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Mass gainer - Mutant - 100g

Mass gainer - Mutant - 100g

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Codi de barres: 0811662026600 (EAN / EAN-13) 811662026600 (UPC / UPC-A)

Quantitat: 100g

Marques: Mutant

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

Països on es va vendre: Espanya

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Ingredients

47 ingredients

: Mezcla de carbohidratos (maltodextrina, almidón de maíz céreo, almidón de cebada, batata, copos de avena), mezcla de proteínas de suero de leche (concentrado de proteína de suero), aislado de proteínas de suero de leche, proteína de suero de leche hidrolizada, mezcla de lípidos alimentarios (aceite de coco fraccionado, aguacate, semillas de calabaza), espesantes (soja desgrasada, guisantes, goma guar), migas de galleta (harina de trigo enriquecida, niacina, hierro reducido, mononitrato de tiamina, riboflavina, ácido folico) azúcar, aceite de colza, cacao, sal, gasificante: bicarbonato de sodio, contiene menos del 2% de: saborizante de nata natural, emulgente: lecitina de girasol, emulgente: lecitina de soja, edulcorante ñ: sucralosa, antiaglomerante: dióxido de silicio, enzimas (lactasa, proteasa), extracto de canela (cinulina pf), cereza ácida.

Al·lèrgens: en:Milk

Processament d'aliments

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

Additiu: E322 - Lecitines

Additiu: E412 - Goma de guar

Additiu: E551 - Diòxid de silici

Additiu: E955 - Sucralosa

Ingredient: Emulsionant

Ingredient: Maltodextrina

Ingredient: Proteina de la llet

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

Aliments no processats o mínimament processats

Ingredients culinaris processats

Aliments processats

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

E1101 - Peptidasa

Protease: A protease -also called a peptidase or proteinase- is an enzyme that performs proteolysis: protein catabolism by hydrolysis of peptide bonds. Proteases have evolved multiple times, and different classes of protease can perform the same reaction by completely different catalytic mechanisms. Proteases can be found in Animalia, Plantae, Fungi, Bacteria, Archaea and viruses.
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)

E412 - Goma de guar

Guar gum: Guar gum, also called guaran, is a galactomannan polysaccharide extracted from guar beans that has thickening and stabilizing properties useful in the food, feed and industrial applications. The guar seeds are mechanically dehusked, hydrated, milled and screened according to application. It is typically produced as a free-flowing, off-white powder.
Origen: Wikipedia (Anglès)

E500 - Carbonats de sodi

Sodium carbonate: Sodium carbonate, Na2CO3, -also known as washing soda, soda ash and soda crystals, and in the monohydrate form as crystal carbonate- is the water-soluble sodium salt of carbonic acid. It most commonly occurs as a crystalline decahydrate, which readily effloresces to form a white powder, the monohydrate. Pure sodium carbonate is a white, odorless powder that is hygroscopic -absorbs moisture from the air-. It has a strongly alkaline taste, and forms a moderately basic solution in water. Sodium carbonate is well known domestically for its everyday use as a water softener. Historically it was extracted from the ashes of plants growing in sodium-rich soils, such as vegetation from the Middle East, kelp from Scotland and seaweed from Spain. Because the ashes of these sodium-rich plants were noticeably different from ashes of timber -used to create potash-, they became known as "soda ash". It is synthetically produced in large quantities from salt -sodium chloride- and limestone by a method known as the Solvay process. The manufacture of glass is one of the most important uses of sodium carbonate. Sodium carbonate acts as a flux for silica, lowering the melting point of the mixture to something achievable without special materials. This "soda glass" is mildly water-soluble, so some calcium carbonate is added to the melt mixture to make the glass produced insoluble. This type of glass is known as soda lime glass: "soda" for the sodium carbonate and "lime" for the calcium carbonate. Soda lime glass has been the most common form of glass for centuries. Sodium carbonate is also used as a relatively strong base in various settings. For example, it is used as a pH regulator to maintain stable alkaline conditions necessary for the action of the majority of photographic film developing agents. It acts as an alkali because when dissolved in water, it dissociates into the weak acid: carbonic acid and the strong alkali: sodium hydroxide. This gives sodium carbonate in solution the ability to attack metals such as aluminium with the release of hydrogen gas.It is a common additive in swimming pools used to raise the pH which can be lowered by chlorine tablets and other additives which contain acids. In cooking, it is sometimes used in place of sodium hydroxide for lyeing, especially with German pretzels and lye rolls. These dishes are treated with a solution of an alkaline substance to change the pH of the surface of the food and improve browning. In taxidermy, sodium carbonate added to boiling water will remove flesh from the bones of animal carcasses for trophy mounting or educational display. In chemistry, it is often used as an electrolyte. Electrolytes are usually salt-based, and sodium carbonate acts as a very good conductor in the process of electrolysis. In addition, unlike chloride ions, which form chlorine gas, carbonate ions are not corrosive to the anodes. It is also used as a primary standard for acid-base titrations because it is solid and air-stable, making it easy to weigh accurately.
Origen: Wikipedia (Anglès)

E500ii - Bicarbonat de sodi

Sodium carbonate: Sodium carbonate, Na2CO3, -also known as washing soda, soda ash and soda crystals, and in the monohydrate form as crystal carbonate- is the water-soluble sodium salt of carbonic acid. It most commonly occurs as a crystalline decahydrate, which readily effloresces to form a white powder, the monohydrate. Pure sodium carbonate is a white, odorless powder that is hygroscopic -absorbs moisture from the air-. It has a strongly alkaline taste, and forms a moderately basic solution in water. Sodium carbonate is well known domestically for its everyday use as a water softener. Historically it was extracted from the ashes of plants growing in sodium-rich soils, such as vegetation from the Middle East, kelp from Scotland and seaweed from Spain. Because the ashes of these sodium-rich plants were noticeably different from ashes of timber -used to create potash-, they became known as "soda ash". It is synthetically produced in large quantities from salt -sodium chloride- and limestone by a method known as the Solvay process. The manufacture of glass is one of the most important uses of sodium carbonate. Sodium carbonate acts as a flux for silica, lowering the melting point of the mixture to something achievable without special materials. This "soda glass" is mildly water-soluble, so some calcium carbonate is added to the melt mixture to make the glass produced insoluble. This type of glass is known as soda lime glass: "soda" for the sodium carbonate and "lime" for the calcium carbonate. Soda lime glass has been the most common form of glass for centuries. Sodium carbonate is also used as a relatively strong base in various settings. For example, it is used as a pH regulator to maintain stable alkaline conditions necessary for the action of the majority of photographic film developing agents. It acts as an alkali because when dissolved in water, it dissociates into the weak acid: carbonic acid and the strong alkali: sodium hydroxide. This gives sodium carbonate in solution the ability to attack metals such as aluminium with the release of hydrogen gas.It is a common additive in swimming pools used to raise the pH which can be lowered by chlorine tablets and other additives which contain acids. In cooking, it is sometimes used in place of sodium hydroxide for lyeing, especially with German pretzels and lye rolls. These dishes are treated with a solution of an alkaline substance to change the pH of the surface of the food and improve browning. In taxidermy, sodium carbonate added to boiling water will remove flesh from the bones of animal carcasses for trophy mounting or educational display. In chemistry, it is often used as an electrolyte. Electrolytes are usually salt-based, and sodium carbonate acts as a very good conductor in the process of electrolysis. In addition, unlike chloride ions, which form chlorine gas, carbonate ions are not corrosive to the anodes. It is also used as a primary standard for acid-base titrations because it is solid and air-stable, making it easy to weigh accurately.
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)

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

Es desconeix si conté oli de palma
Ingredients no reconeguts: es:mezcla-de-carbohidratos, es:almidon-de-maiz-cereo, es:almidon-de-cebada, es:aislado-de-proteinas-de-suero-de-leche, es:proteina-de-suero-de-leche-hidrolizada, es:mezcla-de-lipidos-alimentarios, es:migas-de-galleta, es:contiene-menos-del-2-de, es:saborizante-de-nata-natural, es:edulcorante-n, es:cinulina-pf, es:cereza-acida
Alguns ingredients no s'han pogut reconèixer.
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No és vegà
Ingredients no vegans: en:Whey protein, en:Concentrated whey protein
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Es desconeix si és vegetarià
Ingredients no reconeguts: es:mezcla-de-carbohidratos, es:almidon-de-maiz-cereo, es:almidon-de-cebada, es:aislado-de-proteinas-de-suero-de-leche, es:proteina-de-suero-de-leche-hidrolizada, es:mezcla-de-lipidos-alimentarios, es:migas-de-galleta, en:Reduced iron, Mononitrat de tiamina, Àcid fòlic, es:contiene-menos-del-2-de, es:saborizante-de-nata-natural, es:edulcorante-n, es:cinulina-pf, es:cereza-acida
Alguns ingredients no s'han pogut reconèixer.
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L'anàlisi es basa únicament en els ingredients enumerats i no té en compte els mètodes de processament.

Detalls de l'anàlisi dels ingredients
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: Mezcla de carbohidratos (maltodextrina, almidón de maíz céreo, almidón de cebada, batata, copos de avena), proteínas de suero de leche (concentrado de proteína de suero), aislado de proteínas de suero de leche, proteína de suero de leche hidrolizada, mezcla de lípidos alimentarios (aceite de coco fraccionado, aguacate, semillas de calabaza), espesantes (soja, guisantes, goma guar), migas de galleta (trigo, niacina, hierro reducido, mononitrato de tiamina, riboflavina, ácido folico), azúcar, aceite de colza, cacao, sal, gasificante (bicarbonato de sodio), contiene menos del 2% de (saborizante de nata natural), emulgente (lecitina de girasol), emulgente (lecitina de soja), edulcorante ñ (sucralosa), antiaglomerante (dióxido de silicio), enzimas (lactasa, proteasa), canela (cinulina pf), cereza ácida
Mezcla de carbohidratos -> es:mezcla-de-carbohidratos - percent_min: 5 - percent_max: 100

maltodextrina -> en:maltodextrin - vegan: yes - vegetarian: yes - percent_min: 1 - percent_max: 100

almidón de maíz céreo -> es:almidon-de-maiz-cereo - percent_min: 0 - percent_max: 50

almidón de cebada -> es:almidon-de-cebada - percent_min: 0 - percent_max: 33.3333333333333

batata -> en:sweet-potato - vegan: yes - vegetarian: yes - ciqual_food_code: 4101 - percent_min: 0 - percent_max: 25

copos de avena -> en:oat-flakes - vegan: yes - vegetarian: yes - ciqual_food_code: 9311 - percent_min: 0 - percent_max: 20

proteínas de suero de leche -> en:whey-protein - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 50

concentrado de proteína de suero -> en:concentrated-whey-protein - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 50

aislado de proteínas de suero de leche -> es:aislado-de-proteinas-de-suero-de-leche - percent_min: 0 - percent_max: 33.3333333333333

proteína de suero de leche hidrolizada -> es:proteina-de-suero-de-leche-hidrolizada - percent_min: 0 - percent_max: 25

mezcla de lípidos alimentarios -> es:mezcla-de-lipidos-alimentarios - percent_min: 0 - percent_max: 20

aceite de coco fraccionado -> en:fractionated-coconut-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - ciqual_food_code: 16040 - percent_min: 0 - percent_max: 20

aguacate -> en:avocado - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 10

semillas de calabaza -> en:pumpkin-seed - vegan: yes - vegetarian: yes - ciqual_food_code: 20139 - percent_min: 0 - percent_max: 6.66666666666667

espesantes -> en:thickener - percent_min: 0 - percent_max: 16.6666666666667

soja -> en:soya - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 16.6666666666667

guisantes -> en:pea - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 8.33333333333333

goma guar -> en:e412 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 5.55555555555556

migas de galleta -> es:migas-de-galleta - percent_min: 0 - percent_max: 14.2857142857143

trigo -> en:wheat - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9410 - percent_min: 0 - percent_max: 14.2857142857143

niacina -> en:e375 - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 7.14285714285714

hierro reducido -> en:reduced-iron - percent_min: 0 - percent_max: 4.76190476190476

mononitrato de tiamina -> en:thiamin-mononitrate - percent_min: 0 - percent_max: 3.57142857142857

riboflavina -> en:e101 - vegan: maybe - vegetarian: yes - percent_min: 0 - percent_max: 2.85714285714286

ácido folico -> en:folic-acid - percent_min: 0 - percent_max: 2.38095238095238

azúcar -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0 - percent_max: 1.4

aceite de colza -> en:colza-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - ciqual_food_code: 17130 - percent_min: 0 - percent_max: 1.4

cacao -> en:cocoa - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 18100 - percent_min: 0 - percent_max: 1.4

sal -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 0.19

gasificante -> en:raising-agent - percent_min: 0 - percent_max: 0.19

bicarbonato de sodio -> en:e500ii - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.19

contiene menos del 2% de -> es:contiene-menos-del-2-de - percent_min: 0 - percent_max: 0.19

saborizante de nata natural -> es:saborizante-de-nata-natural - percent_min: 0 - percent_max: 0.19

emulgente -> en:emulsifier - percent_min: 0 - percent_max: 0.19

lecitina de girasol -> en:sunflower-lecithin - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.19

emulgente -> en:emulsifier - percent_min: 0 - percent_max: 0.19

lecitina de soja -> en:soya-lecithin - vegan: yes - vegetarian: yes - ciqual_food_code: 42200 - percent_min: 0 - percent_max: 0.19

edulcorante ñ -> es:edulcorante-n - percent_min: 0 - percent_max: 0.19

sucralosa -> en:e955 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.19

antiaglomerante -> en:anti-caking-agent - percent_min: 0 - percent_max: 0.19

dióxido de silicio -> en:e551 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.19

enzimas -> en:enzyme - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 0.19

lactasa -> en:lactase - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 0.19

proteasa -> en:e1101 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.19

canela -> en:cinnamon - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.19

cinulina pf -> es:cinulina-pf - percent_min: 0 - percent_max: 0.19

cereza ácida -> es:cereza-acida - percent_min: 0 - percent_max: 0.19

Nutrició

Molt bona 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: 2
Aquest producte no es considera una beguda per al càlcul de la Nutri-Score.

Punts positius: 6

Proteïnes: 5 / 5 (valor: 11, valor arrodonit: 11)

Fibra: 1 / 5 (valor: 1.1, valor arrodonit: 1.1)

Fruites, verdures, fruits secs i olis de colza/nou/oliva: 0 / 5 (valor: 2.041015625, valor arrodonit: 2)

Punts negatius: 4

Energia: 4 / 10 (valor: 1572, valor arrodonit: 1572)

Sucres: 0 / 10 (valor: 1.4, valor arrodonit: 1.4)

Greixos saturats: 0 / 10 (valor: 0.6, valor arrodonit: 0.6)

Sodi: 0 / 10 (valor: 76, valor arrodonit: 76)

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

Puntuació nutricional: (4 - 6)

Nutri-Score:
→ Apreneu més sobre la Nutri-Score

Nivells de nutrients
- Greix en baixa quantitat (1.1%)
  Què us cal saber
  
  Un alt consum de greixos, especialment de greixos saturats, pot augmentar el colesterol, que augmenta el risc de patir malalties del cor.
  
  Recomanació: Reduïu el consum de greixos i greixos saturats
  
  Trieu productes amb menys greixos i greixos saturats.
  
  Origen: National Health Service UK (NHS) - Fat: the facts
- Àcid gras saturat en baixa quantitat (0.6%)
  Què us cal saber
  
  Un alt consum de greixos, especialment de greixos saturats, pot augmentar el colesterol, que augmenta el risc de patir malalties del cor.
  
  Recomanació: Reduïu el consum de greixos i greixos saturats
  
  Trieu productes amb menys greixos i greixos saturats.
  
  Origen: National Health Service UK (NHS) - Fat: the facts
- Sucre en baixa quantitat (1.4%)
  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.
  
  Origen: National Health Service UK (NHS) - Sugar: the facts
- Sal comuna en baixa quantitat (0.19%)
  Què us cal saber
  
  Un alt consum de sal (o sodi) pot provocar un augment de la pressió arterial, que pot augmentar el risc de patir malalties del cor i ictus.
  
  Moltes persones que tenen hipertensió no ho saben, ja que sovint no en tenen símptomes.
  
  La majoria de la gent consumeix massa sal (de 9 a 12 grams de mitjana al dia), al voltant del doble del nivell màxim d'ingesta recomanat.
  
  Recomanació: Limitau la ingesta de sal i d'aliments rics en sal
  
  Reduïu la sal que emprau quan cuinau, i no afegiu sal a taula.
  
  Limiteu el consum d'aperitius salats i trieu productes amb menor contingut de sal.
  
  Origen: World Health Organization (WHO) - Fact sheet - Salt reduction
  
  Origen: National Health Service UK (NHS) - Salt: the facts

Informació nutricional

Informació nutricional	Com es ven per 100 g/100 ml	Comparat amb: en:Protein shakes
Energia	1.572 kj (375 kcal)	+87%
Greix	1,1 g	-67%
Àcid gras saturat	0,6 g	-50%
Hidrats de carboni	79,6 g	+815%
Sucre	1,4 g	-69%
Fiber	1,1 g	-68%
Proteïna	11 g	-62%
Sal comuna	0,19 g	-64%
Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis)	2,041 %

Mida de la porció: 100gr

Entorn

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Producte afegit 6 d’abril de 2021, 17:17:42 CEST per kiliweb
Última modificació de la pàgina del producte 6 d’abril de 2021, 17:38:07 CEST per 7gereza.
La pàgina del producte, també editada per yuka.sY2b0xO6T85zoF3NwEKvlmsWefeFgRCZbi3vpWiUm--zI5HRQehNvqvcEKs.

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Mass gainer - Mutant - 100g