-thai! A thicker style of pasta to pile into any dish… Guilt-free!
Shirataki Noodles are produced purely from the Japanese Konjac Root. This type of noodle is made solely from the soluble fibre of the plant – known as the glucomannan. Pile up your plate with these perfect pearls!
Shirataki Noodles are produced purely from the Japanese Konjac Root. This type of noodle is made solely from the soluble fibre of the plant – known as the glucomannan. Pile up your plate with these perfect pearls!
Nutritional Information per 100g:
Ingredients:
Peanuts Blanched mixed with peanuts red skin, papaya cubes, pineapple cubes, strawberry flavour pineapple cubes, raisins and pumpkin seeds.
Nutritional Information per 100g:
Ingredients:
Peanuts Blanched mixed with peanuts red skin, papaya cubes, pineapple cubes, strawberry flavour pineapple cubes, raisins and pumpkin seeds.
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