Lucozade Sport
All in one Bar

For extra power and strength.

Flavours

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Case of 12: £21.49
  • Orange

Providing 34g carbohydrate, 23g Protein & 5g Creatine; our new Chocolate & Orange Bar is ideal before or after exercise to help you get the most out of high intensity training or events by increasing muscle mass, power and strength and improving the quality of subsequent exercise sessions.

Our All in One Bar contains protein, creatine & carbohydrate. The creatine supports increased power and strength, protein stimulates protein synethesis and increases muscle mass and carbohydrates help enhance creatine uptake into the muscle & rebuild muscle glycogen stores after exercise to get you ready for your next training session / event.

An ideal snack before or after exercise to help you increase ability to perform repeated high intensity exercise bouts either during training or during competitons.

Ingredients

(Orange Flavour)

Protein Blend (27%) (Milk Protein, Whey Protein Isolate (from milk). Milk Protein Isolate, Whey Protein Concentrate (from milk), Emulsifer (Soya Lecithin)), Humectant (Glycerine), Oats (13%) (Malted Oats (Oats, Malt Extract, Vegtable Oil, Rolled Oats), Sweeteners (Maltitol, Sucralose), Milk Chocolate Flavoured Coating (8%)(Sweeteners (Isomalt, Sucralose), Non-Hydrogenated Palm and Plam Kernel Oil, Whey Powder (from milk), Fat Reduced Cocoa Powder, Wheat Flour, Emulsifiers (Soya Lecithin, Polyglycerol Polyricinoleate), Flavouring), Dried Glucose Syrup, Creatine Monohydrate (7%), Fat-Reduced Cocoa Powder, Flavourings, Salt.

Contains: Gluten, Soya, Milk.

May contain traces of Eggs, Peanuts and other Nuts.

Nutritional Information

 
per 100g
per bar
Energy kJ/kcal
1383/330
968/231
Protein
32.7g
22.9
Carbohydrate
47.8g
33.5
of which sugars
2.5g
1.8
of which Polyols
28.0g
19.6
Fat
5.8g
4.1
(of which saturates)
3.4g
2.4
Fibre
2.7g
1.9
Sodium
Trace
Trace
Carbon monohydrate
7.1g
5.0

Warning Statements

Excessive consumption may produce laxative effects.

How Lucozade Sport Body Fuel Works

LSSA sport scientist Nick Morgan explains.