Amsa: Xanthan danko shine keto a cikin cewa jiki ba zai iya ɗaukar abun ciki na carbohydrate ba.
Xanthan gum shine ƙari na abinci wanda ke taimakawa ruwaye su sami daidaito mai kauri. Sau da yawa ana samun su a miya ko salatin kayan lambu.
Fiber ne da ba ya narkewa, don haka jikinka ba ya sha lokacin da kake ci. Wannan yana nufin cewa xanthan danko shine ingantaccen abinci marar carbohydrate.
Yana iya zama da amfani sosai a madadin fulawa lokacin da ake yin kauri da miya. Basu ƙarin al'ada amma yanayin rashin carbohydrate.
A ina zan saya?
Kuna iya samun shi cikin sauƙi a cikin manyan shaguna ko akan Amazon.
INGREDISSIMO - Xanthan Gum, Gelling Agent da Thickener a cikin Fine Foda, Mai Soluble a cikin Ruwa da Mai Rashin narkewa a cikin Ethanol, Vegan da Gluten-Free Product, Launi mai laushi, Stabilizer da Emulsifier - 400 g
- XANTHANA GUM: Yana da babban nauyin kwayoyin polysaccharide wanda aka samar ta hanyar fermentation na glucose tare da tsarkakakken al'adar Xanthomonas campestris. Ya zo a cikin nau'i na foda mai launin kirim mai kyau.
- APPLICATIONS: Ana amfani dashi azaman stabilizer, thickener, emulsifier da wakili na gelling. Ya dace don amfani a cikin ruwan 'ya'yan itace, abin sha, sutura, kayan kiwo, miya, kayan abinci mai daɗi, syrups ...
- KASHIN JAGORA: Madaidaicin adadin mutum shine 4-10 g na Xanthan kowace lita na ruwa. Yayyafa adadin da za a yi amfani da shi a saman litar. girgiza tare da mahautsini har sai lokacin farin ciki
- KYAUTA VEGAN: Samfurin Vegan, marar alkama kuma ba tare da ƙara sukari ba. Yana da rayuwar shiryayye na shekaru 36 a ƙarƙashin ƙayyadadden yanayin ajiya. Ajiye a wuri mai sanyi, bushe da duhu
- YANZU INGREDISSIMO: Tradíssimo yanzu Ingredíssimo ne. Samfura iri ɗaya da inganci iri ɗaya. Kawai, wani suna wanda muke ji dashi kuma zaku ji ƙarin ganewa. Fiye da shekaru 45 da...
Bayanin abinci
Girman Bautawa: 2 Cokali
| sunan | mazakuta |
|---|---|
| Net carbs | 0,0 g |
| Kayan mai | 0,0 g |
| Amintaccen | 0,0 g |
| Carbohydarin carbohydrates | 7.0 g |
| Fiber | 7.0 g |
| Kalori | 30 |
Source: USDA
