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Oats & Whey Protein Bar Chocolate Peanut - Myprotein - 88 g

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Oats & Whey Protein Bar Chocolate Peanut - Myprotein - 88 g

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Barcode: 5055534307472 (EAN / EAN-13)

Ainm coitianta: chocolate peanut flavour high protein flapjack, half covered in a milk chocolate flavour coating with sweeteners.

Quantity: 88 g

Brandaí: Myprotein

Catagóirí: en:Snacks, en:Sweet snacks, en:Cocoa and its products, en:Confectioneries, en:Bars, en:Chocolate candies, en:Cereal bars, en:Dietary supplements, en:bars-covered-with-chocolate, en:Bodybuilding supplements, en:Protein bars

Labels, certifications, awards: en:Low or no sugar, en:Non-vegetarian, Source of fibre, High fibres

Origin of ingredients: An Ríocht Aontaithe

Manufacturing or processing places: Manchester, Reino Unido

Traceability code: 040503240001

Country: An Bholaiv, An Fhrainc, An Ríocht Aontaithe

Matching with your preferences

Health

Comhábhair

  • icon

    40 ingredients

    : Oat Blend 40% (Rolled Oats, Toasted Malted Oats (Wholegrain Oat Flakes, Palm Oil, Barley Malt Extract)), Protein Blend 14% (Milk Protein, Whey Protein Concentrate (Milk)), Humectants (Glycerol, Maltitol), Hydrolysed Collagen, Milk Chocolate Flavoured Coating 8% (Sweeteners (Isomalt, Sucralose), Non-Hydrogenated Palm & Palm Kernel Oil, Whey Powder (Milk), Fat Reduced Cocoa Powder, Fortified Wheat Flour (Wheat Flour, Calcium Carbonate, Iron, Niacin, Thiamin), Emulsifiers (Soya Lecithin, E476), Natural Flavouring), Isomalto-Oligosaccharides, Nibbed Peanuts, Fat Reduced Cocoa Powder, Flavouring (Peanut), Peanut Flour, Rapeseed Oil, Salt, Antioxidant (Natural Mixed Tocopherols)
    Hailléirginí: Glútan, Bainne, Piseanna, Pónairí soighe, es:avena
    Traces: Uibheacha, Cnónna, Dé-ocsaíd sulfair agus suilfítí

Food processing

  • icon

    Ultra processed foods

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

    • Additive: E322
    • Additive: E422 - Gliocról
    • Additive: E476 - Polairicineoláit pholaigliocróil
    • Additive: E953 - Iseamalt
    • Additive: E955
    • Additive: E965
    • Comhábhar: Eiblitheoir
    • Comhábhar: Flavouring
    • Comhábhar: Taisleán
    • Comhábhar: Milk proteins
    • Comhábhar: Milseoir
    • Comhábhar: Whey

    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

  • 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 (An Béarla)

  • E322i

    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 (An Béarla)

  • E422 - Gliocról

    Gliocról: OHCH2– CH-OH-–CH2OH. Tugtar glicrín air freisin. Leacht le fiuchphointe 290 °C, gan dath, slaodach le blas milis. Faightear é ó shaill agus olaí plandaí is ainmhithe trí hidrealú, agus mar sin is fo-tháirge é ar dhéanamh gallúnaí. Baintear úsáid as in an-chuid ullmhúcháin leighis is cosmaide, agus imoibríonn sé le haigéad nítreach chun nítriglicrín a dhéanamh.
    Source: Wikipedia

  • E476 - Polairicineoláit pholaigliocróil

    Polyglycerol polyricinoleate: Polyglycerol polyricinoleate -PGPR-, E476, is an emulsifier made from glycerol and fatty acids -usually from castor bean, but also from soybean oil-. In chocolate, compound chocolate and similar coatings, PGPR is mainly used with another substance like lecithin to reduce viscosity. It is used at low levels -below 0.5%-, and works by decreasing the friction between the solid particles -e.g. cacao, sugar, milk- in molten chocolate, reducing the yield stress so that it flows more easily, approaching the behaviour of a Newtonian fluid. It can also be used as an emulsifier in spreads and in salad dressings, or to improve the texture of baked goods. It is made up of a short chain of glycerol molecules connected by ether bonds, with ricinoleic acid side chains connected by ester bonds. PGPR is a yellowish, viscous liquid, and is strongly lipophilic: it is soluble in fats and oils and insoluble in water and ethanol.
    Source: Wikipedia (An Béarla)

