Freakers 50 g
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YAMAMOTO® NUTRITION FreaKER - Protein bar without the addition of hydrogenated fats, palm oil, hydrolyzed collagen and soy proteins Yamamoto® Nutrition FreaKER is a coated bar containing on average 30% of proteins of very high biological value (milk proteins), and other nutritional factors that make the product more complete from a dietary point of view.
FreaKER does not contain hydrogenated fats.
It does not contain hydrolyzed collagen proteins.
It does not contain palm oil.
It does not contain soy proteins.
An innovative formulation that starts from the ingredients up to the covering to make the product unique in its kind.
No use of hydrogenated fats or sugar alcohols, hydrolyzed collagen and palm oil for maximum natural product.
Nutritional information
50 gram.
Yamamoto Freaker
Energy value 201Kcal / 844KJ -
Grassi7,5 g-
- of which saturated3 g-
Carbohydrates19 g-
- of which sugars17 g-
- of which polyols1,5 g-
Fiber3 g -
Protein14 g-
* The Recommended Daily Rations are calculated on the basis of a 2000 kcal or 8400 kJ diet. Your daily requirement may vary depending on your gender, age and physical activity.
Ingredients:
30% milk protein, glucose syrup, 20% milk chocolate coating (sugar, milk powder, cocoa butter, cocoa mass, emulsifier: soy lecithin, natural vanilla flavoring), sunflower oil, fructooligosaccharides, glucooligosaccharides, biscuit-flavored paste 4% [sunflower oil, sugar, hazelnuts, biscuits (wheat flour, sugar, glucose syrup, emulsifier: soy lecithin, butter (milk), salt], low-fat cocoa powder, skimmed milk powder, emulsifier: E471, starch, flavorings), cookie crumbs 3% (wheat flour, sugar, sunflower oil, milk, wheat starch, flavorings, salt, egg white powder, raising agents: E450, E500, E503], humectant: sorbitol, fructose syrup, emulsifier: soy lecithin, maltodextrin, flavorings, preservative: potassium sorbate.
May contain traces of other nuts and peanuts.
May contain traces of other nuts and peanuts.
Allergens: Specified in Bold on the ingredients
Instructions for Use: To taste
