Strawberry Greek Yogurt Bars

How it scored 58 / 100

Nutrition snapshot

Ingredients 19 listed

• 1 Yogurt
  A fermented dairy product made by culturing milk with lactic acid bacteria.
  Low
• 2 Cane Sugar
  Sucrose (a disaccharide of glucose and fructose) crystallized from sugar cane juice; chemically identical to beet sugar.
  Moderate
• 3 Palm Oil
  Edible oil extracted from the mesocarp of the fruit of Elaeis guineensis (oil palm). Semi-solid at room temperature; ~50% saturated fat (mos…
  Moderate
• 4 Cocoa
  Powder produced from roasted, ground cocoa beans (Theobroma cacao) with most of the cocoa butter removed.
  Safe
• 5 Nonfat Dry Milk Extract
  An ingredient derived from nonfat dry milk (skimmed dried cow's milk) - typically a milk solids ingredient.
  Low
• 6 Oat Fibre
  Insoluble dietary fiber isolated from the oat hull (outer husk) of Avena sativa.
  Low
• 7 natural flavored cultured nonfat dry milk —
• 8 Beetroot Juice
  Liquid expressed from the taproot of Beta vulgaris L. (red beet).
  Safe
• 9 Xanthan Gum
  Xanthan gum is a high-molecular-weight polysaccharide produced by aerobic fermentation of glucose or sucrose by the bacterium Xanthomonas ca…
  Low
• 10 Strawberry
  Fruit of Fragaria × ananassa, eaten fresh, frozen, or processed.
  Safe
• 11 Ascorbic Acid
  L-Ascorbic acid (vitamin C), a water-soluble vitamin and reducing agent.
  Low
• 12 Sunflower
  Refers generally to seeds or oil from Helianthus annuus; whole seeds eaten or pressed for cooking oil.
  Safe
• 13 Soya Lecithin
  A naturally occurring mixture of phospholipids (phosphatidylcholine, phosphatidylethanolamine, phosphatidylinositol) extracted from soybean …
  Low
• 14 Salt
  Sodium chloride (NaCl), a crystalline mineral compound composed of roughly 40% sodium and 60% chloride by mass.
  Low
• 15 Tree Nut
  Generic umbrella label for unspecified tree nut (almond, walnut, cashew, pecan, pistachio, etc.).
  Low
• 16 Pasteurised Whole Milk
  Cow's milk that has been heat-treated (pasteurized) to inactivate pathogens, with full fat content (~3.25%) retained.
  Low
• 17 Microbial Culture
  Live or active cultures of bacteria/fungi used for fermentation (e.g., Lactobacillus, Streptococcus thermophilus, Bifidobacterium).
  Low
• 18 Colour
  Generic ingredient term covering any of dozens of permitted colour additives — synthetic dyes (e.g. tartrazine E102, allura red E129, brilli…
  Low
• 19 Vitamin C Safe