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Bob's Red Mill, Creamy Rye Flakes Hot Cereal, 16 oz (453 g)
(Save Image)
Bob's Red Mill, Creamy Rye Flakes Hot Cereal, 16 oz (453 g)
(Save Image)
商品の概要
商品説明
- To Your Good Health
- Friend to The Heart
- Also Known as Rolled Rye
- All Natural
- Kosher
Bob's Red Mill Creamy Rye Flakes whole grain hot cereal is delicious, nutritious and easy to prepare. It has a mild and wholesome "old world" flavor and it is a good source of dietary fiber. It is also excellent for adding a hearty texture and fiber to baked goods.
You Can See Our Quality!
Diets rich in whole grain foods and other plant foods low in total fat, saturated fat and cholesterol, may reduce the risk of heart disease and some cancers.
Our product line is diverse and extensive.
用法・用量
Keeps best refrigerated or frozen.
Cooking Instructions:
For a delicious high protein, high fiber cereal, bring 3 cups water and 1/2 teaspoon salt to a boil. Add 1 cup Bob's Red Mill Creamy Rye Flakes and reduce heat. Cover and cook for about 15 minutes, stirring occasionally. Remove from heat and let stand covered 2 minutes, then serve with milk and honey. Serves 4.
Microwave Instructions:
In large bowl, combine 1/4 cup Bob's Red Mill Creamy Rye Flakes and 3/4 cup water. Cover and microwave on high for 3 to 5 minutes. Let stand for 2 minutes. Make 1 serving.
その他の原料
Whole grain rye.
Manufactured in a facility that also uses tree nuts, soy, wheat and milk.
| Supplement Facts | ||
| Serving Size: 1/4 cup dry (30 g) | ||
| Serving Per Container: 15 (per 16 oz) | ||
| Amount Per Serving | %Daily Value* | |
| Calories | 100 | |
| Calories from Fat | 5 | |
| Total Fat | 0 g | 0% |
| Saturated Fat | 0 g | 0% |
| Trans Fat | 0 g | |
| Cholesterol | 0 mg | 0% |
| Sodium | 0 mg | 0% |
| Total Carbohydrate | 21 g | 7% |
| Dietary Fiber | 4 g | 15% |
| Sugars | 0 g | |
| Protein | 4 g | |
| Vitamin A | 0% | |
| Vitamin C | 0% | |
| Calcium | 0% | |
| Iron | 4% | |
| *Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs. | ||






