Celery Bead Pasta with Goat Milk (8+ Months) - 250 G

We are proud to offer you pasta, the favorite of babies, in its healthiest and most delicious form. For the first time in Turkey, we have produced it with goat's milk and vegetables especially for our babies.

Ingredients: Durum wheat semolina, goat milk (12.8%), celery juice (13.9%), (100% celery).

Allergen information: Contains gluten (wheat).*Does not contain cow's milk and products.

Cooking Suggestion: Put 50 grams of pasta (about 1 handful) in a small pot. Add boiling water at a level 1-2 fingers above the ingredients. Add 1 teaspoon of butter and cook over low heat by draining the water.

 You can add boiling water little by little when necessary. It cooks in a shorter time than normal pasta. Take care not to overcook. You can serve with sauce, yogurt, etc. according to your baby's taste and month.

Cooking with the extraction method prevents vitamin loss. Cooking by straining is not recommended as it causes serious vitamin loss.

Why Goat Milk?

Aşçı Anne, the first company in Turkey to produce pasta with goat's milk, set out by taking into account that goat's milk is a very rich source of nutrients in terms of vitamins, minerals and fatty acids.

Goat's milk is chemically and physically more similar to breast milk in child nutrition than other types of milk. Goat milk contains 10% less lactose than cow's milk. The most important difference between it and cow's milk is the protein and fat structure.

Proteins

Goat milk has a higher protein content than cow's milk at 3.6 grams. The largest protein group in milk is casein, which makes up about 80 percent of the total protein content. Casein is also divided into groups. These include alpha-s1, alpha-s2, A2 beta-casein, A1 beta-casein. Instead of A1 casein, which has an inflammatory effect, goat milk contains A2 casein, which does not have this effect.

 While milk containing A1 casein causes bloating, gas and discomfort when consumed, A2 type milk, i.e. goat's milk, provides many health benefits when consumed, as well as facilitating digestion for people with milk intolerance. Casein particles, the main protein of goat's milk, are small in size and very soft in structure. Alpha-s1 allergenic protein from casein proteins is much less in goat milk.

 Therefore, it causes less inflammation and the risk of allergy is lower. Due to the structure of casein, infants and children who have difficulty in digestion can easily digest goat's milk.

Fats

While cow's milk has a high level of chain fatty acids such as 15-20%, goat's milk has 30-35% chain fatty acids and therefore has a more intense taste and texture. In addition, goat milk is naturally homogenized.

Because the diameter of the fat globule is 1 micron in goat's milk and 17-18 microns in cow's milk and makes a softer clot in the human stomach.

 Therefore, it is more suitable for babies, children and people with sensitive stomachs and can be digested more easily. Although goat's milk has a higher value in terms of lipid content, it has a lower cholesterol content than other milk types.

Net Weight 250 g

Store in a dry and cool place out of sunlight.Shelf life is 1 year from the date of manufacture.

ENERGY AND NUTRIENTS PER 100 GRAMS

Energy (kcal/kJ) 380/1593Fat (g) 1.7- Saturated Fat (g) 0.5Carbohydrate (g) 75.9- Sugar (g)* 3.9Fiber (g) 3.4Protein (g) 13.6Salt (g)** 0.05

*Naturally contains sugar, no added sugar.