Description

Trapezoidal foot section

Reflecting the convergence of sport and lifestyle design

skiing and trekking

SYNTHETIC FIBER

Veggie -Bolognese with Pasta-vegeta axe Trapezoidal foot sectionPreparation: Instructions: The contents of the bag with 400 ml of boiling water Pour in water, stir briefly. Close the bag, approx. 5 10 minutes to let go. MORE INFO Weight 125 g Energy per 100 g 1602 kJ 380 kcal Fat: 10 g of which saturates 6 g Carbohydrate: 55 g of which sugars 13 g Protein: 13 g Salt: 4. 3 g Amount of water: 400 ml Ingredients: Pasta 41% (durum wheat semolina), Tomato powder, soy, modified starch, palm oil, maltodextrin, table

Exchange/Return Notes

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