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Barre proteine halzelnut nougat - Barebells - 55g

Barre proteine halzelnut nougat - Barebells - 55g

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Streckkod: 7340001801668 (EAN / EAN-13)

Kvantitet: 55g

Varumärken: Barebells

Kategorier: Snacks, Söta snacks, Konfekt, en:Bars, Kosttillskott, en:Bodybuilding supplements, en:Energy bars, en:Protein bars, en:Protein Energy Bars

Etiketter, certifieringar, utmärkelser: en:Green Dot, Inget tillsat socker

Butiker: Coop

Länder där såld: Finland, Sverige

Matching with your preferences

Hälsa

Ingredienser

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    19 ingredienser


    mjölkprotein, fuktighetsbevarande medel (glycerol), sötningsmedel (maltitol), kollagenpeptider, isomalto-oligosackarider, hasselnötter (7,5 %), vatten, kakaosmör, mjölkpulver, kakaomassa, palmfett, kakaopulver, arom, emulgeringsmedel (sojalecitin), sötningsmedel (sukralos, acesulfam-K)
    Allergener: Mjölk
    Spår: Gluten, Nötter, Jordnöt, Soja, en:agg

Food processing

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    Ultra processed foods


    Elements that indicate the product is in the 4 - Ultra bearbetade livsmedel och drycker group:

    • Tillsats: E322 - Lecitiner
    • Tillsats: E422 - Glycerol
    • Tillsats: E950 - Acesulfam k
    • Tillsats: E955 - Sukralos
    • Tillsats: E965 - Maltitol
    • Ingrediens: Emulgeringsmedel
    • Ingrediens: Arom
    • Ingrediens: Fuktighetsbevarande medel
    • Ingrediens: Mjölkprotein
    • Ingrediens: Sötningsmedel

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

    1. Obearbetade eller minimalt bearbetade livsmedel
    2. Bearbetade kulinariska ingredienser
    3. Halvfabrikat
    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

Tillsatser

  • E1200 - Polydextros


    Polydextrose: Polydextrose is a synthetic polymer of glucose. It is a food ingredient classified as soluble fiber by the U.S. Food and Drug Administration -FDA- as well as Health Canada, as of April 2013. It is frequently used to increase the dietary fiber content of food, to replace sugar, and to reduce calories and fat content. It is a multi-purpose food ingredient synthesized from dextrose -glucose-, plus about 10 percent sorbitol and 1 percent citric acid. Its E number is E1200. The FDA approved it in 1981. It is 0.1 times as sweet as sugar.
    Källa: Wikipedia (Engelska)
  • E322 - Lecitiner


    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.
    Källa: Wikipedia (Engelska)
  • E322i - Lecitin


    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.
    Källa: Wikipedia (Engelska)
  • E422 - Glycerol


    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.
    Källa: Wikipedia (Engelska)
  • E950 - Acesulfam k


    Acesulfame potassium: Acesulfame potassium - AY-see-SUL-faym-, also known as acesulfame K -K is the symbol for potassium- or Ace K, is a calorie-free sugar substitute -artificial sweetener- often marketed under the trade names Sunett and Sweet One. In the European Union, it is known under the E number -additive code- E950. It was discovered accidentally in 1967 by German chemist Karl Clauss at Hoechst AG -now Nutrinova-. In chemical structure, acesulfame potassium is the potassium salt of 6-methyl-1‚2,3-oxathiazine-4-3H--one 2‚2-dioxide. It is a white crystalline powder with molecular formula C4H4KNO4S and a molecular weight of 201.24 g/mol.
    Källa: Wikipedia (Engelska)
  • E955 - Sukralos


    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.
    Källa: Wikipedia (Engelska)
  • E965 - Maltitol


    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.
    Källa: Wikipedia (Engelska)

Ingrediensanalys

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    Palmoljefri


    No ingredients containing palm oil detected

    Okända ingredienser: fi:kollageenipeptidit, fi:paahdetut-hasselpähkinäpalat

    Vissa ingredienser kunde inte kännas igen.

    Vi behöver din hjälp!

    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

    Icke-vegan


    Non-vegan ingredients: Mjölkprotein, Helmjölkspulver

    Vissa ingredienser kunde inte kännas igen.

