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Protein cream with chocolate and hazelnut flavor Protein cream with chocolate and hazelnut flavor 250g
Soncone
£ 5.77

Protein cream with chocolate and hazelnut flavor 250g

Servings: 250g
1-2
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Description
  • Up to 23% of wholesome protein in one serving
  • Velvet, creamy consistency
  • Healthy alternative for sweets
  • Source of healthy fats
  • Without the addition of sugar
  • Incredible taste

Soncone Protein cream with chocolate and hazelnut flavor is a delicious spread which is based on shea butter, ideally suited to be spread on bread or as an addition to desserts. Apart from the taste attributes, the composition of this product is its another advantage – it is reach with WPC protein and sweated with maltitol. 

WPC (Whey protein powder), or whey protein concentrate is one of the most popular type of protein supplements. It is a wholesome protein of milk origin, having a number of additional substances with health-promoting properties, including lactoferrin. Due to the high protein content (up to 23% per serving), the product supports the coverage of the demand for this ingredient, which will be particularly appreciated by people who build muscle mass and are on a reduction diet.

Maltitol is a polyhydric alcohol (polyol) from the chemical point of view, that functions as a healthier substitute for sucrose (table sugar). Despite almost the same sweetness, maltitol has almost half of the calorific value and a lower glycemic index compared to sucrose, which in the era of sugar abuse in the diet is a very beneficial effect. In addition, unlike sugar, maltitol does not contribute to tooth decay.

Source of healthy fats
The cream is a source of fats originating from shea butter and hazelnuts, which are beneficial for the health. Shea butter, obtained from the Vitellaria fruit (Vitellaria paradoxa), provides valuable monounsaturated fatty acids, phytosterols (including β-sitosterol) and fat-soluble vitamins A and E. Hazelnuts also provide monounsaturated fatty acids and vitamin E, and also contain magnesium, potassium and iron.

Monounsaturated fatty acids, predominantly omega-9 fatty acids, have numerous beneficial for the health properties. They contribute to the lowering the so-called bad LDL cholesterol and elevation of the good one – HDL, and because of that they can protect against circulatory-related diet-related diseases such as atherosclerosis or hypertension.

To sum up, Soncone Protein cream with chocolate and hazelnut flavor is a product which is perfectly suited in the healthy, well-balanced diet and becomes its tasteful diversifying element.

 

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Composition

Container size: 250 g
per 1 portion (15 g)amount%DV*
Energy Value384,45 kJ / 92,4 kcal5%
Fat6,75 g10%
of which saturated fatty acids2,10 g11%
Carbohydrates4,35 g2%
of which sugars0,21 g0%
Fiber0,26 g-
Protein3,45 g7%
Salt0,02 g0%
*Reference intake for an average adult (8 400 kJ/2 000 kcal)

Other ingrednients

Whey protein concentrate ((milk) contains soy lecithin), sweetener: maltitol, shea butter, rapeseed oil, roasted hazelnut, cacao powder, flavor, emulsifier: rapeseed lecithin.

Possible unintentional quantities of walnuts, almonds, cashews, pistachios, sesame seeds.

 

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Energy value

Information

The energy value is determined by the chemical composition of the food product, by means of the so-called. physiological equivalents energy., determining the value of metabolic energy contained in 1 g of the component. Most commonly used is the equivalent of Atwater: protein 4 kcal/g for carbohydrates 4kcal/g, and for fat 9kcal/g.


 

Fat

Information

Fat is an essential nutrient plant and animal organisms. Because of the nutritional value and composition of fats are divided into: saturated (mono-saturated and multi-saturated fatty acids) and unsaturated fatty acids (including essential fatty acids - EFA). The group of lipids include lipids (triacylglycerols, waxes), complex fats (glycolipids, phospholipids), sterols and isoprenoids. Saturated fatty acids is a group of fatty acids having different carbon chain lengths, in which except for the carboxyl group, each of the carbon atoms is bound by a single bond. May adversely affect the lipid profile, so they can be used in limited quantities. Fats are a concentrated source of energy, with different flavours, facilitating the consumption and swallowing of food. They have building functions (part of cell membranes and co-create the white matter of the brain). EFAs are precursors of tissue hormones and biologically active compounds. The unsaturated fatty acids include fatty acids from the group Omega-3, Omega-6 and Omega-9 (the last digit indicates, on which, counting of the end of the chain, there is a double bond in the appropriate carbon chain. The essential fatty acids include: acids, medium-Omega-3 [n-3 ] included in EFAs [essential fatty acids], and long chain (eicosapentaenoic acid [EPA] and docosahexaenoic acid [DHA]) Omega-6 and Omega-9. the number indicates that the last double bond in the carbon chain is on the third from the end carbon atom. The acids from the omega 3 group are essential components of cell membranes, they are precursors of eicosanoids and biological activators. They must be combined with ingestion in suitable proportions of Omega-6 acids.
Dosage: Depending on demand and applied diet. It is generally accepted that fats should constitute 20-30% of the energy (calorie) of meals daily.


