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Nu3 Fit Shake Fraise Yaourt

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Nu3 Fit Shake Fraise Yaourt

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Barcode: 4260289443295 (EAN / EAN-13)

Brands: Nu3

Categories: Dietary supplements, Bodybuilding supplements, Protein powders

Countries where sold: France

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Health

Ingredients

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    54 ingredients

    : protéine de lait (63,5%), inuline, hydrolysat de collagène (Peptan@ B) (8,3%), concentré de protéine de lactosérum (5,5 %), yaourten poudre (4%), arôme (contient du lactose), acides linoléiques conjugués en poudre (Clarinol@) (huile végétale riche en CLAY sirop de glucose, caséinate de sodium), pectine de pomme, épaississant (gomme de caroube, xanthan), oxyde de magnésium, colorant alimentaire (betterave en poudre), bitartrate de choline, acidifiant (acide lactique), extrait de thé vert, édulcorant (sucralose), correcteur d'acidité (lactate de calcium), sel, émulsifiant (lécithine de soja), acide L-ascorbique, diphosphate de fer, ménaquinone-7, nicotinamide, acétate de DL - alpha-tocophégl, D-pantothénate de calcium, oxyde de zinc, sulfate de manganèse, agglomérant (dioxyde de silicium), riboflavine, chlorydrate de pyridoxine' mononitrate de thiamine, carbonate de cuivre, acétate de rétinyley acide Ptéroylmonoglutamique, maltodextrine, iodide de potassium, D-biotine, sélénite de sodium, cholécalciférol, cyanocoba la mine Ce Produitn'est pas approprié pour des enfants ou des adolescents etned?lt utilisé comme un substitut à une alimentation équilibrée traces de gluten et oeuf. Conserver dans un Sec. Aconsommer de préférence avant fin, no de lot : voir en bas nu3GmbH I Brückenstr, 5 | 10179 Berlin e 450 g
    Allergens: Milk, Soybeans
    Traces: Eggs, Gluten

Food processing

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    Ultra processed foods

    Elements that indicate the product is in the 4 - Ultra processed food and drink products group:

    • Additive: E322 - Lecithins
    • Additive: E327 - Calcium lactate
    • Additive: E410 - Locust bean gum
    • Additive: E440 - Pectins
    • Additive: E955 - Sucralose
    • Ingredient: Colour
    • Ingredient: Emulsifier
    • Ingredient: Flavouring
    • Ingredient: Maltodextrin
    • Ingredient: Milk proteins
    • Ingredient: Sweetener
    • Ingredient: Thickener

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

    1. Unprocessed or minimally processed foods
    2. Processed culinary ingredients
    3. Processed foods
    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

Additives

  • E270 - Lactic acid

    Lactic acid: Lactic acid is an organic compound with the formula CH3CH-OH-COOH. In its solid state, it is white and water-soluble. In its liquid state, it is colorless. It is produced both naturally and synthetically. With a hydroxyl group adjacent to the carboxyl group, lactic acid is classified as an alpha-hydroxy acid -AHA-. In the form of its conjugate base called lactate, it plays a role in several biochemical processes. In solution, it can ionize a proton from the carboxyl group, producing the lactate ion CH3CH-OH-CO−2. Compared to acetic acid, its pKa is 1 unit less, meaning lactic acid deprotonates ten times more easily than acetic acid does. This higher acidity is the consequence of the intramolecular hydrogen bonding between the α-hydroxyl and the carboxylate group. Lactic acid is chiral, consisting of two optical isomers. One is known as L--+--lactic acid or -S--lactic acid and the other, its mirror image, is D--−--lactic acid or -R--lactic acid. A mixture of the two in equal amounts is called DL-lactic acid, or racemic lactic acid. Lactic acid is hygroscopic. DL-lactic acid is miscible with water and with ethanol above its melting point which is around 17 or 18 °C. D-lactic acid and L-lactic acid have a higher melting point. In animals, L-lactate is constantly produced from pyruvate via the enzyme lactate dehydrogenase -LDH- in a process of fermentation during normal metabolism and exercise. It does not increase in concentration until the rate of lactate production exceeds the rate of lactate removal, which is governed by a number of factors, including monocarboxylate transporters, concentration and isoform of LDH, and oxidative capacity of tissues. The concentration of blood lactate is usually 1–2 mM at rest, but can rise to over 20 mM during intense exertion and as high as 25 mM afterward. In addition to other biological roles, L-lactic acid is the primary endogenous agonist of hydroxycarboxylic acid receptor 1 -HCA1-, which is a Gi/o-coupled G protein-coupled receptor -GPCR-.In industry, lactic acid fermentation is performed by lactic acid bacteria, which convert simple carbohydrates such as glucose, sucrose, or galactose to lactic acid. These bacteria can also grow in the mouth; the acid they produce is responsible for the tooth decay known as caries. In medicine, lactate is one of the main components of lactated Ringer's solution and Hartmann's solution. These intravenous fluids consist of sodium and potassium cations along with lactate and chloride anions in solution with distilled water, generally in concentrations isotonic with human blood. It is most commonly used for fluid resuscitation after blood loss due to trauma, surgery, or burns.
    Source: Wikipedia

