Description
Ingredients
Produce of
Net Contents
Preparation and Usage
| Typical Values | Analytical constituents (%) |
|---|---|
| Protein: | 8.2 |
| Fat content: | 1.0 |
| Inorganic matter: | 0.03 |
| Crude fibre: | 0.75 |
| Moisture: | 88.5 |
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