FITNESS Cookies & Cream cereal bar on a stage

    FITNESS® Cookies & Cream Breakfast Cereal Bar

    FITNESS® Cookies & Cream Breakfast Cereal Bars, with yummy chocolate chips and tasty cookie bits in every bite. Now we’ve added oats to our irresistible recipe. Plus there’s B-Vitamins to give you nutritious energy for your mornings. Every bar is also a Source of Fiber and has no artificial colors or flavors. Try one today!

    Features & Benefits

    • With Wheat and Whole Wheat
    • Source of  Fibers
    • Source of Vitamins B

    Our carefully selected ingredients

    Cereals 43.3% (20.6% whole wheat, 15.1% rice, 2.9% whole oats, 2.6% whole wheat flour, 2.1% whole corn flour), glucose syrup, preparation confectionery to milk with calcium (milk skimmed powder 3.4%, vegetable oil (palm oil), maltodextrin, sugar, calcium carbonate, emulsifier sunflower lecithin, natural vanilla flavor), d 'malt extract barley, humectants glycerol and sorbitoli, cocoa biscuits 5.1% [wheatflour, sugar, cocoa powder 0.6%, butter, vegetable oils and fats (palm - sunflower), glucose syrup, vegetable carbon coloring, salt, ammonium carbonate leavening agent], 5% white chocolate drops (sugar, whole milk powder, cocoa butter, skimmed milk powder, emulsifying soy lecithin, natural vanilla flavoring), soluble dietary fiber (oligofructose), sugar, dextrose, vegetable oil (palm), vitamins and minerals (calcium carbonate, iron, niacin, pantothenic acid, vitamin B6, folic acid, Riboflavin), barley , partially inverted cane sugar syrup, salt, flavorings ( milk), corn starch, antioxidant tocopherol-rich extract, sunflower lecithin emulsifier, sodium phosphate acidity regulator.

    It may contain nuts.

    28% Whole
    Grain
    Content

    Product Whole Grain Product Whole Grain

    Nutritional Info

    Serving Size

    Woman pouring cereals on a spoon

    23.5 g

    Energy

    378kJ/90kcal

    5 %

    Fat

    2.1g

    3 %

    Saturates

    1.3g

    7 %

    Sugars

    5.1g

    6 %

    Salt

    0.16g

    3 %

    Reference Intake of an average adult (8400 kJ/2000 kcal)

    * of an adult`s RI

    NutritionFacts

    23.5g
    Typical Values

    Energy

    378 kJ/90 kcal

    Fats

    of which Saturates

    2.1 g

    1.3 g

    Carbohydrates

    of which Sugars

    14.6 g

    5.1 g

    Fibre

    1.9 g

    Protein

    1.5 g

    Salt

    0.16 g

    Vitamins & MineralsNRV*

    Riboflavin (B2)

    0.43 mg

    31 %

    Niacin

    4.25 mg

    27 %

    Vitamin B6

    0.42 mg

    30 %

    Folic Acid

    53.1 µg

    27 %

    Pantothenic Acid

    1.47 mg

    25 %

    Calcium

    213 mg

    27 %

    Iron

    2.82 mg

    20 %

    * Nutrient Reference Value (NRV)

    NutritionFacts

    100g
    Typical Values

    Energy

    1609 kJ/382 kcal

    Fats

    of which Saturates

    8.8 g

    5.6 g

    Carbohydrates

    of which Sugars

    62.1 g

    21.6 g

    Fibre

    8 g

    Protein

    6.4 g

    Salt

    0.7 g

    Vitamins & MineralsNRV*

    Riboflavin (B2)

    1.84 mg

    131 %

    Niacin

    18.1 mg

    113 %

    Vitamin B6

    1.78 mg

    127 %

    Folic Acid

    226 µg

    113 %

    Pantothenic Acid

    6.26 mg

    104 %

    Calcium

    905 mg

    113 %

    Iron

    12 mg

    86 %

    * Nutrient Reference Value (NRV)

    Footnotes

      Let'stalk

      We've tried to answer as many of your questions as possible. You can search them all here:

      How can I find foods made with whole grain?

      Two things to remember: • Look for food labels where the word 'whole' appears in front of the name of the grain, like “whole wheat” or “wholemeal bread”. • For foods with more than one ingredient, make sure whole grain is listed towards the top of the ingredients list. The further up the list it is, the more whole grain has been used in the recipe. And look out for the percentage of whole grain. You should find this in the ingredients list too.

      What’s the difference between a whole grain and a refined grain?

      A ‘whole’ grain has more nutrients than a ‘refined’ grain, because all parts of the grain are retained – kernel, bran, endosperm and germ – along with their fibre, vitamins, minerals and phytonutrients. But most of the bran and germ are removed when producing refined grains. Whole grains therefore contain more nutrients than refined grains.

      What is gluten?

      The general name for proteins found in cereal grains such as wheat. It holds the food together, like a ‘glue’, and gives dough its elasticity.

      How much whole grain do I need to eat every day?

      Keep it simple: make grains the base of your diet and choose whole grains over refined grains wherever possible. U.S Dietary Guidelines recommend eating 3 servings (48g) a day. So, whenever you look for breakfast cereals, bread, pasta, rice or flour to cook at home, look for the word “whole”, ideally among the first ingredients in the list.

      We'd love to hear your comments about Nestlé cereals, so please let us know what you think, we always appreciate hearing from you.