Wholegrain Piadina with extra virgin olive oil
Rich in fibre, the wholegrain flour slows the assimilation of carbohydrates whilst increasing the mineral salt contribution. This piadina combines a reduction in the glycaemic index with an increased feeling of being fuller.
|Nutritional values per 100g|
|Fats of which saturated fatty acids||8,3 g
|Carbohydrate of wich sugars||41,3 g