The flavouring used in Asian cuisine
- Vegan
Description
The flavouring used in Asian cuisine. Its tangy-hot, lemony flavour is suitable for hot and cold dishes. The young, fresh ginger has a very soft, delicate structure, so it keeps it tangy, lemony flavour, It is ideal for stir-fry dishes as well as being extremely suitable as an Eastern-style flavouring in soups, sauce and desserts.
Ingredients
Ginger (80%), water, salt (3%), sunflower oil, acid (citric acid), stabilizers (guar gum, xanthan gum), preservative (potassium sorbate).
GMO free: Yes
Irradiated: No
Allergens
gluten containing grain
crustacean and shellfish
egg
fish
peanuts
soy
milk
tree nuts
celery
mustard
sesame
sulphite
lupine
molluscs
Nutrients
| Product | |
|---|---|
| Per 100 (g) | |
| Energy (kJ/kcal) | 275 / 65 |
| Total fat | 0.9 g |
| saturated fat | 0.2 g |
| monounsaturated fat | 0.2 g |
| polyunsaturated fat | 0.3 g |
| trans fat | 0 g |
| Carbohydrates | 12.8 g |
| of which sugars | 1.4 g |
| Fibres | 1.6 g |
| Proteins | 1.4 g |
| vegetable protein | 1.4 g |
| animal protein | 0 g |
| Salt | 3 g |
| water | 81 g |
| natural sugar | 1.4 g |
| added sugar | 0 g |
| salt added | 3 g |
Portie grootte niet van toepassing.
Quality marks & features
Contact details
Bresc B.V.
Jakobsstaf 6, 4251 LW Werkendam
Customer Support:This specification comes from the database of PS in foodservice.
The manufacturer of this product is responsible for the accuracy of the data. Disclaimer