Recheis Low Carb Elbow Macaroni, 300 g

Enjoy fine and light cuisine

CHF 2.50

(CHF 8.33 / kg, Price shown includes 2,6% VAT. - Excludes delivery costs)

Contents: 300 g

In stock from February 04

Why is it taking longer?

Why is it taking longer? This item is currently not in stock, but will be back soon. You can still order now - the item will be shipped to you as soon as it is back in stock. Close this note

Delivery estimated by Friday, 07 February

Switzerland: Free standard delivery from CHF 69.90
More information regarding shipping & delivery

Features & Advantages

  • 30% fewer carbohydrates
  • High in protein & fibre
  • Sustainable packaging

Item no.: RE-1336, Content: 300 g, EAN: 9000452316507

Description

Delicious yet healthy and nutritious meals? The solution lies in a sophisticated recipe for pasta including high-fibre and protein-rich ingredients, such as pea flour, wheat protein and oat fibre. Thanks to innovative production processes, the pasta retains its full taste and a firm bite when cooked but with 30% fewer carbohydrates! Plus: The sustainable cardboard packaging protects the environment.

Note: Cook Recheis LOW CARB pasta in a large pot with plenty of salted water for about 5 minutes until al dente. Rinse cooked pasta with cold water, this will ensure that the pasta stays firm to the bite. Enjoy!

Brands: Recheis
Type of Nutrition: Vegan, Vegetarian
Origin: Austria
May Contain Traces Of: : C - Eggs, F - Soybeans, M - Mustard
Ingredients
  • Durum Wheat Semolina
  • 22 % vegetable protein
  • 12 % pea flour
  • Oat Fibers
  • Wheat Gluten
Nutritional Information
Nutritional Information per 100 g
Calories1432 / 342 kJ / kcal
Fat2,4 g
  from Saturated fatty acids0,7 g
Carbohydrates49 g
  from Sugar0 g
Fibre11 g
Protein26 g
Salt0,05 g

Customer Reviews

0 English reviews written for Recheis Low Carb Elbow Macaroni

2 customer reviews in all languages

4,6 out of 5 stars
5 stars
4 (80%)
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5 reviews

We do not have any reviews in English yet, but we do have 2 reviews available in other languages.


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