It is a soft, elastic and sticky konjac of Miyukiya Fujimoto, which prepares the Konjac from quality raw materials since 1953.
Konjac, calcium hydroxide: E526
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ENERGY7 kcal
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Protein0.1 g
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Fat0.1 g
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OF WHICH SATURATES0 g
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Carbohydrates3.3 g
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Whose sugar0.4 g
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SALT0 g