Peanuts without salt
Oats, nuts & seeds

Peanuts without salt

DOWNLOAD PDF

Nutritional content per 100 g

Energy 2596 kJ / 627 kcal
Cool 52 g
- of which saturated fatty acids 3,6 g
Carbohydrates 12 g
- of which sugars 4,8 g
Protein 25 g
Salt 0,01 g
Dietary Fibre 6,8 g

Product information

The popular peanut is technically a legume and not a nut, as its name suggests. Peanuts are an excellent source of protein for vegetarians and also contain a lot of fibre, more zinc than other nuts and provide a good supply of vitamin E, phosphorus, folic acid, magnesium. As well as being popular as snacks with and without salt - peanuts are also great in stir-fries, stews and as a topping on salads.

  • As an accompaniment to Asian dishes or to spice up a good mixed salad
  • As an ingredient in cakes, desserts or confectionery

Ingredients:
PEANUTS (98%), vegetable oil. May contain traces of sesame and nuts.

Allergens:

Contains: Peanuts , Nuts

May contain: Sesame seeds , Almonds , Hazelnuts , Pecans , Pistachios , Cashew , Walnuts

Weight: Storage:
1000 g Storage: dry and not too warm
Minimum durability:
540 days from production
EAN: Item no:
05760932005263 410958

Organic & plant-based food joy

PLANT-BASED ORGANICS

Organic & plant-based food joy

Our goal is to make it even easier for you to make green, tasteful choices, which is why you can read more about our green solutions here, as well as the different labels you'll find on our products and what they mean for each product.

PLANT-BASED ORGANICS

A production built on quality

QUALITY

A production built on quality

Good Food is committed to quality and requires production units to be certified to the highest food safety standards. Read more about our long-standing production below.

QUALITY

Making life taste good

ABOUT GOOD FOOD GROUP

Our vision for tomorrow's food

We are on a journey together. A journey about creating the best food experiences. We do this by being curious about new possibilities and passionate about the food of tomorrow.

ABOUT GOOD FOOD GROUP