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WHEY Protein Vanille - Decathlon - 900 g

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WHEY Protein Vanille - Decathlon - 900 g

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Barra-kodea: 3608419150629 (EAN / EAN-13)

Kopurua: 900 g

Ontziratzea: en:Vacuum-packed

Markak: Decathlon

Kategoriak: Elikadura-osagarri, en:Bodybuilding supplements, en:Protein powders

Manufacturing or processing places: France

Dendak: Decathlon

Saltzen diren herrialdeak: Frantzia, Espainia

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Health

Osagaiak

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    9 ingredients

    : Concentrés de protéines de LACTOSERUM* (émulsifiant: lécithine de tournesol) (LAIT*)(90%), LAIT* écrémé en poudre, arôme naturel, épaississant : gomme d'acacia, édulcorant : glycosides de stéviol (0,12%). *ALLERGENES Peut contenir des traces de : GLUTEN, OEUF, SOJA, SULFITES, CRUSTACES, POISSON, CELERI, FRUITS A COQUES.
    Alergenoak: en:Milk
    Aztarnak: en:Celery, en:Crustaceans, en:Eggs, en:Fish, en:Gluten, en:Nuts, en:Soybeans, en:Sulphur dioxide and sulphites

Food processing

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    Ultra processed foods

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

    • Gehigarria: E322
    • Gehigarria: E414
    • Gehigarria: E960
    • Osagaia: Emulsifier
    • Osagaia: Flavouring
    • Osagaia: Milk proteins
    • Osagaia: Sweetener
    • Osagaia: Thickener

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

    1. Prozesatu gabeko edo ahalik eta gutxien prozesatutako elikagaiak
    2. Sukaldaritzako osagaiak prozesatu
    3. Prozesatutako jakiak
    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

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)

  • E414

    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 (Ingeles)

  • E960

    Steviol glycoside: Steviol glycosides are the chemical compounds responsible for the sweet taste of the leaves of the South American plant Stevia rebaudiana -Asteraceae- and the main ingredients -or precursors- of many sweeteners marketed under the generic name stevia and several trade names. They also occur in the related species Stevia phlebophylla -but in no other species of Stevia- and in the plant Rubus chingii -Rosaceae-.Steviol glycosides from Stevia rebaudiana have been reported to be between 30 and 320 times sweeter than sucrose, although there is some disagreement in the technical literature about these numbers. They are heat-stable, pH-stable, and do not ferment. Additionally, they do not induce a glycemic response when ingested, because humans can not metabolize stevia. This makes them attractive as natural sugar substitutes for diabetics and other people on carbohydrate-controlled diets. Steviol glycosides stimulate the insulin secretion through potentiation of the β-cell, preventing high blood glucose after a meal. The acceptable daily intake -ADI- for steviol glycosides, expressed as steviol equivalents, has been established to be 4 mg/kg body weight/day, and is based on no observed effects of a 100 fold higher dose in a rat study.
    Source: Wikipedia (Ingeles)

Ingredients analysis

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    en:Non-vegan

    Non-vegan ingredients: en:Concentrated whey protein, en:Skimmed milk powder
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

    : Concentrés de protéines de LACTOSERUM (émulsifiant (lécithine de tournesol)), LAIT* écrémé en poudre, arôme naturel, épaississant (gomme d'acacia), édulcorant (glycosides de stéviol 0.12%)
    1. Concentrés de protéines de LACTOSERUM -> en:concentrated-whey-protein - vegan: no - vegetarian: yes - percent_min: 40.06 - percent_max: 99.52
      1. émulsifiant -> en:emulsifier - percent_min: 40.06 - percent_max: 99.52
        1. lécithine de tournesol -> en:sunflower-lecithin - vegan: yes - vegetarian: yes - percent_min: 40.06 - percent_max: 99.52
    2. LAIT* écrémé en poudre -> en:skimmed-milk-powder - vegan: no - vegetarian: yes - ciqual_food_code: 19054 - percent_min: 0.12 - percent_max: 49.82
    3. arôme naturel -> en:natural-flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0.12 - percent_max: 5
    4. épaississant -> en:thickener - percent_min: 0.12 - percent_max: 5
      1. gomme d'acacia -> en:e414 - vegan: yes - vegetarian: yes - percent_min: 0.12 - percent_max: 5
    5. édulcorant -> en:sweetener - percent_min: 0.12 - percent_max: 0.12
      1. glycosides de stéviol -> en:e960 - vegan: yes - vegetarian: yes - percent_min: 0.12 - percent: 0.12 - percent_max: 0.12

Elikadura

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    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: 0

    This product is not considered a beverage for the calculation of the Nutri-Score.

    Positive points: 2

    • Proteinak: 5 / 5 (balioa: 69, rounded value: 69)
    • Fiber: 2 / 5 (balioa: 2, rounded value: 2)
    • Fruits, vegetables, nuts, and colza/walnut/olive oils: 0 / 5 (balioa: 0, rounded value: 0)

    Negative points: 12

    • Energia: 4 / 10 (balioa: 1622, rounded value: 1622)
    • Azukreak: 1 / 10 (balioa: 5.6, rounded value: 5.6)
    • Gantz saturatua: 3 / 10 (balioa: 3.5, rounded value: 3.5)
    • Sodioa: 4 / 10 (balioa: 440, rounded value: 440)

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

    Nutritional score: (12 - 2)

    Nutri-Score:

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    Nutrition facts

    Nutrition facts As sold
    for 100 g / 100 ml     		Compared to: en:Protein powders
    Energia 1.622 kj
    (388 kcal)     		+% 5
    Koipe 5,3 g +% 32
    Gantz-azido ase 3,5 g +% 79
    Carbohydrates 15 g +% 113
    Azukre 5,6 g +% 88
    Fiber 2 g -% 21
    Proteina 69 g -% 7
    Gatz arrunt 1,1 g +% 41
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 0 %

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Product added on by kiliweb
Last edit of product page on by charlesnepote.
Produktuaren orria -gatik editatua elcoco, mannkenn, openfoodfacts-contributors, packbot, randy22, yuka.R29BRkdZVS9nOThOeXNJLzVCanM1ZlF2bU02N0FYRzRKTThKSVE9PQ, yuka.RjdGZk5vZFlpOXRXbFBkbjJrMzg5Zk5uOXJ5eGJYbWJDN1F3SUE9PQ, yuka.UTc4QVFMNGlyTlFWdmZJVXp4akV5dTRsNUphaUEwZVJLc0VESWc9PQ, yuka.UY58AcKlMZwAJ9zv1I8T7CW6BPe6McZyE24gow, yuka.VElNTlBQZ1Bpc01ncWZjRDBoM3UrdUJWeHBQeFdWaWVHZVVXSWc9PQ, yuka.VklFL0hJQUxvL29HaHRnUzVRTFkyTkp5NlphSGZEeWVJTUJNSVE9PQ, yuka.YktZdUhxWllxZHNYeDlvc3hpenM2TU53MjhYeFZqNjhjTFV6SVE9PQ, yuka.ZWJ4Y0lxME5oNklMeXNBQXhUSGN3STlUL0pyNFhWbTFPKzhLSVE9PQ.

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