800 g peeled almonds from Salli
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Purchase:
Price:
1
Price of the product when purchased separately:
14,95 €
(18,69 / kg)
{minPrice=14.20, index=4.0, maxPrice=14.20, minimumQuantity=4.0, maximumQuantity=null}
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56,80
/4pcs
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4,90€
Almond is commonly classified as a nut, but it is a drupe that grows on a tree. The almond is one of the oldest cultivated fruit trees, and its largest producer is the uniformly warm California. Almond is an excellent snack and snack nut. You can eat them as is, without the skin or with the skin, or even crushed in your morning yogurt. They can also easily be made into pastes and are very suitable for sweet and savory baking. Almonds are a traditional Christmas delicacy with raisins, and among the Christmas porridge, someone lucky can also find an almond that brings good luck.
Hazelnuts with a strong taste can be enjoyed as they are or used in cooking or baking. It is perfectly suited as a companion to chocolate in sweet pastries, as the hazelnut emphasizes the taste of the ingredients combined with it.
Ingredients:
ALMOND
E-codes:
-
Nutritional content / 100 g:
Energy: 581 kcal 2431 kj
Fat: 50.6 g
of which saturated: 3.9 g
Carbohydrates: 9.5 g
of which sugar: 5 g
Dietary fiber: 10.4 g
Protein: 21.9 g
Salt: 0.07 g
Always check the product information on the product packaging as well.
Marketer:
Mauste-Sallinen Oy
Emännänkatu 2-4, 21100 Naantali
Hazelnuts with a strong taste can be enjoyed as they are or used in cooking or baking. It is perfectly suited as a companion to chocolate in sweet pastries, as the hazelnut emphasizes the taste of the ingredients combined with it.
Ingredients:
ALMOND
E-codes:
-
Nutritional content / 100 g:
Energy: 581 kcal 2431 kj
Fat: 50.6 g
of which saturated: 3.9 g
Carbohydrates: 9.5 g
of which sugar: 5 g
Dietary fiber: 10.4 g
Protein: 21.9 g
Salt: 0.07 g
Always check the product information on the product packaging as well.
Marketer:
Mauste-Sallinen Oy
Emännänkatu 2-4, 21100 Naantali
- EAN: 6436501000326
- SKU: 101767552
- Vendor material number: 6436501000326
Payment Methods:
