arrow_upward

Barra con Proteína - Herbalife - 560g

Barra con Proteína - Herbalife - 560g

Aquesta pàgina del producte no està completa. Podeu ajudar a completar-la editant-la i afegint-hi més dades a partir de les fotos ja disponibles, o fent-ne més amb l'aplicació de androide o iPhone / iPad. Gràcies! ×

Codi de barres: 3525

Quantitat: 560g

Empaquetament: en:Box, fr:Papel metal

Marques: Herbalife

Categories: Snacks, Aperitius dolços, Barretes, Suplements dietètics, Suplements per culturisme, Barretes de proteïna

Origen dels ingredients: Estats Units d'Amèrica

Codi de traçabilitat: CE

Països on es va vendre: França, Espanya

Matching with your preferences

Salut

Ingredients

62 ingredients

: cobertura sabor a chocolate [aceite vegetal (aceite modificado de palma) (Elaeis guineensis), maltitol (5,70 g/100 g), sólidos de la leche (proteína de leche concentrada), cocoa procesada con álcali (2,62%), dextrosa, lecitina de soya (Glycine max), extracto de vainilla], caseina, glicerina de origen vegetal, hidrolisato de almidón hidrogenado, proteína aislada de soya (Glycine max), oligofructosa en polvo, sólidos de la leche (proteína aislada de suero de leche), polidextrosa, margarina suave no hidrogenada, cocoa en polvo (2,98%), lecitina de soya liquida (Glycine max), mantequilla de almendra (Prunus dulcis), saborizante natural de chocolate semi-dulce, licor de chocolate, saborizante natural de chocolate, minerales de leche concentrados, mantequilla de cocoa, agua, óxido de magnesio, lactato de potasio, premezcla de vitaminas y minerales (piridoxina HCI, betacaroteno, maltodextrina, ácido ascórbico, ortofosfato férrico, dl-alfa tocoferol acetato, niacinamida, óxido de zinc, yoduro de potasio, gluconato de cobre, cloruro de cromo, sulfato de manganeso, pantotenato de calcio, molibdato de sodio, selenito de sodio, retinil palmitato, riboflavina, mononitrato de tiamina, cianocobalamina, ácido fólico, biotina y fitonadiona), monoglicéridos, saborizante de regaliz, saborizante natural de vainilla, tocoferoles y sucralosa en polvo (0,015 g/100 g).

Al·lèrgens: en:Milk, en:Soybeans

Rastres: en:Gluten, en:Nuts, en:Peanuts

Processament d'aliments

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

Additiu: E160a - Carotè

Additiu: E322 - Lecitines

Additiu: E422 - Glicerol

Additiu: E640 - Glicina i la seva sal de sodi

Additiu: E965 - Maltitol

Ingredient: Caseïna

Ingredient: Dextrosa

Ingredient: Aromes

Ingredient: Glucosa

Ingredient: Maltodextrina

Ingredient: Proteina de la llet
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

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)

E160a - Carotè

Carotene: The term carotene -also carotin, from the Latin carota, "carrot"- is used for many related unsaturated hydrocarbon substances having the formula C40Hx, which are synthesized by plants but in general cannot be made by animals -with the exception of some aphids and spider mites which acquired the synthesizing genes from fungi-. Carotenes are photosynthetic pigments important for photosynthesis. Carotenes contain no oxygen atoms. They absorb ultraviolet, violet, and blue light and scatter orange or red light, and -in low concentrations- yellow light. Carotenes are responsible for the orange colour of the carrot, for which this class of chemicals is named, and for the colours of many other fruits, vegetables and fungi -for example, sweet potatoes, chanterelle and orange cantaloupe melon-. Carotenes are also responsible for the orange -but not all of the yellow- colours in dry foliage. They also -in lower concentrations- impart the yellow coloration to milk-fat and butter. Omnivorous animal species which are relatively poor converters of coloured dietary carotenoids to colourless retinoids have yellowed-coloured body fat, as a result of the carotenoid retention from the vegetable portion of their diet. The typical yellow-coloured fat of humans and chickens is a result of fat storage of carotenes from their diets. Carotenes contribute to photosynthesis by transmitting the light energy they absorb to chlorophyll. They also protect plant tissues by helping to absorb the energy from singlet oxygen, an excited form of the oxygen molecule O2 which is formed during photosynthesis. β-Carotene is composed of two retinyl groups, and is broken down in the mucosa of the human small intestine by β-carotene 15‚15'-monooxygenase to retinal, a form of vitamin A. β-Carotene can be stored in the liver and body fat and converted to retinal as needed, thus making it a form of vitamin A for humans and some other mammals. The carotenes α-carotene and γ-carotene, due to their single retinyl group -β-ionone ring-, also have some vitamin A activity -though less than β-carotene-, as does the xanthophyll carotenoid β-cryptoxanthin. All other carotenoids, including lycopene, have no beta-ring and thus no vitamin A activity -although they may have antioxidant activity and thus biological activity in other ways-. Animal species differ greatly in their ability to convert retinyl -beta-ionone- containing carotenoids to retinals. Carnivores in general are poor converters of dietary ionone-containing carotenoids. Pure carnivores such as ferrets lack β-carotene 15‚15'-monooxygenase and cannot convert any carotenoids to retinals at all -resulting in carotenes not being a form of vitamin A for this species-; while cats can convert a trace of β-carotene to retinol, although the amount is totally insufficient for meeting their daily retinol needs.
Origen: Wikipedia (Anglès)

