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Barre Powerbar Protéine Plus + L-carnitine 35G

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Barre Powerbar Protéine Plus + L-carnitine 35G

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Codi de barres: 4029679550018 (EAN / EAN-13)

Marques: Powerbar

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

Països on es va vendre: França, Espanya, Suïssa

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Health

Ingredients

  • icon

    41 ingredients

    Francès: Sirop de glucose, chocolat blanc (20%) [sucre, beurre de cacao, lait entier en poudre, émulsifiant (lécithine de soja), arôme], lait entier en poudre prise de lait (10%) sirop de sucre inverti, préparation de fruits (6%) [sucre, jus de framboises et de cerises à base de concentré, framboises, sirop de fructose, purée de pommes, lactose, graisse de palmita atome, gélifiant (pectine), antioxidant (acide ascorbique)], massepain [sucre, amandes, eau, humectant (sorbitol), sirop de sucre inverti], protéines de petit-lait (4%), oligofructose, humectant (glycérol), a déminéralisé en poudre, L-carnitine L-tartrate, protéine de pois (0.6%), carbonate de magnésium, carbonate de calcium, acidifiant (acide citrique), arôme.
    Al·lèrgens: en:Milk, en:Nuts, en:Soybeans

Food processing

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    Ultra processed foods

    Elements that indicate the product is in the 4 - Aliments i begudes ultraprocessats group:

    • Additiu: E322 - Lecitines
    • Additiu: E420 - Sorbitol
    • Additiu: E422 - Glicerol
    • Additiu: E440 - Pectina
    • Ingredient: Emulsionant
    • Ingredient: Aromes
    • Ingredient: Gelificant
    • Ingredient: Glucosa
    • Ingredient: Xarop de glucosa
    • Ingredient: Humectant
    • Ingredient: Sucre invertit
    • Ingredient: Lactosa
    • Ingredient: Proteina de la llet

    Food products are classified into 4 groups according to their degree of processing:

    1. Aliments no processats o mínimament processats
    2. Ingredients culinaris processats
    3. Aliments processats
    4. Ultra processed foods

    The determination of the group is based on the category of the product and on the ingredients it contains.

    → Learn more about the NOVA classification

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.
    Source: 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.
    Source: Wikipedia (Anglès)

  • E330 - Acid citric

    Citric acid: Citric acid is a weak organic acid that has the chemical formula C6H8O7. It occurs naturally in citrus fruits. In biochemistry, it is an intermediate in the citric acid cycle, which occurs in the metabolism of all aerobic organisms. More than a million tons of citric acid are manufactured every year. It is used widely as an acidifier, as a flavoring and chelating agent.A citrate is a derivative of citric acid; that is, the salts, esters, and the polyatomic anion found in solution. An example of the former, a salt is trisodium citrate; an ester is triethyl citrate. When part of a salt, the formula of the citrate ion is written as C6H5O3−7 or C3H5O-COO-3−3.
    Source: Wikipedia (Anglès)

  • E420 - Sorbitol

    Sorbitol: Sorbitol --, less commonly known as glucitol --, is a sugar alcohol with a sweet taste which the human body metabolizes slowly. It can be obtained by reduction of glucose, which changes the aldehyde group to a hydroxyl group. Most sorbitol is made from corn syrup, but it is also found in nature, for example in apples, pears, peaches, and prunes. It is converted to fructose by sorbitol-6-phosphate 2-dehydrogenase. Sorbitol is an isomer of mannitol, another sugar alcohol; the two differ only in the orientation of the hydroxyl group on carbon 2. While similar, the two sugar alcohols have very different sources in nature, melting points, and uses.
    Source: 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.
    Source: Wikipedia (Anglès)

  • E440 - Pectina

    Pectin: Pectin -from Ancient Greek: πηκτικός pēktikós, "congealed, curdled"- is a structural heteropolysaccharide contained in the primary cell walls of terrestrial plants. It was first isolated and described in 1825 by Henri Braconnot. It is produced commercially as a white to light brown powder, mainly extracted from citrus fruits, and is used in food as a gelling agent, particularly in jams and jellies. It is also used in dessert fillings, medicines, sweets, as a stabilizer in fruit juices and milk drinks, and as a source of dietary fiber.
    Source: Wikipedia (Anglès)

Anàlisi dels ingredients

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    Es desconeix si conté oli de palma

    Unrecognized ingredients: fr:lait-entier-en-poudre-prise-de-lait, fr:jus-de-framboises-et-de-cerises-a-base-de-concentre, fr:graisse-de-palmita-atome, fr:antioxidant, fr:a-demineralise-en-poudre

    Some ingredients could not be recognized.

