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High fibre content â
Low saturated fat content â
Low fat content.WITH: â
Extra virgin olive oil â
Iodised sea salt.
WITHOUT: â
Garlic â
Gluten.
Prepared according to the typical recipe with black cabbage, savoy cabbage and chard, in addition to the vegetables from the sauce and the cannellini beans. Prepared with iodised sea salt and extra virgin olive oil, without garlic. Extra virgin olive oil, without garlic. Nutritionally balanced recipe according to the principles of Greci - Cuisine and Nutrition.
Ingredients
Water, cannellini beans (24%), savoy cabbage (10%), black cabbage (10%), potatoes, beetroot, carrots, extra virgin olive oil (3%), onions, celery, vegetable fibres, iodised sea salt (0.3%) (sea salt, potassium iodate 0.007%), natural flavourings, double tomato concentrate, black pepper, yeast extract, maize starch, potassium maize starch, potassium chloride.
GLUTEN FREE
Nutritional information
Average nutritional information per 100g
Energy | 200 kJ / 48 kcal |
Fats | 1,8 g |
thereof saturated fatty acids | 0,3 g |
Carbohydrates | 6,1 g |
| thereof sugar | 0,7 g
|
Protein | 2 g |
| Salt | 0,34 g |
| Fibre | 2,2 g |
GRECI
Responsible food business operator: Greci Industria Alimentare S.p.a.
Headquarters and factory: Via Traversante Ravadese, 58 - 43122 Parma.
The GRECI story is about them and their roots, about their passion, enthusiasm and love for real food and cooking, about the great sense of responsibility they put into what they do.
Their soul is agricultural, they have always been linked to the land, the land of Parma, where Greci was founded in 1923 and began its activity processing the generous fruit of the Emilia countryside: the tomato.
They have come a long way since then. Today they combine knowledge and experience with evolutionary thinking, craftsmanship with the most modern production methods.
Go to producer
Tips
Ideal for preparing pasta dishes.
To prepare a Ribollita alla Toscana, simply dilute a can of the product with the same amount of water Product and bring to the boil.
