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RXBAR Nut Butter & Oat
Photo: Open Food Facts contributors (CC BY-SA)

Protein bars

RXBAR Nut Butter & Oat

1.9 oz

Good out of 100 High confidence
  • Contains added sugars
  • Contains seed oils
  • Contains whole grains
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Why it scores 75

RXBAR Nut Butter & Oat scores 75 out of 100 (Good) under GoodSwap’s published rules. What moved the score most:

  1. Honey: An added sugar. Strong
  2. Coconut sugar: An added sugar. Strong
  3. Sunflower oil: High in omega-6 linoleic acid. Emerging

Every line of the math is on The Receipt below, with its evidence tier and sources.

The Receipt

Nut Butter & Oat

START100

Ingredients

  • Honey
    Strong An added sugar. [1][2][3]
  • Coconut sugar
    Strong An added sugar. [1][2][3]
  • Sunflower oil
    Emerging High in omega-6 linoleic acid. [4][5][6][7]
  • Natural flavors
    Info "Natural flavor" is a legal category (21 CFR 101.22(a)(3)): flavor substances from spices, fruits, vegetables, meat, dairy or fermentation. [8][9]
subtotal−25.5
TOTAL 75Good

100 − 25.5 = 74.5 → 75

GTIN 00193908005168 · 2026-05-13

score v1.3.0 · kb 2026.10.11

High confidence

Same product, same score. Every time.

Nutrition per 100 g

Energy400 kcal
Fat14.5 g
Saturated fat2.7 g
Trans fat0 g
Carbohydrates52.7 g
Sugars21.8 g
Added sugars21.8 g
Fiber7.3 g
Protein18.2 g
Salt0.8 g

Serving: 1 portion (55 g)

Ingredients

High Moderate Not recognized Tap an ingredient for its evidence and rules.
Label text, as published

Oats, Honey, Peanut Butter (Peanuts), Egg Whites, Peanuts, Pumpkin Seeds, Brown Rice, Avocado and/or High Oleic Sunflower Oil, Coconut Sugar, Oat Fiber, Sea Salt, Cinnamon, Natural Flavors.

Allergens and diets

Contains: Peanuts, Gluten, Egg

  • Not vegan
  • Not gluten-free
  • Palm-oil-free

Always check the package: recipes change.

Healthiest protein bars in the US

More from RXBAR

Sources

  1. Guideline: sugars intake for adults and children

    World Health Organization · Mar 4, 2015 · Agency assessment

    “In both adults and children, WHO recommends reducing the intake of free sugars to less than 10% of total energy intake”

    who.int

  2. Dietary Guidelines for Americans, 2025–2030

    U.S. Department of Health and Human Services and U.S. Department of Agriculture · January 2026 · Regulator

    “Limit foods and beverages that include artificial flavors, petroleum-based dyes, artificial preservatives, and low-calorie non-nutritive sweeteners.”

    cdn.realfood.gov

  3. Added and free sugars should be as low as possible

    European Food Safety Authority · Feb 28, 2022 · Agency assessment

    “Sugar consumption is a known cause of dental caries.”

    efsa.europa.eu

  4. Re-evaluation of the traditional diet-heart hypothesis: analysis of recovered data from Minnesota Coronary Experiment (1968-73)

    BMJ · Apr 12, 2016 · Peer-reviewed

    “replacement of saturated fat in the diet with linoleic acid effectively lowers serum cholesterol but does not support the hypothesis that this translates to a lower risk of death from coronary heart disease or all causes.”

    doi.org

  5. Use of dietary linoleic acid for secondary prevention of coronary heart disease and death: evaluation of recovered data from the Sydney Diet Heart Study and updated meta-analysis

    BMJ · Feb 4, 2013 · Peer-reviewed

    doi.org

  6. Dietary Linoleic Acid and Risk of Coronary Heart Disease: A Systematic Review and Meta-Analysis of Prospective Cohort Studies

    Circulation · Oct 28, 2014 · Peer-reviewed

    “These data provide support for current recommendations to replace saturated fat with polyunsaturated fat for primary prevention of CHD.”

    doi.org

  7. Dietary Fats and Cardiovascular Disease: A Presidential Advisory From the American Heart Association

    Circulation · Jul 18, 2017 · Peer-reviewed

    doi.org

  8. 21 CFR 101.22 Foods; labeling of spices, flavorings, colorings and chemical preservatives

    Electronic Code of Federal Regulations (eCFR), U.S. Office of the Federal Register · Dec 19, 2016 · Law

    “whose significant function in food is flavoring rather than nutritional.”

    ecfr.gov

  9. Ultra-processed foods: what they are and how to identify them

    Public Health Nutrition · April 2019 · Peer-reviewed

    doi.org