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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

Energy

354 kcal

Energy

1497 kJ

Fat

11g

of which saturates

3.9g

Carbohydrate

63g

of which sugars

34g

Fibre

6.2g

Protein

5.6g

Salt

0.16g

Alcohol

0g

Water

8.9g

Cholesterol

5.9mg

Vitamins and minerals per 100g

Nutrient

Per 100g

Vitamin A (retinol equivalent)

Trace

Vitamin D

Trace

Vitamin E

1.7mg

Vitamin C

2mg

Thiamin (B1)

0.18mg

Riboflavin (B2)

0.08mg

Niacin (B3)

1.5mg

Vitamin B6

0.07mg

Vitamin B12

Trace

Folate

10µg

Calcium

51mg

Iron

1.8mg

Magnesium

50mg

Phosphorus

177mg

Potassium

308mg

Sodium

65mg

Zinc

1mg

Copper

0.24mg

Selenium

2µg

Iodine

1µg

Other types of cereal bars

Food

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.

Further reading and references

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

Article history

The information on this page is written and peer reviewed by qualified clinicians.
  • 3 Nov 2026 | Latest version
  • 3 Nov 2026 | Originally published