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Dos Hermanos Gluten-Free Baked Rice Snacks Serrano Ham Flavor, 80 g / 2.82 oz

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UPC:
7790503000289
Weight:
0.08 KGS
Gift wrapping:
Options available
Origin:
Argentina
£ 5.30 & eligible for FREE Shipping on selected orders

Currently in stock.

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Frequently bought together:

Description

  • Gluten-Free: Dos Hermanos baked rice snacks are gluten-free, perfect for those with dietary restrictions.
  • Delicious Serrano Ham Flavor: Enjoy the rich, savory taste of Serrano ham in every bite.
  • Convenient Size: Each pack contains 80 g / 2.82 oz, ideal for on-the-go snacking.

Dos Hermanos Gluten-Free Baked Rice Snacks Serrano Ham Flavor, 80 g / 2.82 oz & other Argentinian and Uruguayan products online at Pampa Direct. These snacks offer a delightful blend of crispy rice and savory Serrano ham flavor, making them an excellent choice for anyone looking for a tasty, gluten-free snack option. Made with high-quality ingredients, these rice snacks are baked, not fried, ensuring a healthier alternative without compromising on taste.

Popular everyday uses for Dos Hermanos Gluten-Free Baked Rice Snacks Serrano Ham Flavor, 80 g / 2.82 oz:

  • On-the-Go Snacking: Perfect for a quick and satisfying snack while traveling or at work.
  • Party Treats: A great addition to any party or gathering, offering a gluten-free option for guests.
  • Lunchbox Addition: Ideal for packing in lunchboxes for a tasty and convenient snack option.

Ingredients

NUTRITIONAL INFORMATION. Serving size: 25g (1 cup of tea)
Calories 100 kcal = 418 kJ (5% DV)
Total Carbohydrates 17g (6% DV)
Sugars 0g
Added Sugars 0g
Proteins 1.4g (2% DV)
Total Fats 2.9g (5% DV)
Saturated Fats 0.4g (2% DV)
Trans Fats 0g
Dietary Fiber 0.6g (2% DV)
Sodium 105mg (4% DV)
* % Daily Values are based on a 2,000 kcal diet. Your daily values may be higher or lower depending on your energy needs.

Ingredients: Rice semolina, High oleic sunflower oil, Flavoring: Artificial ham flavoring, Anti-caking agent: Calcium carbonate (INS 170i), Coloring: Curcumin. Contains milk. May contain soy.

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