Scotch-o-roo Bar

Nutrition Facts
Serving Size 1 each
Calories 260
    Calories from Fat 19.7

*Percent Daily Values (DV)
 are based on a 2,000
 calorie diet.
Amount/Serving
%DV*
Amount/Serving
%DV*
Total Fat 13.6g
34%
Tot. Carb. 56.7g
44%
  Sat. Fat 4.1g
15%
  Dietary Fiber 1.7g
5%
  Trans Fat 0g
 
  Sugars 29.8g
 
Cholesterol 0mg
 
Protein 5.7g
 
Sodium 169.1mg
11%
 
 
Protein   10%
  • Carbohydrates   44%
  • Total Sugars  
  • Fat   34%
  • Vitamin D - mcg   0%
  • Added Sugar   39%
  • Calories   11%
  • Sodium   11%
  • Calcium   1%
  • Iron   22%
  • Potassium   5%
  • INGREDIENTS:  Scotch-o-Roo Peanut Butter Bar (CORN SYRUP (light corn syrup, water, contains 2% or less of vanilla extract, salt), PEANUT BUTTER (peanuts, dextrose, hydrogenated vegetable oil (rapeseed and/or cottonseed and/or soybean oil), salt), SEMI SWEET CHOCOLATE CHIPS (semi-sweet chocolate [sugar, chocolate: cocoa butter; milk fat; soy lecithin; natural flavor; milk]), CRISPY RICE CEREAL (rice, sugar, corn syrup, salt. Vitamins and minerals: ferric orthophosphate (source of iron, sodium ascorbate (vitamin C), niacinamide (vitamin B3), zinc oxide (source of zinc), folic acid, riboflavin (vitamin B2), pyridoxine hydrochloride (vitamin B6), vitamin A palmitate, thiamin mononitrate (vitamin B1), vitamin B12, vitamin D3), SUGAR (sugar), PEANUT BUTTER (peanuts, dextrose, hydrogenated vegetable oil (rapeseed and/or cottonseed and/or soybean oil), salt))
    ALLERGENS:  Milk, Peanuts, Soybeans
    Notice to Customers: Nutrition information is approximate; based on product and recipe data. Variations may occur as the manufacturers may change the ingredients and nutritional content of its food products without our knowledge, we cannot guarantee the accuracy of the nutritional value and contents of each food item. Cooking Spray: NDSU Dining uses a nonstick cooking spray to prevent foods from sticking during cooking and baking. This spray contains sunflower oil. Please contact Dining Services at 701-231-7222 or email ndsu.dining.diet@ndsu.edu for additional information and/or support. Fried Foods: Please note that deep fryers are used to cook many foods that may contain food allergens and/or meat products including (but not limited to) milk, eggs, fish, shellfish, soy, wheat and gluten. Students and guests with severe allergies or specific dietary needs should exercise caution when choosing to eat deep fried foods due to the high risk of cross contact. Baked Goods: NDSU Dining uses a centralized production bakery that bakes food containing major food allergens including (but not limited to) milk, eggs, soy, wheat, peanuts, and tree nuts. Students and guests with severe allergies should exercise caution when choosing to eat foods from the bakery due to the high risk of allergen cross contact. Please contact Dining Services at 701-231-7222 or email ndsu.dining.diet@ndsu.edu for questions regarding baked goods.