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Batido nutricional / Nutricional Shake - Herbalife nutrition - 550g

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Batido nutricional / Nutricional Shake - Herbalife nutrition - 550g

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Codi de barres: 0146

Quantitat: 550g

Empaquetament: en:Jar

Marques: Herbalife nutrition

Categories: Suplements dietètics, Suplements per culturisme, en:Groceries, en:Supplement

Origen dels ingredients: fr:Mondo

Codi de traçabilitat: CE

Països on es va vendre: França, Espanya

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Ingredients

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    64 ingredients

    : Soya protein isolate (40,8%), cookie crumbs (wheat flour (gluten), rice flour, oat flour (gluten), barley malt flour, sugar, cocoa, corn flour, salt, emulsifier (soya lecithin), fructose, inulin, oat fibre (gluten). polydextrose, soya oil thickeners (quar gum powde, santhan gum, carragenan, pectin), oat bran gluten), milk protein concentrate (1.9 %), flavourings (lactose), calcium citrate, dextrose, potassium phosphate, sodium chloride, anti-caking agent (silicon dioxide), sweeteners (sucralose, acesulfame-K), rapeseed oil, magnesium oxide, ginger root powder, L-ascorbic acid, ferrous fumarate, DL-alpha tocopheryl acetate, liquorice root powder, nicotinamide, papaya powder, zinc oxide, cupric gluconate, retinyl palmitate, D-calcium pantothenate, cholecalciferol, pyridoxine hydrochloride, cyanocobalamin, manganese carbonate, riboflavin, thiamin hydrochloride, ascorbyl palmitate, pteroylmonoglutamic acid, Dl-alpha tocopherol, potassium iodide, sodium selenite, D-biotin. CONTAINS GLUTEN, MILK AND SOYA. SOUTH AFRICA, LTD.
    Al·lèrgens: en:Gluten, en:Milk, en:Soybeans
    Rastres: en:Milk, en:Soybeans

Processament d'aliments

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    Aliments ultra processats

    Elements que indiquen que el producte està al grup 4 - Aliments i begudes ultraprocessats:

    • Additiu: E322 - Lecitines
    • Additiu: E440 - Pectina
    • Additiu: E551 - Diòxid de silici
    • Additiu: E950 - Acesulfam K
    • Additiu: E955 - Sucralosa
    • Ingredient: Dextrosa
    • Ingredient: Emulsionant
    • Ingredient: Aromes
    • Ingredient: Glucosa
    • Ingredient: Gluten
    • Ingredient: Lactosa
    • Ingredient: Proteina de la llet
    • Ingredient: Edulcorant

    Els productes alimentaris es classifiquen en 4 grups segons el seu grau de processament:

    1. Aliments no processats o mínimament processats
    2. Ingredients culinaris processats
    3. Aliments processats
    4. Aliments ultra processats

    La determinació del grup es fa en funció de la categoria del producte i dels ingredients que conté.

    → Més informació sobre la classificació NOVA

Additius

  • E1200 - Polidextrosa

    Polydextrose: Polydextrose is a synthetic polymer of glucose. It is a food ingredient classified as soluble fiber by the U.S. Food and Drug Administration -FDA- as well as Health Canada, as of April 2013. It is frequently used to increase the dietary fiber content of food, to replace sugar, and to reduce calories and fat content. It is a multi-purpose food ingredient synthesized from dextrose -glucose-, plus about 10 percent sorbitol and 1 percent citric acid. Its E number is E1200. The FDA approved it in 1981. It is 0.1 times as sweet as sugar.
    Origen: Wikipedia (Anglès)

  • E304 - Èster d'àcids grassos d'àcid ascòrbic

    Ascorbyl palmitate: Ascorbyl palmitate is an ester formed from ascorbic acid and palmitic acid creating a fat-soluble form of vitamin C. In addition to its use as a source of vitamin C, it is also used as an antioxidant food additive -E number E304-. It is approved for use as a food additive in the EU, the U.S., Canada, Australia, and New Zealand.Ascorbyl palmitate is known to be broken down -through the digestive process- into ascorbic acid and palmitic acid -a saturated fatty acid- before being absorbed into the bloodstream. Ascorbyl palmitate is also marketed as "vitamin C ester".
    Origen: Wikipedia (Anglès)

