Aproten fettuccine 250 g protein-free pasta

Le Aproten fettuccine I'm a food for special medical purposes: not a dietary pasta, but a product designed for the nutritional management of specific conditions, in which the quantity of proteins and some minerals in the diet must be kept low.

The data that matters is one: 0.4 g of protein per 100 g of pasta. A common semolina pasta contains between 11 and 13. Together with the proteins they also remain low sodium (12mg), potassium (20 mg) e phosphorus (29 mg) per 100 g, which is exactly the profile required in the dietary management of renal insufficiency.

The same product serves two other situations. In metabolic aminoacidopathies, like the phenylketonuria and tyrosinemia, what must be limited are two specific amino acids: here the phenylalanine it's at 16 mg and the tyrosine at 10.5 mg per 100 g. And in Parkinson's disease in therapy with Levodopa, where the protein restriction serves not to interfere with the absorption of the drug.

The composition is simple: corn starch, potato starch, chicory inulin, emulsifiers and safflower. It is cooked like normal pasta, in plenty of boiling water, about one liter per 50 g, per 10-12 minutes, and is seasoned as soon as drained. The bag is from 250 g. The product may contain traces of soy and containing cereals gluten.

INDICATIONS

Why use Aproten fettuccine 250 g protein-free pasta? What is it for?

Food for special medical purposes. Protein-free pasta with low content of proteins, sodium, phosphorus e potassium, which make it suitable for the dietary management of renal insufficiency; low content of tyrosine e phenylalanine, which make it suitable for the dietary management of metabolic aminoacidopathies, phenylketonuria and tyrosinemia; low protein content, which makes it suitable for dietary management Parkinson's disease being treated with Levodopa.

INGREDIENTS

What ingredients does Aproten fettuccine 250 g protein-free pasta contain?

Corn starch, potato starch, chicory inulin; emulsifiers: mono- and diglycerides of fatty acids; safflower.

The product may contain traces of soy and of cereals containing gluten.

NUTRITIONAL CHARACTERISTICS

What are the nutritional values of Aproten fettuccine 250 g protein-free pasta?

Average values per 100 g
Energy: 1,469 kJ, equal to 347 kcal
Fat: 1 g, of which saturated fatty acids 0.8 g
Carbohydrates: 81 g, of which sugars 0.3 g
Fibers: 6 g
Protein: 0.4 g, of which phenylalanine 16 mg and tyrosine 10.5 mg
Salt: 0.03 g
Potassium: 20 mg
Phosphorus: 29 mg
Sodium: 12 mg

The salt content is due exclusively to the naturally present sodium.

HOW TO USE

How do I use Aproten fettuccine 250 g protein-free pasta?

Cook the pasta in plenty of boiling water, approximately 1 liter of water for every 50 g of pasta. Once cooked, season the pasta as soon as it is drained.
Cooking time: 10-12 minutes. The time shown is indicative and may vary depending on habits and personal taste.

WARNINGS

What are the warnings of Aproten fettuccine 250 g protein-free pasta?

The product must be used under medical supervision and cannot be used as the sole source of nutrition.

For the patient on therapy with Levodopa, the degree of possible dysphagia and any problems of malnutrition due to deficiency that may arise in conditions of protein restriction must be assessed. In subjects suffering from aminoacidopathies, the additional intake of sodium, potassium and phosphorus must be evaluated.

CONSERVATION

How is Aproten fettuccine 250 g protein-free pasta stored?

Store in a dry place and away from heat sources.
Shelf life with intact packaging: 24 months.

FORMAT

What is the format of Aproten fettuccine 250 g protein-free pasta?

250 g bag.