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Muscletech Nitro Tech Performance (1.800G)

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Muscletech Nitro Tech Performance (1.800G)

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Codi de barres: 0631656703313 (EAN / EAN-13) 631656703313 (UPC / UPC-A)

Marques: Muscletech

Categories: Suplements dietètics, Suplements per culturisme, en:Protein powders

Països on es va vendre: França

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Ingredients

  • icon

    28 ingredients

    Anglès: Isolate Protein & Peptide Blend (Whey Protein Isolate, Whey Peptides, Whey Protein Isolate 97%), Whey Protein Concentrate, Natural and Artificial Flavors, Chocolate Cookie Crumbs (Rice Starch, Sugar, Cocoa (Processed with Alkali), Tapioca Starch, Palm Oil, Com Starch Natural Flavors, Salt, Sodium Bicar onate, Soy Lecithin), Calcium Carbonate, Soy or Sunflower Lecithin, Gum Blend (Cellulose, Xan n, Carrageenan), Enzyplex (Papain, Amylase), Šalt, Sucralose, Acesulfame-Potassium
    Al·lèrgens: en:Fish, en:Gluten, en:Milk, en:Nuts, 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: E170 - Carbonats de calci
    • Additiu: E322 - Lecitines
    • Additiu: E407 - Carragahen
    • Additiu: E460 - Cel·lulosa
    • Additiu: E950 - Acesulfam K
    • Additiu: E955 - Sucralosa
    • Ingredient: Aromes
    • Ingredient: Proteina de la llet

    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

  • E1100 - Amilasa

    Amylase: An amylase -- is an enzyme that catalyses the hydrolysis of starch into sugars. Amylase is present in the saliva of humans and some other mammals, where it begins the chemical process of digestion. Foods that contain large amounts of starch but little sugar, such as rice and potatoes, may acquire a slightly sweet taste as they are chewed because amylase degrades some of their starch into sugar. The pancreas and salivary gland make amylase -alpha amylase- to hydrolyse dietary starch into disaccharides and trisaccharides which are converted by other enzymes to glucose to supply the body with energy. Plants and some bacteria also produce amylase. As diastase, amylase was the first enzyme to be discovered and isolated -by Anselme Payen in 1833-. Specific amylase proteins are designated by different Greek letters. All amylases are glycoside hydrolases and act on α-1‚4-glycosidic bonds.
    Origen: Wikipedia (Anglès)

  • E170 - Carbonats de calci

    Calcium carbonate: Calcium carbonate is a chemical compound with the formula CaCO3. It is a common substance found in rocks as the minerals calcite and aragonite -most notably as limestone, which is a type of sedimentary rock consisting mainly of calcite- and is the main component of pearls and the shells of marine organisms, snails, and eggs. Calcium carbonate is the active ingredient in agricultural lime and is created when calcium ions in hard water react with carbonate ions to create limescale. It is medicinally used as a calcium supplement or as an antacid, but excessive consumption can be hazardous.
    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)

  • E407 - Carragahen

    Carrageenan: Carrageenans or carrageenins - karr-ə-gee-nənz, from Irish carraigín, "little rock"- are a family of linear sulfated polysaccharides that are extracted from red edible seaweeds. They are widely used in the food industry, for their gelling, thickening, and stabilizing properties. Their main application is in dairy and meat products, due to their strong binding to food proteins. There are three main varieties of carrageenan, which differ in their degree of sulfation. Kappa-carrageenan has one sulfate group per disaccharide, iota-carrageenan has two, and lambda-carrageenan has three. Gelatinous extracts of the Chondrus crispus -Irish moss- seaweed have been used as food additives since approximately the fifteenth century. Carrageenan is a vegetarian and vegan alternative to gelatin in some applications or may be used to replace gelatin in confectionery.
    Origen: Wikipedia (Anglès)

