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All in one perform bar, chocolate orange - Myprotein - 70 g

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All in one perform bar, chocolate orange - Myprotein - 70 g

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Codi de barres: 5055534325315 (EAN / EAN-13)

Quantitat: 70 g

Marques: Myprotein

Categories: Snacks, Aperitius dolços

Països on es va vendre: França, Itàlia, Espanya

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Ingredients

  • icon

    42 ingredients

    : Protein Blend (Milk Protein Isolate, Hydrolysed Gelatine, Whey Protein Concentrate (Milk), Soya Protein Isolate), Dark Chocolate Couverture (13%) (Sugar, Cocoa Mass, Cocoa Butter, Emulsifier: Soya Lecithin, Flavouring), Humectant (Glycerine), Orange Fudge Style Icing (11%) (Sugar, Vegetable Fat (Palm Oil), Glucose Syrup, Water, Skimmed Milk Powder, Natural Orange Flavour, Salt, Emulsifier: E472c, Preservative: E202, Thickener: E401, Colours: E160a, E120), Fructo-Oligosaccharide, Creatine Monohydrate, Partially Inverted Sugar Syrup, L-Glutamine, Fat Reduced Cocoa Powder, Flavourings, L-Leucine, Sunflower Oil, Antioxidant (Mixed Tochopherols).
    Al·lèrgens: en:Milk

Processament d'aliments

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    Aliments ultra processats

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

    • Additiu: E120 - Carmí
    • Additiu: E160a - Carotè
    • Additiu: E322 - Lecitines
    • Additiu: E401 - Alginat de sodi
    • Additiu: E422 - Glicerol
    • Additiu: E428 - Gelatina
    • Additiu: E472c - Èsters cítrics dels monoglicèrids i diglicèrids d'àcids grassos
    • Ingredient: Color
    • Ingredient: Emulsionant
    • Ingredient: Aromes
    • Ingredient: Glucosa
    • Ingredient: Xarop de glucosa
    • Ingredient: Humectant
    • Ingredient: Sucre invertit
    • 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

  • E120 - Carmí

    Carminic acid: Carminic acid -C22H20O13- is a red glucosidal hydroxyanthrapurin that occurs naturally in some scale insects, such as the cochineal, Armenian cochineal, and Polish cochineal. The insects produce the acid as a deterrent to predators. An aluminum salt of carminic acid is the coloring agent in carmine. Synonyms are C.I. 75470 and C.I. Natural Red 4. The chemical structure of carminic acid consists of a core anthraquinone structure linked to a glucose sugar unit. Carminic acid was first synthesized in the laboratory by organic chemists in 1991.
    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)

  • E202 - Sorbat de potassi

    Potassium sorbate: Potassium sorbate is the potassium salt of sorbic acid, chemical formula CH3CH=CH−CH=CH−CO2K. It is a white salt that is very soluble in water -58.2% at 20 °C-. It is primarily used as a food preservative -E number 202-. Potassium sorbate is effective in a variety of applications including food, wine, and personal-care products. While sorbic acid is naturally occurring in some berries, virtually all of the world's production of sorbic acid, from which potassium sorbate is derived, is manufactured synthetically.
    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)

Anàlisi dels ingredients

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    No és vegà

    Ingredients no vegans: en:Milk protein isolate, E428, en:Whey protein, Llet desnatada en pols, E120

    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.
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  • icon

    No és vegetarià

    Ingredients no vegetarians: E428, E120

    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.
  • icon

    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!

