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Redcon1 has changed what you expect from a protein bar. These tasty unique bars are like having a bowl of your favorite kids cereal and milk, but packed into a convenient easy to eat bar. Redcon1 B.A.R.s pack 20 grams of whey protein per bar, and amazing taste with only 5 grams of sugar.
Just grip it, rip it, and enjoy!
Serving Size: 1 Bar (50g)
Servings Per Container: 12
Calories 190
Total Fat 4g
Saturated Fat 1g
Monounsaturated Fat 1.5g
Polyunsaturated Fat 1.5g
Trans Fat 0g
Cholesterol 10mg
Sodium 300mg
Total Carbohydrate 20g
Dietary Fiber 4g
Sugar 5g
Includes 4g Added Sugars
Protein 20g
Vitamin D .01mcg
Calcium 30mg
Iron 0mg
Potassium 15mg
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2000 calories a day is used for general nutrition advice.
*Daily Value (DV) Not Established
Protein Blend (Whey Protein Isolate, Whey Protein Concentrate), Soy Protein Isolate, Dextrose Syrup, Vegetable Glycerin, Sugar, Almonds, Soluble Corn Fiber, Vegetable Oil (Palm, Palm Kernel, Soybean), Chicory Root Fiber, Corn Cereal, Maltitol, Natural Flavors, Degermed Corn Grits, Rice Flour, Corn Starch, Salt, Tapioca Starch, Calcium Carbonate, Water, Sunflower Lecithin, Potassium Sorbate, Whey, Mono and Diglycerides, Beta-Carotene, Vitamin A Palmitate, Soy Lecithin, Fruit and Vegetable Extracts, Turmeric, Paprika, Peanuts, and Sucralose.
Keep in a cool dry place. Contains Milk, Soy, Almond and Peanut. Manufactured in a plant that processes Milk, Soy, Wheat, Tree Nuts, Peanuts, Eggs, and Fish.
Lam FC, Bukhsh A, Rehman H, et al. Efficacy and Safety of Whey Protein Supplements on Vital Sign and Physical Performance Among Athletes: A Network Meta-Analysis. Front Pharmacol. 2019;10:317. Published 2019 Apr 24. doi:10.3389/fphar.2019.00317
https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6491698/
Davies RW, Carson BP, Jakeman PM. The Effect of Whey Protein Supplementation on the Temporal Recovery of Muscle Function Following Resistance Training: A Systematic Review and Meta-Analysis. Nutrients. 2018;10(2):221. Published 2018 Feb 16. doi:10.3390/nu10020221