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Happy Day Budha with Mango and Banana 350gr

  • Happy Day Budha with Mango and Banana 350gr
     
    We have developed a range of breakfasts thinking of increasing microbiotics and restoring good prebiotics and bacteria. These foods contain prebiotic fiber; Among the most important are the Jerusalem artichoke (Tupinambo) and the chicory root; Fermentable foods that help boost vital microorganisms so that they in turn stimulate the natural growth of probiotic bacteria.
     
    Remember that we advise not to mix sweet fruits with acidic or semi-acidic ones, except apple, which is a fruit that can be combined with both.
     
    PROTEIN SOURCE AND HIGH FIBER CONTENT
    Proteins contribute to the maintenance of bones under normal conditions and to preserve and increase muscle mass.
     
    NUTRITIONAL INFORMATION (per 100 g)
    Energy .................................... 1659 kj / 395 kcal.
    Fats ................................................. ........ 17 g
    of which saturates . ..............................2 g.
    Carbohydrates ................................ 44.5 g.
    of which sugars ........................... 21.3 g.
    Fiber ................................................. ....... 17.1 g.
    Proteins ............................................... 12, 53 g.
    Salt................................................. ............ 0.05 g.
     
    Vegan, lactose free, no added sugars
     
    Ingredients:
    Ground buckwheat, * ground flax seed *, mango powder *, ground chia seed *, harangue sugar *, chicory inulin powder *, ground almond *, banana powder * and sprouted sunflower seeds *.
    * From sustainable cultivation
     
    How to use:
    Mix 3 or 4 tablespoons according to your taste with non-sugar added non-dairy milk in a bowl. Top if desired with fresh fruits or dehydrated berries, cracked nuts, sprouted seeds, dates, coconut chips, etc. We remind you that dehydrated berries are within the group of acidic fruits.
     
    Warning: May contain traces of HUSK FRUIT and SESAME.
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