

Double Chocolate Caramel Deluxe Flavoured Bar. Get some extra protein in your diet with our delicious Proteika Double Chocolate and Caramel Deluxe Protein Bars. Each great-tasting Double Chocolate Caramel Protein Bar is packed with 15g of protein to help build and repair muscle as part of a balanced eating plan. High protein Bar. High fibre (≥ 6 g / 100 g). Gluten free. With sugars and sweeteners. Includes 6 Protein Bars x 43 g
Ingredients : Protein blend (soy protein (starch, soy lecithin) ; milk proteins) ; oligofructose (chicory root extract) ; caramel flavoured layer (polydextrose, sweetener : maltitol syrup, vegetable oils (sunflower oil, shea oil), sweetener : sorbitol syrup, skim milk powder, naturals flavors, malt extract, salt, emulsifier : soy lecithin) ; vegetable oils (RSPO* certified palm kernel oil, RSPO* certified palm oil, shea oil) ; polydextrose ; humectant : glycerine ; cane syrup ; almonds (nuts) ; sweetener : maltitol syrup ; cocoa powder ; cocoa paste ; sugar ; flavors ; emulsifiers : sunflower lecithin, mono and diglycerides ; salt ; antioxidant : tocopherol ; sweetener : sucralose.
Allergens: Contains milk, soy and nuts (almond) (see in bold). Manufactured in France on equipment that processes egg. (*) RSPO : Roundtable on Sustainable Palm Oil.
Contains polyols > 10 % : excessive consumption may produce laxative effects.
Made in France.
Average nutritional values : | Per 100 g | 1 serving 43 g |
---|---|---|
Energy values (kcal) | 365 | 157 |
Energy values (kJ) | 1522 | 656 |
Fat (g) | 13,9 | 6,0 |
- of which saturates (g) | 10,0 | 4,3 |
Carbohydrate (g) | 19,8 | 8,5 |
- of which sugars (g) | 8,2 | 3,5 |
- of which polyols (g) | 9,0 | 3,9 |
- of which starch (g) | 2,6 | 1,1 |
Fibre (g) | 17,8 | 7,7 |
Protein (g) | 34,8 | 15 |
Salt (g) | 1,00 | 0,43 |
Essential Amino Acid Profiles g/100 g of Protein :
L-isoleucine 4,93
L-leucine 8,17
L-lysine 6,40
L-methionine + L-cystine 2,59
L-phenylalanine + L-tyrosine 9,21
L-threonine 3,89
L-tryptophan 1,14
L-valine 4,89
Histidine 2,59
Score Europe : 152 (FAO / OMS / ONU – Genève 1985)