FortiFX, Baked Bar, Peanut Butter Cup, 12 Bars, 3.35 oz (95 g) Each
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FortiFX, Baked Bar, Peanut Butter Cup, 12 Bars, 3.35 oz (95 g) Each
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商品の概要
商品説明
- World's 1st Triple Layer Baked Bar
- Whey Protein Isolate
- No High Fructose Corn Syrup
- No Hydrogenated Oils
- Naturally Flavored
- 30 g Protein
- 6 g Sugar
Peanut butter cups are one of the most popular types of candy in the world! FortiFX Peanut Butter Cup takes this popular flavor to the next level by using a freshly baked peanut butter cookie center. It then adds a peanut butter cream layer, chocolate chips and of course Whey Protein Isolate to give you a healthy experience of a lifetime!
その他の原料
Protein blend (whey isolate, whey concentrate, soy isolate) maltitol, palm kernel oil and palm oils, vegetable glycerin, sugar, peanuts, sorbitol, wheat flour, gelatin, chocolate liquor (processed with alkali), cocoa butter, contains 2% or less of the following: vegetable monoglycerides, wheat isolate, water, natural flavor, salt, cocoa powder (processed with alkali), sunflower oil, soy lecithin (emulsifier), non fat dry milk, maltodextrin, citric acid, beta carotene, vitamin A palmitate, potassium sorbate (as a preservative), guar gum, sodium caseinate, peanut oil, sucralose, propylene glycol mono esters, acetylated monoglycerides, and mono and diglycerides.
Contains milk, soy, wheat, and peanut products.
Manufactured in a plant that processes milk, soy, wheat, egg, tree nut and peanut products.
| Supplement Facts | ||
| Serving Size: 1 Bar (95 g) | ||
| Servings Per Container: 12 | ||
| Amount Per Serving | %DV* | |
| Calories | 380 | |
| Calories from Fat | 144 | |
| Total Fat | 16 g | 25% |
| Saturated Fat | 8.5 g | 43% |
| Trans Fat | 0 g | |
| Cholesterol | 30 mg | 10% |
| Sodium | 500 mg | 21% |
| Potassium | 100 mg | 3% |
| Total Carbohydrates | 39 g | 13% |
| Dietary Fiber | 2 g | 8% |
| Sugar | 6 g | |
| Protein | 30 g | 60% |
| Vitamin A | 7% | |
| Vitamin C | 2% | |
| Calcium | 8% | |
| Iron | 9% | |
| *Percent Daily Value (DV) are based on a 2000 calorie diet. | ||
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