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High-protein snack bar
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
398
KCAL / 100G
Carbs
0g
· 0%
Protein
39.8g
· 100%
Fat
0g
· 0%
Fiber
0g
Vitamins
B12
0.3µg · 13% DV
B2
0.16mg · 12% DV
Biotin
3µg · 10% DV
Vitamin E
1.5mg · 10% DV
Minerals
Phosphorus
310mg · 44% DV
Manganese
1mg · 43% DV
Magnesium
95mg · 23% DV
Selenium
12µg · 22% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
NOVA 4
Ultra-Processed
1. Unprocessed
2. Minimally Processed
3. Processed
4. Ultra-Processed
NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.
Contains these allergens:
Vegan
— Not suitable
Vegetarian
✓ Suitable
Gluten-Free
— Not suitable
Dairy-Free
— Not suitable
Mediterranean
— Not suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
5.2g
MONOUNSATURATED
4.8g
POLYUNSATURATED
2.8g
Omega 6:3 ratio 32.5:1
Above the ideal 4:1 (32.5:1).
Delly Turkish Protein Bar provides 398 calories per 100 g. A per-bar calorie value cannot be calculated because the serving weight is not provided.
It contains 39.75 g of protein per 100 g. This makes it a high-protein product based on the provided nutrition data.
According to the provided nutrition facts, it contains 0 g of carbohydrates per 100 g.
The listed nutrition facts show 0 g of fat per 100 g.
No fiber is listed. The provided nutrition facts state 0 g of fiber per 100 g.
Its glycemic index is 35. This falls within the low glycemic index range.
It can fit a protein-focused eating pattern because it provides 39.75 g of protein per 100 g. It is also listed as having 0 g of carbohydrates per 100 g.
Yes. The provided diet compatibility information lists it as suitable for vegetarian diets, as well as omnivore and flexitarian diets.
The listed allergens are dairy, soy, gluten, peanuts, and tree nuts. People with allergies to any of these should avoid it.
Yes. Its processing level is listed as ultra-processed.
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Nutrition data compiled from USDA FoodData Central and scientific sources.