Pistachio bar with collagen proteins

Pistachio bar with collagen proteins

45 g

Healthier picks of the same kind

All: Pistachio bar
100 g and 45 g
406kcal
1704 kJ / 406 kcal
Whole pack (45 g)
183 kcal
Fat
15 g
33% of energy
Carbohydrates
51 g
51% of energy
Proteins
16 g
16% of energy
Nutrition per 100 g and per 45 g pack
Nutrient 100 g 45 g
Energy 1704 kJ / 406 kcal
183 kcal
9% RI
Fat 15 g
6.8 g
10% RI
of which saturates 3 g
1.4 g
7% RI
Carbohydrate 51 g
23 g
9% RI
of which sugars 43 g
19 g
22% RI
Protein 16 g
7.2 g
14% RI
Fibre 9 g
4.1 g
Salt 0.35 g
0.2 g
3% RI

RI – reference intake for an adult (2000 kcal).

From the product label · updated 2026-10

E 7
Very poor
7 out of 100 · Judged as: food
Lowers the score
  • Salt −1
  • Sugars −12
  • Energy −5
  • Saturates −2
Raises the score
  • Protein +6
How this is worked out

We use the Nutri-Score method: points for energy, sugar, saturated fat and salt, less points for protein, fibre and fruit and vegetable content. Drinks, oils and cheese are judged on their own scales — otherwise olive oil would look worse than a sugary drink purely for being calorie-dense.

Shops do not publish fibre, so we treat it as zero. Whole grain and pulse products may therefore score slightly lower here than the label on the packet says.

3.9 g
Protein / 100 kcal
84%
Sugar of carbs
20%
Saturated of fat
Largest share first

11 ingredients · No additives

Tap an ingredient to see every product that contains it.

How many calories are in Pistachio bar with collagen proteins?
100 g – 406 kcal. 1 pack (45 g) ≈ 183 kcal.
How much protein, fat and carbohydrate?
Per 100 g: protein 16 g, fat 15 g, carbohydrate 51 g.
Is Pistachio bar with collagen proteins a healthy choice?
Health grade E (7 of 100), from its sugar, saturated fat, salt, fibre and protein.

Added by a community member · 2026-07-27

Show all (2) Every store’s version of the same product

Label facts, in your feed every day

Where the sugar hides, which has the most protein, which yogurt is better – short comparisons worth saving.