When you’re on the go and need a quick meal, protein bars can be a healthy alternative to cookies, candy, potato chips and other packaged snacks.
But not all protein bars are the same. Some are tasty and nutritious with wholesome ingredients. Many others are nutritionally similar to a dessert.
Here are four things to be on the lookout when choosing a protein bar:
- At least 10 grams of protein: Some bars are light on protein. Choose one that has at least 10 to 20 grams. Ideally, it should be a high-quality protein source, like egg whites, whey protein, or soy and pea proteins.
- Added sugars: Some protein bars contain excessive amounts of added sugar. As a general rule, look for bars that have an amount of added sugar that is less than half the total amount of carbohydrates, Amy Stephens, a sports dietitian at New York University, previously told me. If a protein bar has 10 grams of carbs for example, then it should contain no more than 5 grams of added sugar.
- Whole food ingredients: Look for bars that have ingredients you can recognize, such as egg whites, oats, dates, seeds and nuts, Stephens said. “If you’re not really sure what an ingredient is, it’s likely something that’s highly processed and that might not be good for your health,” she added.
- Fake sugars: Avoid bars that contain sugar substitutes. Although generally considered safe in moderation, some fake sugars have been linked to surprising side effects, like an increased risk of Type 2 diabetes and cardiovascular disease. These include artificial sweeteners such as sucralose and aspartame, as well as sugar alcohols such as erythritol and xylitol. Sugar alcohols may also cause an upset stomach if you consume too much.
For specific examples of better-for-you protein bars, read my story: “We analyzed hundreds of protein bars. Here are the healthiest options.”
Catch up quickly every weekday morning with a rundown of the 7 most important and interesting stories. Sign up for The 7 newsletter.
The post 4 ways to pick a healthier protein bar appeared first on Washington Post.