  • E460 - Cel·lulosa

    Cellulose: Cellulose is an organic compound with the formula -C6H10O5-n, a polysaccharide consisting of a linear chain of several hundred to many thousands of β-1→4- linked D-glucose units. Cellulose is an important structural component of the primary cell wall of green plants, many forms of algae and the oomycetes. Some species of bacteria secrete it to form biofilms. Cellulose is the most abundant organic polymer on Earth. The cellulose content of cotton fiber is 90%, that of wood is 40–50%, and that of dried hemp is approximately 57%.Cellulose is mainly used to produce paperboard and paper. Smaller quantities are converted into a wide variety of derivative products such as cellophane and rayon. Conversion of cellulose from energy crops into biofuels such as cellulosic ethanol is under development as a renewable fuel source. Cellulose for industrial use is mainly obtained from wood pulp and cotton.Some animals, particularly ruminants and termites, can digest cellulose with the help of symbiotic micro-organisms that live in their guts, such as Trichonympha. In human nutrition, cellulose is a non-digestible constituent of insoluble dietary fiber, acting as a hydrophilic bulking agent for feces and potentially aiding in defecation.
    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:Whey protein isolate, en:Whey protein isolate, en:Whey protein

    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:

    • Editeu aquesta pàgina de producte per corregir les faltes d’ortografia de la llista d’ingredients i/o per eliminar els ingredients d’altres idiomes i frases que no estiguin relacionades amb els ingredients.
    • Afegiu entrades, sinònims o traduccions noves a les nostres llistes multilingües d’ingredients, mètodes de processament d’ingredients i etiquetes.

    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!

  • icon

    Es desconeix si és vegetarià

    Ingredients no reconeguts: en:isolate-protein-and-peptide-blend, en:whey-peptides, en:chocolate-cookie-crumbs, en:com-starch-natural-flavors, en:sodium-bicar-onate, en:gum-blend, en:xan-n, en:enzyplex, en:papain, en:šalt

    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:

    • Editeu aquesta pàgina de producte per corregir les faltes d’ortografia de la llista d’ingredients i/o per eliminar els ingredients d’altres idiomes i frases que no estiguin relacionades amb els ingredients.
    • Afegiu entrades, sinònims o traduccions noves a les nostres llistes multilingües d’ingredients, mètodes de processament d’ingredients i etiquetes.

    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!

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:

    • Editeu aquesta pàgina de producte per corregir les faltes d’ortografia de la llista d’ingredients i/o per eliminar els ingredients d’altres idiomes i frases que no estiguin relacionades amb els ingredients.
    • Afegiu entrades, sinònims o traduccions noves a les nostres llistes multilingües d’ingredients, mètodes de processament d’ingredients i etiquetes.

    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!