E160ai

Beta-Carotene: β-Carotene is an organic, strongly colored red-orange pigment abundant in plants and fruits. It is a member of the carotenes, which are terpenoids -isoprenoids-, synthesized biochemically from eight isoprene units and thus having 40 carbons. Among the carotenes, β-carotene is distinguished by having beta-rings at both ends of the molecule. β-Carotene is biosynthesized from geranylgeranyl pyrophosphate.β-Carotene is the most common form of carotene in plants. When used as a food coloring, it has the E number E160a. The structure was deduced by Karrer et al. in 1930. In nature, β-carotene is a precursor -inactive form- to vitamin A via the action of beta-carotene 15‚15'-monooxygenase.Isolation of β-carotene from fruits abundant in carotenoids is commonly done using column chromatography. It can also be extracted from the beta-carotene rich algae, Dunaliella salina. The separation of β-carotene from the mixture of other carotenoids is based on the polarity of a compound. β-Carotene is a non-polar compound, so it is separated with a non-polar solvent such as hexane. Being highly conjugated, it is deeply colored, and as a hydrocarbon lacking functional groups, it is very lipophilic.
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)

E422 - Glicerol

Glycerol: Glycerol -; also called glycerine or glycerin; see spelling differences- is a simple polyol compound. It is a colorless, odorless, viscous liquid that is sweet-tasting and non-toxic. The glycerol backbone is found in all lipids known as triglycerides. It is widely used in the food industry as a sweetener and humectant and in pharmaceutical formulations. Glycerol has three hydroxyl groups that are responsible for its solubility in water and its hygroscopic nature.
Origen: Wikipedia (Anglès)

E640 - Glicina i la seva sal de sodi

E640i - Glicina

E965 - Maltitol

Maltitol: Maltitol is a sugar alcohol -a polyol- used as a sugar substitute. It has 75–90% of the sweetness of sucrose -table sugar- and nearly identical properties, except for browning. It is used to replace table sugar because it is half as caloric, does not promote tooth decay, and has a somewhat lesser effect on blood glucose. In chemical terms, maltitol is known as 4-O-α-glucopyranosyl-D-sorbitol. It is used in commercial products under trade names such as Lesys, Maltisweet and SweetPearl.
Origen: Wikipedia (Anglès)

Anàlisi dels ingredients

Pot contenir oli de palma

Ingredients que poden contenir oli de palma: Beta-carotè

No és vegà
Ingredients no vegans: en:Milk solids, en:Milk protein concentrate, Caseïna, en:Milk solids, Minerals de la llet
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!

Es desconeix si és vegetarià
Ingredients no reconeguts: es:cobertura-sabor-a-chocolate, es:aceite-modificado-de-palma, es:elaeis-guineensis, es:cocoa-procesada-con-alcali, es:glycine-max, es:glicerina-de-origen-vegetal, es:hidrolisato-de-almidon-hidrogenado, es:proteina-aislada-de-soya, es:glycine-max, es:proteina-aislada-de-suero-de-leche, es:margarina-suave-no-hidrogenada, es:lecitina-de-soya-liquida, es:glycine-max, es:mantequilla-de-almendra, es:prunus-dulcis, es:saborizante-natural-de-chocolate-semi-dulce, es:saborizante-natural-de-chocolate, es:mantequilla-de-cocoa, es:premezcla-de-vitaminas-y-minerales, es:piridoxina-hci, en:Ferric orthophosphate, es:dl-alfa-tocoferol-acetato, es:niacinamida, Òxid de zinc, en:Copper gluconate, es:cloruro-de-cromo, en:Manganese sulfate, en:Sodium molybdate, en:Sodium selenite, es:retinil-palmitato, Mononitrat de tiamina, en:Cyanocobalamin, Àcid fòlic, es:biotina-y-fitonadiona, es:monogliceridos, es:saborizante-de-regaliz
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.

