calanka bogga

Budada maraq lo'da

Budada maraq lo'da


  • Magaca Guud:Borotiinka lo'da oo go'doonsan
  • Qaybta:Walxaha Sayniska Nolosha - Kaabista Nafaqada
  • Muuqashada:Caddaan ilaa budo huruud ah oo khafiif ah
  • Summada:Colorcom
  • Heerka Fulinta:Heerka Caalamiga ah
  • Qty gudaha 20' FCL:20MT
  • Min.Dalbo:25KG
  • Faahfaahinta Alaabta

    Tags Product

    Sharaxaada Alaabta:

    Budada maraq lo'da oo laga sameeyay lafaha iyo hargaha lo'da, budada maraqyada lafaheena waa wax dabiici ah oo aan ku jirin wax buuxinaya, wax lagu daro ama wax lagu ilaaliyo.Budada maraq lafaha lo'da waa il heer sare ah oo borotiinka, kolajka, acids amino lagama maarmaanka ah iyo macdanta.borotiinka maraq lafaha waxa uu ka kooban yahay dhamaan 9ka amino acids ee muhiimka ah oo ay ku jiraan glycine iyo proline kuwaas oo ah asiidhyada amino ee muhiimka u ah soosaarka kolajka.
    Budada maraq lo'da lafaha Tani waxay u gaar ah oo loogu talagalay soosaarayaasha kaabayaasha, baararka iyo cabitaannada, kuwaas oo doonaya in ay raacaan isbeddelka loogu talagalay sumadda nadiifka ah, iyo xalalka nafaqada dabiiciga ah.Haddii aad rabto inaad bilawdo kabka maraq lafaha si aad ugu darto khadkaaga, waxaanu nahay soo saaraha kabka maraq lafaha sare.Awoodeena waxay noo ogolaanaysaa inaan buuxino baahi kasta oo la rabo.Waxaan haynaa kayd laga heli karo USA.

    Codsiga Alaabta:

    1.Diyaar u ah inuu cabbo maraq iyo maraqa lafaha
    2.Bada maraq lafta isku daraan
    3. Cunto fudud, kafeega iyo baararka

    Tilmaamaha Alaabta:

    Shayga Heerka
    Midabka Off-cad ilaa huruud khafiif ah
    Protein ≧90%
    Qoyaanka ≦8%
    Ph 5.5-7.0
    Microbiological  
    Wadarta tirada bakteeriyada ≦1,000 Cfu/G
    Caaryada ≦10 CFU/G
    khamiir ≦10 CFU/G
    Escherichia Coli ND
    Salmonella ND
    Macluumaadka Nafaqada/100 G budada
    Calories
    Laga soo bilaabo Protein 362 Kcal
    Ka Baruurta 0 Kcal
    Laga soo bilaabo Total 362 Kcal
    Protein 98g
    Qoyaanka Xorta ah 96g
    Qoyaanka 6.5g
    Fiberka cuntada 0 G
    Kolestaroolka 0 mg

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