Organic Thick Whole Textured Soy
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Product values
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Ecocert Organic product certified by ECOCERT
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Organic Organic farming production, which respects the environment and is free of pesticides and transgenic
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Preservatives free It does not contain additives that prolong the shelf life of the product
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No artificial aromas Does not contain flavoring additives
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Low in calories It does not contain more than 40 kcal (170 kJ) / 100 g (solid product) or more than 20 kcal (80 kJ) / 100 ml (liquid product)
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BIO-ECO Organic farming production, which respects the environment and is free of pesticides and transgenic
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Excellent quality and flavor.
Excelente qualidade e sabor.
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Organic Thick Whole Textured Soy reviews
Based in 3 reviews
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5 stars3
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4 stars0
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3 stars0
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2 stars0
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1 star0
Description
Celnat Bio Coarse Whole Textured Soy is made from carefully selected non-GMO organic soybeans. Low in calories and fat free.
Indication
Rich in protein, these soy proteins are an alternative to meat and are perfectly suited to a vegetarian diet.
Soybeans are first cold pressed and then textured using low temperature extrusion techniques to preserve the nutrients in the soybeans.
Intake mode
It is recommended, for one serving, to use about 30 or 40 g of soy protein. Rehydrate in hot water for about 10 minutes. Drain and drain excess water.
Proteins can be used like meat. After hydration, the weight of the product triples and it retains its consistency.
With a relatively neutral flavor, to give them flavor, it is recommended to rehydrate the soy proteins in a broth, in a marinade based on soy sauce.
Precautions
Possible traces of cereals containing gluten, nuts (hazelnuts, almonds, cashews), sesame.
Storage conditions
Store in a cool, dry place after opening.
Ingredients
Bio Textured Soy Flour.
Certificate
FR-BIO-001
Nutritional table
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For 100 g
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Energetic value347 kcal
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Lipid fats3 g
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Saturated fatty acids0.4 g
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Carbohydrates / Carbohydrates20 g
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Sugars7 g
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Dietary fiber16 g
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Protein52 g
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Salt0.13 g
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Match730 mg
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Calcium190 mg
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Magnesium280 mg
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Iron8 mg
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Zinc5 mg
Specs
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