    : Protein Blend (Milk Protein Isolate, Gelatine, Whey Protein, Soya Protein Isolate), Dark Chocolate Couverture 13% (Sugar, Cocoa Mass, Cocoa Butter, Emulsifier (Soya Lecithin), Flavouring), Humectant (Glycerine), Orange Fudge Style Icing 11% (Sugar, Vegetable Fat (Palm Oil), Glucose Syrup, Water, Skimmed Milk Powder, Natural Orange Flavour, Salt, Emulsifier (e472c), Preservative (e202), Thickener (e401), Colours (e160a), e120), Fructo-Oligosaccharide, Creatine Monohydrate, Partially Inverted Sugar Syrup, L-Glutamine, Fat Reduced Cocoa Powder, Flavourings, L-Leucine, Sunflower Oil, Antioxidant (Mixed Tochopherols)
    1. Protein Blend -> en:protein-blend - percent_min: 13 - percent_max: 65
      1. Milk Protein Isolate -> en:milk-protein-isolate - vegan: no - vegetarian: yes - percent_min: 3.25 - percent_max: 65
      2. Gelatine -> en:e428 - vegan: no - vegetarian: no - percent_min: 0 - percent_max: 32.5
      3. Whey Protein -> en:whey-protein - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 21.6666666666667
      4. Soya Protein Isolate -> en:soy-protein-isolate - vegan: yes - vegetarian: yes - ciqual_food_code: 20591 - percent_min: 0 - percent_max: 16.25
    2. Dark Chocolate Couverture -> en:dark-chocolate-couverture - percent_min: 13 - percent: 13 - percent_max: 13
      1. Sugar -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 2.6 - percent_max: 13
      2. Cocoa Mass -> en:cocoa-paste - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 16030 - percent_min: 0 - percent_max: 6.5
      3. Cocoa Butter -> en:cocoa-butter - vegan: yes - vegetarian: yes - ciqual_food_code: 16030 - percent_min: 0 - percent_max: 4.33333333333333
      4. Emulsifier -> en:emulsifier - percent_min: 0 - percent_max: 3.25
        1. Soya Lecithin -> en:soya-lecithin - vegan: yes - vegetarian: yes - ciqual_food_code: 42200 - percent_min: 0 - percent_max: 3.25
      5. Flavouring -> en:flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 2.6
    3. Humectant -> en:humectant - percent_min: 11 - percent_max: 13
      1. Glycerine -> en:e422 - vegan: maybe - vegetarian: maybe - percent_min: 11 - percent_max: 13
    4. Orange Fudge Style Icing -> en:orange-fudge-style-icing - percent_min: 11 - percent: 11 - percent_max: 11
      1. Sugar -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0.916666666666667 - percent_max: 11
      2. Vegetable Fat -> en:vegetable-fat - vegan: yes - vegetarian: yes - from_palm_oil: maybe - percent_min: 0 - percent_max: 5.5
        1. Palm Oil -> en:palm-oil - vegan: yes - vegetarian: yes - from_palm_oil: yes - ciqual_food_code: 16129 - percent_min: 0 - percent_max: 5.5
      3. Glucose Syrup -> en:glucose-syrup - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0 - percent_max: 3.66666666666667
      4. Water -> en:water - vegan: yes - vegetarian: yes - ciqual_food_code: 18066 - percent_min: 0 - percent_max: 2.75
      5. Skimmed Milk Powder -> en:skimmed-milk-powder - vegan: no - vegetarian: yes - ciqual_food_code: 19054 - percent_min: 0 - percent_max: 2.2
      6. Natural Orange Flavour -> en:natural-orange-flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 1.83333333333333
      7. Salt -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 0.28
      8. Emulsifier -> en:emulsifier - percent_min: 0 - percent_max: 0.28
        1. e472c -> en:e472c - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe - percent_min: 0 - percent_max: 0.28
      9. Preservative -> en:preservative - percent_min: 0 - percent_max: 0.28
        1. e202 -> en:e202 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.28
      10. Thickener -> en:thickener - percent_min: 0 - percent_max: 0.28
        1. e401 -> en:e401 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.28
      11. Colours -> en:colour - percent_min: 0 - percent_max: 0.28
        1. e160a -> en:e160a - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe - percent_min: 0 - percent_max: 0.28
      12. e120 -> en:e120 - vegan: no - vegetarian: no - percent_min: 0 - percent_max: 0.28
    5. Fructo-Oligosaccharide -> en:fructooligosaccharide - percent_min: 0 - percent_max: 11
    6. Creatine Monohydrate -> en:creatine-monohydrate - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 11
    7. Partially Inverted Sugar Syrup -> en:partially-inverted-sugar-syrup - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 11
    8. L-Glutamine -> en:l-glutamine - percent_min: 0 - percent_max: 10.5
    9. Fat Reduced Cocoa Powder -> en:fat-reduced-cocoa-powder - vegan: yes - vegetarian: yes - ciqual_food_code: 18100 - percent_min: 0 - percent_max: 9
    10. Flavourings -> en:flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 5
    11. L-Leucine -> en:l-leucine - percent_min: 0 - percent_max: 5
    12. Sunflower Oil -> en:sunflower-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - ciqual_food_code: 17440 - percent_min: 0 - percent_max: 5
    13. Antioxidant -> en:antioxidant - percent_min: 0 - percent_max: 5
      1. Mixed Tochopherols -> en:mixed-tochopherols - percent_min: 0 - percent_max: 5

Nutrició

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    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: 5

    • Proteïnes: 5 / 5 (valor: 40, valor arrodonit: 40)
    • Fibra: 5 / 5 (valor: 7.7, valor arrodonit: 7.7)
    • Fruites, verdures, fruits secs i olis de colza/nou/oliva: 0 / 5 (valor: 0, valor arrodonit: 0)

    Punts negatius: 12

    • Energia: 4 / 10 (valor: 1540, valor arrodonit: 1540)
    • Sucres: 3 / 10 (valor: 17, valor arrodonit: 17)
    • Greixos saturats: 4 / 10 (valor: 4.6, valor arrodonit: 4.6)
    • Sodi: 1 / 10 (valor: 112, valor arrodonit: 112)

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

    Puntuació nutricional: (12 - 5)

    Nutri-Score:

  • icon

    Informació nutricional

    Informació nutricional Com es ven
    per 100 g/100 ml     		Comparat amb: Aperitius dolços
    Energia 1.540 kj
    (368 kcal)     		-20%
    Greix 8,9 g -61%
    Àcid gras saturat 4,6 g -52%
    Hidrats de carboni 33 g -40%
    Sucre 17 g -45%
    Fiber 7,7 g +90%
    Proteïna 40 g +510%
    Sal comuna 0,28 g -17%
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 0 %

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