  • E304i - Palmitat d'ascorbil

    Ascorbyl palmitate: Ascorbyl palmitate is an ester formed from ascorbic acid and palmitic acid creating a fat-soluble form of vitamin C. In addition to its use as a source of vitamin C, it is also used as an antioxidant food additive -E number E304-. It is approved for use as a food additive in the EU, the U.S., Canada, Australia, and New Zealand.Ascorbyl palmitate is known to be broken down -through the digestive process- into ascorbic acid and palmitic acid -a saturated fatty acid- before being absorbed into the bloodstream. Ascorbyl palmitate is also marketed as "vitamin C ester".
    Origen: Wikipedia (Anglès)

  • E307 - Α-tocoferol

    Alpha-Tocopherol: α-Tocopherol is a type of vitamin E. It has E number "E307". Vitamin E exists in eight different forms, four tocopherols and four tocotrienols. All feature a chromane ring, with a hydroxyl group that can donate a hydrogen atom to reduce free radicals and a hydrophobic side chain which allows for penetration into biological membranes. Compared to the others, α-tocopherol is preferentially absorbed and accumulated in humans.
    Origen: Wikipedia (Anglès)

  • E322 - Lecitines

    Lecithin: Lecithin -UK: , US: , from the Greek lekithos, "egg yolk"- is a generic term to designate any group of yellow-brownish fatty substances occurring in animal and plant tissues, which are amphiphilic – they attract both water and fatty substances -and so are both hydrophilic and lipophilic-, and are used for smoothing food textures, dissolving powders -emulsifying-, homogenizing liquid mixtures, and repelling sticking materials.Lecithins are mixtures of glycerophospholipids including phosphatidylcholine, phosphatidylethanolamine, phosphatidylinositol, phosphatidylserine, and phosphatidic acid.Lecithin was first isolated in 1845 by the French chemist and pharmacist Theodore Gobley. In 1850, he named the phosphatidylcholine lécithine. Gobley originally isolated lecithin from egg yolk—λέκιθος lekithos is "egg yolk" in Ancient Greek—and established the complete chemical formula of phosphatidylcholine in 1874; in between, he had demonstrated the presence of lecithin in a variety of biological matters, including venous blood, in human lungs, bile, human brain tissue, fish eggs, fish roe, and chicken and sheep brain. Lecithin can easily be extracted chemically using solvents such as hexane, ethanol, acetone, petroleum ether, benzene, etc., or extraction can be done mechanically. It is usually available from sources such as soybeans, eggs, milk, marine sources, rapeseed, cottonseed, and sunflower. It has low solubility in water, but is an excellent emulsifier. In aqueous solution, its phospholipids can form either liposomes, bilayer sheets, micelles, or lamellar structures, depending on hydration and temperature. This results in a type of surfactant that usually is classified as amphipathic. Lecithin is sold as a food additive and dietary supplement. In cooking, it is sometimes used as an emulsifier and to prevent sticking, for example in nonstick cooking spray.
    Origen: Wikipedia (Anglès)

  • E322i - Lecitina

    Lecithin: Lecithin -UK: , US: , from the Greek lekithos, "egg yolk"- is a generic term to designate any group of yellow-brownish fatty substances occurring in animal and plant tissues, which are amphiphilic – they attract both water and fatty substances -and so are both hydrophilic and lipophilic-, and are used for smoothing food textures, dissolving powders -emulsifying-, homogenizing liquid mixtures, and repelling sticking materials.Lecithins are mixtures of glycerophospholipids including phosphatidylcholine, phosphatidylethanolamine, phosphatidylinositol, phosphatidylserine, and phosphatidic acid.Lecithin was first isolated in 1845 by the French chemist and pharmacist Theodore Gobley. In 1850, he named the phosphatidylcholine lécithine. Gobley originally isolated lecithin from egg yolk—λέκιθος lekithos is "egg yolk" in Ancient Greek—and established the complete chemical formula of phosphatidylcholine in 1874; in between, he had demonstrated the presence of lecithin in a variety of biological matters, including venous blood, in human lungs, bile, human brain tissue, fish eggs, fish roe, and chicken and sheep brain. Lecithin can easily be extracted chemically using solvents such as hexane, ethanol, acetone, petroleum ether, benzene, etc., or extraction can be done mechanically. It is usually available from sources such as soybeans, eggs, milk, marine sources, rapeseed, cottonseed, and sunflower. It has low solubility in water, but is an excellent emulsifier. In aqueous solution, its phospholipids can form either liposomes, bilayer sheets, micelles, or lamellar structures, depending on hydration and temperature. This results in a type of surfactant that usually is classified as amphipathic. Lecithin is sold as a food additive and dietary supplement. In cooking, it is sometimes used as an emulsifier and to prevent sticking, for example in nonstick cooking spray.
    Origen: Wikipedia (Anglès)