 

Saturated fatty acids

Information

Saturated fatty acids are a group of fatty acid having different carbon chain lengths, in which except for the carboxyl group, each of the carbon atoms is linked by a single bond. Saturated fatty acids are commonly known as bad fat, which might adversely affect the cholesterol level, in particular by the action of acids: lauric, myristic, palmitic, and therefore their consumption should be reduced. Research carried out in this matter do not confirm entirely the prevailing beliefs.


 

Carbohydrates

Information

Carbohydrates are an essential nutrient. They are divided into: simple sugars (monosaccharides), disaccharides and polysaccharides. In terms of the human bioavailability of carbohydrates is divided into: digestabe, those which are digested in the gastrointestinal tract by transferring energy to the tissues or cells (such as starch, fructose) and indigestable, resistant to digestive enzymes (e.g. cellulose) . Affects blood glucose levels (glycemic index) and the metabolism of insulin (insulin index). The greatest demand for carbohydrates occurs before physical activity or in the middle of it, because they increase the exercise capacity, consumed after exercise provide regeneration. In the sports diet the absorption rate it is important of carbohydrates and reactions of the organism. Available in mono-preparation supplements and part of the energetic supplements, creatine stacks, nitrogen boosters.
Dosage: according to the statistics of the Institute of Food and Nutrition, carbohydrates should comprise about 50% of daily energy intake. In some diets, used
residual carbohydrate consumption, not exceeding 30g / 24h.


 

Sugars

Information

Sugars - is the term used to refer to the crystal structure of the carbohydrate (sugar), characterized by a sweet taste. This group includes: sucrose (obtained from sugar cane and sugar beets and natural foods), fruit sugars (fructose) and glucose. Carbohydrate intake should not exceed 10% of the energy consumed during the day meals. Excess intake of sugars leading to diseases, including diabetes, atherosclerosis and obesity. Particular caution should be performed carbohydrate intake by athletes of sculpting disciplines and people on a diet. A greater need for carbohydrates, due being easily accessible sources of energy, may be in the periods before and after workouts and before and after the fight. Preparations available at www.muscle-zone.pl

Protein

Information

Proteins (proteins, polypeptides) is a polymer, of which the basic units (monomers) are amino acids. Protein is composed of carbon, oxygen, nitrogen, hydrogen and sulfur, and is an elementary nutrient necessary for the proper functioning of the body, an ingredient and a component of tissues, part of the hormones and enzymes and other bioactive substances. Protein determines the proper metabolism and energy processes, as well as all other life processes. The sources of natural proteins are foods of animal origin (including meat, fish, eggs, dairy products) and plant origin (legumes, soy). Deficiency of protein leads to protein malnutrition and a significant weakening of the body. It can lead to anaemia, reduced immunity, muscle relaxation, disorders of the digestive system. Also, overdose protein is undesirable because it can lead to acidification of the body, and interfere with the digestive system and an increase in the concentration of homocysteine ​​in the blood. It is a component of many supplements and nutrients necessary for the proper functioning of the body, both showing a low physical activity, or training the strength and endurance competitions.
Dosage: strength athletes: approx. 1.7 - 2.5 g / 1 kg of body weight; endurance athletes and strength -endurance athletes approx. 1.3 - 2 g / 1 kg of body weight, people with low activity approx. 0.8 - 1.1 g / 1 kg of body weight / 24h. In estimating the amount of protein, you should take into account the intake of other nutrients (carbohydrates and fats)


 

Salt

Information

Salt (sodium chloride, or table salt), natural source of electrolytes (chlorine and potassium), regulating water and electrolyte and acid-base balance of the body, affecting the nervous system and blood pressure. Sodium is an essential element for the proper growth. The proper dose of salt prevents overheating of the body and solar stroke. It provides the proper functioning of muscles and nerves the body. Chlorine in combination with sodium, is involved in the digestive process and maintains acid-base balance in the body, as antitoxin removes toxic products of metabolism in the liver. Salt is a flavour component and preservative of many foods, nutritional supplements and mixtures of electrolytes, available at www.muscle-zone.pl

Dosage: no specific standards of consumption, used so as to provide sufficient amount of electrolytes to the body (sodium and chloride).

 

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