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AccountSumac Sour 350 Gr
Gaziantep geographically marked Antep sumac has a production method specific to the geographical border with its color, suitability of appearance and taste, salt content, cultivation method and soil characteristics. It is more sour due to its early collection. Antep Sumac is fully colored. Since the color of Antep Sumac is bright and vivid by itself, oil is not mixed during its production.
Sumac sour made with Antep sumac, which is more special in terms of taste, and color, is produced completely naturally by women's hands without any additives using traditional methods.
Sumac sour, one of the flavor secrets of Gaziantep, is often used in salads and meals.
Nutritional Values for 100 GR;
Components Unit Quantity
Energy kcal 281
Energy kJ 1176
Protein g 0.31
Fat, total g 14.4
Saturated Fat g 2,6
Carbohydrate g 2.48
Fiber, total dietary g 5.7
Water g 88.87
Ash g 2.25
Total sugars g 7
Nitrogen g 0.05
Supplier Name : Zahire Evi - Turkiye