    Vi behöver din hjälp!

    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

    Vegetarisk status okänd


    Okända ingredienser: fi:kollageenipeptidit, fi:paahdetut-hasselpähkinäpalat

    Vissa ingredienser kunde inte kännas igen.

    Vi behöver din hjälp!

    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

    Vi behöver din hjälp!

    Vissa ingredienser kunde inte kännas igen.

    Vi behöver din hjälp!

    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!

    fi: _maitoproteiinit_, kosteudensäilyttäjä (glyseroli), kollageenipeptidit, makeutusaineet (maltitoli, sukraloosi, asesulfaami K), polydekstroosi, vesi, kaakaovoi, paahdetut hasselpähkinäpalat, _täysmaitojauhe_, auringonkukkaöljy, kaakaomassa, vähärasvainen kaakaojauhe, aromit, emulgointiaine (lesitiini)
    1. _maitoproteiinit_ -> en:milk-proteins - vegan: no - vegetarian: yes - percent_min: 7.14285714285714 - percent_max: 100
    2. kosteudensäilyttäjä -> en:humectant - percent_min: 0 - percent_max: 50
      1. glyseroli -> en:e422 - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 50
    3. kollageenipeptidit -> fi:kollageenipeptidit - percent_min: 0 - percent_max: 33.3333333333333
    4. makeutusaineet -> en:sweetener - percent_min: 0 - percent_max: 25
      1. maltitoli -> en:e965 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 25
      2. sukraloosi -> en:e955 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 12.5
      3. asesulfaami K -> en:e950 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 8.33333333333333
    5. polydekstroosi -> en:e1200 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 20
    6. vesi -> en:water - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 16.6666666666667
    7. kaakaovoi -> en:cocoa-butter - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 14.2857142857143
    8. paahdetut hasselpähkinäpalat -> fi:paahdetut-hasselpähkinäpalat - percent_min: 0 - percent_max: 12.5
    9. _täysmaitojauhe_ -> en:whole-milk-powder - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 11.1111111111111
    10. auringonkukkaöljy -> en:sunflower-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - percent_min: 0 - percent_max: 10
    11. kaakaomassa -> en:cocoa-paste - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 9.09090909090909
    12. vähärasvainen kaakaojauhe -> en:fat-reduced-cocoa-powder - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 8.33333333333333
    13. aromit -> en:flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 5
    14. emulgointiaine -> en:emulsifier - percent_min: 0 - percent_max: 5
      1. lesitiini -> en:e322i - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 5

Näring

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    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: 0

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

    Positiva poäng: 10

    • Proteiner: 5 / 5 (värde: 36, avrundat värde: 36)
    • Fiber: 5 / 5 (värde: 5.3, avrundat värde: 5.3)
    • Frukt, grönsaker, nötter och raps- / valnöt- / olivoljor: 0 / 5 (värde: 0, avrundat värde: 0)

    Negativa poäng: 10

    • Energi: 4 / 10 (värde: 1562, avrundat värde: 1562)
    • Socker: 0 / 10 (värde: 2.6, avrundat värde: 2.6)
    • Mättat fett: 6 / 10 (värde: 6.5, avrundat värde: 6.5)
    • Natrium: 0 / 10 (värde: 80, avrundat värde: 80)

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

    Näringsvärde: (10 - 10)

    Nutri-Score:

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    Näringsfakta


    Näringsfakta Som såld
    för 100 g / 100 ml
    Som såld
    per portion (55g)
    Compared to: en:Protein bars
    Energi 1 562 kj
    (374 kcal)
    859 kj
    (206 kcal)
    −1 %
    Fett 16 g 8,8 g +4 %
    Mättat fett 6,5 g 3,58 g −12 %
    Kolhydrat 29 g 15,9 g −7 %
    Sockerarter 2,6 g 1,43 g −60 %
    Fiber 5,3 g 2,92 g −36 %
    Protein 36 g 19,8 g +16 %
    Salt 0,2 g 0,11 g −66 %
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 0 % 0 %
Portionsstorlek: 55g

Miljö

Förpackning

Transportation

Datakällor

Produkt tillagd den av openfoodfacts-contributors
Senast ändrad produktsida på av refueling2134.
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