  • E322 - Lecithins

    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

  • E322i - Lecithin

    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

  • E327 - Calcium lactate

    Calcium lactate: Calcium lactate is a white crystalline salt with formula C6H10CaO6, consisting of two lactate anions H3C-CHOH-CO−2 for each calcium cation Ca2+. It forms several hydrates, the most common being the pentahydrate C6H10CaO6·5H2O. Calcium lactate is used in medicine, mainly to treat calcium deficiencies; and as a food additive with E number of E327. Some cheese crystals consist of calcium lactate.
    Source: Wikipedia

  • E410 - Locust bean gum

    Locust bean gum: Locust bean gum -LBG, also known as carob gum, carob bean gum, carobin, E410- is a thickening agent and a gelling agent used in food technology.
    Source: Wikipedia

  • E440 - Pectins

    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

  • E955 - Sucralose

    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.
    Source: Wikipedia

Ingredients analysis

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    Palm oil content unknown

    Unrecognized ingredients: fr:hydrolysat-de-collagene, fr:peptan-b, fr:yaourten-poudre, fr:acides-linoleiques-conjugues-en-poudre, fr:clarinol, fr:huile-vegetale-riche-en-clay-sirop-de-glucose, fr:xanthan, fr:menaquinone-7, fr:acetate-de-dl, fr:alpha-tocophegl, fr:agglomerant, fr:chlorydrate-de-pyridoxine-mononitrate-de-thiamine, fr:acetate-de-retinyley-acide-pteroylmonoglutamique, fr:iodide-de-potassium, fr:conserver-dans-un-sec, fr:aconsommer-de-preference-avant-fin, fr:no-de-lot, fr:voir-en-bas-nu3gmbh-i-bruckenstr, fr:5-10179-berlin-e450g

    Some ingredients could not be recognized.

    We need your help!

    You can help us recognize more ingredients and better analyze the list of ingredients for this product and others:

    • Edit this product page to correct spelling mistakes in the ingredients list, and/or to remove ingredients in other languages and sentences that are not related to the ingredients.
    • Add new entries, synonyms or translations to our multilingual lists of ingredients, ingredient processing methods, and labels.

    If you would like to help, join the #ingredients channel on our Slack discussion space and/or learn about ingredients analysis on our wiki. Thank you!

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    Non-vegan

    Non-vegan ingredients: Milk proteins, Concentrated whey protein, Sodium caseinate

    Some ingredients could not be recognized.

    We need your help!

