You'll love BIG BOY Peanut Cream for its sweet and salty taste and creamy consistency. You can spread it on bread, enjoy it on its own or add it to your favourite dishes. It is made from 100% peanuts and contains 24.4g of protein per 100g.
BIG BOY Peanut Butter, 250g
Nut Cream - smooth, peanut, natural, 24 g protein per 100 g, 612 kcal per 100 g, weight 220 g - from 450 Kč/1 kg
Show full description
Variants
Peanut Butter, 250g
With code from 79,-
Available to order
Crunchy Peanut Butter, 250g
With code from 79,-
In stock
Crunchy Peanut Butter GASTRO, 1kg
With code from 175,-
In stock
Buy with code
ALZADNY20
79,-
99,-
Quantity discount
Discount already from 2 pcs, up to 17%
Warranty 24 months
Code:
SPTks054
Producer's Website:
- Reviews 1
- Help and manuals
- Ingredient
- Specifications
- Photos & Videos 3
- Alternatives 8
- Accessories and suggested products
BIG BOY Peanut Butter, 250g
99,-
On the way > 5 pcs
Buy
BIG BOY Peanut Butter, 250g
Change the colour style of the food template
Peanut Cream BIG BOY
250g
Key Features of BIG BOY Peanut Cream
- Peanut cream
- Suitable for spreading on bread or enjoying on its own
- 250g pack
- Made from 100% peanuts
- Contains 24.4g of protein per 100g of cream
- With a sweet and salty taste
Ingredients
100% Peanuts.
Nutritional Information
Energy: 2402kJ / 579kcal
Fat: 49.7g
- of which saturates: 7.7g
Carbohydrate: 21.3g
- of which sugars: 4.9g
Protein: 24.4g
Salt: 0g
Storage Conditions
Store at 0–30°C. Use within 14 days of opening. Do not expose to direct sunlight.
Origin
Origin: Czech Republic
Specifications
Type
Type
Total weight
Flavour
Calories per 100g
Type
Type
Type
Weight
Total weight
Flavour
Flavour
Energy value per 100g
Calories per 100g
Composition per 100g
Protein
Carbohydrates
Sugars
Fats
Saturated fatty acids
Fibre
Salt
More Specifications
Arachis s.r.o., Štěrboholská 1434/102a, 102 00 Praha - Hostivař, [email protected] +420 252 252 902
Note:
Product lines:
Big Boy Arašíd
Specifications can be changed without notice. Images are for illustrative purposes only.
