Easter Cake CiaoCarb Protolicious Natural Stage 1 100 g

EAN-13: 8023331042749
Marca: CiaoCarb
Modelo: Easter Cake Protolicious Natural Stage 1 100 g

Protolicious is a great Easter Cake low in carbohydrates and high in protein. It is ideal for sin in those days of holidays without feeling remorse.

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rating Ver las 5 opiniones
Valoración media: 4/5 - Nº valoraciones: 5

Before5,50 €

4,95 €

tax incl.

Price each100 g : 4,95 €

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Protolicious is a delicious Easter Cake low carb, no sugar, high in fiber and protein. Perfect to satisfy the need for something sweet at breakfast, lunch or snack between meals.

Easter Cake 100 g with high protein values. Reduced calorie, low carb, high value fiber, high protein value, low value of saturated fat, no added sugar, low in sugars naturally present.

The Easter Cake CiaoCarb Natural Protolicious Stage 1 belongs to CiaoCarb's Stage 1 products. These products have a low amount of carbohydrates and a high amount of protein, allowing a fast-paced loss of weight.

    Data sheet

    Net Weight100 g
    Country of OriginItaly
    Units per container1
    Suitable for vegetariansYes
    Suitable for vegansNo
    Suitable for coeliacsNo
    Suitable for diabeticsYes
    ModelEaster Cake Protolicious Natural Stage 1 100 g

Wheat gluten (GLUTEN), Isolated soy protein (SOY), corn protein, rice protein, albume egg (EGG), fiber wheat (GLUTEN), acacia fiber, sweetener: sodium cyclamate, emulsifiers soy lecithin (SOY), E471, yeast, sal, natural flavours. 

Nutritional Values per 100g of product
Energy Value410 kcal
Protein30,00 g
Carbohydrates8,00 g
of which sugars1,00 g
Fat22,00 g
of which saturated5,00 g
Fibre25,00 g
Salt1,12 g

Gluten, soy, milk protein and egg.

ESTHER I. el día 2017-03-22
Muy pequeño
Antonino C. el día 2018-04-08Muy pequeño
Pastel de pascua
Esperanza d. el día 2018-11-19Me ha parecido un poco seco, aunque tiene buen sabor.
Pequeño para su precio
Aleksandra S. el día 2018-11-21Sabor no está mal
Pastel de pascua
Esperanza d. el día 2018-12-23Está bueno, pero un poco seco.

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