RICOTTA
Dating back to centuries ago, Ricotta was first invented in Sicilian and Roman cuisines. Consumed when it is fresh, ricotta resembles lor (cheese curds), a frequently used variant in the Turkish cuisine, and is made of 100% water buffalo milk. Used in the preparation of many dishes, desserts and sauces around the world, ricotta is rich in calcium and protein.
INGREDIENTS
WHOLE-FAT PASTEURIZED WATER BUFFALO MILK, RENNET, SALT, PRESERVATIVE: LACTIC ACID, ACIDITY REGULATOR: CITRIC ACID
ALLERGENS
MILK
NUTRITIONAL FACTS
|
NUTRITIONAL FACTS |
FOR 100 GRAMS |
|
ENERGY (kj/kcal) |
765/183 |
|
FAT (g) |
15 |
|
SATURATED FAT (g) |
14.1 |
|
CARBONHYDRATE (g) |
2 |
|
SUGAR (g) |
0.9 |
|
PROTEIN (g) |
8.8 |
|
SALT (g) |
0.7 |
|
CALCIUM (mg) |
279.9 |
|
PHOSPHORUS (mg) |
175.8 |
|
*THE RATIO OF MEETING THE DAILY REFERENCE INTAKE VALUE FOR HEALTHY INDIVIDUALS OVER 4 YEARS OF AGE |
|
STORAGE CONDITIONS
PRODUCT MUST BE KEPT BETWEEN 2-6 C
ONCE OPENED, IT MUST BE CONSUMED WITHIN THE EXPIRY DATE ON THE LABEL.
ÜRÜNÜN BİR KISMINI TÜKETTİKTEN SONRA, GERİ KALANINI SALAMURA SUYU İÇİNDE SAKLAYINIZ.