The green legged partridge hen is a Polish native breed adapted to breeding in natural conditions. One of the basic advantages of green legged eggs is the lower cholesterol content compared to eggs of other breeds. Natural eggs from these hens are the best source of amino acids, polyunsaturated fatty acids, vitamins and minerals.

Ingredients: ΓΟΝΝΟΞ ΨΘΕΑΥ ΖΜΟΦΣ, ΤΕΝΟΜΙΞΑ (ΖΜΟΦΣ ΖΣΟΝ ΔΦΣΦΝ ΨΘΕΑΥ), ΠΑΤΥΕΦΣΙΤΕΔ ΕΗΗ ΠΦΜΠ 16,6% (equivalent to 4 eggs for 1 kg of flour.), turmeric – spice. Best before: the indicated date and code are at the same time the batch number. Store in a dry, airy place. Put the pasta into boiling and salted water (1 l of water per 100 g of pasta), cook it for 7-9 minutes, stirring from time to time. Drain and serve.Net weight: 250g.

Nutritional value 100g: Energy value: 622kj / 149kcal, Fat 1.2g, including saturated fatty acids 0.4g, carbohydrates 28g, including sugars 0.7g, Fibre 0g, Protein 6g, Salt 0.02g.