    We need your help!

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    • 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.
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    No és vegà

    Non-vegan ingredients: Llet sencera en pols, Lactosa, fr:Protéines de petit-lait, en:L-carnitine-L-tartrate

    Some ingredients could not be recognized.

    We need your help!

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  • icon

    Es desconeix si és vegetarià

    Unrecognized ingredients: fr:lait-entier-en-poudre-prise-de-lait, en:Fruits preparation, fr:jus-de-framboises-et-de-cerises-a-base-de-concentre, fr:graisse-de-palmita-atome, fr:antioxidant, Massapà, fr:a-demineralise-en-poudre

    Some ingredients could not be recognized.

    We need your help!

    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.

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The analysis is based solely on the ingredients listed and does not take into account processing methods.
  • icon

    Details of the analysis of the ingredients

    We need your help!

    Some ingredients could not be recognized.

    We need your help!

    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.
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    Sirop de glucose, chocolat blanc 20% (sucre, beurre de cacao, lait entier en poudre, émulsifiant (lécithine de soja), arôme), lait entier en poudre prise de lait 10%, sirop de sucre inverti, préparation de fruits 6% (sucre, jus de framboises et de cerises à base de concentré, framboises, sirop de fructose, purée de pommes, lactose, graisse de palmita atome, gélifiant (pectine), antioxidant (acide ascorbique)), massepain (sucre, amandes, eau, humectant (sorbitol), sirop de sucre inverti), protéines de petit-lait 4%, oligofructose, humectant (glycérol), a déminéralisé en poudre, L-carnitine L-tartrate, protéine de pois 0.6%, carbonate de magnésium, carbonate de calcium, acidifiant (acide citrique), arôme
    1. Sirop de glucose -> en:glucose-syrup - vegan: yes - vegetarian: yes - percent_min: 25.3111111111111 - percent_max: 47
    2. chocolat blanc -> en:white-chocolate - vegan: maybe - vegetarian: yes - percent_min: 20 - percent: 20 - percent_max: 20
      1. sucre -> en:sugar - vegan: yes - vegetarian: yes - percent_min: 4 - percent_max: 20
      2. beurre de cacao -> en:cocoa-butter - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 10
      3. lait entier en poudre -> en:whole-milk-powder - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 6.66666666666667
      4. émulsifiant -> en:emulsifier - percent_min: 0 - percent_max: 5
        1. lécithine de soja -> en:soya-lecithin - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 5
      5. arôme -> en:flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 4
    3. lait entier en poudre prise de lait -> fr:lait-entier-en-poudre-prise-de-lait - percent_min: 10 - percent: 10 - percent_max: 10
    4. sirop de sucre inverti -> en:invert-sugar-syrup - vegan: yes - vegetarian: yes - percent_min: 6 - percent_max: 10
    5. préparation de fruits -> en:fruits-preparation - percent_min: 6 - percent: 6 - percent_max: 6
      1. sucre -> en:sugar - vegan: yes - vegetarian: yes - percent_min: 0.666666666666667 - percent_max: 6
      2. jus de framboises et de cerises à base de concentré -> fr:jus-de-framboises-et-de-cerises-a-base-de-concentre - percent_min: 0 - percent_max: 3
      3. framboises -> en:raspberry - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2
      4. sirop de fructose -> en:fructose-syrup - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.5
      5. purée de pommes -> en:apple-puree - vegan: ignore - vegetarian: ignore - percent_min: 0 - percent_max: 1.2
      6. lactose -> en:lactose - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 1
      7. graisse de palmita atome -> fr:graisse-de-palmita-atome - percent_min: 0 - percent_max: 0.857142857142857
      8. gélifiant -> en:gelling-agent - percent_min: 0 - percent_max: 0.75
        1. pectine -> en:e440a - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.75
      9. antioxidant -> fr:antioxidant - percent_min: 0 - percent_max: 0.75
        1. acide ascorbique -> en:e300 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.75
    6. massepain -> en:marzipan - percent_min: 4 - percent_max: 6
      1. sucre -> en:sugar - vegan: yes - vegetarian: yes - percent_min: 0.8 - percent_max: 6
      2. amandes -> en:almond - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3
      3. eau -> en:water - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2
      4. humectant -> en:humectant - percent_min: 0 - percent_max: 1.5
        1. sorbitol -> en:e420 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.5
      5. sirop de sucre inverti -> en:invert-sugar-syrup - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.2
    7. protéines de petit-lait -> fr:proteines-de-petit-lait - vegan: no - vegetarian: yes - percent_min: 4 - percent: 4 - percent_max: 4
    8. oligofructose -> en:oligofructose - vegan: yes - vegetarian: yes - percent_min: 0.6 - percent_max: 4
    9. humectant -> en:humectant - percent_min: 0.6 - percent_max: 4
      1. glycérol -> en:e422 - vegan: maybe - vegetarian: maybe - percent_min: 0.6 - percent_max: 4
    10. a déminéralisé en poudre -> fr:a-demineralise-en-poudre - percent_min: 0.6 - percent_max: 4
    11. L-carnitine L-tartrate -> en:l-carnitine-l-tartrate - vegan: no - vegetarian: maybe - percent_min: 0.6 - percent_max: 3.68888888888889
    12. protéine de pois -> en:pea-protein - vegan: yes - vegetarian: yes - percent_min: 0.6 - percent: 0.6 - percent_max: 0.6
    13. carbonate de magnésium -> en:e504i - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.6
    14. carbonate de calcium -> en:e170i - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 0.6
    15. acidifiant -> en:acid - percent_min: 0 - percent_max: 0.6
      1. acide citrique -> en:e330 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.6
    16. arôme -> en:flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 0.6

