L'Angivy at natural CODAL is a food productentary which is distinguished by its authentic tasteentice and its delicate texturecate. This vegetable, oftenappreciated for its nutritional propertiesitives, is carefulcarefully selectedselected and preparedare for offergo for a cul experiencerich and inary satisfactory. L'Angivy is goneparticularly takenand for his polyvalence in cookingine, allowing to incorporate it easilyjust in diveflat rs, whether they arehot or coldds.
Description
Faq
Q: What is Angivy?
A: These are small bitter eggplants, widely used in Malagasy cuisine.
Q: How do you cook them?
A: They are often added to stews, soups, or cooked with meat.
Q: What do they taste like?
A: They have a strong bitter taste.
Q: How can I reduce their bitterness?
A: You can soak them in salted water before cooking.
Q: What are their benefits?
A: Rich in nutrients.
Conservation
The natural angivy should be kept in the freezer until it is used. Once thawed, it is advisable to consume it within 24 hours to guarantee the best quality and flavor. It is important not to reconge a product that has already been thawed in order to preserve its organoleptic properties.
Ingredients & nutritional information
Codal natural angivy is composed exclusively of angivy, without adding other ingredients. This vegetable is an interesting source of dietary fiber, contributing to good digestion. It also contains essential vitamins and minerals such as vitamin A and calcium, which play an important role in maintaining good health. For 100 grams of natural angivy, we can expect around 30 calories, with a low fat content and a moderate quantity of carbohydrates, making it a nutritious choice for various diets.
Codal natural angivy
Regular price
€10,35
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