    en: Isolate Protein and Peptide Blend (Whey Protein Isolate, Whey Peptides, Whey Protein Isolate 97%), Whey Protein, Natural and Artificial Flavors, Chocolate Cookie Crumbs (Rice Starch, Sugar, Cocoa, Tapioca Starch, Palm Oil, Com Starch Natural Flavors, Salt, Sodium Bicar onate, Soy Lecithin), Calcium Carbonate, Soy and Sunflower Lecithin, Gum Blend (Cellulose, Xan n, Carrageenan), Enzyplex (Papain, Amylase), Šalt, Sucralose, Acesulfame-Potassium
    1. Isolate Protein and Peptide Blend -> en:isolate-protein-and-peptide-blend
      1. Whey Protein Isolate -> en:whey-protein-isolate - vegan: no - vegetarian: yes
      2. Whey Peptides -> en:whey-peptides
      3. Whey Protein Isolate -> en:whey-protein-isolate - vegan: no - vegetarian: yes - percent: 97
    2. Whey Protein -> en:whey-protein - vegan: no - vegetarian: yes
    3. Natural and Artificial Flavors -> en:natural-and-artificial-flavouring - vegan: maybe - vegetarian: maybe
    4. Chocolate Cookie Crumbs -> en:chocolate-cookie-crumbs
      1. Rice Starch -> en:rice-starch - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9510
      2. Sugar -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016
      3. Cocoa -> en:cocoa - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 18100
      4. Tapioca Starch -> en:tapioca - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9510
      5. Palm Oil -> en:palm-oil - vegan: yes - vegetarian: yes - from_palm_oil: yes - ciqual_food_code: 16129
      6. Com Starch Natural Flavors -> en:com-starch-natural-flavors
      7. Salt -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058
      8. Sodium Bicar onate -> en:sodium-bicar-onate
      9. Soy Lecithin -> en:soya-lecithin - vegan: yes - vegetarian: yes - ciqual_food_code: 42200
    5. Calcium Carbonate -> en:e170i - vegan: maybe - vegetarian: maybe
    6. Soy and Sunflower Lecithin -> en:soya-and-sunflower-lecithin - vegan: yes - vegetarian: yes - ciqual_food_code: 42200
    7. Gum Blend -> en:gum-blend
      1. Cellulose -> en:e460 - vegan: yes - vegetarian: yes
      2. Xan n -> en:xan-n
      3. Carrageenan -> en:e407 - vegan: yes - vegetarian: yes
    8. Enzyplex -> en:enzyplex
      1. Papain -> en:papain
      2. Amylase -> en:e1100 - vegan: yes - vegetarian: yes
    9. Šalt -> en:šalt
    10. Sucralose -> en:e955 - vegan: yes - vegetarian: yes
    11. Acesulfame-Potassium -> en:e950 - vegan: yes - vegetarian: yes

Nutrició

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    Qualitat nutricional mitjana

    ⚠ ️Atenció: la quantitat de fibra no s'especifica, no es tindrà en compte la seva possible contribució positiva en la qualificació.
    ⚠ ️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: 0

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

    Punts positius: 5

    • Proteïnes: 5 / 5 (valor: 66.7, valor arrodonit: 66.7)
    • Fibra: 0 / 5 (valor: 0, valor arrodonit: 0)
    • Fruites, verdures, fruits secs i olis de colza/nou/oliva: 0 / 5 (valor: 0, valor arrodonit: 0)

    Punts negatius: 10

    • Energia: 4 / 10 (valor: 1490, valor arrodonit: 1490)
    • Sucres: 0 / 10 (valor: 4.44, valor arrodonit: 4.44)
    • Greixos saturats: 3 / 10 (valor: 3.33, valor arrodonit: 3.3)
    • Sodi: 3 / 10 (valor: 356, valor arrodonit: 356)

    Els punts per proteïnes es compten perquè els punts negatius són inferiors a 11.

    Puntuació nutricional: (10 - 5)

    Nutri-Score:

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    Informació nutricional

    Informació nutricional Com es ven
    per 100 g/100 ml     		Com es ven
    per porció (1 scoop (45 g))     		Comparat amb: en:Protein powders
    Energia 1.490 kj
    (356 kcal)     		669 kj
    (160 kcal)     		-3%
    Greix 5,56 g 2,5 g +39%
    Àcid gras saturat 3,33 g 1,5 g +70%
    Colesterol 189 mg 85 mg +233%
    Hidrats de carboni 8,89 g 4 g +27%
    Sucre 4,44 g 2 g +49%
    Added sugars 0 g 0 g
    Fiber ? ?
    Proteïna 66,7 g 30 g -10%
    Sal comuna 0,889 g 0,4 g +13%
    Potassi 400 mg 180 mg
    Calci 600 mg 270 mg +50%
    Ferro 1,11 mg 0,5 mg
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 0 % 0 %
Mida de la porció: 1 scoop (45 g)

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Producte afegit per kiliweb
Última modificació de la pàgina del producte per macrofactor.
La pàgina del producte, també editada per acuario, elcoco, musarana, openfoodfacts-contributors, yuka.U293UUdwVVQrOTB4eE1ZeDQwN2szTkZ5OWNlT2VrZVVkdlU4SUE9PQ.

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