Qhuav konjac mov Shirataki Rice | Ketoslim Mo
Product Description
Cov duab zoo ib yam li cov nplej zoo tib yam, tab sis nws muaj txiaj ntsig zoo rau kev noj qab haus huv. Peb cov nplej shirataki tsis muaj calories thiab carbs, yog li nws yog qhov zoo tshaj plaws hloov zaub mov yog tias koj tab tom sim poob phaus lossis tswj cov suab thaj.Kev sib xyaw nrog koj cov nplej txhua hnub kuj tseem muaj txiaj ntsig. Qhuav konjac mov yog tsim los ntawm cov hauv paus hniav ntawm cov nroj tsuag konjac thiab muaj cov khoom xyaw huv si thiab traceable, ua rau nws zoo meej rau lwm cov nplej.
Khoom noj khoom haus
Tus nqi zoo: | Rau 200 g(ua mov qhuav) |
Zog: | 28.4 kcal / 119 kJ |
Cov rog tag nrho: | 0g |
Carbohydrate: | 6g |
Fiber ntau | 0,6g ua |
Protein | 0,6g ua |
Sodium: | 0mg ib |
Khoom npe: | Qhuav Shirataki Konjac Rice |
Specification: | 200 g |
Cov khoom xyaw tseem ceeb: | Dej, Konjac hmoov |
Cov ntsiab lus roj (%): | 5 kcal |
Nta: | gluten dawb / Tsawg protein / Tsawg rog |
Muaj nuj nqi: | poob phaus, txo cov ntshav qab zib, noj noodles |
Ntawv pov thawj: | BRC, HACCP, IFS, ISO, JAS, KOSHER, NOP, QS |
Ntim: | Hnab, Box, Sachet, Ib pob, Nqus Pob |
Peb qhov kev pabcuam: | 1. Ib-nres mov (los ntawm kev tsim mus rau ntau lawm) 2.Ntau tshaj 10 xyoo ntawm kev paub 3. OEM ODM OBM kev pabcuam 4. Cov qauv dawb 5. Tsawg yam tsawg kawg nkaus txiav txim kom muaj nuj nqis |
Qhov tseeb txog Shirataki Konjac Rice
Shirataki mov (los yog konjac qhuav mov) yog tsim los ntawm konjac cog thiab muaj 97% dej thiab 3% fiber.
Cov nplej qhuav ua elastic thiab muaj cov jelly zoo li kev ntxhib los mos tom qab nqus dej thiab soaking.
Konjac qhuav nplej yog ib qho khoom noj zoo rau kev poob phaus thiab tswj suab thaj, vim tias txhua 100 grams ntawm konjac qhuav nplej tsuas muaj 73KJ calories thiab 4.3 grams carbohydrates, thiab cov rog thiab qab zib yog 0.
Kev ntxhib los mos ntawm shirataki nplej yuav hloov tom qab khov, yog li tsis txhob khov cov khoom ua los ntawm shirataki nplej! Khaws ntawm chav tsev kub!
Kev qhia ua noj
(Cov nplej & dej piv yog 1: 1.2)