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All natural coconut oat bar ounces - Bobo's - 86g

All natural coconut oat bar ounces - Produktua - en

All natural coconut oat bar ounces - Bobo's - 86g

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Barra-kodea: 0829262000029 (EAN / EAN-13) 829262000029 (UPC / UPC-A)

Kopurua: 86g

Markak: Bobo's

Brand owner: Simplydelicious LLC

Kategoriak: en:Snacks, en:Sweet snacks, en:Bars, en:Cereal bars

Etiketak, ziurtagiriak, sariak: en:No gluten, en:No alcohol, en:No flavour enhancer, en:No MSG

Saltzen diren herrialdeak: Espainia, Ameriketako Estatu Batuak

Matching with your preferences

Health

Osagaiak

17 ingredients

Ingeles: Organic rolled oats, brown rice syrup, buttery spread (oil blend [palm fruit, canola, olive oil], water, salt, natural flavor, sunflower lecithin, lactic acid, annatto [color]), organic cane sugar, organic coconut natural coconut flavor, xanthan gum.

Food processing

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

Gehigarria: E160b

Gehigarria: E322

Gehigarria: E415

Osagaia: Colour

Osagaia: Flavouring
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

E160b

E270

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 (Ingeles)

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)

E415

Xanthan gum: Xanthan gum -- is a polysaccharide with many industrial uses, including as a common food additive. It is an effective thickening agent and stabilizer to prevent ingredients from separating. It can be produced from simple sugars using a fermentation process, and derives its name from the species of bacteria used, Xanthomonas campestris.
Source: Wikipedia (Ingeles)

Ingredients analysis

en:Palm oil content unknown
Unrecognized ingredients: en:buttery-spread, en:oil-blend, en:palm-fruit, en:coconut-natural-coconut-flavor
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en:Vegan status unknown
Unrecognized ingredients: en:buttery-spread, en:oil-blend, en:palm-fruit, en:coconut-natural-coconut-flavor
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en:Vegetarian status unknown
Unrecognized ingredients: en:buttery-spread, en:oil-blend, en:palm-fruit, en:coconut-natural-coconut-flavor
Some ingredients could not be recognized.
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You can help us recognize more ingredients and better analyze the list of ingredients for this product and others:

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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
We need your help!
Some ingredients could not be recognized.
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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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en: rolled oats, brown rice syrup, buttery spread (oil blend (palm fruit, canola, olive oil), water, salt, natural flavor, sunflower lecithin, lactic acid, annatto (color)), cane sugar, coconut natural coconut flavor, xanthan gum
rolled oats -> en:oat-flakes - labels: en:organic - vegan: yes - vegetarian: yes - ciqual_food_code: 9311 - percent_min: 16.6666666666667 - percent_max: 100

brown rice syrup -> en:brown-rice-syrup - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 50

buttery spread -> en:buttery-spread - percent_min: 0 - percent_max: 33.3333333333333

oil blend -> en:oil-blend - percent_min: 0 - percent_max: 33.3333333333333

palm fruit -> en:palm-fruit - percent_min: 0 - percent_max: 33.3333333333333

canola -> en:canola - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 16.6666666666667

olive oil -> en:olive-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - ciqual_proxy_food_code: 17270 - percent_min: 0 - percent_max: 11.1111111111111

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

salt -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 0.35

natural flavor -> en:natural-flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 0.35

sunflower lecithin -> en:sunflower-lecithin - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.35

lactic acid -> en:e270 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.35

annatto -> en:e160b - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.35

color -> en:colour - percent_min: 0 - percent_max: 0.35

cane sugar -> en:cane-sugar - labels: en:organic - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0 - percent_max: 18.6

coconut natural coconut flavor -> en:coconut-natural-coconut-flavor - labels: en:organic - percent_min: 0 - percent_max: 18.6

xanthan gum -> en:e415 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 16.6666666666667

Elikadura

Average nutritional quality
⚠ ️Warning: the amount of fruits, vegetables and nuts is not specified on the label, it was estimated from the list of ingredients: 2
This product is not considered a beverage for the calculation of the Nutri-Score.

Positive points: 4

Proteinak: 2 / 5 (balioa: 4.65, rounded value: 4.65)

Fiber: 4 / 5 (balioa: 4.7, rounded value: 4.7)

Fruits, vegetables, nuts, and colza/walnut/olive oils: 0 / 5 (balioa: 2.60416666666667, rounded value: 2.6)

Negative points: 14

Energia: 4 / 10 (balioa: 1653, rounded value: 1653)

Azukreak: 4 / 10 (balioa: 18.6, rounded value: 18.6)

Gantz saturatua: 5 / 10 (balioa: 5.81, rounded value: 5.8)

Sodioa: 1 / 10 (balioa: 140, rounded value: 140)

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

Nutritional score: (14 - 4)

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

Nutrient levels
- Koipe in moderate quantity (18.6%)
  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 high quantity (5.81%)
  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 high quantity (18.6%)
  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 (0.35%)
  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 (0.5 BAR (43 g))	Compared to: en:Cereal bars
Energia	1.653 kj (395 kcal)	711 kj (170 kcal)	-% 8
Koipe	18,6 g	8 g	+% 16
Gantz-azido ase	5,81 g	2,5 g	-
Trans fat	0 g	0 g
Kolesterol	0 mg	0 mg
Carbohydrates	53,49 g	23 g	-% 9
Azukre	18,6 g	8 g	-% 28
Fiber	4,7 g	2,02 g	-% 26
Proteina	4,65 g	2 g	-% 43
Gatz arrunt	0,35 g	0,15 g	-% 12
A bitamina	0 µg	0 µg
C bitamina	0 mg	0 mg
Kaltzio	47 mg	20,2 mg	-% 67
Burdina	1,67 mg	0,718 mg	-% 40
Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis)	2,604 %	2,604 %

Serving size: 0.5 BAR (43 g)

Ingurumena

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Origins of ingredients
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Datuen iturria

Product added on 2017(e)ko martxoaren 10(a) 11:51:35 (CET) by usda-ndb-import
Last edit of product page on 2024(e)ko urtarrilaren 13(a) 05:27:51 (CET) by fjbdev.
Produktuaren orria -gatik editatua elcoco, kiliweb, musarana, openfoodfacts-contributors, org-database-usda, thaialagata, yuka.sY2b0xO6T85zoF3NwEKvlnAcY8rm_yn5ED_fwU-m5-uOcYbtcMhK2qv6M6s.

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All natural coconut oat bar ounces - Bobo's - 86g