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NUTRITION

230 Calories
7 g Sat fat
21 g sugar
105 mg sodium
servings
Servings Size 1 bar
Servings Per Pack 1
Fat
18% Total fat 12g
35% Saturated fat 7g
Cholesterol
1% Cholesterol 5mg
Sodium
4% Sodium 105mg
Proteins
6% Proteins 3g
Carbohydrates
Total carbohydrates
0% Dietary fiber 0g
0% Sugar 21g
vitamins
vitamin A
0% vitamin C
minerals
8% Calcium
2% 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.).

VEGETABLE OIL PALM OIL
SHEA OIL

Oil that is obtained from shea-nuts which are seeds from the shea tree.

SUNFLOWER OIL

Oil that is obtained from sunflower seeds.

PALM KERNEL OIL

Oil that is obtained from the kernel of the palm fruit. It is a different oil than palm oil, which is obtained from the pulp of the oil palm fruit.

AND/OR SAFFLOWER OIL
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.

ENRICHED WHEAT FLOUR FLOUR
NIACIN

A form of Vitamin B3 that helps convert carbohydrates in the body into energy.

FERROUS SULFATE

A compound added to foods to provide iron, which is needed by the body to produce red blood cells

THIAMIN MONONITRATE

A form of thiamine (vitamin B1), involved in metabolizing carbohydrates

RIBOFLAVIN

Vitamin B2. Riboflavin is necessary for the metabolism of fat, protein and carbohydrates.

FOLIC ACID

A B vitamin needed for cell growth and reproduction. Also known as Vitamin B9.

LACTOSE

The natural sugar present in milk, also known as milk sugar.

CONTAINS 2% OR LESS OF: COCOA PROCESSED WITH ALKALI

Cocoa powder that has been treated with alkalizing agents to reduce the bitter flavor, resulting in a milder tasting cocoa when compared to cocoa powder. Also known as Dutched Cocoa.

WHEY

The product remaining after milk has been curdled and strained.

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.

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.

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.

BAKING SODA

A fine powder that has a slightly salty taste. Often used to help baked goods rise. Also known as sodium bicarbonate.

SALT

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

NATURAL FLAVOR AND ARTIFICIAL FLAVOR
TOCOPHEROLSTO MAINTAIN FRESHNESS
PGPREMULSIFIER

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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