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Protein bars creamy peanut butter - Think Thin - 2.1 OZ (60 g)

Protein bars creamy peanut butter - Produktua - en

Protein bars creamy peanut butter - Think Thin - 2.1 OZ (60 g)

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Barra-kodea: 0753656701202 (EAN / EAN-13) 753656701202 (UPC / UPC-A)

Kopurua: 2.1 OZ (60 g)

Markak: Think Thin

Brand owner: ThinkThin, LLC

Kategoriak: en:Snacks, Elikadura-osagarri, en:Bodybuilding supplements, en:Protein bars

Etiketak, ziurtagiriak, sariak: en:No gluten

Link to the product page on the official site of the producer: http://shop.thinkproducts.com/Creamy-Pea...

Saltzen diren herrialdeak: Espainia, Ameriketako Estatu Batuak

Matching with your preferences

Health

Osagaiak

22 ingredients

Ingeles: Protein blend (soy protein isolate, calcium caseinate, whey protein isolate), coating (maltitol, cocoa butter, chocolate, sodium caseinate, milk fat, soy lecithin, natural flavors, salt), glycerin, maltitol, peanuts, water, peanut flour, canola oil, natural flavors, soy lecithin, sea salt.

Alergenoak: en:Peanuts, en:Soybeans

Food processing

Ultra processed foods
Elements that indicate the product is in the 4 - Ultra prozesatutako elikagaiak eta edariak group:

Gehigarria: E322

Gehigarria: E422 - Glizerina

Gehigarria: E965

Osagaia: Flavouring

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

Prozesatu gabeko edo ahalik eta gutxien prozesatutako elikagaiak

Sukaldaritzako osagaiak prozesatu

Prozesatutako jakiak

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

Gehigarriak

E322

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 (Ingeles)

E322i - Lezitina

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 (Ingeles)

E422 - Glizerina

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 (Ingeles)

E965

Maltitol: Maltitol is a sugar alcohol -a polyol- used as a sugar substitute. It has 75–90% of the sweetness of sucrose -table sugar- and nearly identical properties, except for browning. It is used to replace table sugar because it is half as caloric, does not promote tooth decay, and has a somewhat lesser effect on blood glucose. In chemical terms, maltitol is known as 4-O-α-glucopyranosyl-D-sorbitol. It is used in commercial products under trade names such as Lesys, Maltisweet and SweetPearl.
Source: Wikipedia (Ingeles)

Ingredients analysis

en:May contain palm oil

Ingredients that may contain palm oil: en:Milkfat

en:Non-vegan
Non-vegan ingredients: en:Calcium caseinate, en:Whey protein isolate, en:Sodium caseinate, en:Milkfat
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en:Vegetarian status unknown
Unrecognized ingredients: en:protein-blend
Some ingredients could not be recognized.
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The analysis is based solely on the ingredients listed and does not take into account processing methods.

Details of the analysis of the ingredients
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Some ingredients could not be recognized.
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en: Protein blend (soy protein isolate, calcium caseinate, whey protein isolate), coating (maltitol, cocoa butter, chocolate, sodium caseinate, milk fat, soy lecithin, natural flavors, salt), glycerin, maltitol, peanuts, water, peanut flour, canola oil, natural flavors, soy lecithin, sea salt
Protein blend -> en:protein-blend - percent_min: 9.09090909090909 - percent_max: 100

soy protein isolate -> en:soy-protein-isolate - vegan: yes - vegetarian: yes - ciqual_food_code: 20591 - percent_min: 3.03030303030303 - percent_max: 100

calcium caseinate -> en:calcium-caseinate - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 50

whey protein isolate -> en:whey-protein-isolate - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 33.3333333333333

coating -> en:coating - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 50

maltitol -> en:e965 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 50

cocoa butter -> en:cocoa-butter - vegan: yes - vegetarian: yes - ciqual_food_code: 16030 - percent_min: 0 - percent_max: 25

chocolate -> en:chocolate - vegan: maybe - vegetarian: yes - percent_min: 0 - percent_max: 16.6666666666667

sodium caseinate -> en:sodium-caseinate - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 12.5

milk fat -> en:milkfat - vegan: no - vegetarian: yes - from_palm_oil: maybe - percent_min: 0 - percent_max: 10

soy lecithin -> en:soya-lecithin - vegan: yes - vegetarian: yes - ciqual_food_code: 42200 - percent_min: 0 - percent_max: 8.33333333333333

natural flavors -> en:natural-flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 7.14285714285714

salt -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 1.0833333333333

glycerin -> en:e422 - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 33.3333333333333

