


5% Nutrition
5% Nutrition Knock The Carb Out 10/Box


5% Nutrition Knock The Carb Out 10/Box
Peanut Butter Chocolate Chip
Supplement Warehouse Store
181 West Crossroads Parkway
Suite F
Bolingbrook IL 60440
United States
5% Nutrition Knock The Carb Out 10/Box
Knock the Carb Out aka KTCO Bars are a favorite snack among the 5% Nation. These low carb, high fat, whole food bars are an excellent source of protein from all natural ingredients like peanuts, sunflower seeds, and egg whites. Typically low carb bars are lacking in flavor and texture, however 5% Nutrition has created a low carb bar that not only tastes great, but also packs 20 grams of premium high quality egg white protein.
5% Nutrition Knock The Carb Out Highlights
- Great for Keto Dieters
- 20g Protein Per Bar
- 14g Fiber Per Bar
- All Natural
- Made with Protein Rich Egg Whites
5% Nutrition Knock the Carb Out Flavors
- Double Dark Chocolate Chip
- Peanut Butter Chocolate Chip
- Chocolate Coconut Almond
- Chocolate Chip Cookie Dough
Directions/Dosage
Just enjoy a Knock the Carb Out Bar (1 serving) anytime you need a boost of protein.
5% Nutrition Knock the Carb Out Supplement Facts & Ingredients
Serving Size: 1 Bar
Servings Per Container: 10
Calories 290
Total Fat 21g
Saturated Fat 8g
Trans Fat 0g
Cholesterol 0mg
Sodium 250mg
Total Carbohydrate 19g
Dietary Fiber 14g
Sugars 4g
Protein 20g
Vitamin A 0%
Vitamin C 0%
Calcium 10%
Iron 10%
Other Ingredients: Egg Whites, Prebiotic Fiber (from Tapioca), Sunflower Seeds, Chocolate, Chocolate Chips, Sunflower Lecithin, Red Palm Oil, Purified Water, Cocoa Powder, Vanilla, Orange Pulp, Sucralose, Sea Salt
Warnings
Allergen Warning: Contains Peanuts, Milk, Eggs, Soy
References
Hida A, Hasegawa Y, Mekata Y, et al. Effects of egg white protein supplementation on muscle strength and serum free amino acid concentrations. Nutrients. 2012;4(10):1504–1517. Published 2012 Oct 19. doi:10.3390/nu4101504
https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3497008/
Matsuoka R, Takahashi Y, Kimura M, Masuda Y, Kunou M. Heating Has No Effect on the Net Protein Utilisation from Egg Whites in Rats. ScientificWorldJournal. 2017;2017:6817196. doi:10.1155/2017/6817196