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100% Whey Gold Standard – Optimum Nutrition – 2.27 kg

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100% Whey Gold Standard – Optimum Nutrition – 2.27 kg

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Codi de barres:
0748927024128(EAN / EAN-13) 748927024128 (UPC / UPC-A)

Quantitat: 2.27 kg

Marques: Optimum Nutrition

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

Etiquetes, certificacions, premis: Conté llet

Països on es va vendre: França, Espanya

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Nutrició

  • icon

    Nutri-Score no aplicable

    No aplicable per a la categoria: Suplements dietètics
    ⚠ ️Nutri-Score no s'aplica a aquesta categoria de producte.
    • icon

      Discover the new Nutri-Score!

      The computation of the Nutri-Score is evolving to provide better recommendations based on the latest scientific evidence.

      Main improvements:

      • Better score for some fatty fish and oils rich in good fats
      • Better score for whole products rich in fiber
      • Worse score for products containing a lot of salt or sugar
      • Worse score for red meat (compared to poultry)
    • icon

      What is the Nutri-Score?

      The Nutri-Score is a logo on the overall nutritional quality of products.

      The score from A to E is calculated based on nutrients and foods to favor (proteins, fiber, fruits, vegetables and legumes ...) and nutrients to limit (calories, saturated fat, sugars, salt). The score is calculated from the data of the nutrition facts table and the composition data (fruits, vegetables and legumes).

      The display of this logo is recommended by public health authorities without obligation for companies.

  • icon

    Informació nutricional

    Informació nutricional Com es ven
    per 100 g/100 ml     		Com es ven
    per porció (1 scoop (31 g))     		Comparat amb: en:Protein powders
    Energia 1.620 kj
    (387 kcal)     		502 kj
    (120 kcal)     		+4%
    Greix 4,84 g 1,5 g +21%
    Àcid gras saturat 3,23 g 1 g +63%
    Colesterol 156 mg 48,276 mg +183%
    Hidrats de carboni 6,45 g 2 g -10%
    Sucre 6,45 g 2 g +115%
    Added sugars 0 g 0 g
    Midó 0 g 0 g
    Fiber ? ?
    Proteïna 77,4 g 24 g +4%
    Sal comuna 1,05 g 0,325 g +33%
    Vitamina A 0 µg 0 µg -100%
    Vitamin E 0 mg 0 mg -100%
    Vitamina K 0 µg 0 µg -100%
    Vitamina C 0 mg 0 mg -100%
    Vitamin B1 (Thiamin) 0 mg 0 mg -100%
    Vitamin B2 (Riboflavin) 0 mg 0 mg -100%
    Vitamina B6 0 mg 0 mg -100%
    Vitamin B9 (Folic acid) 0 µg 0 µg -100%
    Vitamin B12 (cobalamin) 0 µg 0 µg -100%
    Potassi 516 mg 160 mg +14%
    Calci 419 mg 130 mg +19%
    Fòsfor 0 mg 0 mg -100%
    Ferro 0 mg 0 mg -100%
    Magnesi 0 mg 0 mg -100%
    Zinc 0 mg 0 mg -100%
    Coure 0 mg 0 mg -100%
    Manganès 0 mg 0 mg -100%
    Seleni 0 µg 0 µg -100%
    Cafeïna 0 mg 0 mg
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 0 % 0 %
    Colina 0 g 0 g
Mida de la porció: 1 scoop (31 g)

Ingredients

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    3 ingredients

    Castellà: leche, soja (lecitina)
    Al·lèrgens: en:Eggs, en:Milk, en:Soybeans
    Rastres: en:Eggs, en:Gluten, en:Soybeans

Processament d'aliments

Additius

  • 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)

Anàlisi dels ingredients

L'anàlisi es basa únicament en els ingredients enumerats i no té en compte els mètodes de processament.
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    Detalls de l'anàlisi dels ingredients

    es: leche, soja (lecitina)
    1. leche -> en:milk – vegan: no – vegetarian: yes – ciqual_proxy_food_code: 19051 – percent_min: 50 – percent_max: 100
    2. soja -> en:soya – vegan: yes – vegetarian: yes – percent_min: 0 – percent_max: 50
      1. lecitina -> en:e322i – vegan: maybe – vegetarian: maybe – percent_min: 0 – percent_max: 50

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Producte afegit per kiliweb
Última modificació de la pàgina del producte per municorn-calorie-counter-app.
La pàgina del producte, també editada per acuario, elcoco, inf, macrofactor, openfoodfacts-contributors, roboto-app, segundo, yuka.UUs0TUhZSXZxOWxieHMwNzFBckgwOUJiMzRhWFJtK1ZGdXcvSVE9PQ.

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