EGGFOOD MOIST

COMPOSITION

eggs and egg derivatives (min. 30%), bakery products, derivatives of vegetable origin, seeds, sugars, oils and fats, minerals

ANALYTICAL CONSTITUENTS

crude protein 16%, crude fat 15.5%, crude fibre 1.5%, crude ash 4.5%

NUTRITIONAL ADDITIVES

vitamin A 28000 IU, vitamin D3 1400 IU, vitamin E 225 mg, E1 (iron) 50 mg, 3b202 (iodine) 2 mg, E4 (copper) 10 mg, 3b502 (manganese) 100 mg, 3b603 (zinc) 97 mg, E8 (selenium) 0.2 mg