  • E440 - Pectina

    Pectin: Pectin -from Ancient Greek: πηκτικός pēktikós, "congealed, curdled"- is a structural heteropolysaccharide contained in the primary cell walls of terrestrial plants. It was first isolated and described in 1825 by Henri Braconnot. It is produced commercially as a white to light brown powder, mainly extracted from citrus fruits, and is used in food as a gelling agent, particularly in jams and jellies. It is also used in dessert fillings, medicines, sweets, as a stabilizer in fruit juices and milk drinks, and as a source of dietary fiber.
    Origen: Wikipedia (Anglès)

  • E551 - Diòxid de silici

    Silicon dioxide: Silicon dioxide, also known as silica, silicic acid or silicic acid anydride is an oxide of silicon with the chemical formula SiO2, most commonly found in nature as quartz and in various living organisms. In many parts of the world, silica is the major constituent of sand. Silica is one of the most complex and most abundant families of materials, existing as a compound of several minerals and as synthetic product. Notable examples include fused quartz, fumed silica, silica gel, and aerogels. It is used in structural materials, microelectronics -as an electrical insulator-, and as components in the food and pharmaceutical industries. Inhaling finely divided crystalline silica is toxic and can lead to severe inflammation of the lung tissue, silicosis, bronchitis, lung cancer, and systemic autoimmune diseases, such as lupus and rheumatoid arthritis. Uptake of amorphous silicon dioxide, in high doses, leads to non-permanent short-term inflammation, where all effects heal.
    Origen: Wikipedia (Anglès)

  • E950 - Acesulfam K

    Acesulfame potassium: Acesulfame potassium - AY-see-SUL-faym-, also known as acesulfame K -K is the symbol for potassium- or Ace K, is a calorie-free sugar substitute -artificial sweetener- often marketed under the trade names Sunett and Sweet One. In the European Union, it is known under the E number -additive code- E950. It was discovered accidentally in 1967 by German chemist Karl Clauss at Hoechst AG -now Nutrinova-. In chemical structure, acesulfame potassium is the potassium salt of 6-methyl-1‚2,3-oxathiazine-4-3H--one 2‚2-dioxide. It is a white crystalline powder with molecular formula C4H4KNO4S and a molecular weight of 201.24 g/mol.
    Origen: Wikipedia (Anglès)

  • E955 - Sucralosa

    Sucralose: Sucralose is an artificial sweetener and sugar substitute. The majority of ingested sucralose is not broken down by the body, so it is noncaloric. In the European Union, it is also known under the E number E955. It is produced by chlorination of sucrose. Sucralose is about 320 to 1‚000 times sweeter than sucrose, three times as sweet as both aspartame and acesulfame potassium, and twice as sweet as sodium saccharin. Evidence of benefit is lacking for long-term weight loss with some data supporting weight gain and heart disease risks.It is stable under heat and over a broad range of pH conditions. Therefore, it can be used in baking or in products that require a long shelf life. The commercial success of sucralose-based products stems from its favorable comparison to other low-calorie sweeteners in terms of taste, stability, and safety. Common brand names of sucralose-based sweeteners are Splenda, Zerocal, Sukrana, SucraPlus, Candys, Cukren, and Nevella. Canderel Yellow also contains sucralose, but the original Canderel and Green Canderel do not.
    Origen: Wikipedia (Anglès)

Anàlisi dels ingredients

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    No és vegà

    Ingredients no vegans: en:Milk protein concentrate, Lactosa

    Alguns ingredients no s'han pogut reconèixer.

