Greek Yogurt Bars
Packaged product Dairy and Eggs Clio
Greek Yogurt Bars contains 340 kcal per 100 g. A serving, 1 bar, 50 g (50 g) provides about 170 kcal.
Roughly 43% of its calories come from fat, with 38% from carbohydrates and 19% from protein (estimated with general energy factors).
That is more energy than the typical item in dairy and eggs on FoodFactly, where the median is 245 kcal per 100 g across 55,735 products.
100 g provides 96% of the Daily Value for Vitamin C, 25% of the Daily Value for copper and 18% of the Daily Value for Riboflavin (B2).
The values are as declared on the product label and entered by Open Food Facts contributors.
Nutrition facts
| Nutrient | Amount per 100 g | % DV |
|---|---|---|
| Calories L | 340 kcal | |
| Total fat L | 16 g | 21% |
| Saturated fat L | 12 g | 60% |
| Trans fat L | 0 g | |
| Cholesterol L | 40 mg | 13% |
| Sodium L | 70 mg | 3% |
| Total carbohydrates L | 32 g | 12% |
| Dietary fiber L | 0 g | 0% |
| Total sugars L | 28 g | |
| Added sugars L | 26 g | 52% |
| Protein L | 16 g | 32% |
| Vitamin A L | 6.5 µg | 0.7% |
| Vitamin C L | 86 mg | 96% |
| Vitamin D L | 0.58 µg | 3% |
| Vitamin E L | 1.7 mg | 11% |
| Thiamin (B1) L | 0.068 mg | 6% |
| Riboflavin (B2) L | 0.23 mg | 18% |
| Niacin (B3) L | 0.24 mg | 2% |
| Pantothenic acid (B5) L | 0.43 mg | 9% |
| Vitamin B6 L | 0.058 mg | 3% |
| Folate (B9) L | 23 µg | 6% |
| Vitamin B12 L | 0.39 µg | 16% |
| Choline L | 0 mg | 0% |
| Calcium L | 144 mg | 11% |
| Iron L | 2 mg | 11% |
| Magnesium L | 44.3 mg | 11% |
| Phosphorus L | 170 mg | 14% |
| Potassium L | 407 mg | 9% |
| Zinc L | 0.88 mg | 8% |
| Copper L | 0.23 mg | 25% |
| Manganese L | 0.35 mg | 15% |
| Selenium L | 3.8 µg | 7% |
| Iodine L | 19.2 µg | 13% |
| Chloride L | 267 mg | 12% |
% DV: percent of the FDA Daily Value for adults (reference amounts). Letters show how each value was obtained: M measured, C calculated, L label, Z assumed zero, I imputed. Vitamins and minerals not listed were not reported by the source.
Nutritional breakdown
- Protein 19%
- Carbohydrates 38%
- Fat 43%
Approximate share of calories, using general energy factors (4 kcal/g protein and carbohydrate, 9 kcal/g fat, 7 kcal/g alcohol).
Vitamins and minerals, % Daily Value per 100 g
Nutritional insights
- Protein16 gabove the median for dairy and eggs (median 8 g)
- Fiber0 gin the lowest quarter of dairy and eggs (median 0.7 g)
- Sugars28 gin the top quarter of dairy and eggs (median 4 g)
- Fat16 gabove the median for dairy and eggs (median 10 g)
- Saturated fat12 gabove the median for dairy and eggs (median 4.2 g)
- Sodium70 mgbelow the median for dairy and eggs (median 218 mg)
- Protein per 100 kcal4.7 gprotein density, useful for comparing foods with different calorie levels
- Water51.4 gwater per 100 g, which largely explains differences between raw, cooked and dried forms
Full nutrient profile
Fats and cholesterol (2)
| Monounsaturated fat L | 3.7 g |
|---|---|
| Polyunsaturated fat L | 1.2 g |
Sugars and starch (1)
| Starch L | 0 g |
|---|
Individual fatty acids (4)
| EPA (omega-3, 20:5 n-3) L | 0.006 g |
|---|---|
| DHA (omega-3, 22:6 n-3) L | 0.006 g |
| ALA (omega-3, 18:3 n-3) L | 0.036 g |
| Linoleic acid (omega-6, 18:2) L | 0.28 g |
Carotenoids (1)
| Beta-carotene L | 56.2 µg |
|---|
Other components (2)
| Water L | 51.4 g |
|---|---|
| Alcohol L | 0 g |
Product details
- Brand
- Clio
- Barcode
- 0854021008121
- Quantity
- 50 g
- Label serving
- 1 bar (50 g)
- Category
- Dairy and Eggs
- NOVA group
- 4 processing level (1 to 4), as classified by Open Food Facts
Ingredients
Yogurt (pasteurized whole milk, active cultures), cane sugar, palm oil, cocoa, nonfat dry milk, oat fiber, strawberries, cultured nonfat dry milk, natural flavor, vegetable juice, xanthan gum, vitamin C, sunflower lecithin, soy lecithin, salt.
As listed on the package and transcribed by Open Food Facts contributors. Always check the package for allergens.
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|---|---|---|---|---|
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Per 100 g. Calories in kcal. n/a: not reported by the source.
Source of the nutrition information
- Open Food Facts, record 0854021008121. License: ODbL 1.0 (Open Food Facts). Source record dated October 28, 2026. Imported November 7, 2026.
Last updated: . Data quality score: 100/100 (how it is calculated).
Product data from Open Food Facts, made available under the Open Database License. Values are as declared on the label; labels can change over time, so check the package you have.
General nutrition information, not medical advice. Individual needs differ; see our disclaimer.