Maggi Rich Tomato Ketchup sauce price - pichkoo 6 gram price, review and unboxing
Price: Rs 15
Check here - https://amzn.to/3hAPPBE
This food is vegetarian.
Yummy taste
Colorful packaging
Tomato ketchup with a lot of flavour
Ingredients -
Water, Sugar, Tomato Paste(23.7%), Salt, Acidity Regulator(260), Thickening Agents(1422 & 415), Dehydrated Onion, Dehydrated Garlic, Preservative(211) and Mixed Spices.
Product description
Pichkoo is a small doy pack that makes Maggi tomato ketchup more accessible to a wider audience. Maggi now adds a bada pichkoo to the joy, making it "Bigger." A big tomato ketchup doy pack that guarantees the fun continues indefinitely. Its endearing tag, attractive packaging, and delicious taste elicit a resounding response. "New Maggi Pichkoo - It's different!".
• Pichkoo is a tiny doy pack that makes MAGGI Tomato Ketchup more accessible to a wider audience. Its endearing tag, attractive packaging, and delicious taste elicit a resounding response. • MAGGI Pichkoo - Its different!
Maggi Rich Tomato Ketchup, made with premium tomatoes and other ingredients, gives your favourite snacks a sweet and tangy flavour. You can now make a flavorful meal out of a bland one.
Nutritional Information per 100 g(approx) -
Energy- 139 kcal
Protein- 1.2 g
Carbohydrate- 33.5 g
Total Sugars- 30.8 g
Fibre- 1.8 g
Total Fat- 0.0 g
Saturated Fat- 0.0 g
Sodium- 1026.0 g
Storage Instruction - Store in a cool, dry and hygienic place.
Key Features
Your favourite brand MAGGI's quintessentially rich tomato ketchup
It's made of real tangy tomatoes and goes well with every snack.
Makes a bland dinner into a delectable, flavorful snack.
To preserve the flavour and freshness, it is packaged in an impermeable glass pichkoo pack.
Unit - 90 g
Storage Tips - Store in a cool, dry and hygienic place. Keep neck clean and close the cap immediately after use.
Shelf Life - 8 months
#MaggiTomatoKetchup
#maggiketchup
#maggitomato
#maggipichkoo
#pichkoo
#maggirichtomatoketchup
#maggitomatosauceprice
#maggiketchupprice
#maggipichkooprice
#sostomatomaggi
No comments:
Post a Comment