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Olimp Sport Nutrition Bcaa Xplode Fruit Punch 5? - 500 g

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Olimp Sport Nutrition Bcaa Xplode Fruit Punch 5? - 500 g

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Barcode: 5901330039614 (EAN / EAN-13)

Quantity: 500 g

Packaging: Plastic

Brands: Olimp

Categories: Dietary supplements, Bodybuilding supplements, BCAA

Countries where sold: Poland

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Health

Ingredients

  • icon

    65 ingredients

    Polish: wolne aminokwasy BCAA (30% L-leucyna, 15% L-walina, 15% L-izoleucyna), regulatory kwasowości – kwas cytrynowy, cytryniany sodu, kwas jabłkowy; 10% L-glutamina, aromaty, substancje zagęszczające – guma arabska, guma ksantanowa, sól sodowa karboksymetylocelulozy; barwnik – E 150d (dla smaku xplosion cola); substancje słodzące – acesulfam K, sukraloza, cyklaminiany (Z); substancje przeciwzbrylające – fosforany wapnia, dwutlenek krzemu; emulgator – lecytyny (z soi); 0,02% chlorowodorek pirydoksyny (wit. B6), barwniki – karoteny (A), koszenila (B), ryboflawiny (C), E 150c (D), E 150d (E), E 133 (F), błękit patentowy V (G), indygokarmin (H), chlorofile i chlorofiliny (I), kurkumina (J), antocyjany (K), ekstrakt z papryki (L), betanina (M), węgiel roślinny (N). (A)-(Z) – W zależności od smaku produktu symbol (A-Z) użytego składnika znajduje się obok daty minimalnej trwałości.

Food processing

  • icon

    Ultra processed foods

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

    • Additive: E100 - Curcumin
    • Additive: E101 - Riboflavin
    • Additive: E120 - Cochineal
    • Additive: E131 - Patent blue v
    • Additive: E132 - Indigotine
    • Additive: E133 - Brilliant blue FCF
    • Additive: E140 - Chlorophylls and Chlorophyllins
    • Additive: E150c - Ammonia caramel
    • Additive: E150d - Sulphite ammonia caramel
    • Additive: E153 - Vegetable carbon
    • Additive: E160a - Carotene
    • Additive: E160c - Paprika extract
    • Additive: E162 - Beetroot red
    • Additive: E163 - Anthocyanins
    • Additive: E322 - Lecithins
    • Additive: E414 - Acacia gum
    • Additive: E415 - Xanthan gum
    • Additive: E466 - Sodium carboxy methyl cellulose
    • Additive: E551 - Silicon dioxide
    • Additive: E950 - Acesulfame k
    • Additive: E952 - Cyclamic acid and its Na and Ca salts
    • Additive: E955 - Sucralose
    • Ingredient: Colour
    • Ingredient: Emulsifier
    • Ingredient: Flavouring
    • 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

  • E101 - Riboflavin

    Riboflavin: Riboflavin, also known as vitamin B2, is a vitamin found in food and used as a dietary supplement. Food sources include eggs, green vegetables, milk and other dairy product, meat, mushrooms, and almonds. Some countries require its addition to grains. As a supplement it is used to prevent and treat riboflavin deficiency and prevent migraines. It may be given by mouth or injection.It is nearly always well tolerated. Normal doses are safe during pregnancy. Riboflavin is in the vitamin B group. It is required by the body for cellular respiration.Riboflavin was discovered in 1920, isolated in 1933, and first made in 1935. It is on the World Health Organization's List of Essential Medicines, the most effective and safe medicines needed in a health system. Riboflavin is available as a generic medication and over the counter. In the United States a month of supplements costs less than 25 USD.
    Source: Wikipedia

  • E120 - Cochineal

    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.
    Source: Wikipedia

  • E131 - Patent blue v

    Patent Blue V: Patent Blue V, also called Food Blue 5, Sulphan Blue, Acid Blue 3, L-Blau 3, C-Blau 20, Patentblau V, Sky Blue, or C.I. 42051 and is a dark bluish synthetic triphenylmethane dye used as a food coloring. As a food additive, it has E number E131. It is a sodium or calcium salt of [4--α--4-diethylaminophenyl--5-hydroxy- 2‚4-disulfophenylmethylidene--2‚5-cyclohexadien-1-ylidene] diethylammonium hydroxide inner salt.
    Source: Wikipedia

