Cals › Muesli bars › Compare › BSc High Protein Low Carb Bar Cookie Dough 60g vs Robern Apricot Indulgence 200g
BSc High Protein Low Carb Bar Cookie Dough 60g vs Robern Apricot Indulgence 200g
Per 100 g, Robern Apricot Indulgence 200g has less sodium (15 vs 287), less saturated fat (0.6 vs 7.9) than BSc High Protein Low Carb Bar Cookie Dough 60g.
Same aisle, measurably different composition. Every number is verified against independent supplier feeds and the labels photographed on pack.
Protein (higher)
32 vs 1.7 g
Carbohydrate (lower)
6 vs 75.3 g
sugars (lower)
4.7 vs 72.4 g
Robern Apricot Indulgence 200g leads on
Energy (lower)
1350 vs 1430 kJ
Fat, total (lower)
1.1 vs 11.4 g
saturated (lower)
0.6 vs 7.9 g
Sodium (lower)
15 vs 287 mg
Side by side, per 100 g
| Value | BSc | Robern |
|---|---|---|
| Energy | 1430 kJ (342 Cal) | 1350 kJ (323 Cal) |
| Protein | 32 g | 1.7 g |
| Fat, total | 11.4 g | 1.1 g |
| - saturated | 7.9 g | 0.6 g |
| - monounsaturated | 0 g | - |
| - trans | 0 g | - |
| Carbohydrate | 6 g | 75.3 g |
| - sugars | 4.7 g | 72.4 g |
| Dietary fibre | 13.7 g | - |
| Sodium | 287 mg | 15 mg |
✓ marks a difference beyond label-rounding tolerance.
What’s in each bar
BSc: BSc Protein Blend (Soy Protein Isolate, Whey Protein Isolate (Milk), Soy Protein Crisps, Whey Protein Concentrate (Milk), Calcium Caseinate (Milk), Hydrolysed C
Robern: Sugar, Dried Apricot (40 %*) Invert Syrup, Maltodextrin, Cocoa Butter, Natural Colour (160c), Acidity Regulator (330), Preservative (220), Maize Starch.