StandardBar 18 bars Cocoa Crisp

StandardBar-Cocoa Crisp

• Gluten Free
• Vegetarian

Introduced in 2004

High Protein

The Cocoa Crisp StandardBar supplement provides a high-protein way to supplement the diet. The Cocoa Crisp StandardBar tastes great and conveniently provides the body with important nutrients.

• Contains 16 grams of protein
• Provides energy through high protein content
• Helps maintain healthy weight in conjunction with a balanced diet and regular exercise
• A convenient supplement without artificial preservatives, colors, or flavors

Nutrients & Ingredients

Each Serving Size (1 bar) contains: 190Calories, 6 g Total Fat, 1 g Saturated Fat, 2 g Polyunsaturated Fat, 3 g Monounsaturated Fat, 20 mg Cholesterol, 21 g Total Carbohydrate, 3 g Dietary Fiber, 2 g Sugars, 16 g Protein, 70 mg Calcium, 1 mg Iron, 80 mg Sodium, 180 mg Potassium. Ingredients: Whey protein concentrate (milk), almond butter, egg white, glycerine, maltitol, brown rice syrup, cocoa powder (processed with alkali), almonds, natural chocolate flavor, grapeseed oil, sunflower lecithin, whey protein isolate [milk] sorbitol, vanilla extract, and tapioca starch.

Studies

Show Studies

Studies on nutrients generally use large doses and these studies, some of which are cited below, are the basis for much of the information we provide you in this publication about whole food ingredients. See the supplement facts for the Cocoa Crisp StandardBar.

1. Balch JF, Balch PA. 1997. Prescription for Nutritional Healing. 2nd ed. Garden City Park, NY: Avery Publishing Group: 3, 18-19, 45.
2. Dastani HB, et al. 2004. Annals of Pharmacotherapy 38(11):1800-4
3. Davalos A, et al. 2004. Antioxidant activity of peptides derived from egg white proteins by enzymatic hydrolysis. Journal of Food Proteins 67(9):1939-1944.
4. Davis PA, Iwahashi CK. 2001. Cancer Letter 165(1):27-33.
5. Ellis L, Haman D. 2004. Journal of Biosocial Science 36(5):547-559.
6. Ellis PR, et al. 2004. Role of cell walls in the bioaccessibility of lipids in almond seeds. American Journal of Clinical Nutrition 80(3):604-613.
7. Etzel MR 2004. Manufacture and use of dairy protein fractions. Journal of Nutrition 134(4):996S-1002S.
8. FitzGerald RJ, Meisel H. 2000. British Journal of Nutrition 84(Suppl 1):S33-S37.
9. Ha E, Zemel MB. 2003. Functional properties of whey, whey components, and essential amino acids: mechanisms underlying health benefits for active people (review). Journal of Nutrition and Biochemistry 14(5):251-258.
10. Maguire LS, et al. 2004. Fatty acid profile, tocopherol, squalene and phytosterol content of walnuts, almonds, peanuts, hazelnuts, and the macadamia nut. International Journal of Food Science Nutrition 55(3):171-178.
11. Marshall K. 2004. Therapeutic applications of whey protein. Alternative Medicine Review 9(2):136-156.
12. Murphy KJ, et al. 2003. American Journal of Clinical Nutrition 77(6):1466-1473.
13. Roberts SB. 2000. Nutrition Review 58(6):163-169.
14. Seshadri P, et al. 2004. American Journal of Medicine 117(6):398-405.
15. Spiller GA, et al. 1998. Nuts and plasma lipids: an almond-based diet lowers LDL-C while preserving HDL-C. Journal of the American College of Nutrition 17(3):285-290.
16. Spiller GA, et al. 2003. Effects of plant-based diets high in raw or roasted almonds, or roasted almond butter on serum lipoproteins in humans. Journal of the American College of Nutrition 22(3):195-200.
17. Stampfer MJ, et al. 2000. New England Journal of Medicine 343(1):16-22.
18. Steinberg FM, et al. 2003. Cocoa and chocolate flavonoids: implications for cardiovascular health. Journal of the American Dietetic Association 103(2):215-223.
19. Tome D. 2004. Protein, amino acids and the control of food intake. British Journal of Nutrition 92(Suppl):S27-S30.
20. Walzem RL, et al. 2002. Whey components: millennia of evolution create functionalities for mammalian nutrition: what we know and what we may be overlooking. Critical Review in Food Science Nutrition 42(4):353-375.

Special Information: This cocoa crisp bar contains a portion of low-impact carbohydrates from glycerine, maltitol, sorbitol and fiber,which have a minimal impact on blood sugar levels.

Caution: This product is processed in a facility that manufactures other products containing soy, milk, egg, wheat, peanut, tree nuts, fish, and shellfish.

Other Ingredients

Whey protein concentrate (milk), almond butter, egg white, glycerine, maltitol, rice protein, brown rice syrup, cocoa powder (processed with alkali), almonds, natural chocolate flavor, grapeseed oil, sunflower lecithin, whey protein isolate (milk), sorbitol, vanilla extract, and tapioca starch.

Contains: Egg, milk, and tree nuts.

Please consult the actual product label for the most accurate product information.