  • E132 - Indigotine

    Indigo carmine: Indigo carmine, or 5‚5′-indigodisulfonic acid sodium salt, is an organic salt derived from indigo by sulfonation, which renders the compound soluble in water. It is approved for use as a food colorant in the U.S and E.U., It has the E number E132. It is also a pH indicator.
    Source: Wikipedia

  • E133 - Brilliant blue FCF

    Brilliant Blue FCF: Brilliant Blue FCF -Blue 1- is an organic compound classified as a triarylmethane dye and a blue azo dye, reflecting its chemical structure. Known under various commercial names, it is a colorant for foods and other substances. It is denoted by E number E133 and has a color index of 42090. It has the appearance of a blue powder. It is soluble in water, and the solution has a maximum absorption at about 628 nanometers.
    Source: Wikipedia

  • E140 - Chlorophylls and Chlorophyllins

    Chlorophyll d: Chlorophyll d is a form of chlorophyll, identified by Harold Strain and Winston Manning in 1943. It is present in cyanobacteria which use energy captured from sunlight for photosynthesis. Chlorophyll d absorbs far-red light, at 710 nm wavelength, just outside the optical range. An organism that contains chlorophyll d is adapted to an environment such as moderately deep water, where it can use far red light for photosynthesis, although there is not a lot of visible light.
    Source: Wikipedia

  • E160a - Carotene

    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.
    Source: Wikipedia

  • E162 - Beetroot red

    Betanin: Betanin, or Beetroot Red, is a red glycosidic food dye obtained from beets; its aglycone, obtained by hydrolyzing away the glucose molecule, is betanidin. As a food additive, its E number is E162. The color of betanin depends on pH; between four and five it is bright bluish-red, becoming blue-violet as the pH increases. Once the pH reaches alkaline levels betanin degrades by hydrolysis, resulting in a yellow-brown color. Betanin is a betalain pigment, together with isobetanin, probetanin, and neobetanin. Other pigments contained in beet are indicaxanthin and vulgaxanthins.
    Source: Wikipedia

  • E163 - Anthocyanins

    Anthocyanin: Anthocyanins -also anthocyans; from Greek: ἄνθος -anthos- "flower" and κυάνεος/κυανοῦς kyaneos/kyanous "dark blue"- are water-soluble vacuolar pigments that, depending on their pH, may appear red, purple, or blue. Food plants rich in anthocyanins include the blueberry, raspberry, black rice, and black soybean, among many others that are red, blue, purple, or black. Some of the colors of autumn leaves are derived from anthocyanins.Anthocyanins belong to a parent class of molecules called flavonoids synthesized via the phenylpropanoid pathway. They occur in all tissues of higher plants, including leaves, stems, roots, flowers, and fruits. Anthocyanins are derived from anthocyanidins by adding sugars. They are odorless and moderately astringent. Although approved to color foods and beverages in the European Union, anthocyanins are not approved for use as a food additive because they have not been verified as safe when used as food or supplement ingredients. There is no conclusive evidence anthocyanins have any effect on human biology or diseases.
    Source: Wikipedia

  • E296 - Malic acid

    Malic acid: Malic acid is an organic compound with the molecular formula C4H6O5. It is a dicarboxylic acid that is made by all living organisms, contributes to the pleasantly sour taste of fruits, and is used as a food additive. Malic acid has two stereoisomeric forms -L- and D-enantiomers-, though only the L-isomer exists naturally. The salts and esters of malic acid are known as malates. The malate anion is an intermediate in the citric acid cycle.
    Source: Wikipedia

  • E322 - Lecithins

    Lecithins are natural compounds commonly used in the food industry as emulsifiers and stabilizers.

    Extracted from sources like soybeans and eggs, lecithins consist of phospholipids that enhance the mixing of oil and water, ensuring smooth textures in various products like chocolates, dressings, and baked goods.

    They do not present any known health risks.

  • E330 - Citric acid

    Citric acid is a natural organic acid found in citrus fruits such as lemons, oranges, and limes.

    It is widely used in the food industry as a flavor enhancer, acidulant, and preservative due to its tart and refreshing taste.

