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Cereal bars, with fruit and/or nuts, no chocolate, unfortified

These are ready-to-eat cereal bars containing fruit and/or nuts, without chocolate and with no added vitamin or mineral fortification. They mainly provide carbohydrate, along with fat, fibre and some protein. Per 100g, they contain 63g of carbohydrate, including 34g of sugars, as well as 11g of fat and 6.2g of fibre.

Carbohydrate provides energy for the body, while fibre supports normal bowel function. The total sugars figure includes any sugars naturally present in the fruit as well as any added during manufacture; the data do not distinguish between these sources. Sugar content is worth noting when comparing products or monitoring sugar intake. Full nutrient figures are shown in the tables below.

Nutrition per 100g

Nutrient

Per 100g

Energía

354 kcal

Energía

1497 kJ

Grasa

11g

of which saturates

3.9g

Carbohydrate

63g

of which sugars

34g

Fibra

6.2g

Proteína

5.6g

Sal

0.16g

Alcohol

0g

Agua

8.9g

Colesterol

5.9mg

Vitamins and minerals per 100g

Nutrient

Per 100g

Vitamin A (retinol equivalent)

Trace

Vitamina D

Trace

Vitamina E

1.7mg

Vitamina C

2mg

Thiamin (B1)

0.18mg

Riboflavin (B2)

0.08mg

Niacin (B3)

1.5mg

Vitamin B6

0.07mg

Vitamina B12

Trace

Ácido fólico

10µg

Calcio

51mg

Hierro

1.8mg

Magnesio

50mg

Phosphorus

177mg

Potasio

308mg

Sodio

65mg

Zinc

1mg

Cobre

0.24mg

Selenio

2µg

Iodine

1µg

Other types of cereal bars

Alimentos

Calories per 100g

Protein per 100g

Fat per 100g

Fibre per 100g

Cereal bars, with fruit and/or nuts, with chocolate, unfortified

436 kcal

6g

18g

5.1g

About these figures

Values are per 100g of the food as described (5 samples, 5 products, including Jordan's frusli and Alpen chewy bars). "Trace" means only a very small amount was found. Nutrients that were not measured are not shown. Salt is calculated from sodium.

Lecturas adicionales y referencias

  • Public Health England. McCance and Widdowson's The Composition of Foods Integrated Dataset 2021. GOV.UK.

Historial del artículo

La información en esta página está escrita y revisada por pares por clínicos calificados.
  • 3 Nov 2026 | Última versión
  • 3 Nov 2026 | Publicado originalmente