WHAT'S INSIDE

230 CALORIES
10 g SAT FAT
21 g Sugar
100 mg Sodium
SERVINGS
Serving Size 1 Bar
FATS
19% Total Fat 12g
48% Saturated Fat 10g
Cholesterol
1% Cholesterol 5mg
Sodium
4% Sodium 100mg
Proteins
Proteins 3g
CARBOHYDRATES
9% Total Carbohydrates 28g
3% Dietary Fiber 1g
Sugar 21g
VITAMINS
0% Vitamin A
0% Vitamin C
MINERALS
4% Calcium
4% Iron
SUGAR

The term “sugar” can be used to either refer specifically to sucrose or it can be used generally to refer to all simple sugars (lactose, glucose, fructose, galactose, sucrose, etc.).

HIGH FRUCTOSE CORN SYRUP

A liquid sweetener with a sweetness level similar to table sugar. HFCS is produced from corn through the enzymatic conversion of glucose into fructose. Also called glucose/fructose in Canada or abbreviated as HFCS. The most commonly used form of HFCS is nearly identical to the composition of table sugar.

HYDROGENATED VEGETABLE OIL

Oils that are less susceptible to rancidity because they have had their double bonds replaced with hydrogen, similar to saturated fatty acids. The process also results in a more solid fat at room temperature.

RICE FLOUR

A flour prepared by grinding rice and removing its water content.

VEGETABLE OIL

Oils that are derived from plants such as soybean, sunflower and safflower.

PARTIALLY DEFATTED PEANUTS

Peanuts which have had some of their oil removed.

CHOCOLATE

Liquid or paste that is produced when cacao (cocoa) nibs are finely ground. As defined by the U.S. Food and Drug Administration (U.S. FDA), it must contain between 50%-60% (by weight) cocoa butter (cacao fat), and may also be called unsweetened chocolate, baking chocolate, bitter chocolate, or chocolate liquor. It does not contain alcohol.

NONFAT MILK

Milk from which the fat has been removed. Also known as skim milk.

CORN SYRUP SOLIDS

A sweetener obtained by removing the water from corn syrup.

CONTAINS 2% OR LESS OF: DAIRY BUTTER

A solid or semi-solid dairy product created by churning cream. Often used as a spread or in cooking and baking. Also called butter.

WHEY

The product remaining after milk has been curdled and strained.

SALT

A natural flavor enhancer and preservative. Also known as table salt or sodium chloride.

MONO- AND DIGLYCERIDES
MALT EXTRACT

A sweet, syrupy flavor obtained from malted barley. Also known as malt flavoring and malt powder.

MOLASSES

A sweetener obtained from the process of converting sugarcane or sugar beets into sugar that is strongly flavored and dark in color.

LECITHIN

A substance found in the oil component of certain plants and eggs that acts as an emulsifier, to prevent ingredients from separating. Sources of lecithin include soy (soya), rice, sunflower, and eggs.

VANILLIN, ARTIFICIAL FLAVOR
DISODIUM PHOSPHATE

Used to adjust the pH to stabilize proteins in foods.

Allergen information is not available online at this time. Please consult the package label or call us at (800) 468-1714 for further information.

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