Protein Softlayer White Choc Strawberry by Powerbar

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Protein Softlayer White Choc Strawberry

by Powerbar 40g in Protein bars Barcode 4029679676749
Nutri-Score
Not enough data to compute
Processing (NOVA)
Unknown

Protein Softlayer White Choc Strawberry by Powerbar provides 318 kcal per 100 g, with 4.2 g of sugars and 15 g of protein. That is 64% less sugar than the average product in this category. It is listed in the Protein bars category and comes in a 40g pack.

Nutrient levels per 100 g

Fat
14 g · Moderate
Saturated fat
6.5 g · High
Sugars
4.2 g · Low
Salt
25 g · High

Levels use UK front-of-pack reference thresholds.

Nutrition facts

Serving size: 40.0g

Nutrient Per 100 g Per serving% DV* Category avg
Calories 318 kcal 127 kcal 383 −17%
Total fat 14 g 5.6 g 7% 15.7 −11%
Saturated fat 6.5 g 2.6 g 13% 7 −7%
Carbohydrates 33 g 13.2 g 5% 33.9
Total sugars 4.2 g 1.7 g 11.8 −64%
Dietary fiber 27 g 10.8 g 39% 9.7 +177%
Protein 15 g 6 g 12% 29.5 −49%
Salt 25 g 10 g 0.7 +3684%

*% Daily Value for a serving, based on a 2,000-calorie diet (FDA reference values). Category average across 4038 Protein bars products on Foodmetria.

Compared with other protein bars

Calories lower 9%
Sugars lower 44%
Salt higher 1%
Saturated fat lower 48%
Protein top 95%
Fiber top 4%

Bar shows the share of products in this category that contain less of the nutrient.

Product details

Quantity
40g
Serving size
40.0g
Sold in
Germany
Barcode
4029679676749

Prices reported by shoppers

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Frequently asked questions

How many calories are in Protein Softlayer White Choc Strawberry?

Protein Softlayer White Choc Strawberry contains 318 kcal per 100 g and about 127 kcal per serving (40.0g).

How much sugar is in Protein Softlayer White Choc Strawberry?

Protein Softlayer White Choc Strawberry has 4.2 g of sugars per 100 g, which is considered low by UK front-of-pack guidelines.

Source: Open Food Facts (ODbL). Last updated March 26, 2026. Spotted a mistake? Edit this product on Open Food Facts. Not medical advice — always check the package label.

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