AVIKO Herb Diced Potatoes

1x2.5kg

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Product code:
217686
Directions For Use
Fryer: Max. 175°C, portion approx. 500g, 3-3½ min. Oven: 220°C, 15 min. Combi-steamer: Convection 200°C, 10-15 min. Frying pan: 10-15 min.
Storage Instructions
Max. -18°C
Certification
BRC Certified Production

 

We believe the information provided is correct at the time of issue, we give no warranty either actual or implied and no guarantee that the information provided is accurate. To ensure that you have the most up to date information please check the label on delivery.

Herb Dices are made of washed and sorted potatoes. They are cut into squares, blanched, dried, and then coated with herb-garlic coating, pre-fried, deep-frozen and packed.
Potatoes, sunflower oil, modified potato starch, rice flour, garlic powder, salt, onion powder, potato starch, raising agent (E500, E450), parsley, basil, thickener (E415), colouring agent (E160c).

Suitable for Sufferers of Lactose Intolerance
Suitable for a Vegan Diet
Suitable for a Vegetarian Diet
Suitable for a Coeliacs Diet

Always read the label before using the product and never rely solely on the information presented on our website.

Average Serving    100 g or ml
Energy/Calories per 100g    675 kJ
Energy/Calories per 100g    160 kcal
Protein per 100g    2.3 g
Fat per 100g    4.4 g
       of which Saturates per 100g    0.5 g
       of which Mono-unsaturates per 100g    1 g
       of which Polyunsaturates per 100g    2.9 g
Carbohydrate Per 100g    26.7 g
       of which Sugars per 100g    0.8 g
Calcium per 100g    15 mg
Fibre per 100g    2.6 g
Folate/Folic Acid per 100g    17.4 µg
Iron per 100g    1 mg
Non Milk Extrinsic Sugars per 100g    0.8 g
Salt per 100g    0.46 g
Sodium per 100g    0.18 g
Vitamin C per 100g    7 mg
Zinc per 100g    0.37 mg
  • Description
    Herb Dices are made of washed and sorted potatoes. They are cut into squares, blanched, dried, and then coated with herb-garlic coating, pre-fried, deep-frozen and packed.
  • Ingredients
  • Dietary & Allergen Info
  • Nutritional Info
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