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Cherry Jam with xylitol Cherry Jam with xylitol 200g
BartFan
£ 2.10

Cherry Jam with xylitol 200g

Servings: 200g
1-2
Location:
EU Stock
Availability:
Big amount
Working days
from the dispatch
Minimum expiration date:
2022-06
For free shipping is missing: £ 58.00
£ 2.10With VAT
£ 0.21 / serving
1 Units.
Add to Cart

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Description
  • Genuine cherry jam, sweetened with xylitol
  • No added sugar – suitable for diabetics
  • A delicious addition to many dishes
  • 50 g of fruit per 100 g of product
  • Suitable for vegans

Bartfan Cherry Jam with xylitol is a unique product that is produced from real fruits. The undoubted advantage of the product is the use of xylitol as a sweetener.

No added sugar
A characteristic feature of this product is the replacement of white sugar with its substitute, namely xylitol, also known as birch sugar. It has a low glycemic index and is a healthier alternative to traditional sugar. As a result, the product constitutes an excellent addition to the diet of people struggling with diabetes.

Fewer calories compared to other jams
Another advantage of this product is its lower energy value compared to other jams on the market. People who pay particular attention to the calorie content of the meals, as well as those who want to lose extra pounds or maintain a slim figure, will love this jam and will not have to give up on this delicious ingredient.

Perfect variation to meals
Jam is a universal ingredient in many dishes. It can be used as an addition to sandwiches, pancakes, ice cream, waffles, sauces, meats, but also for sweet pastries such as cakes, muffins, and cookies. An additional feature of the product is its exceptional and unique taste, which is owed to the use of real fruit, not artificial aromas.

Suitable for vegans and vegetarians
This product is made exclusively of fruit, which makes it ideal for those following a vegetarian and vegan diet. It is also free from gluten, so it can be safely consumed by people who want to eliminate it from their diet or struggle with celiac disease. Moreover, the jam is also lactose-free, so it is ideal for people on a lactose-free diet and with intolerance to this disaccharide.

To sum up, Bartfan Cherry Jam with xylitol is a product free from added sugar, created for people who want to enjoy a delicious jam without remorse. It is perfect for people who are on a low-carbohydrate diet and want to maintain a slim figure.

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Composition

Container size: 200 gServing size: 20 gServings per container: 10
in 100 gamount%DV
Energy value 413kJ/99kcal4,8%
Total fat< 0,5g0,3%
including saturated fats0,1g0,2%
Carbohydrate34g13,3%
including sugars 4,7g5,2%
including polyols 28g-
Fiber1,4g5,4%
Protein 0,5g0,9%
Salt 0,04g0,6%
Carbohydrate counting2,31-
Protein and fat equivalent 0,04-

Other ingrednients

Cherry, sweetener - xylitol, water, gelling agent - pectin, acidity regulator - citric acid, preservative - potassium sorbate

 

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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.


 

Total fat content

Information

Total fats - total fat introduced into the body in food and dietary supplements containing both saturated fatty acids and unsaturated, including the essential fatty acids. Generally fats, thanks to energy production, allows for greater energy expenditure during exercise, causing post-workout regeneration. It is partially stored in the body. It is assumed that the energy of fat is 9 kcal per 1g. In addition to the production of fatty acids, they are the building blocks of cell membranes and the white matter of the brain. EFAs are precursors of tissue hormones and biologically active compounds. It is especially important to maintain a proper balance between acids of Omega 3 and Omega 6.

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).

 

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.


 

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