Importance of Whey protein consumption
Supplying your muscles with high-quality protein is essential for normal muscle function, muscle growth and maintenance. 100% Whey Protein is suitable for post-workout consumption as a protein refill for your muscles.
Flavours
- Belgian double-chocolate
- French vanilla creme
- Stracciatella
- Choco-Nut
- Lemon-Cheesecake
- Strawberry-yogurt
- Cookies
- Raspberry-yogurt
Instruction for use
Mix 25 g 100% Whey Protein with 200 ml water. Take 1 serving daily. On training days consume it 30 minutes after your workout. On non-training days take one serving right on waking.
Supplement facts and typical amino acid profile
Serving size: 1 scoop (25 g)
Servings per container: 20
Content | per 100 g product | per one serving (25 g) |
---|---|---|
Energy | 1691 kJ / 400 kcal | 423 kJ / 100 kcal |
Fat | 4,9 g | 1,2 g |
– of which saturates | 1,9 g | 0,48 g |
Carbohydrate | 12 g | 3,0 g |
– of which sugars | 2,9 g | 0,73 g |
Fibre | 2,5 g | 0,8 g |
Protein | 75,0 g | 19,0 g |
Salt | 0,38 g | 0,09 g |
EAAS: Essential Amino acids | ||
L-isoleucine (BCAA) | 5 995 mg | 1 499 mg |
L-leucine (BCAA) | 8 733 mg | 2 183 mg |
L-valine (BCAA) | 6 385 mg | 1 596 mg |
L-histidine | 5 103 mg | 1 276 mg |
L-lyzine | 7 833 mg | 1 958 mg |
L-methionine | 5 103 mg | 1 276 mg |
L-phenylalanine | 4 462 mg | 1 116 mg |
L-threonine | 5 782 mg | 1 446 mg |
L-tryptophan | 1 100 mg | 275 mg |
NAAS: Non-essential Amino acids | ||
L-alanine | 3 090 mg | 773 mg |
L-arginine | 3 949 mg | 987 mg |
L-aspartic acid | 8 641 mg | 2 160 mg |
L-cysteine | 3 167 mg | 792 mg |
L-glutamic acid | 14 799 mg | 3 700 mg |
L-glycine | 1 955 mg | 489 mg |
L-proline | 5 359 mg | 1 340 mg |
L-serine | 4 744 mg | 1 186 mg |
L-tyrosine | 3 820 mg | 955 mg |
Ingredients: Whey protein matrix [94% Whey protein concentrate, (content emulsifier: soy lecithin), 6% whey powder], flavours, thickener (sodium carboxyl methyl cellulose), anti-caking agent (silicon dioxide), sweetener (sucralose), colour (curcumin). Contains naturally occuring sugars.
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