Vegetable Charcoal


Vegetable charcoal for food use is obtained from the classic processing of wood (poplar, willow or other varieties) heated in an oxygen-poor atmosphere at temperatures reaching 500/600 °C. In the pharmaceutical industry, the dark powder obtained is used for cases of poisoning, for example from fungi, cyanides and organic solvents because it is able to reduce the absorption of ingested substances. The more porous the material, the higher its absorbent capacity even when processed. But, beyond the life-saving function, it has been noted that coal is also useful in cases of meteorism and diarrhea, for this reason it proves very effective during travel and holidays to combat any intestinal disorders. At the forefront of emergencies from accidental or voluntary poisoning due to its high absorbency of food and toxic substances, vegetable charcoal is a valuable ally of the intestine.



Durum wheat semolina, 1% vegetable charcoal, water.

Nutrition Values 100 g
Energy Value 1495 kJ / 353 kcal
Fat 1,3
which: satures 0,2
Carbohydrates 71
which: sugars 4
Fibers 3
Protein 13
Salt 0,03

Additional information

Weight 500 g
Dimensions 9 × 27 cm


© 2020-2022 Copyright
closearrow-downbars linkedin facebook pinterest youtube rss twitter instagram facebook-blank rss-blank linkedin-blank pinterest youtube twitter instagram