Esparguete Alentejo ECO
Commitment to sustainability
Alentejo ECO spaghetti is a national product, 100% Portuguese and packaged in PEFC certified recycled paper. This new pasta is produced with 100% Alentejan durum wheat semolina and has the “Alentejo Grain” stamp. The Alentejo is a Mediterranean region where the climate is moderately dry, with high temperatures and intense sun exposure, making it an excellent region for growing durum wheat for semolina production.
Cooking time
Al dente – 8 minutes
Suave – 10 minutes
Nutrition Table
| Nutrition Declaration | Per 100 g | %RI* | |
|---|---|---|---|
| Average values: | |||
| Energy | kJ | 1518 | 18% |
| kcal | 358 | ||
| Fat | g | 1,8 | 3% |
| of which saturates | g | 0,4 | 2% |
| Carbohydrate | g | 71 | 27% |
| of which sugars | g | 3,5 | 4% |
| Fibre | g | 13 | — |
| Protein | g | 7,5 | 26% |
| Salt* | g | 0,03 | <1% |
Ingredients
Durum WHEAT semolina.
May contain traces of SOYA.