  • E953 - Iseamalt

    Isomalt: Isomalt is a sugar substitute, a type of sugar alcohol used primarily for its sugar-like physical properties. It has little to no impact on blood sugar levels, and does not stimulate the release of insulin. It also does not promote tooth decay, i.e. is tooth-friendly. Its energy value is 2 kcal/g, half that of sugars. However, like most sugar alcohols, it carries a risk of gastric distress, including flatulence and diarrhea, when consumed in large quantities -above about 20-30 g per day-. Isomalt may prove upsetting to the intestinal tract because it is incompletely absorbed in the small intestine, and when polyols pass into the large intestine, they can cause osmotically induced diarrhea and stimulate the gut flora, causing flatulence. As with other dietary fibers, regular consumption of isomalt can lead to desensitisation, decreasing the risk of intestinal upset. Isomalt can be blended with high-intensity sweeteners such as sucralose, giving a mixture that has the same sweetness as sugar. Isomalt is an equimolar mixture of two mutually diastereomeric disaccharides, each composed of two sugars: glucose and mannitol -α-D-glucopyranosido-1‚6-mannitol- and also glucose and sorbitol -α-D-glucopyranosido-1‚6-sorbitol-. Complete hydrolysis of isomalt yields glucose -50%-, sorbitol -25%-, and mannitol -25%-. It is an odorless, white, crystalline substance containing about 5% water of crystallisation. Isomalt has a minimal cooling effect -positive heat of solution-, lower than many other sugar alcohols, in particular, xylitol and erythritol. Isomalt is manufactured in a two-stage process in which sucrose is first transformed into isomaltulose, a reducing disaccharide -6-O-α-D-glucopyranosido-D-fructose-. The isomaltulose is then hydrogenated, using a Raney nickel catalyst. The final product — isomalt — is an equimolar composition of 6-O-α-D-glucopyranosido-D-sorbitol -1‚6-GPS- and 1-O-α-D-glucopyranosido-D-mannitol-dihydrate -1‚1-GPM-dihydrate-. Isomalt has been approved for use in the United States since 1990. It is also permitted for use in Australia, New Zealand, Canada, Mexico, Iran, the European Union, and other countries. Isomalt is widely used for the production of sugar-free candy, especially hard-boiled candy, because it resists crystallisation much better than the standard combinations of sucrose and corn syrup. It is used in sugar sculpture for the same reason.
    Source: Wikipedia (An Béarla)

  • E955

    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 (An Béarla)

  • 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 (An Béarla)

Ingredients analysis

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    en:Palm oil

    Ingredients that contain palm oil: Ola phailme, en:Palm, en:Palm kernel oil
  • icon

    en:Non-vegan

    Non-vegan ingredients: en:Milk proteins, en:Whey protein, en:Hydrolyzed collagen, en:Whey powder

    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

    en:Non-vegetarian

    Non-vegetarian ingredients: en:Hydrolyzed collagen

    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!

