VALMIERA
milk, modified starch, food gelatin, milk proteins, stabiliser pectins, culture of lactic acid bacteria
| Energy (kJ / Kcal) | 251 / 60 |
|---|---|
| Fat (g) | 3 |
| Of which saturates (g) | 1.7 |
| Carbohydrate (g) | 4.4 |
| Of which sugars (g) | 3.1 |
| Protein (g) | 3.7 |
| Salt (g) | 0.1 |