    Necessitem la teva ajuda!

    Podeu ajudar-nos a reconèixer més ingredients i analitzar millor la llista d'ingredients d'aquest producte i d'altres mitjançant:

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  • icon

    Es desconeix si és vegetarià

    Ingredients no reconeguts: en:cookie-crumbs, en:soya-oil-thickeners, en:quar-gum-powde, en:santhan-gum, en:carragenan, en:oat-bran-gluten, Clorur de sodi, en:Iron fumarate, en:DL-alpha tocopheryl acetate, Òxid de zinc, en:Copper gluconate, en:d-calcium-pantothenate, en:Cyanocobalamin, en:Manganese carbonate, en:Thiamin hydrochloride, Àcid fòlic, en:Sodium selenite, en:south-africa, en:ltd

    Alguns ingredients no s'han pogut reconèixer.

    Necessitem la teva ajuda!

    Podeu ajudar-nos a reconèixer més ingredients i analitzar millor la llista d'ingredients d'aquest producte i d'altres mitjançant:

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L'anàlisi es basa únicament en els ingredients enumerats i no té en compte els mètodes de processament.
  • icon

    Detalls de l'anàlisi dels ingredients

    Necessitem la teva ajuda!

    Alguns ingredients no s'han pogut reconèixer.

    Necessitem la teva ajuda!

    Podeu ajudar-nos a reconèixer més ingredients i analitzar millor la llista d'ingredients d'aquest producte i d'altres mitjançant:

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    Uniu-vos al canal #ingredients del nostre espai de discussió a Slack i/o apreneu sobre l'anàlisi dels ingredients en la nostra wiki, si voleu ajudar. Gràcies!

