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Huel chocolate - 500 ml

Barcode: 5060495113291 (EAN / EAN-13)

Quantity: 500 ml

Packaging: en:pet-bottle

Brandaí: Huel

Catagóirí: en:Meals, en:Meal replacements

Labels, certifications, awards: en:No gluten, en:Made in Germany

Origin of ingredients: An Ghearmáin

Country: An Ríocht Aontaithe

Matching with your preferences

Health

Comhábhair

  • icon

    14 ingredients

    An Béarla: Water, Pea Protein, Tapioca Starch, Gluten-Free Oat Flour, Rapeseed Oil, Cocoa Powder (1.5%), Ground Flaxseed, Corn Fibre, Brown Rice Flour, Coconut Sugar, Sunflower Lecithin, Gellan Gum, Sea Salt, Sucralose

Food processing

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    Ultra processed foods

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

    • Additive: E322
    • Additive: E418
    • Additive: E955

    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)

  • E418

    Gellan gum: Gellan gum is a water-soluble anionic polysaccharide produced by the bacterium Sphingomonas elodea -formerly Pseudomonas elodea based on the taxonomic classification at the time of its discovery-. Its taxonomic classification has been subsequently changed to Sphingomonas elodea based on current classification system. The gellan-producing bacterium was discovered and isolated by the former Kelco Division of Merck & Company, Inc. in 1978 from the lily plant tissue from a natural pond in Pennsylvania, USA. It was initially identified as a substitute gelling agent at significantly lower use level to replace agar in solid culture media for the growth of various microorganisms Its initial commercial product with the trademark as "GELRITE" gellan gum, was subsequently identified as a suitable agar substitute as gelling agent in various clinical bacteriological media.
    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)

Ingredients analysis

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

    en: Water, Pea Protein, Tapioca Starch, Gluten-Free Oat Flour, Rapeseed Oil, Cocoa Powder 1.5%, Flaxseed, Corn Fibre, Brown Rice Flour, Coconut Sugar, Sunflower Lecithin, Gellan Gum, Sea Salt, Sucralose
    1. Water -> en:water - vegan: yes - vegetarian: yes - ciqual_food_code: 18066 - percent_min: 7.14285714285714 - percent_max: 92.5
    2. Pea Protein -> en:pea-protein - vegan: yes - vegetarian: yes - percent_min: 1.5 - percent_max: 47
    3. Tapioca Starch -> en:tapioca - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9510 - percent_min: 1.5 - percent_max: 31.8333333333333
    4. Gluten-Free Oat Flour -> en:gluten-free-oat-flour - vegan: yes - vegetarian: yes - ciqual_food_code: 9310 - percent_min: 1.5 - percent_max: 24.25
    5. Rapeseed Oil -> en:rapeseed-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - ciqual_food_code: 17130 - percent_min: 1.5 - percent_max: 19.7
    6. Cocoa Powder -> en:cocoa-powder - vegan: yes - vegetarian: yes - ciqual_food_code: 18100 - percent_min: 1.5 - percent: 1.5 - percent_max: 1.5
    7. Flaxseed -> en:flax-seed - vegan: yes - vegetarian: yes - ciqual_food_code: 15034 - percent_min: 0 - percent_max: 1.5
    8. Corn Fibre -> en:corn-fiber - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.5
    9. Brown Rice Flour -> en:brown-rice-flour - vegan: yes - vegetarian: yes - ciqual_food_code: 9520 - percent_min: 0 - percent_max: 1.5
    10. Coconut Sugar -> en:coconut-sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0 - percent_max: 0.6
    11. Sunflower Lecithin -> en:sunflower-lecithin - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.6
    12. Gellan Gum -> en:e418 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.6
    13. Sea Salt -> en:sea-salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11082 - percent_min: 0 - percent_max: 0.18
    14. Sucralose -> en:e955 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.18

Nutrition

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    Nutrition facts

    Nutrition facts As sold
    for 100 g / 100 ml     		As sold
    per serving (500ml)     		Compared to: en:Meal replacements
    Fuinneamh 335 kj
    (80 kcal)     		1,680 kj
    (400 kcal)     		-75%
    Saill 3.8 g 19 g -62%
    SáSitheáin saill 1 g 5 g -54%
    Omega 3 fat 400 mg 2,000 mg +17%
    Omega 6 fat 800 mg 4,000 mg +12%
    Carbaihiodráit 6.5 g 32.5 g -76%
    Siúcraí 0.6 g 3 g -90%
    Snáithín 1.6 g 8 g -77%
    Próitéin 4 g 20 g -84%
    Salann 0.18 g 0.9 g -73%
    Vitimín A 36 µg 180 µg -77%
    Vitimín D 1 µg 5 µg -64%
    Vitimín E 0.6 mg 3 mg -75%
    Vitimín K 6.8 µg 34 µg -69%
    Vitimín C 12 mg 60 mg -68%
    Vitimín B1 (Tiaimín) 0.052 mg 0.26 mg -77%
    Vitimín B2 (Ribeaflaivin) 0.056 mg 0.28 mg -79%
    Niaicin 0.64 mg 3.2 mg -75%
    Vitimín B6 0.068 mg 0.34 mg -78%
    Vitimín B12 0.16 µg 0.8 µg -75%
    Bitin 2 µg 10 µg -80%
    Aigéad pantaitéineach 0.24 mg 1.2 mg -78%
    Potaisiam 188 mg 940 mg -69%
    Clóiríd 92.4 mg 462 mg -45%
    Cailciam 52 mg 260 mg -71%
    Fosfar 60 mg 300 mg -74%
    Iarann 1 mg 5 mg -78%
    Maignéisiam 16.8 mg 84 mg -78%
    Sinc 0.44 mg 2.2 mg -82%
    Copar 0.04 mg 0.2 mg -82%
    Mangainéis 0.092 mg 0.46 mg -88%
    Seiléiniam 2.2 µg 11 µg -84%
    Cróimiam 1.6 µg 8 µg -80%
    Molaibdéineam 2 µg 10 µg -91%
    Iaidín 6 µg 30 µg -80%
    Caiféin 0 mg 0 mg
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 3.429 % 3.429 %
Serving size: 500ml

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Data sources

Product added on ag kiliweb
Last edit of product page on ag daxsum.
Product page also edited by charlesnepote, chrisdaveyc, gsynutrifacts, isabel626, maggiezh, roboto-app, rolodophone, ryanhuntley, shankspony, swipe-studio, yuka.sY2b0xO6T85zoF3NwEKvlhMaU9TUizXlPkHvm3yr44uyI4WyPst-ybmiYqs.

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