Laiki konjac maloo Shirataki Laiki | Ketoslim Mo
Hōʻike huahana
Ua like ke ʻano me ka laiki maʻamau, akā ʻoi aku ka maikaʻi o ke olakino. ʻO kā mākou laiki shirataki he haʻahaʻa i loko o nā calorie a me nā kalapona, no laila ʻo ia ka meaʻai kūpono loa inā ʻoe e hoʻāʻo nei e lilo i ke kaumaha a i ʻole e kāohi i ke kō.He mea maikaʻi nō hoʻi ka hui ʻana me kāu laiki i kēlā me kēia lā. Hana ʻia ka laiki konjac maloʻo mai nā aʻa o ka mea kanu konjac a loaʻa iā ia nā mea maʻemaʻe a hiki ke ʻike ʻia, e lilo ia i mea kūpono loa i ka laiki maʻamau.
ʻIke meaʻai
Waiwai maʻamau: | No 200g(moʻa laiki maloʻo) |
ikehu: | 28.4kcal/119kJ |
Ka momona a pau: | 0g |
ʻO ka kalapona: | 6g |
ʻO ka fiber | 0.6g |
Polokina | 0.6g |
Sodium: | 0mg |
inoa huahana: | Laiki Shirataki Konjac maloo |
Hōʻike: | 200g |
Mea mua: | Wai, Palaoa Konjac |
Ka momona (%): | 5Kcal |
Nā hiʻohiʻona: | ʻAʻohe pulupulu/ ʻO ka protein haʻahaʻa/Ka momona haʻahaʻa |
Hana: | lilo ke kaumaha, hoʻohaʻahaʻa i ke kō koko, nā noodles meaʻai |
palapala hōʻoia: | BRC, HACCP, IFS, ISO, JAS, KOSHER, NOP, QS |
Packaging: | ʻeke, pahu, ʻeke, pūʻolo hoʻokahi, pūʻolo hau |
ʻO kā mākou lawelawe: | 1. Hoʻokahi mea hoʻolako (mai ka hoʻolālā a hiki i ka hana) 2.Ma mua o 10 mau makahiki o ka ʻike 3. OEM ODM OBM lawelawe 4. Nā hōʻailona manuahi 5. Haʻahaʻa haʻahaʻa kauoha nui |
Nā ʻike e pili ana i ka Laiki Shirataki Konjac
Hana ʻia ka laiki Shirataki (a i ʻole ka laiki maloʻo konjac) mai ka mea kanu konjac a loaʻa iā 97% wai a me 3% fiber.
Lilo ka laiki maloʻo a e like me ka jelly ma hope o ka hoʻomoʻa ʻana i ka wai a me ka pulu.
He meaʻai maikaʻi ka laiki maloʻo Konjac no ka hoʻemi ʻana i ke kaumaha a me ka mālama ʻana i ke kō, no ka mea, ʻo kēlā me kēia 100 grams o ka laiki maloʻo konjac he 73KJ wale nō ka calorie a me 4.3 grams o nā carbohydrates, a ʻo ka momona a me ke kō maʻamau he 0.
E hoʻololi ke ʻano o ka laiki shirataki ma hope o ka maloʻo, no laila, mai hoʻokuʻu i nā huahana i hana ʻia mai ka laiki shirataki! E mālama i ka lumi wela!
Kumu Kuke
(ʻO ka laiki a me ka wai he 1:1.2)