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!
: cobertura sabor a chocolate (aceite vegetal (aceite modificado de palma, Elaeis guineensis), maltitol, sólidos de la leche (proteína de leche concentrada), cocoa procesada con álcali 2.62%, dextrosa, lecitina de soya (Glycine max), extracto de vainilla), caseina, glicerina de origen vegetal, hidrolisato de almidón hidrogenado, proteína aislada de soya (Glycine max), oligofructosa, sólidos de la leche (proteína aislada de suero de leche), polidextrosa, margarina suave no hidrogenada, cocoa en polvo 2.98%, lecitina de soya liquida (Glycine max), mantequilla de almendra (Prunus dulcis), saborizante natural de chocolate semi-dulce, licor de chocolate, saborizante natural de chocolate, minerales de leche, mantequilla de cocoa, agua, óxido de magnesio, lactato de potasio, premezcla de vitaminas y minerales (piridoxina HCI, betacaroteno, maltodextrina, ácido ascórbico, ortofosfato férrico, dl-alfa tocoferol acetato, niacinamida, óxido de zinc, yoduro de potasio, gluconato de cobre, cloruro de cromo, sulfato de manganeso, pantotenato de calcio, molibdato de sodio, selenito de sodio, retinil palmitato, riboflavina, mononitrato de tiamina, cianocobalamina, ácido fólico, biotina y fitonadiona), monoglicéridos, saborizante de regaliz, saborizante natural de vainilla, tocoferoles, sucralosa
cobertura sabor a chocolate -> es:cobertura-sabor-a-chocolate - percent_min: 10.48 - percent_max: 73.18

aceite vegetal -> en:vegetable-oil - vegan: yes - vegetarian: yes - from_palm_oil: maybe - percent_min: 2.62 - percent_max: 65.32

aceite modificado de palma -> es:aceite-modificado-de-palma - percent_min: 1.31 - percent_max: 65.32

Elaeis guineensis -> es:elaeis-guineensis - percent_min: 0 - percent_max: 32.66

maltitol -> en:e965 - vegan: yes - vegetarian: yes - percent_min: 2.62 - percent_max: 33.97

sólidos de la leche -> en:milk-solids - vegan: no - vegetarian: yes - ciqual_proxy_food_code: 19051 - percent_min: 2.62 - percent_max: 23.52

proteína de leche concentrada -> en:milk-protein-concentrate - vegan: no - vegetarian: yes - percent_min: 2.62 - percent_max: 23.52

cocoa procesada con álcali -> es:cocoa-procesada-con-alcali - percent_min: 2.62 - percent: 2.62 - percent_max: 2.62

dextrosa -> en:dextrose - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0 - percent_max: 2.62

lecitina de soya -> en:soya-lecithin - vegan: yes - vegetarian: yes - ciqual_food_code: 42200 - percent_min: 0 - percent_max: 2.62

Glycine max -> es:glycine-max - percent_min: 0 - percent_max: 2.62

extracto de vainilla -> en:vanilla-extract - vegan: yes - vegetarian: yes - ciqual_food_code: 11065 - percent_min: 0 - percent_max: 2.62

caseina -> en:casein - vegan: no - vegetarian: yes - percent_min: 2.98 - percent_max: 38.08

glicerina de origen vegetal -> es:glicerina-de-origen-vegetal - percent_min: 2.98 - percent_max: 26.38

hidrolisato de almidón hidrogenado -> es:hidrolisato-de-almidon-hidrogenado - percent_min: 2.98 - percent_max: 20.53

proteína aislada de soya -> es:proteina-aislada-de-soya - percent_min: 2.98 - percent_max: 17.02

Glycine max -> es:glycine-max - percent_min: 2.98 - percent_max: 17.02

oligofructosa -> en:oligofructose - vegan: yes - vegetarian: yes - percent_min: 2.98 - percent_max: 14.68

sólidos de la leche -> en:milk-solids - vegan: no - vegetarian: yes - ciqual_proxy_food_code: 19051 - percent_min: 2.98 - percent_max: 13.0085714285714

proteína aislada de suero de leche -> es:proteina-aislada-de-suero-de-leche - percent_min: 2.98 - percent_max: 13.0085714285714

polidextrosa -> en:e1200 - vegan: yes - vegetarian: yes - percent_min: 2.98 - percent_max: 11.755

margarina suave no hidrogenada -> es:margarina-suave-no-hidrogenada - percent_min: 2.98 - percent_max: 10.2342857142857

cocoa en polvo -> en:cocoa-powder - vegan: yes - vegetarian: yes - ciqual_food_code: 18100 - percent_min: 2.98 - percent: 2.98 - percent_max: 2.98

lecitina de soya liquida -> es:lecitina-de-soya-liquida - percent_min: 0 - percent_max: 2.98

Glycine max -> es:glycine-max - percent_min: 0 - percent_max: 2.98

mantequilla de almendra -> es:mantequilla-de-almendra - percent_min: 0 - percent_max: 2.98

