Primal thin whey protein bar
i Photo: Open Food Facts contributors · CC BY-SA
Protein bars · United States

Primal thin whey protein bar

United States
NUTRI-SCOREBCDEANOVA4
241 kcalper 100 g · 12% of the reference intake
1.9 gof sugars per 100 g
Barcode (EAN-13)0813926004379
GS1 prefix081 · GS1 US
AdditivesNone found in the ingredients
AllergensMilk (read from the ingredients list)May contain: Milk, Nuts
LabelsNo gluten, Organic, USDA Organic
0813926004379

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
Calories241 kcal12%
Total fat9.3 g12%
Saturated fat1.9 g9%
Total carbohydrate35.2 g13%
Total sugars1.9 g—
Protein37.0 g74%
Sodium0.06 g2%

Open Food Facts, ODbL, record updated November 9, 2024 · Daily Values: 21 CFR 101.9 (FDA).

Ingredients

As printed on the pack; allergens in bold

Organic Grass Fed Whey Protein, Organic Soluble Tapioca Fiber (Prebiotic), Organic Sunflower Seed Butter, Monk Fruit Extract.

Allergen: MilkMay contain: MilkMay contain: NutsNo glutenOrganicUSDA OrganicNo soy

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

Allergens marked “read from the ingredients list” were found by Shelfpedia in the ingredients text above (U.S. major food allergens); Open Food Facts had not tagged them. Always check the label.

In its category

Position among 830 “protein bars” products sold in the United States
Sugars1.9 g · median 10.6 g
Saturated fat1.9 g · median 6.0 g
Salt0.14 g · median 0.75 g

18% 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) 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

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