Ajuda'ns a fer que la transparència alimentària sigui la norma!

Com a organització sense ànim de lucre, depenem de les vostres donacions per continuar informant els consumidors de tot el món sobre tot allò què mengen.

La revolució alimentària comença amb tu!

Feu un donatiu
close
arrow_upward

WHEY Protein Vanille - Decathlon - 900 g

edit Edita la pàgina

WHEY Protein Vanille - Decathlon - 900 g

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: 3608419150629 (EAN / EAN-13)

Quantitat: 900 g

Empaquetament: Al buit

Marques: Decathlon

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

Llocs de fabricació o processament: France

Botigues: Decathlon

Països on es va vendre: França, Espanya

Matching with your preferences

Salut

Ingredients

  • icon

    9 ingredients

    : Concentrés de protéines de LACTOSERUM* (émulsifiant: lécithine de tournesol) (LAIT*)(90%), LAIT* écrémé en poudre, arôme naturel, épaississant : gomme d'acacia, édulcorant : glycosides de stéviol (0,12%). *ALLERGENES Peut contenir des traces de : GLUTEN, OEUF, SOJA, SULFITES, CRUSTACES, POISSON, CELERI, FRUITS A COQUES.
    Al·lèrgens: en:Milk
    Rastres: en:Celery, en:Crustaceans, en:Eggs, en:Fish, en:Gluten, en:Nuts, en:Soybeans, en:Sulphur dioxide and sulphites

Processament d'aliments

  • icon

    Aliments ultra processats

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

    • Additiu: E322 - Lecitines
    • Additiu: E414 - Goma aràbiga
    • Additiu: E960 - Glicòsid d'esteviol
    • Ingredient: Emulsionant
    • Ingredient: Aromes
    • Ingredient: Proteina de la llet
    • Ingredient: Edulcorant
    • Ingredient: Espessidor

    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

  • 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)

  • E414 - Goma aràbiga

    Gum arabic: Gum arabic, also known as acacia gum, arabic gum, gum acacia, acacia, Senegal gum and Indian gum, and by other names, is a natural gum consisting of the hardened sap of various species of the acacia tree. Originally, gum arabic was collected from Acacia nilotica which was called the "gum arabic tree"; in the present day, gum arabic is collected from acacia species, predominantly Acacia senegal and Vachellia -Acacia- seyal; the term "gum arabic" does not indicate a particular botanical source. In a few cases so‐called "gum arabic" may not even have been collected from Acacia species, but may originate from Combretum, Albizia or some other genus. Producers harvest the gum commercially from wild trees, mostly in Sudan -80%- and throughout the Sahel, from Senegal to Somalia—though it is historically cultivated in Arabia and West Asia. Gum arabic is a complex mixture of glycoproteins and polysaccharides. It is the original source of the sugars arabinose and ribose, both of which were first discovered and isolated from it, and are named after it. Gum arabic is soluble in water. It is edible, and used primarily in the food industry as a stabilizer, with EU E number E414. Gum arabic is a key ingredient in traditional lithography and is used in printing, paint production, glue, cosmetics and various industrial applications, including viscosity control in inks and in textile industries, though less expensive materials compete with it for many of these roles. While gum arabic is now produced throughout the African Sahel, it is still harvested and used in the Middle East.
    Origen: Wikipedia (Anglès)

  • E960 - Glicòsid d'esteviol

    Steviol glycoside: Steviol glycosides are the chemical compounds responsible for the sweet taste of the leaves of the South American plant Stevia rebaudiana -Asteraceae- and the main ingredients -or precursors- of many sweeteners marketed under the generic name stevia and several trade names. They also occur in the related species Stevia phlebophylla -but in no other species of Stevia- and in the plant Rubus chingii -Rosaceae-.Steviol glycosides from Stevia rebaudiana have been reported to be between 30 and 320 times sweeter than sucrose, although there is some disagreement in the technical literature about these numbers. They are heat-stable, pH-stable, and do not ferment. Additionally, they do not induce a glycemic response when ingested, because humans can not metabolize stevia. This makes them attractive as natural sugar substitutes for diabetics and other people on carbohydrate-controlled diets. Steviol glycosides stimulate the insulin secretion through potentiation of the β-cell, preventing high blood glucose after a meal. The acceptable daily intake -ADI- for steviol glycosides, expressed as steviol equivalents, has been established to be 4 mg/kg body weight/day, and is based on no observed effects of a 100 fold higher dose in a rat study.
    Origen: Wikipedia (Anglès)