    You can help us recognize more ingredients and better analyze the list of ingredients for this product and others:

    • Edit this product page to correct spelling mistakes in the ingredients list, and/or to remove ingredients in other languages and sentences that are not related to the ingredients.
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    Vegetarian status unknown

    Unrecognized ingredients: fr:hydrolysat-de-collagene, fr:peptan-b, fr:yaourten-poudre, fr:acides-linoleiques-conjugues-en-poudre, fr:clarinol, fr:huile-vegetale-riche-en-clay-sirop-de-glucose, fr:xanthan, Ferric diphosphate, fr:menaquinone-7, fr:acetate-de-dl, fr:alpha-tocophegl, Zinc oxide, Manganese sulfate, fr:agglomerant, fr:chlorydrate-de-pyridoxine-mononitrate-de-thiamine, Cupric carbonate, fr:acetate-de-retinyley-acide-pteroylmonoglutamique, fr:iodide-de-potassium, Sodium selenite, fr:conserver-dans-un-sec, fr:aconsommer-de-preference-avant-fin, fr:no-de-lot, fr:voir-en-bas-nu3gmbh-i-bruckenstr, fr:5-10179-berlin-e450g

    Some ingredients could not be recognized.

    We need your help!

    You can help us recognize more ingredients and better analyze the list of ingredients for this product and others:

    • Edit this product page to correct spelling mistakes in the ingredients list, and/or to remove ingredients in other languages and sentences that are not related to the ingredients.
    • Add new entries, synonyms or translations to our multilingual lists of ingredients, ingredient processing methods, and labels.

    If you would like to help, join the #ingredients channel on our Slack discussion space and/or learn about ingredients analysis on our wiki. Thank you!

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

    We need your help!

    Some ingredients could not be recognized.

    We need your help!

    You can help us recognize more ingredients and better analyze the list of ingredients for this product and others:

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    If you would like to help, join the #ingredients channel on our Slack discussion space and/or learn about ingredients analysis on our wiki. Thank you!