    Citric acid is safe for consumption when used in moderation and is considered a generally recognized as safe (GRAS) food additive by regulatory agencies worldwide.

  • E331 - Sodium citrates

    Sodium citrate: Sodium citrate may refer to any of the sodium salts of citrate -though most commonly the third-: Monosodium citrate Disodium citrate Trisodium citrateThe three forms of the salt are collectively known by the E number E331. Sodium citrates are used as acidity regulators in food and drinks, and also as emulsifiers for oils. They enable cheeses to melt without becoming greasy.
    Source: Wikipedia

  • E414 - Acacia gum

    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.
    Source: Wikipedia

  • E415 - Xanthan gum

    Xanthan gum (E415) is a natural polysaccharide derived from fermented sugars, often used in the food industry as a thickening and stabilizing agent.

    This versatile food additive enhances texture and prevents ingredient separation in a wide range of products, including salad dressings, sauces, and gluten-free baked goods.

    It is considered safe for consumption even at high intake amounts.

  • E466 - Sodium carboxy methyl cellulose

    Carboxymethyl cellulose: Carboxymethyl cellulose -CMC- or cellulose gum or tylose powder is a cellulose derivative with carboxymethyl groups --CH2-COOH- bound to some of the hydroxyl groups of the glucopyranose monomers that make up the cellulose backbone. It is often used as its sodium salt, sodium carboxymethyl cellulose.
    Source: Wikipedia

  • E551 - Silicon dioxide

    Silicon dioxide: Silicon dioxide, also known as silica, silicic acid or silicic acid anydride is an oxide of silicon with the chemical formula SiO2, most commonly found in nature as quartz and in various living organisms. In many parts of the world, silica is the major constituent of sand. Silica is one of the most complex and most abundant families of materials, existing as a compound of several minerals and as synthetic product. Notable examples include fused quartz, fumed silica, silica gel, and aerogels. It is used in structural materials, microelectronics -as an electrical insulator-, and as components in the food and pharmaceutical industries. Inhaling finely divided crystalline silica is toxic and can lead to severe inflammation of the lung tissue, silicosis, bronchitis, lung cancer, and systemic autoimmune diseases, such as lupus and rheumatoid arthritis. Uptake of amorphous silicon dioxide, in high doses, leads to non-permanent short-term inflammation, where all effects heal.
    Source: Wikipedia

  • E950 - Acesulfame k

    Acesulfame potassium: Acesulfame potassium - AY-see-SUL-faym-, also known as acesulfame K -K is the symbol for potassium- or Ace K, is a calorie-free sugar substitute -artificial sweetener- often marketed under the trade names Sunett and Sweet One. In the European Union, it is known under the E number -additive code- E950. It was discovered accidentally in 1967 by German chemist Karl Clauss at Hoechst AG -now Nutrinova-. In chemical structure, acesulfame potassium is the potassium salt of 6-methyl-1‚2,3-oxathiazine-4-3H--one 2‚2-dioxide. It is a white crystalline powder with molecular formula C4H4KNO4S and a molecular weight of 201.24 g/mol.
    Source: Wikipedia

  • E952 - Cyclamic acid and its Na and Ca salts

    Cyclamic acid: Cyclamic acid is a compound with formula C6H13NO3S. It is included in E number "E952". Cyclamic acid is mainly used as catalyst in the production of paints and plastics, and furthermore as a reagent for laboratory usage.The sodium and calcium salts of cyclamic acid are used as artificial sweeteners under the name cyclamate.
    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: pl:wolne-aminokwasy-bcaa, pl:l-walina, pl:l-izoleucyna, pl:l-glutamina, pl:dla-smaku-xplosion-cola, pl:z, pl:wit, pl:b6, pl:a, pl:b, pl:c, pl:d, pl:e, pl:f, pl:g, pl:h, pl:i, pl:j, pl:k, pl:l, pl:m, pl:n, pl:a, pl:z, pl:w-zależności-od-smaku-produktu-symbol, pl:a-z, pl:użytego-składnika-znajduje-się-obok-daty-minimalnej-trwałości

    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!

  • icon

    Non-vegan

    Non-vegan ingredients: E120

    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!