    : Soya protein isolate 40.8%, cookie crumbs (wheat flour (gluten), rice flour, oat flour (gluten), barley malt flour, sugar, cocoa, corn flour, salt, emulsifier (soya lecithin), fructose, inulin, oat fibre (gluten), polydextrose, soya oil thickeners (quar gum powde, santhan gum, carragenan, pectin), oat bran gluten), milk protein concentrate 1.9%, flavourings (lactose), calcium citrate, dextrose, potassium phosphate, sodium chloride, anti-caking agent (silicon dioxide), sweeteners (sucralose, acesulfame-K), rapeseed oil, magnesium oxide, ginger root powder, L-ascorbic acid, ferrous fumarate, DL-alpha tocopheryl acetate, liquorice root, nicotinamide, papaya, zinc oxide, cupric gluconate, retinyl palmitate, D-calcium pantothenate, cholecalciferol, pyridoxine hydrochloride, cyanocobalamin, manganese carbonate, riboflavin, thiamin hydrochloride, ascorbyl palmitate, pteroylmonoglutamic acid, Dl-alpha tocopherol, potassium iodide, sodium selenite, D-biotin, SOUTH AFRICA, LTD
    1. Soya protein isolate -> en:soy-protein-isolate - vegan: yes - vegetarian: yes - percent_min: 40.8 - percent: 40.8 - percent_max: 40.8
    2. cookie crumbs -> en:cookie-crumbs - percent_min: 1.9 - percent_max: 40.8
      1. wheat flour -> en:wheat-flour - vegan: yes - vegetarian: yes - percent_min: 0.126666666666667 - percent_max: 40.8
        1. gluten -> en:gluten - vegan: yes - vegetarian: yes - percent_min: 0.126666666666667 - percent_max: 40.8
      2. rice flour -> en:rice-flour - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 20.4
      3. oat flour -> en:oat-flour - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 13.6
        1. gluten -> en:gluten - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 13.6
      4. barley malt flour -> en:barley-malt-flour - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 10.2
      5. sugar -> en:sugar - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 8.16
      6. cocoa -> en:cocoa - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 6.8
      7. corn flour -> en:corn-flour - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 5.82857142857143
      8. salt -> en:salt - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 5.1
      9. emulsifier -> en:emulsifier - percent_min: 0 - percent_max: 4.53333333333333
        1. soya lecithin -> en:soya-lecithin - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 4.53333333333333
      10. fructose -> en:fructose - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 4.08
      11. inulin -> en:inulin - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3.70909090909091
      12. oat fibre -> en:oat-fiber - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3.4
        1. gluten -> en:gluten - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3.4
      13. polydextrose -> en:e1200 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3.13846153846154
      14. soya oil thickeners -> en:soya-oil-thickeners - percent_min: 0 - percent_max: 2.91428571428571
        1. quar gum powde -> en:quar-gum-powde - percent_min: 0 - percent_max: 2.91428571428571
        2. santhan gum -> en:santhan-gum - percent_min: 0 - percent_max: 1.45714285714286
        3. carragenan -> en:carragenan - percent_min: 0 - percent_max: 0.971428571428571
        4. pectin -> en:e440a - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.728571428571429
      15. oat bran gluten -> en:oat-bran-gluten - percent_min: 0 - percent_max: 2.72
    3. milk protein concentrate -> en:milk-protein-concentrate - vegan: no - vegetarian: yes - percent_min: 1.9 - percent: 1.9 - percent_max: 1.9
    4. flavourings -> en:flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0.485294117647059 - percent_max: 1.9
      1. lactose -> en:lactose - vegan: no - vegetarian: yes - percent_min: 0.485294117647059 - percent_max: 1.9
    5. calcium citrate -> en:e333 - vegan: yes - vegetarian: yes - percent_min: 0.442424242424242 - percent_max: 1.9
    6. dextrose -> en:dextrose - vegan: yes - vegetarian: yes - percent_min: 0.396875 - percent_max: 1.9
    7. potassium phosphate -> en:e340 - vegan: yes - vegetarian: yes - percent_min: 0.348387096774193 - percent_max: 1.9
    8. sodium chloride -> en:sodium-chloride - percent_min: 0.296666666666666 - percent_max: 1.9
    9. anti-caking agent -> en:anti-caking-agent - percent_min: 0.241379310344827 - percent_max: 1.9
      1. silicon dioxide -> en:e551 - vegan: yes - vegetarian: yes - percent_min: 0.241379310344827 - percent_max: 1.9
    10. sweeteners -> en:sweetener - percent_min: 0.182142857142856 - percent_max: 1.9
      1. sucralose -> en:e955 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.9
      2. acesulfame-K -> en:e950 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.95
    11. rapeseed oil -> en:rapeseed-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - percent_min: 0.118518518518517 - percent_max: 1.9
    12. magnesium oxide -> en:e530 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.9
    13. ginger root powder -> en:ginger-powder - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.9
    14. L-ascorbic acid -> en:e300 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.9
    15. ferrous fumarate -> en:iron-fumarate - percent_min: 0 - percent_max: 1.9
    16. DL-alpha tocopheryl acetate -> en:dl-alpha-tocopheryl-acetate - percent_min: 0 - percent_max: 1.9
    17. liquorice root -> en:liquorice-root - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.9
    18. nicotinamide -> en:e375 - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 1.9
    19. papaya -> en:papaya - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.9
    20. zinc oxide -> en:zinc-oxide - percent_min: 0 - percent_max: 1.9
    21. cupric gluconate -> en:copper-gluconate - percent_min: 0 - percent_max: 1.9
    22. retinyl palmitate -> en:retinyl-palmitate - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.9
    23. D-calcium pantothenate -> en:d-calcium-pantothenate - percent_min: 0 - percent_max: 1.9
    24. cholecalciferol -> en:cholecalciferol - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 1.9
    25. pyridoxine hydrochloride -> en:pyridoxine-hydrochloride - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.9
    26. cyanocobalamin -> en:cyanocobalamin - percent_min: 0 - percent_max: 1.9
    27. manganese carbonate -> en:manganese-carbonate - percent_min: 0 - percent_max: 1.9
    28. riboflavin -> en:e101 - vegan: maybe - vegetarian: yes - percent_min: 0 - percent_max: 1.9
    29. thiamin hydrochloride -> en:thiamin-hydrochloride - percent_min: 0 - percent_max: 1.9
    30. ascorbyl palmitate -> en:e304i - vegan: yes - vegetarian: yes - from_palm_oil: maybe - percent_min: 0 - percent_max: 1.9
    31. pteroylmonoglutamic acid -> en:folic-acid - percent_min: 0 - percent_max: 1.9
    32. Dl-alpha tocopherol -> en:e307c - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.9
    33. potassium iodide -> en:potassium-iodide - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.77560863696894
    34. sodium selenite -> en:sodium-selenite - percent_min: 0 - percent_max: 1.77560863696894
    35. D-biotin -> en:d-biotin - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.73528630824013
    36. SOUTH AFRICA -> en:south-africa - percent_min: 0 - percent_max: 1.61893728664815
    37. LTD -> en:ltd - percent_min: 0 - percent_max: 1.61893728664815