Anàlisi dels ingredients

  • icon

    No és vegà

    Ingredients no vegans: en:Concentrated whey protein, Llet desnatada en pols
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

    : Concentrés de protéines de LACTOSERUM (émulsifiant (lécithine de tournesol)), LAIT* écrémé en poudre, arôme naturel, épaississant (gomme d'acacia), édulcorant (glycosides de stéviol 0.12%)
    1. Concentrés de protéines de LACTOSERUM -> en:concentrated-whey-protein - vegan: no - vegetarian: yes - percent_min: 40.06 - percent_max: 99.52
      1. émulsifiant -> en:emulsifier - percent_min: 40.06 - percent_max: 99.52
        1. lécithine de tournesol -> en:sunflower-lecithin - vegan: yes - vegetarian: yes - percent_min: 40.06 - percent_max: 99.52
    2. LAIT* écrémé en poudre -> en:skimmed-milk-powder - vegan: no - vegetarian: yes - ciqual_food_code: 19054 - percent_min: 0.12 - percent_max: 49.82
    3. arôme naturel -> en:natural-flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0.12 - percent_max: 5
    4. épaississant -> en:thickener - percent_min: 0.12 - percent_max: 5
      1. gomme d'acacia -> en:e414 - vegan: yes - vegetarian: yes - percent_min: 0.12 - percent_max: 5
    5. édulcorant -> en:sweetener - percent_min: 0.12 - percent_max: 0.12
      1. glycosides de stéviol -> en:e960 - vegan: yes - vegetarian: yes - percent_min: 0.12 - percent: 0.12 - percent_max: 0.12

Nutrició

  • icon

    Qualitat nutricional mitjana

    ⚠ ️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: 2

    • Proteïnes: 5 / 5 (valor: 69, valor arrodonit: 69)
    • Fibra: 2 / 5 (valor: 2, valor arrodonit: 2)
    • Fruites, verdures, fruits secs i olis de colza/nou/oliva: 0 / 5 (valor: 0, valor arrodonit: 0)

    Punts negatius: 12

    • Energia: 4 / 10 (valor: 1622, valor arrodonit: 1622)
    • Sucres: 1 / 10 (valor: 5.6, valor arrodonit: 5.6)
    • Greixos saturats: 3 / 10 (valor: 3.5, valor arrodonit: 3.5)
    • Sodi: 4 / 10 (valor: 440, valor arrodonit: 440)

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

    Puntuació nutricional: (12 - 2)

    Nutri-Score:

  • icon

    Informació nutricional

    Informació nutricional Com es ven
    per 100 g/100 ml     		Comparat amb: en:Protein powders
    Energia 1.622 kj
    (388 kcal)     		+5%
    Greix 5,3 g +32%
    Àcid gras saturat 3,5 g +79%
    Hidrats de carboni 15 g +113%
    Sucre 5,6 g +89%
    Fiber 2 g -21%
    Proteïna 69 g -7%
    Sal comuna 1,1 g +41%
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 0 %

Entorn

Empaquetament

Transport

Report a problem

Fonts de dades

Producte afegit per kiliweb
Última modificació de la pàgina del producte per charlesnepote.
La pàgina del producte, també editada per elcoco, mannkenn, openfoodfacts-contributors, packbot, randy22, yuka.R29BRkdZVS9nOThOeXNJLzVCanM1ZlF2bU02N0FYRzRKTThKSVE9PQ, yuka.RjdGZk5vZFlpOXRXbFBkbjJrMzg5Zk5uOXJ5eGJYbWJDN1F3SUE9PQ, yuka.UTc4QVFMNGlyTlFWdmZJVXp4akV5dTRsNUphaUEwZVJLc0VESWc9PQ, yuka.UY58AcKlMZwAJ9zv1I8T7CW6BPe6McZyE24gow, yuka.VElNTlBQZ1Bpc01ncWZjRDBoM3UrdUJWeHBQeFdWaWVHZVVXSWc9PQ, yuka.VklFL0hJQUxvL29HaHRnUzVRTFkyTkp5NlphSGZEeWVJTUJNSVE9PQ, yuka.YktZdUhxWllxZHNYeDlvc3hpenM2TU53MjhYeFZqNjhjTFV6SVE9PQ, yuka.ZWJ4Y0lxME5oNklMeXNBQXhUSGN3STlUL0pyNFhWbTFPKzhLSVE9PQ.

Si les dades són incorrectes o incompletes, pot completar o corregir editant aquesta pàgina.
Edita la pàgina