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High-protein peanut bar
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
385
KCAL / 100G
Carbs
38g
· 38%
Protein
30g
· 30%
Fat
14g
· 32%
Fiber
8g
Vitamins
B3
3.2mg · 20% DV
Vitamin E
2.4mg · 16% DV
B12
0.35µg · 15% DV
B2
0.18mg · 14% DV
Minerals
Phosphorus
310mg · 44% DV
Manganese
1mg · 43% DV
Magnesium
105mg · 25% 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
4.8g
MONOUNSATURATED
5.1g
POLYUNSATURATED
4g
Omega 6:3 ratio 76:1
Above the ideal 4:1 (76:1).
It provides 385 calories per 100 grams. The total calories you eat will depend on your portion size.
Yes, it contains 30 grams of protein per 100 grams. That makes it a protein-focused snack option.
It has 38 grams of carbohydrates per 100 grams. This is useful to know if you track carb intake.
There are 14 grams of fat per 100 grams. Check your serving size if you are monitoring fat intake.
Yes, it contains 8 grams of fiber per 100 grams. Its protein and fiber content may help with satiety.
Its glycemic index is 35. That places it in the low-GI range.
It can fit some diet plans depending on your portion and overall intake. Per 100 grams, it provides 385 calories, 30 grams of protein, and 8 grams of fiber.
Yes, it is suitable for vegetarian diets. It also fits omnivore and flexitarian eating patterns.
Yes, it contains peanuts, dairy, and soy. It is not suitable for people with these allergies.
Yes, it is classified as ultra-processed. Processing level is an important factor to consider alongside the nutrition facts.
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Nutrition data compiled from USDA FoodData Central and scientific sources.