Prunus dulcis -> es:prunus-dulcis - percent_min: 0 - percent_max: 2.98

saborizante natural de chocolate semi-dulce -> es:saborizante-natural-de-chocolate-semi-dulce - percent_min: 0 - percent_max: 2.98

licor de chocolate -> en:chocolate-liqueur - vegan: maybe - vegetarian: yes - ciqual_food_code: 1003 - percent_min: 0 - percent_max: 2.98

saborizante natural de chocolate -> es:saborizante-natural-de-chocolate - percent_min: 0 - percent_max: 2.98

minerales de leche -> en:milk-minerals - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 2.98

mantequilla de cocoa -> es:mantequilla-de-cocoa - percent_min: 0 - percent_max: 2.98

agua -> en:water - vegan: yes - vegetarian: yes - ciqual_food_code: 18066 - percent_min: 0 - percent_max: 2.98

óxido de magnesio -> en:e530 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.98

lactato de potasio -> en:e326 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.98

premezcla de vitaminas y minerales -> es:premezcla-de-vitaminas-y-minerales - percent_min: 0 - percent_max: 2.98

piridoxina HCI -> es:piridoxina-hci - percent_min: 0 - percent_max: 2.98

betacaroteno -> en:e160ai - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe - percent_min: 0 - percent_max: 1.49

maltodextrina -> en:maltodextrin - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.993333333333333

ácido ascórbico -> en:e300 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.745

ortofosfato férrico -> en:ferric-orthophosphate - percent_min: 0 - percent_max: 0.596

dl-alfa tocoferol acetato -> es:dl-alfa-tocoferol-acetato - percent_min: 0 - percent_max: 0.496666666666667

niacinamida -> es:niacinamida - percent_min: 0 - percent_max: 0.425714285714286

óxido de zinc -> en:zinc-oxide - percent_min: 0 - percent_max: 0.3725

yoduro de potasio -> en:potassium-iodide - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 0.3725

gluconato de cobre -> en:copper-gluconate - percent_min: 0 - percent_max: 0.298

cloruro de cromo -> es:cloruro-de-cromo - percent_min: 0 - percent_max: 0.270909090909091

sulfato de manganeso -> en:manganese-sulfate - percent_min: 0 - percent_max: 0.270909090909091

pantotenato de calcio -> en:calcium-pantothenate - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.270909090909091

molibdato de sodio -> en:sodium-molybdate - percent_min: 0 - percent_max: 0.270909090909091

selenito de sodio -> en:sodium-selenite - percent_min: 0 - percent_max: 0.270909090909091

retinil palmitato -> es:retinil-palmitato - percent_min: 0 - percent_max: 0.18625

riboflavina -> en:e101 - vegan: maybe - vegetarian: yes - percent_min: 0 - percent_max: 0.175294117647059

mononitrato de tiamina -> en:thiamin-mononitrate - percent_min: 0 - percent_max: 0.175294117647059

cianocobalamina -> en:cyanocobalamin - percent_min: 0 - percent_max: 0.175294117647059

ácido fólico -> en:folic-acid - percent_min: 0 - percent_max: 0.175294117647059

biotina y fitonadiona -> es:biotina-y-fitonadiona - percent_min: 0 - percent_max: 0.175294117647059

monoglicéridos -> es:monogliceridos - percent_min: 0 - percent_max: 2.98

saborizante de regaliz -> es:saborizante-de-regaliz - percent_min: 0 - percent_max: 2.98

saborizante natural de vainilla -> en:natural-vanilla-flavouring - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.98

tocoferoles -> en:e307 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.85565217391304

sucralosa -> en:e955 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.73666666666667

Nutrició

Falten dades per calcular la Nutri-Score
Falten dades nutricionals

⚠ ️S'han d'especificar les dades nutricionals del producte per calcular el Nutri-Score.

Podries afegir la informació necessària per calcular el Nutri-Score? Afegir dades nutricionals

→ Apreneu més sobre la Nutri-Score

Informació nutricional

Informació nutricional	Com es ven per porció	Comparat amb: Barretes de proteïna
Energia	711 kj (170 kcal)
Greix	6 g
Àcid gras saturat	3,5 g
Hidrats de carboni	17 g
Sucre	1 g
Fiber	5 g
Proteïna	12 g
Sal comuna	0,178 g
Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis)	0 %

Entorn

Puntuació ecològica no calculada - Impacte ambiental desconegut

No hem pogut calcular l'Eco-Score d'aquest producte perquè li falten algunes dades, podríeu ajudar-nos a completar-lo?

Podries afegir una categoria del producte més precisa perquè puguem calcular l'Eco-Score? Afegir una categoria