LEMON CAKE BARS, LEMON CAKE
Brand: Rexall Sundown, Inc.
Nutrition Facts
Per serving (50.00 GRM)
Detailed Breakdown
| Fiber | 4.00 g | 14% DV |
| Sugar | 2.00 g | 4% DV |
| Saturated Fat | 4.00 g | 20% DV |
| Cholesterol | 5.00 mg | 2% DV |
| Sodium | 100.00 mg | 4% DV |
| Calcium | 130.00 mg | 13% DV |
| Iron | 0.10 mg | 1% DV |
| Potassium | 100.00 mg | 2% DV |
* Daily Value (DV) based on 2,000 calorie diet. Source: USDA FoodData Central.
Ingredients
PROTEIN BLEND (MILK PROTEIN ISOLATE, PARTIALLY HYDROLYZED WHEY PROTEIN ISOLATE, WHEY PROTEIN ISOLATE, CASEIN), YOGURT FLAVORED COATING [MILK PROTEIN CONCENTRATE, FRACTIONATED PALM KERNEL OIL, ERYTHRITOL, YOGURT POWDER (WHEY PROTEIN CONCENTRATE, NONFAT MILK, YOGURT CULTURES), SUGAR, SOY LECITHIN, NATURAL FLAVOR], GLYCERINE, WATER, OLIGOFRUCTOSE, NATURAL FLAVORS, CANOLA OIL, HYDROLYZED GELATIN, BROWN RICE SYRUP, WHEY PROTEIN CRISPS (WHEY PROTEIN ISOLATE, WHEY PROTEIN CONCENTRATE, TAPIOCA STARCH, C
Understanding LEMON CAKE BARS, LEMON CAKE Nutrition
Per serving of 50.00GRM, LEMON CAKE BARS, LEMON CAKE provides 190 calories with a macronutrient split of roughly 39% protein, 31% carbohydrates, and 30% fat. This makes it a protein-rich, energy-dense food within the Other category.
Key nutritional highlights: Among the macronutrients and micronutrients tracked, LEMON CAKE BARS, LEMON CAKE stands out for its high protein content (20.0g) — relevant for muscle recovery and satiety; some fiber (4.0g) — contributes to daily intake; notable calcium (130mg) — bone health.
How it fits in a balanced diet: With protein contributing roughly 39% of calories, this food can serve as a primary protein source in a meal. Pair with vegetables and a complex carbohydrate to create a balanced plate.
Note from Fanny Engriana (HealthSavvyGuide is engineered as a USDA FoodData aggregator, not medical practice): All numbers above are derived from official USDA FoodData Central. They reflect typical values for the food entry — actual values vary by brand, preparation, and source. For personalized nutrition guidance, consult a registered dietitian.