HiPP Buckwheat Milk & Cereal 250 g

Ingredients: 39% buckwheat flour, partially demineralized whey , 13% skimmed milk powder, vegetable oils (sunflower, rapeseed), galactooligosaccharides
from lactose, calcium carbonate, L-ascorbic acid, iron diphosphate, DL-alpha tocopheryl acetate, thiamine mononitrate, retinyl acetate, potassium iodate, cholecalciferol.

Gluten free

Nutrition 1 (160 g) portion 100 gr of flakes
energy value kJ
kcal 638
151 1823
433
fat from which 4.0 g 11.5 g
– saturated fatty acids 0.5 g 1.3 g
carbs 23.8 g 67.9 g
-from which sugars 12.3 g 35.0 g
Fibrous materials 0.8 g 2.4 g
proteins 4.6 g 13.2 g
salt 0.15 g 0.40 g
sodium 0.06 g 0.16 g
Vitamin B1 1.1 mg
(220%)² 0.42 mg
(84%)²
Calcium 137 mg 34%** 390 mg 98%**
Iron 1.6 mg 27%** 4.7 mg 78%**
Iodine 12.8 μg 18%** 36 μg 52%**
Vitamin A 131 μg 33%** 375 μg 94%**
Vitamin D 2.5 μg 25%** 7.1 μg 1%**
Vitamin E 1.7 mg 4.8 mg
Vitamin C 16 mg 64%** 45 mg 180%**
Vitamin B1 0.24 mg 48%** 0.68 mg 136%**
Linolenic acid
(Omega-3) 0.11 g 0.30 g
Galactooligosaccharides 0.6 g 1.6 g
The amount of salt is determined only by the sodium naturally present in the product
²% of the reference amount of consumption

Nutritional value may vary slightly due to variation in nutrient content of raw materials.

Preparation

Porridge is prepared only with baby food water.
Boil the water and cool it to +122 °F.
Put the recommended amount of flakes (see table “recommendations of consumption”) into a bowl.
Pour the required amount of cooled water, mix.
Leave the porridge for 1 min. to swell Check the temperature.

Germany