    : Oat Blend 40% (Rolled Oats, Oats (Wholegrain Oat Flakes, Palm Oil, Barley Malt Extract)), Protein Blend 14% (Milk Protein, Whey Protein), Humectants (Glycerol, Maltitol), Hydrolysed Collagen, Milk Chocolate Flavoured Coating 8% (Sweeteners (Isomalt, Sucralose), Palm, Palm Kernel Oil, Whey Powder, Fat Reduced Cocoa Powder, Fortified Wheat Flour (Wheat Flour, Calcium Carbonate, Iron, Niacin, Thiamin), Emulsifiers (Soya Lecithin, e476), Natural Flavouring), Isomalto-Oligosaccharides, Peanuts, Fat Reduced Cocoa Powder, Flavouring, Peanut Flour, Rapeseed Oil, Salt, Antioxidant (Natural Mixed Tocopherols)
    1. Oat Blend -> en:oat-blend - percent_min: 40 - percent: 40 - percent_max: 40
      1. Rolled Oats -> en:oat-flakes - vegan: yes - vegetarian: yes - ciqual_food_code: 9311 - percent_min: 20 - percent_max: 40
      2. Oats -> en:oat - vegan: yes - vegetarian: yes - ciqual_food_code: 9310 - percent_min: 0 - percent_max: 20
        1. Wholegrain Oat Flakes -> en:whole-grain-oat-flakes - vegan: yes - vegetarian: yes - ciqual_food_code: 9311 - percent_min: 0 - percent_max: 20
        2. Palm Oil -> en:palm-oil - vegan: yes - vegetarian: yes - from_palm_oil: yes - ciqual_food_code: 16129 - percent_min: 0 - percent_max: 10
        3. Barley Malt Extract -> en:barley-malt-extract - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 6.66666666666667
    2. Protein Blend -> en:protein-blend - percent_min: 14 - percent: 14 - percent_max: 14
      1. Milk Protein -> en:milk-proteins - vegan: no - vegetarian: yes - percent_min: 7 - percent_max: 14
      2. Whey Protein -> en:whey-protein - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 7
    3. Humectants -> en:humectant - percent_min: 8 - percent_max: 14
      1. Glycerol -> en:e422 - vegan: maybe - vegetarian: maybe - percent_min: 4 - percent_max: 14
      2. Maltitol -> en:e965 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 7
    4. Hydrolysed Collagen -> en:hydrolyzed-collagen - vegan: no - vegetarian: no - percent_min: 8 - percent_max: 14
    5. Milk Chocolate Flavoured Coating -> en:milk-chocolate-flavoured-coating - percent_min: 8 - percent: 8 - percent_max: 8
      1. Sweeteners -> en:sweetener - percent_min: 1 - percent_max: 8
        1. Isomalt -> en:e953 - vegan: yes - vegetarian: yes - percent_min: 0.5 - percent_max: 8
        2. Sucralose -> en:e955 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 4
      2. Palm -> en:palm - vegan: yes - vegetarian: yes - from_palm_oil: yes - ciqual_food_code: 16129 - percent_min: 0 - percent_max: 4
      3. Palm Kernel Oil -> en:palm-kernel-oil - vegan: yes - vegetarian: yes - from_palm_oil: yes - percent_min: 0 - percent_max: 2.66666666666667
      4. Whey Powder -> en:whey-powder - vegan: no - vegetarian: maybe - percent_min: 0 - percent_max: 2
      5. Fat Reduced Cocoa Powder -> en:fat-reduced-cocoa-powder - vegan: yes - vegetarian: yes - ciqual_food_code: 18100 - percent_min: 0 - percent_max: 1.6
      6. Fortified Wheat Flour -> en:fortified-wheat-flour - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9410 - percent_min: 0 - percent_max: 1.33333333333333
        1. Wheat Flour -> en:wheat-flour - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9410 - percent_min: 0 - percent_max: 1.33333333333333
        2. Calcium Carbonate -> en:e170i - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 0.666666666666667
        3. Iron -> en:iron - percent_min: 0 - percent_max: 0.444444444444444
        4. Niacin -> en:e375 - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 0.333333333333333
        5. Thiamin -> en:thiamin - percent_min: 0 - percent_max: 0.266666666666667
      7. Emulsifiers -> en:emulsifier - percent_min: 0 - percent_max: 1.14285714285714
        1. Soya Lecithin -> en:soya-lecithin - vegan: yes - vegetarian: yes - ciqual_food_code: 42200 - percent_min: 0 - percent_max: 1.14285714285714
        2. e476 -> en:e476 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.571428571428571
      8. Natural Flavouring -> en:natural-flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 1
    6. Isomalto-Oligosaccharides -> en:isomalto-oligosaccharide - percent_min: 1.25 - percent_max: 7.5
    7. Peanuts -> en:peanut - vegan: yes - vegetarian: yes - ciqual_food_code: 15001 - percent_min: 0.285714285714286 - percent_max: 5.75
    8. Fat Reduced Cocoa Powder -> en:fat-reduced-cocoa-powder - vegan: yes - vegetarian: yes - ciqual_food_code: 18100 - percent_min: 0 - percent_max: 4.74404761904762
    9. Flavouring -> en:flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 4.06632653061224
    10. Peanut Flour -> en:peanut-flour - vegan: yes - vegetarian: yes - ciqual_food_code: 15001 - percent_min: 0 - percent_max: 3.55803571428571
    11. Rapeseed Oil -> en:rapeseed-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - percent_min: 0 - percent_max: 3.16269841269841
    12. Salt -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 0.17
    13. Antioxidant -> en:antioxidant - percent_min: 0 - percent_max: 0.17
      1. Natural Mixed Tocopherols -> en:e306 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.17

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: 6

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

    Positive points: 10

    • Próitéiní: 5 / 5 (value: 25, rounded value: 25)
    • Fiber: 5 / 5 (value: 8.3, rounded value: 8.3)
    • Fruits, vegetables, nuts, and colza/walnut/olive oils: 0 / 5 (value: 6.00834396258503, rounded value: 6)

    Negative points: 8

    • Energy: 4 / 10 (value: 1539, rounded value: 1539)
    • Siúcraí: 0 / 10 (value: 3.9, rounded value: 3.9)
    • Saturated fat: 4 / 10 (value: 4.1, rounded value: 4.1)
    • Sodium: 0 / 10 (value: 68, rounded value: 68)

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

    Nutritional score: (8 - 10)

    Nutri-Score:

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    Nutrition facts

    Nutrition facts As sold
    for 100 g / 100 ml     		As sold
    per serving (88 g)     		Compared to: en:Protein bars
    Fuinneamh 1,539 kj
    (368 kcal)     		1,350 kj
    (324 kcal)     		-7%
    Saill 11 g 9.68 g -36%
    SáSitheáin saill 4.1 g 3.61 g -40%
    Carbaihiodráit 44 g 38.7 g +35%
    Siúcraí 3.9 g 3.43 g -69%
    Snáithín 8.3 g 7.3 g -3%
    Próitéin 25 g 22 g -5%
    Salann 0.17 g 0.15 g -67%
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 6.008 % 6.008 %
Serving size: 88 g

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Product added on ag kiliweb
Last edit of product page on ag 5m4u9.
Product page also edited by jumati, smias, sophiecool62, yuka.sY2b0xO6T85zoF3NwEKvlnxGcPjwpWPtCwPvxBew3Oi-KLHZU9dds6n-Kqs.

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