maltitol -> en:e965 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 25

peanuts -> en:peanut - vegan: yes - vegetarian: yes - ciqual_food_code: 15001 - percent_min: 0 - percent_max: 20

water -> en:water - vegan: yes - vegetarian: yes - ciqual_food_code: 18066 - percent_min: 0 - percent_max: 16.6666666666667

peanut flour -> en:peanut-flour - vegan: yes - vegetarian: yes - ciqual_food_code: 15001 - percent_min: 0 - percent_max: 14.2857142857143

canola oil -> en:canola-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - percent_min: 0 - percent_max: 12.5

natural flavors -> en:natural-flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 5

soy lecithin -> en:soya-lecithin - vegan: yes - vegetarian: yes - ciqual_food_code: 42200 - percent_min: 0 - percent_max: 5

sea salt -> en:sea-salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11082 - percent_min: 0 - percent_max: 1.0833333333333

Elikadura

Poor nutritional quality
⚠ ️Warning: the amount of fruits, vegetables and nuts is not specified on the label, it was estimated from the list of ingredients: 3
This product is not considered a beverage for the calculation of the Nutri-Score.

Positive points: 1

Proteinak: 5 / 5 (balioa: 33.333333333333, rounded value: 33.33)

Fiber: 1 / 5 (balioa: 1.6666666666667, rounded value: 1.67)

Fruits, vegetables, nuts, and colza/walnut/olive oils: 0 / 5 (balioa: 3.90625000000001, rounded value: 3.9)

Negative points: 12

Energia: 4 / 10 (balioa: 1604, rounded value: 1604)

Azukreak: 0 / 10 (balioa: 0, rounded value: 0)

Gantz saturatua: 4 / 10 (balioa: 5, rounded value: 5)

Sodioa: 4 / 10 (balioa: 433.33333333332, rounded value: 433.3)

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

Nutritional score: (12 - 1)

Nutri-Score:
→ Learn more about the Nutri-Score

Nutrient levels
- Koipe in moderate quantity (15%)
  What you need to know
  
  A high consumption of fat, especially saturated fats, can raise cholesterol, which increases the risk of heart diseases.
  
  Recommendation: Limit the consumption of fat and saturated fat
  
  Choose products with lower fat and saturated fat content.
  
  Source: National Health Service UK (NHS) - Fat: the facts
- Gantz-azido ase in moderate quantity (5%)
  What you need to know
  
  A high consumption of fat, especially saturated fats, can raise cholesterol, which increases the risk of heart diseases.
  
  Recommendation: Limit the consumption of fat and saturated fat
  
  Choose products with lower fat and saturated fat content.
  
  Source: National Health Service UK (NHS) - Fat: the facts
- Azukre in low quantity (0%)
  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.
  
  Source: National Health Service UK (NHS) - Sugar: the facts
- Gatz arrunt in moderate quantity (1.08%)
  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.
  
  Source: World Health Organization (WHO) - Fact sheet - Salt reduction
  
  Source: National Health Service UK (NHS) - Salt: the facts

Nutrition facts

Nutrition facts	As sold for 100 g / 100 ml	As sold per serving (1 BAR (60 g))	Compared to: en:Protein bars
Energia	1.604 kj (383 kcal)	962 kj (230 kcal)	-% 1
Koipe	15 g	9 g	+% 2
Gantz-azido ase	5 g	3 g	-% 26
Trans fat	0 g	0 g
Kolesterol	8 mg	4,8 mg
Carbohydrates	36,667 g	22 g	+% 10
Azukre	0 g	0 g	-% 100
Polyols	18 g	10,8 g	+% 18
Fiber	1,667 g	1 g	-% 82
Proteina	33,333 g	20 g	+% 14
Gatz arrunt	1,083 g	0,65 g	+% 141
A bitamina	0 µg	0 µg	-% 100
C bitamina	0 mg	0 mg
Kaltzio	250 mg	150 mg
Burdina	1,8 mg	1,08 mg
Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis)	3,906 %	3,906 %

Serving size: 1 BAR (60 g)

Ingurumena

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Datuen iturria

Product added on 2017(e)ko martxoaren 9(a) 12:10:43 (CET) by usda-ndb-import
Last edit of product page on 2024(e)ko urtarrilaren 27(a) 01:20:17 (CET) by .
Produktuaren orria -gatik editatua chriscamphausen, elcoco, inf, kiliweb, klazell, openfoodfacts-contributors, org-database-usda, roboto-app, yuka.sY2b0xO6T85zoF3NwEKvllR_d9PivA3vCUDhskfa6tOnJ8PuWs5X5NmqGKo.

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Editatu orria

Protein bars creamy peanut butter - Think Thin - 2.1 OZ (60 g)