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High-protein peanut butter bar
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
373
KCAL / 100G
Carbs
35.8g
· 38%
Protein
29.3g
· 31%
Fat
12.7g
· 31%
Fiber
7.5g
Vitamins
Vitamin E
3.2mg · 21% DV
B3
3.1mg · 19% DV
B12
0.35µg · 15% DV
B2
0.18mg · 14% DV
Minerals
Phosphorus
310mg · 44% DV
Manganese
1mg · 43% DV
Magnesium
115mg · 27% DV
Selenium
15µg · 27% 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
✓ 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
6.2g
POLYUNSATURATED
4.4g
Omega 6:3 ratio 84:1
Above the ideal 4:1 (84:1).
This product provides 373 kcal per 100 g. The exact calories per bar depend on the serving size listed on the package.
Yes, it contains 29.25 g of protein per 100 g. That makes it a protein-forward snack option.
It has 35.82 g of carbohydrates per 100 g. If you track carbs, check the bar’s actual weight to estimate your intake per serving.
The bar contains 12.69 g of fat per 100 g. This can be useful if you monitor daily fat intake.
Yes, it provides 7.46 g of fiber per 100 g. Combined with its protein content, that may make it more filling as a snack.
Its glycemic index is 40. That is generally considered a lower GI value than many sweet snack products.
Yes, it is listed as suitable for a gluten-free diet. People with strict sensitivities should still verify the packaging details.
Yes, it is suitable for vegetarian and flexitarian diets. It is not listed as vegan.
It contains peanuts, dairy, and soy. Anyone with these allergies should avoid it.
It offers protein and fiber, but it is also classified as ultra-processed. A balanced assessment should consider both the nutrition numbers and the processing level.
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Nutrition data compiled from USDA FoodData Central and scientific sources.