  • icon

    Non-vegetarian

    Non-vegetarian ingredients: E120

    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.
  • icon

    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:

    • 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!

    pl: wolne aminokwasy BCAA (L-leucyna, L-walina, L-izoleucyna), regulatory kwasowości, kwas cytrynowy, cytryniany sodu, kwas jabłkowy, L-glutamina 10%, aromaty, substancje zagęszczające, guma arabska, guma ksantanowa, sól sodowa karboksymetylocelulozy, barwnik, e150d (dla smaku xplosion cola), substancje słodzące, acesulfam K, sukraloza, cyklaminiany (Z), substancje przeciwzbrylające, fosforany wapnia, dwutlenek krzemu, emulgator, lecytyny (z soi), chlorowodorek pirydoksyny 0.02% (wit, B6), barwniki, karoteny (A), koszenila (B), ryboflawiny (C), e150c (D), e150d (E), e133 (F), błękit patentowy V (G), indygokarmin (H), chlorofile i chlorofiliny (I), kurkumina (J), antocyjany (K), ekstrakt z papryki (L), betanina (M), węgiel roślinny (N, A, Z), W zależności od smaku produktu symbol (A-Z), użytego składnika znajduje się obok daty minimalnej trwałości
    1. wolne aminokwasy BCAA -> pl:wolne-aminokwasy-bcaa - percent_min: 10 - percent_max: 29.796
      1. L-leucyna -> en:e641 - vegan: yes - vegetarian: yes - percent_min: 3.33333333333333 - percent_max: 14.898
      2. L-walina -> pl:l-walina - percent_min: 1.5 - percent_max: 7.449
      3. L-izoleucyna -> pl:l-izoleucyna - percent_min: 1.5 - percent_max: 7.449
    2. regulatory kwasowości -> en:acidity-regulator - percent_min: 10 - percent_max: 29.796
    3. kwas cytrynowy -> en:e330 - vegan: yes - vegetarian: yes - percent_min: 10 - percent_max: 23.22
    4. cytryniany sodu -> en:e331 - vegan: yes - vegetarian: yes - percent_min: 10 - percent_max: 19.915
    5. kwas jabłkowy -> en:e296 - vegan: yes - vegetarian: yes - percent_min: 10 - percent_max: 17.932
    6. L-glutamina -> pl:l-glutamina - percent_min: 10 - percent: 10 - percent_max: 10
    7. aromaty -> en:flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0.02 - percent_max: 5
    8. substancje zagęszczające -> en:thickener - percent_min: 0.02 - percent_max: 5
    9. guma arabska -> en:e414 - vegan: yes - vegetarian: yes - percent_min: 0.02 - percent_max: 5
    10. guma ksantanowa -> en:e415 - vegan: yes - vegetarian: yes - percent_min: 0.02 - percent_max: 5
    11. sól sodowa karboksymetylocelulozy -> en:e466 - vegan: yes - vegetarian: yes - percent_min: 0.02 - percent_max: 5
    12. barwnik -> en:colour - percent_min: 0.02 - percent_max: 5
    13. e150d -> en:e150d - vegan: yes - vegetarian: yes - percent_min: 0.02 - percent_max: 4.53454545454545
      1. dla smaku xplosion cola -> pl:dla-smaku-xplosion-cola - percent_min: 0 - percent_max: 4.53454545454545
    14. substancje słodzące -> en:sweetener - percent_min: 0.02 - percent_max: 4.155
    15. acesulfam K -> en:e950 - vegan: yes - vegetarian: yes - percent_min: 0.02 - percent_max: 3.83384615384615
    16. sukraloza -> en:e955 - vegan: yes - vegetarian: yes - percent_min: 0.02 - percent_max: 3.55857142857143
    17. cyklaminiany -> en:e952 - vegan: yes - vegetarian: yes - percent_min: 0.02 - percent_max: 3.32
      1. Z -> pl:z - percent_min: 0 - percent_max: 3.32
    18. substancje przeciwzbrylające -> en:anti-caking-agent - percent_min: 0.02 - percent_max: 3.11125
    19. fosforany wapnia -> en:e341 - vegan: yes - vegetarian: yes - percent_min: 0.02 - percent_max: 2.92705882352941
    20. dwutlenek krzemu -> en:e551 - vegan: yes - vegetarian: yes - percent_min: 0.02 - percent_max: 2.76333333333333
    21. emulgator -> en:emulsifier - percent_min: 0.02 - percent_max: 2.61684210526316
    22. lecytyny -> en:e322 - vegan: maybe - vegetarian: maybe - percent_min: 0.02 - percent_max: 2.485
