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2. 10 Healthiest Plant-Based Protein Bars—and 3 to Avoid - AOL

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   3. Dang Almond Cookie Bar. Dang Almond Cookie Bar. Nutrition: 210 calories, 15 g fat (5 g sat fat), 55 mg sodium, 11 g carbs (6 g fiber, 0 g sugar), 9 g protein. These bars make the best-bet list ...

3. Shhh, a Secret Vital Proteins Sale Has Landed, and It'll Save ...

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   Thankfully, a secret Vital Proteins sale at Amazon is here to help you stock up and save up to 35 percent on the skin-boosting powders. ... you'll get 18 grams of protein for every four ...

4. I Tried 11 Popular Protein Bars & There Are Only 3 I'll Be ...

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   Per serving: 200 calories, 7 g fat (2.5 g saturated fat), 170 mg sodium, 27 g carbs (3 g fiber, 8 g sugar, 7 g added sugar), 8 g protein. Clif Bars were my go-to in high school and college when I ...

5. Protein bar - Wikipedia

   en.wikipedia.org/wiki/Protein_bar

   Three protein bars: from left to right, a Kind bar, a Clif bar, and a LUNA bar. Protein bars are a convenience food that contains a high proportion of protein relative to carbohydrates and fats. Despite the label focusing on protein, many mass-marketed protein bars contain more added sugar than some desserts like cookies or doughnuts.

6. Protein supplement - Wikipedia

   en.wikipedia.org/wiki/Protein_supplement

   Usually made from whey, plant, and/or meat sources. Protein supplements are extracts or concentrates of high protein foodstuffs, used in bodybuilding and as dietary supplements to fulfill protein intake in a lean and pure source of proteins and amino acids. They have three main variants: concentrate (food is taken and concentrated into a ...

7. Protein–protein interaction - Wikipedia

   en.wikipedia.org/wiki/Protein–protein_interaction

   The contacts between the two proteins are shown as coloured patches. Protein–protein interactions (PPIs) are physical contacts of high specificity established between two or more protein molecules as a result of biochemical events steered by interactions that include electrostatic forces, hydrogen bonding and the hydrophobic effect.