Protein bar, ROBERT IRVINE'S
i Photo: Open Food Facts contributors · CC BY-SA
Protein bars · Canada

Protein bar

by ROBERT IRVINE'S
Canada
NOVA4
190 kcalper 100 g
3.0 gof sugars per 100 g
Barcode (EAN-13)0817719021925
GS1 prefix081 · GS1 US
Additives2: E322, E322i
AllergensMilk, Peanuts, Soybeans
LabelsNo gluten
0817719021925

Prefix 081 was issued by GS1 US. It tells you where the code was registered, not where the product was made.

Nutrition

Per 100 g, with the % Daily Value set by Health Canada
Nutrient100 gDaily Value
Energy190 kcal—
Fat8.0 g11%
of which saturates4.0 g20%
Carbohydrate14.0 g—
of which sugars3.0 g3%
Fibre1.0 g4%
Protein16.0 g—
Sodium0.00 g0%

Open Food Facts, ODbL, record updated August 22, 2026 · Daily Values: Food and Drug Regulations, Health Canada.

Ingredients

As printed on the pack; allergens in bold

whey protein isolate, whey protein concentrate, soy protein isolate, peanuts, sugar, palm kernel oil, nonfat dry milk, cocoa, fructose, corn syrup, natural flavor, salt, soy lecithin, calcium carbonate, magnesium oxide, ascorbic acid, alpha tocopherol acetate, niacinamide, zinc oxide, copper gluconate, vitamin A palmitate, beta-carotene, vitamin D3, vitamin B12, thiamin mononitrate, riboflavin, pyridoxine hydrochloride, folic acid, biotin, potassium iodide

  • E322LecithinsAntioxidant · Emulsifier
  • E322iLecithinAntioxidant · Emulsifier

Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.

In its category

Position among 89 “protein bars” products sold in Canada
Sugars3.0 g · median 8.0 g
Saturates4.0 g · median 6.0 g
Salt0.00 g · median 0.75 g

21% of products in the category contain less sugar than this one. The thin line marks the category median.

See all products in “Protein bars” →

Shelfpedia calculation from Open Food Facts (ODbL), products in the same category sold in Canada, values per 100 g.

Countries of sale

Sold under this barcode in Canada
Canada

Source: Open Food Facts, countries of sale reported by contributors.

Sources

Every block on this page cites its source

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