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High-protein bar with a crunchy texture
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
342
KCAL / 100G
Carbs
28.3g
· 31%
Protein
33.3g
· 36%
Fat
13.2g
· 33%
Fiber
14.7g
Vitamins
B2
0.18mg · 14% DV
B12
0.3µg · 13% DV
B1
0.05mg · 4% DV
Biotin
1.2µg · 4% DV
Minerals
Phosphorus
310mg · 44% DV
Calcium
210mg · 21% DV
Magnesium
65mg · 15% DV
Selenium
8µg · 15% 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
5.8g
MONOUNSATURATED
3.9g
POLYUNSATURATED
2.5g
Omega 6:3 ratio 48:1
Above the ideal 4:1 (48:1).
It provides 342 calories per 100g. The exact calories per serving depend on the portion size you eat.
Yes, it contains 33.3g of protein per 100g. Protein is one of its standout macronutrients.
It has 28.3g of carbohydrates per 100g. If you track carbs, check your actual serving size.
It contains 13.2g of fat per 100g. Your total fat intake will depend on how much you consume.
Yes, it provides 14.7g of fiber per 100g. That fiber content may help with fullness compared with lower-fiber snacks.
Its glycemic index is 35. That is generally considered a low GI value.
It offers notable protein and fiber, but it is classified as ultra-processed. Whether it fits your diet depends on your overall goals and portion size.
Yes, it is compatible with a vegetarian diet. It also fits omnivore and flexitarian eating patterns.
It contains dairy, soy, and gluten. Anyone with allergies or intolerances to these should avoid or assess carefully.
It has useful nutrition points like protein, fiber, and a low GI, but it is also ultra-processed. A balanced view should consider both the nutrition facts and the processing level.
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Nutrition data compiled from USDA FoodData Central and scientific sources.