Sauce, ready to serve, pepper, tapasco

Quantitative nutrients protein 1.29 g is the basic amino acids, Tertophane 0.02 g Thrhyunin 0.05 g yolioocini 0.04 g lucine 0.07 g yennin 0.06 g methyunin 0.02 g vinyl alanine 0.04 g of basic aminoic acid 0.06 g amino -acid sour soured 0.03 g nisular amino 0.02 g vinyl alanine 0.04 g turuzin 0.03 g arginine 0.06 g alanine 0.05 g glyceine 0.05 g of broline 0.06 g quiet 0.05 g hydroxi broline 0 g canager amount of fat 0.76 g fatty acid, final saturated, all saturated multi -fatty, Multi -fatty acid