Food alergens
  1. Gluten-containing cereals (e.g. wheat, rye, barley, oats, spelled, kamut or their cross-breeds) and their products;
  2. Crustaceans and their products;
  3. Eggs and their products;
  4. Fish and its products;
  5. Peanuts and their products;
  6. Soybeans and their products;
  7. Milk and milk products (including lactose);
  8. Nuts, t. y. almonds (Amygdalus communis L.), hazelnuts (Corylus avellana), walnuts (Juglans regia), cashews (Anakardium occidentale), curry (Carya illinoiesis (Wangenh.) K. Koch), bertoletia (Bertholletia excelsa), pistachios (Pistacia vera), Macadamia ternifolia and Macadamia nuts (Macadamia ternifolia) and their products;
  9. Celery and their products;
  10. Mustard and its products;
  11. Sesame seeds and their products;
  12. Sulfur dioxide and sulphites at concentrations of more than 10 mg / kg or 10 mg / l expressed as SO2
  13. Lubins and their products;
  14. Molluscs and their products;
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