Nutrició

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    Poca qualitat nutricional

    ⚠️ Atenció: la quantitat de fruita, verdura i fruits secs no s'especifica a l'etiqueta, s'ha fet una estimació a partir de la llista d'ingredients: 1

    Aquest producte no es considera una beguda per al càlcul de la Nutri-Score.

    Punts positius: 5

    • Proteïnes: 5 / 5 (valor: 36, valor arrodonit: 36)
    • Fibra: 5 / 5 (valor: 80, valor arrodonit: 80)
    • Fruites, verdures, fruits secs i olis de colza/nou/oliva: 0 / 5 (valor: 1.95925925925926, valor arrodonit: 2)

    Punts negatius: 20

    • Energia: 4 / 10 (valor: 1510, valor arrodonit: 1510)
    • Sucres: 4 / 10 (valor: 20, valor arrodonit: 20)
    • Greixos saturats: 7 / 10 (valor: 8, valor arrodonit: 8)
    • Sodi: 5 / 10 (valor: 500, valor arrodonit: 500)

    Els punts per proteïnes no es compten perquè els punts negatius són més o iguals a 11.

    Puntuació nutricional: 15 (20 - 5)

    Nutri-Score: D

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    Sucre en alta quantitat (20%)

    Què us cal saber
    • Un alt consum de sucre pot provocar augment de pes i càries dental. També augmenta el risc de patir diabetis tipus 2 i malalties cardiovasculars.

    Recomanació: Limitau el consum de sucre i de begudes ensucrades
    • Les begudes ensucrades (com ara refrescos, begudes de fruites i sucs i nèctars de fruites) s'han de limitar tant com sigui possible (no més d'1 got al dia).
    • Triau productes amb menor contingut de sucre i reduïu el consum de productes amb sucres afegits.

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    Informació nutricional

    Informació nutricional Com es ven
    per 100 g/100 ml     		Com es ven
    per porció (25g)     		Comparat amb: en:supplement
    Energia 1.510 kj
    (360 kcal)     		377 kj
    (90 kcal)     		+21%
    Greix 4 g 1 g -44%
    Àcid gras saturat 8 g 2 g +426%
    Hidrats de carboni 44 g 11 g +83%
    Sucre 20 g 5 g +44%
    Fiber 80 g 20 g
    Proteïna 36 g 9 g +18%
    Sal comuna 1,25 g 0,312 g +25%
    Vitamina A 4.850 µg 1.212 µg
    Vitamina D 38.400.000 µg 9.600.000 µg
    Vitamin E 76.000 mg 19.000 mg
    Vitamina C 232.000 mg 58.000 mg
    Vitamin B1 (Thiamin) 4.400 mg 1.100 mg
    Vitamin B2 (Riboflavin) 6.400 mg 1.600 mg
    Vitamin B3 84.000 mg 21.000 mg
    Vitamina B6 7.600 mg 1.900 mg
    Vitamin B9 (Folic acid) 924 µg 231 µg
    Vitamin B12 (cobalamin) 7.600.000 µg 1.900.000 µg
    Biotina 384 µg 96 µg
    Àcid pantotènic 26.000 mg 6.500 mg
    Potassi 960 mg 240 mg
    Calci 1.740.000 mg 435.000 mg
    Fòsfor 2.850.000 mg 712.000 mg
    Ferro 96.000 mg 24.000 mg
    Magnesi 532.000 mg 133.000 mg
    Zinc 56.000 mg 14.000 mg
    Coure 7.600 mg 1.900 mg
    Manganès 7.600 mg 1.900 mg
    Seleni 304 µg 76 µg
    Iode 612 µg 153 µg
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 1,959 % 1,959 %
Mida de la porció: 25g

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