WHAT'S INSIDE

230 CALORIES
5 g SAT FAT
31 g Sugar
115 mg Sodium
SERVINGS
Serving Size 1 Bar
FATS
12% Total Fat 8g
27% Saturated Fat 5g
Cholesterol
Cholesterol 0mg
Sodium
5% Sodium 115mg
Proteins
Proteins 3g
CARBOHYDRATES
12% Total Carbohydrates 37g
3% Dietary Fiber 1g
Sugar 31g
VITAMINS
0% Vitamin A
0% Vitamin C
MINERALS
6% 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.).

CORN SYRUP

A sweetener made from corn starch. Also known as glucose syrup.

VEGETABLE OIL

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

NONFAT MILK

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

SOY PIECES
PEANUTS

Small legumes that can be eaten in many different ways, such as roasted, salted or plain. Peanuts can also be ground into peanut butter.

CONTAINS 2% OR LESS OF: COCOA

Also known as cocoa powder. A powder made by removing most of the cocoa butter from chocolate liquor and is commonly used in baking.

MALTED MILK

A powder to flavor beverages, usually milk, made up of malted barley, wheat flour, and milk powder.

ALMONDS

Small, oval nuts that grow inside the fruit on the almond tree. Almonds can be eaten in many different ways, such as roasted and salted, and can even be ground into flour or churned into almond butter.

SALT

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

ARTIFICIAL COLOR

A color additive that is added to a food or beverage to enhance the color. It can be used in various forms such as liquids, powders, and gels. (The U.S. Food and Drug Administration (U.S. FDA) considers any substance added for color to be artificial color regardless of a natural or synthetic origin.)

SORBITAN TRISTEARATE

An ingredient made of saturated fatty acids and sugar alcohols that acts as an emulsifier to keep ingredients from separating.

EGG WHITES

The egg white is the clear liquid within an egg, also known as albumin. It contains about 50% of the egg's protein and has very minimal fat content.

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.

HYDROLYZED SOY PROTEIN

Soy protein that has been broken down into its component amino acids, often used to improve food texture and enhance flavor.

ARTIFICIAL FLAVOR

A food additive that adds or enhances the flavor of food and drinks and is made from components obtained by chemical synthesis.

MONO- AND DIGLYCERIDES

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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