Nutrició

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    Poor nutritional quality

    ⚠️ Atenció: la quantitat de fibra no s'especifica, no es tindrà en compte la seva possible contribució positiva en la qualificació.
    ⚠️ Warning: the amount of fruits, vegetables and nuts is not specified on the label, it was estimated from the list of ingredients: 0

    This product is not considered a beverage for the calculation of the Nutri-Score.

    Positive points: 0

    • Proteïnes: 5 / 5 (valor: 18.5, rounded value: 18.5)
    • Fiber: 0 / 5 (valor: 0, rounded value: 0)
    • Fruits, vegetables, nuts, and colza/walnut/olive oils: 0 / 5 (valor: 0, rounded value: 0)

    Negative points: 18

    • Energia: 4 / 10 (valor: 1653, rounded value: 1653)
    • Sucres: 8 / 10 (valor: 36.4, rounded value: 36.4)
    • Greixos saturats: 5 / 10 (valor: 5.8, rounded value: 5.8)
    • Sodi: 1 / 10 (valor: 100, rounded value: 100)

    The points for proteins are not counted because the negative points are greater or equal to 11.

    Score nutritionnel: 18 (18 - 0)

    Nutri-Score: D

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    Sucre en alta quantitat (36.4%)

    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.
  • icon

    Sal comuna en baixa quantitat (0.25%)

    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.

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    Informació nutricional

    Informació nutricional Com es ven
    per 100 g/100 ml     		Compared to: Barretes de proteïna
    Energia 1.653 kj
    (395 kcal)     		+3%
    Greix 11,5 g -20%
    Àcid gras saturat 5,8 g -10%
    Carbohydrates 53,3 g +59%
    Sucre 36,4 g +141%
    Fiber ?
    Proteïna 18,5 g -37%
    Sal comuna 0,25 g -44%
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 0 %

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