Wood-fired oven-baked multigrain rusks
Recently, international scientific community became interested in the Cretan diet due to the research which has shown that during the previous decades cases of cardiovascular diseases and neoplasias have been extremely rare in Crete. Archaeological and historical evidence proves that eating habits of Cretans in the 20th century are very different from the diet of the residents of the island in former ages, and, moreover, in ancient times.
soft wheat flour*, rye flour*, chickpea flour*, olive oil*, sunflower seed*, linseed*, sourdough*, pumpkin seed*, oat flakes*, Emmer flakes*, yeast, malt flour*
*organic farming product
|Nutrition facts||Per 100g|
|Energy||1482 kJ / 354 kcal|
|of which saturated||0,7 g|
|of which sugars||4,9 g|