Fusilli with a Low Glycemic Index
Gluten-free Fusilli made from corn flour and semi-wholegrain rice flour, with resistant starch; this pasta is an excellent source of protein thanks to the presence of soy protein isolate, and is rich in functional fibres (bamboo and inulin). Resistant starch is a particular type of indigestible starch that helps to make the digestion of carbohydrates slower and more gradual, and limits the absorption of sugars; it is the most functional ingredient for a diet with a low glycemic index. This macaroni is ideal for those who need to limit their sugar consumption for health reasons, but also for those following low-calorie diets, coeliacs, athletes, and finally those who simply want to stay in shape by following a healthy diet and taking care of their wellbeing without sacrificing taste.
yellow corn flour, resistant starch (9%), SOY protein isolate, white corn flour, husked rice flour, bamboo fibre, inulin, emulsifying agent: plant-derived mono-and diglycerides of fatty acids.
May contain MUSTARD and LUPIN.