    : protéine de lait 63.5%, inuline, hydrolysat de collagène (Peptan@ B), concentré de protéine de lactosérum 5.5%, yaourten poudre 4%, arôme, acides linoléiques conjugués en poudre (Clarinol@, huile végétale riche en CLAY sirop de glucose, caséinate de sodium), pectine de pomme, épaississant (gomme de caroube, xanthan), oxyde de magnésium, colorant alimentaire (betterave), bitartrate de choline, acidifiant (acide lactique), extrait de thé vert, édulcorant (sucralose), correcteur d'acidité (lactate de calcium), sel, émulsifiant (lécithine de soja), acide L-ascorbique, diphosphate de fer, ménaquinone-7, nicotinamide, acétate de DL, alpha-tocophégl, D-pantothénate de calcium, oxyde de zinc, sulfate de manganèse, agglomérant (dioxyde de silicium), riboflavine, chlorydrate de pyridoxine' mononitrate de thiamine, carbonate de cuivre, acétate de rétinyley acide Ptéroylmonoglutamique, maltodextrine, iodide de potassium, D-biotine, sélénite de sodium, cholécalciférol, Conserver dans un Sec, Aconsommer de préférence avant fin, no de lot (voir en bas nu3GmbH I Brückenstr), 5 | 10179 Berlin e450g
    1. protéine de lait -> en:milk-proteins - vegan: no - vegetarian: yes - percent_min: 63.5 - percent: 63.5 - percent_max: 63.5
    2. inuline -> en:inulin - vegan: yes - vegetarian: yes - percent_min: 5.5 - percent_max: 21.5
    3. hydrolysat de collagène -> fr:hydrolysat-de-collagene - percent_min: 5.5 - percent_max: 21.5
      1. Peptan@ B -> fr:peptan-b - percent_min: 5.5 - percent_max: 21.5
    4. concentré de protéine de lactosérum -> en:concentrated-whey-protein - vegan: no - vegetarian: yes - percent_min: 5.5 - percent: 5.5 - percent_max: 5.5
    5. yaourten poudre -> fr:yaourten-poudre - percent_min: 4 - percent: 4 - percent_max: 4
    6. arôme -> en:flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 4
    7. acides linoléiques conjugués en poudre -> fr:acides-linoleiques-conjugues-en-poudre - percent_min: 0 - percent_max: 4
      1. Clarinol@ -> fr:clarinol - percent_min: 0 - percent_max: 4
      2. huile végétale riche en CLAY sirop de glucose -> fr:huile-vegetale-riche-en-clay-sirop-de-glucose - percent_min: 0 - percent_max: 2
      3. caséinate de sodium -> en:sodium-caseinate - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 1.33333333333333
    8. pectine de pomme -> en:apple-pectin - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3.58333333333333
    9. épaississant -> en:thickener - percent_min: 0 - percent_max: 3.07142857142857
      1. gomme de caroube -> en:e410 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3.07142857142857
      2. xanthan -> fr:xanthan - percent_min: 0 - percent_max: 1.53571428571429
    10. oxyde de magnésium -> en:e530 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.6875
    11. colorant alimentaire -> en:colour - percent_min: 0 - percent_max: 2.38888888888889
      1. betterave -> en:beetroot - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.38888888888889
    12. bitartrate de choline -> en:choline-bitartrate - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 2.15
    13. acidifiant -> en:acid - percent_min: 0 - percent_max: 1.95454545454545
      1. acide lactique -> en:e270 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.95454545454545
    14. extrait de thé vert -> en:green-tea-extract - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.79166666666667
    15. édulcorant -> en:sweetener - percent_min: 0 - percent_max: 1.65384615384615
      1. sucralose -> en:e955 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.65384615384615
    16. correcteur d'acidité -> en:acidity-regulator - percent_min: 0 - percent_max: 1.53571428571429
      1. lactate de calcium -> en:e327 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.53571428571429
    17. sel -> en:salt - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.43333333333333
    18. émulsifiant -> en:emulsifier - percent_min: 0 - percent_max: 1.34375
      1. lécithine de soja -> en:soya-lecithin - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.34375
    19. acide L-ascorbique -> en:e300 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.26470588235294
    20. diphosphate de fer -> en:ferric-diphosphate - percent_min: 0 - percent_max: 1.19444444444444
    21. ménaquinone-7 -> fr:menaquinone-7 - percent_min: 0 - percent_max: 1.13157894736842
    22. nicotinamide -> en:e375 - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 1.075
    23. acétate de DL -> fr:acetate-de-dl - percent_min: 0 - percent_max: 1.02380952380952
    24. alpha-tocophégl -> fr:alpha-tocophegl - percent_min: 0 - percent_max: 0.977272727272727
    25. D-pantothénate de calcium -> en:d-pantothenate-calcium - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.934782608695652
    26. oxyde de zinc -> en:zinc-oxide - percent_min: 0 - percent_max: 0.895833333333333
    27. sulfate de manganèse -> en:manganese-sulfate - percent_min: 0 - percent_max: 0.86
    28. agglomérant -> fr:agglomerant - percent_min: 0 - percent_max: 0.826923076923077
      1. dioxyde de silicium -> en:e551 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.826923076923077
    29. riboflavine -> en:e101 - vegan: maybe - vegetarian: yes - percent_min: 0 - percent_max: 0.796296296296296
    30. chlorydrate de pyridoxine' mononitrate de thiamine -> fr:chlorydrate-de-pyridoxine-mononitrate-de-thiamine - percent_min: 0 - percent_max: 0.767857142857143
    31. carbonate de cuivre -> en:cupric-carbonate - percent_min: 0 - percent_max: 0.741379310344828
    32. acétate de rétinyley acide Ptéroylmonoglutamique -> fr:acetate-de-retinyley-acide-pteroylmonoglutamique - percent_min: 0 - percent_max: 0.716666666666667
    33. maltodextrine -> en:maltodextrin - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.693548387096774
    34. iodide de potassium -> fr:iodide-de-potassium - percent_min: 0 - percent_max: 0.671875
    35. D-biotine -> en:biotin - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.651515151515151
    36. sélénite de sodium -> en:sodium-selenite - percent_min: 0 - percent_max: 0.632352941176471
    37. cholécalciférol -> en:cholecalciferol - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 0.614285714285714
    38. Conserver dans un Sec -> fr:conserver-dans-un-sec - percent_min: 0 - percent_max: 0.597222222222222
    39. Aconsommer de préférence avant fin -> fr:aconsommer-de-preference-avant-fin - percent_min: 0 - percent_max: 0.581081081081081
    40. no de lot -> fr:no-de-lot - percent_min: 0 - percent_max: 0.565789473684211
      1. voir en bas nu3GmbH I Brückenstr -> fr:voir-en-bas-nu3gmbh-i-bruckenstr - percent_min: 0 - percent_max: 0.565789473684211
    41. 5 | 10179 Berlin e450g -> fr:5-10179-berlin-e450g - percent_min: 0 - percent_max: 0.551282051282051