      1. z soi -> en:soya - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.485
    23. chlorowodorek pirydoksyny -> en:pyridoxine-hydrochloride - vegan: yes - vegetarian: yes - percent_min: 0.02 - percent: 0.02 - percent_max: 0.02
      1. wit -> pl:wit - percent_min: 0 - percent_max: 0.02
      2. B6 -> pl:b6 - percent_min: 0 - percent_max: 0.02
    24. barwniki -> en:colour - percent_min: 0 - percent_max: 0.02
    25. karoteny -> en:e160a - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe - percent_min: 0 - percent_max: 0.02
      1. A -> pl:a - percent_min: 0 - percent_max: 0.02
    26. koszenila -> en:e120 - vegan: no - vegetarian: no - percent_min: 0 - percent_max: 0.02
      1. B -> pl:b - percent_min: 0 - percent_max: 0.02
    27. ryboflawiny -> en:e101 - vegan: maybe - vegetarian: yes - percent_min: 0 - percent_max: 0.02
      1. C -> pl:c - percent_min: 0 - percent_max: 0.02
    28. e150c -> en:e150a - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.02
      1. D -> pl:d - percent_min: 0 - percent_max: 0.02
    29. e150d -> en:e150d - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.02
      1. E -> pl:e - percent_min: 0 - percent_max: 0.02
    30. e133 -> en:e133 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.02
      1. F -> pl:f - percent_min: 0 - percent_max: 0.02
    31. błękit patentowy V -> en:e131 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.02
      1. G -> pl:g - percent_min: 0 - percent_max: 0.02
    32. indygokarmin -> en:e132 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.02
      1. H -> pl:h - percent_min: 0 - percent_max: 0.02
    33. chlorofile i chlorofiliny -> en:e140 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.02
      1. I -> pl:i - percent_min: 0 - percent_max: 0.02
    34. kurkumina -> en:e100 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.02
      1. J -> pl:j - percent_min: 0 - percent_max: 0.02
    35. antocyjany -> en:e163 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.02
      1. K -> pl:k - percent_min: 0 - percent_max: 0.02
    36. ekstrakt z papryki -> en:e160c - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.02
      1. L -> pl:l - percent_min: 0 - percent_max: 0.02
    37. betanina -> en:e162 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.02
      1. M -> pl:m - percent_min: 0 - percent_max: 0.02
    38. węgiel roślinny -> en:e153 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.02
      1. N -> pl:n - percent_min: 0 - percent_max: 0.02
      2. A -> pl:a - percent_min: 0 - percent_max: 0.02
      3. Z -> pl:z - percent_min: 0 - percent_max: 0.02
    39. W zależności od smaku produktu symbol -> pl:w-zależności-od-smaku-produktu-symbol - percent_min: 0 - percent_max: 0.02
      1. A-Z -> pl:a-z - percent_min: 0 - percent_max: 0.02
    40. użytego składnika znajduje się obok daty minimalnej trwałości -> pl:użytego-składnika-znajduje-się-obok-daty-minimalnej-trwałości - percent_min: 0 - percent_max: 0.02

Nutrition

  • icon

    Nutrition facts

    Nutrition facts As sold
    for 100 g / 100 ml     		As sold
    per serving (10.0g)     		Compared to: BCAA
    Energy 0 kj
    (0 kcal)     		0 kj
    (0 kcal)     		-100%
    Fat ? ?
    Saturated fat 0 g 0 g -100%
    Carbohydrates ? ?
    Sugars ? ?
    Fiber ? ?
    Proteins 51 g 5.1 g +240%
    Salt ? ?
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 0 % 0 %
Serving size: 10.0g

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Data sources

Product added on by foodvisor
Last edit of product page on by spotter.
Product page also edited by kiliweb, packbot, roboto-app, wojciech-dopieralski-op-pl, yuka.F7JwLfSOOeoOG_bP4NMu4gGSNMz_At5WHGEgog.

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