Chocolate peanut butter protein powder, Just Ingredients
i Photo: Open Food Facts contributors · CC BY-SA
Protein powders · United States

Chocolate peanut butter protein powder

by Just Ingredients · 1.30 oz
United States
NOVA4
378 kcalper 100 g · 19% of the reference intake
17.8 gof sugars per 100 g
Barcode (EAN-13)0810143513783
GS1 prefix081 · GS1 US
Additives1: E960
AllergensMilk, Peanuts
LabelsNo added sugar
0810143513783

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 (2,000-calorie diet)
Nutrient100 gDaily Value
Calories378 kcal19%
Total fat11.1 g14%
Saturated fat10.0 g50%
Total carbohydrate33.3 g12%
Total sugars17.8 g—
Dietary fiber2.2 g8%
Protein44.4 g89%
Sodium0.30 g13%

Open Food Facts, ODbL, record updated July 10, 2026 · Daily Values: 21 CFR 101.9 (FDA).

Ingredients

As printed on the pack; allergens in bold

100% Grass-Fed Non-Denatured Whey Protein Isolate, Organic Coconut Milk, Organic Cacao, Organic Peanut Flour, Organic Pea Protein, Organic Pumpkin Seed Protein, Grass-Fed Collagen, Organic Chia Seed Protein, Sea Salt, Organic Stevia Leaf Extract, Organic Monk Fruit Extract, Tapioca Starch. Contains: Coconut, Dairy, Peanuts.

  • E960Steviol glycosidesSweetener

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

In its category

Position among 621 “protein powders” products sold in the United States
Sugars17.8 g · median 3.1 g
Saturated fat10.0 g · median 1.8 g
Salt0.75 g · median 1.1 g

97% of products in the category contain less sugar than this one. The thin line marks the category median.

See all products in “Protein powders” →

Shelfpedia calculation from Open Food Facts (ODbL) and USDA FoodData Central (CC0) records in the same category sold in the United States, values per 100 g.

Countries of sale

Sold under this barcode in the United States
United States

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

Sources

Every block on this page cites its source

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