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AVERAGE NUTRITIONAL VALUES | per 100 g of powder | per 100 ml at 14.9% | %Reference value* |
Power | 1835 kJ 437 kcal | 275 kJ 65 kcal | |
Fat of which saturated fatty acids | 17.5 g 4.2 days | 2.6 g 0.6 g | |
Carbohydrates of which sugars | 57.2 g 45.3 g | 8.5 g 6.7 g | |
Fibers | 5.6 g | 0.8 g | |
Proteins | 45.3 g | 6.7 g | |
salt | 0.437 g | 0.065 g | |
Vitamins and minerals | |||
Vitamin A | 456 mcg | 68 mcg | 17% |
Vitamin D | 21.0 mcg | 3.1 mcg | 44% |
Vitamin E | 7.85 mg alpha-TE | 1.1 mg alpha-TE | 22% |
Vitamin K | 34.0 mcg | 5.1 mcg | 43% |
C vitamin | 101 mg | 15 mcg | 33% |
Thiamine (vitamin B1) | 0.269 mg | 0.04 mg | |
Riboflavin (vitamin B2) | 1,547 mg | 0.23 mg | 33% |
Niacin | 1.3 mg | 0.2 mg | |
Vitamin B6 | 0.406 mg | 0.06 mg | |
Folic acid | 78 mcg | 12 mcg | |
Vitamin B12 | 3.0 mcg | 0.4 mcg | 50% |
Biotin | 8.9 mcg | 1.3 mcg | |
Pantothenic acid | 3.899 mg | 0.58 mg | 19% |
Sodium | 175 mg | 26 mg | |
Potassium | 1005 mg | 150 mg | 15% |
Chlorine | 342 mg | 51 mg | |
Soccer | 804 mg | 120 mg | 22% |
Phosphorus | 641 mg | 96 mg | 17% |
Magnesium | 67 mg | 10 mg | |
Iron | 8.0 mg | 1.2 mg | 15% |
Zinc | 6.1 mg | 0.9 mg | 18% |
Iodine | 131 mcg | 20 mcg | 25% |
OTHER NUTRITIONAL SUBSTANCES | per 100 g of powder | per 100 ml at 14.9% | |
Linoleic acid (LA) | 2390 mg | 356 mg | |
Alpha-linolenic acid (ALA) | 422 mg | 63 mg | |
Arachidonic acid (AA) | 51 mg | 7.6 mg | |
Eicosapentaenoic acid (EPA) | 77 mg | 12 mg | |
Docosahexaenoic acid (DHA) | 41.7 mg | 6.2 mg |
To prepare a cup | N ° level measuring spoons | Boiled water ml |
7 | 21 |
SUBSTANCES AND PRODUCTS THAT CAUSE ALLERGIES OR INTOLERANCES (EU Reg. 1169/2011 All.2) | ||
YES | NO | |
1. Cereals containing gluten, namely: wheat (spelled and khorasan wheat), rye, barley, oats or their hybridized strains and derived products, except: a) wheat-based glucose syrups, including dextrose (1); b) wheat-based maltodextrin (1); c) barley-based glucose syrups; d) cereals used for the manufacture of alcoholic distillates, including ethyl alcohol of agricultural origin. | X | |
2. Crustaceans and crustacean products. | X | |
3. Eggs and egg products. | X | |
4. Fish and fish products, except: a) fish gelatin used as a support for vitamin or carotenoid preparations; b) gelatin or isinglass used as a fining agent in beer and wine. | X | |
5. Peanuts and peanut products. | X | |
6. Soya and soy products, except: a) refined soybean oil and fat (1); b) natural mixed tocopherols (E306), natural D-alpha tocopherol, natural D-alpha tocopherol acetate, natural D-alpha tocopherol succinate based on c) vegetable oils derived from soy-based phytosterols and ester phytosterols; d) ester of vegetable stanol produced from soy-based vegetable oil sterols. | X | |
7. Milk and milk-based products (including lactose), except: a) whey used for the manufacture of alcoholic distillates, including ethyl alcohol of agricultural origin; b) milk. | X | |
8. Nuts, namely: almonds (Amygdalus communis L.), hazelnuts (Corylus avellana), walnuts (Juglans regia), cashew nuts (Anacardium storico), pecan nuts [Carya illinoinensis (Wangenh.) K. Koch], Brazil nuts (Bertholletia excelsa), pistachios (Pistacia vera), macadamia nuts or Queensland nuts (Macadamia ternifolia), and their products, except for nuts used in the manufacture of alcoholic distillates, including alcohol ethyl of agricultural origin. | X | |
9. Celery and celery-based products. | X | |
10. Mustard and mustard-based products. | X | |
11. Sesame seeds and products based on sesame seeds. | X | |
12. Sulfur dioxide and sulphites in concentrations above 10 mg / kg or 10 mg / liter in terms of total SO 2 to be calculated for the products as proposed ready for consumption or reconstituted according to the manufacturers' instructions. | X | |
13. Lupins and lupine-based products. | X | |
14. Molluscs and shellfish-based products. | X |