Nutrition

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    Very good nutritional quality

    ⚠️ 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: 10

    • Proteins: 5 / 5 (value: 73.4, rounded value: 73.4)
    • Fiber: 5 / 5 (value: 9.8, rounded value: 9.8)
    • Fruits, vegetables, nuts, and colza/walnut/olive oils: 0 / 5 (value: 0, rounded value: 0)

    Negative points: 5

    • Energy: 4 / 10 (value: 1469, rounded value: 1469)
    • Sugars: 0 / 10 (value: 4.1, rounded value: 4.1)
    • Saturated fat: 0 / 10 (value: 0.9, rounded value: 0.9)
    • Sodium: 1 / 10 (value: 124, rounded value: 124)

    The points for proteins are counted because the negative points are less than 11.

    Nutritional score: -5 (5 - 10)

    Nutri-Score: A

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    Sugars in low quantity (4.1%)

    What you need to know
    • A high consumption of sugar can cause weight gain and tooth decay. It also augments the risk of type 2 diabetes and cardio-vascular diseases.

    Recommendation: Limit the consumption of sugar and sugary drinks
    • Sugary drinks (such as sodas, fruit beverages, and fruit juices and nectars) should be limited as much as possible (no more than 1 glass a day).
    • Choose products with lower sugar content and reduce the consumption of products with added sugars.
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    Salt in moderate quantity (0.31%)

    What you need to know
    • A high consumption of salt (or sodium) can cause raised blood pressure, which can increase the risk of heart disease and stroke.
    • Many people who have high blood pressure do not know it, as there are often no symptoms.
    • Most people consume too much salt (on average 9 to 12 grams per day), around twice the recommended maximum level of intake.

    Recommendation: Limit the consumption of salt and salted food
    • Reduce the quantity of salt used when cooking, and don't salt again at the table.
    • Limit the consumption of salty snacks and choose products with lower salt content.

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    Nutrition facts

    Nutrition facts As sold
    for 100 g / 100 ml     		Compared to: Protein powders
    Energy 1,469 kj
    (351 kcal)     		-3%
    Fat 1.3 g -70%
    Saturated fat 0.9 g -49%
    Carbohydrates 5.38 g -31%
    Sugars 4.1 g +29%
    Fiber 9.8 g +199%
    Proteins 73.4 g +4%
    Salt 0.31 g -61%
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 0 %

Environment

Packaging

Transportation

Data sources

Product added on by kiliweb
Last edit of product page on by cfgym69.
Product page also edited by openfoodfacts-contributors, yuka.Fex9Z46iE80nFsbx19wYhAO3OuzCGa90IEEXoQ, yuka.Kpd5EYeOOd0zBsGC7d8X5yWcDOzBUtByJXkAog, yuka.UKsTHfjUNe0FF8Xv_tto4GjlT8DqP69-OCYoog, yuka.UVl3cVA0c1ppL1VRa3RzQjJ4S1AxdkZ2NGEyd1pFNk9CZTVQSVE9PQ, yuka.Um9NWUw0NFlqZGNZZ3ZJKzVqN2wrdU5jeXBQMUFrS0xLY29WSVE9PQ, yuka.sY2b0xO6T85zoF3NwEKvlk0dVd_RqAPbNTbQkhCvyfmidaP4SI1rxJnWHqo, yuka.sY2b0xO6T85zoF3NwEKvlm0XDP_ZnjjFER_ioEKmzOmWdafkW_JSyaLoGas.

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