Nutritional Supplements
Atkins
Bee Pollen
Echinacea
Ginseng
Melatonin
Ripped Fuel
Trim Spa
Vitamin C
All Types
Links
Nutritional Supplements
SuppWiki
Sport-Blog
© Adapt, Inc.
| | |
Nutritional Supplement Store
|
Pure Whey 100% Chocolate 5 lbs. Offering is as of March 2004. Click through for current info, pricing, and availability.
Nutritional Supplements > Goat Whey Minerals > Item 1
|
Pure Whey 100% Chocolate 5 lbs.
|
|
|
|
Powder, 5.00 Pounds Serving Size: 1 rounded scoop (32 g)
Product Description Prolab Nutrition?s Pure Whey is a great tasting, high quality, whey protein formula. We start with only the finest raw material and put it through a series of refined, sensitive filtration steps. Micro and ultra filtration at low temperature produces a super clean, undenatured high protein, nitrogen-boosting powder. Pure Whey helps support the protein needs of heavy athletic training and helps maintain positive nitrogen balance (PNB). PNB is the perfect environment for muscle growth, recuperation and repair. Don?t slow your own progress, use Prolab Nutrition?s Pure Whey. It mixes easily, is aspartame free and is enhanced with glutamine peptide. Ingredients Total Fat 2g Saturated Fat 1g Cholesterol 45mg Sodium 60mg Total Carbohydrate 6g Dietary Fiber .5g Sugars 3g Protein 22g Vitamin A Vitamin C Calcium Iron Whey Protein Concentrate, Glutamine Peptides, Maltodextrin, Cocoa Powder (Dutch Process), Natural & Artificial flavors, Lecithin, Sucralose, Acesulfame Potassium.Amino Acid Profile Per 100 grams of protein L-Alanine ................................3.3g L-Arginine ..............................1.6g L-Aspartic Acid........................7.1g L-Cystine ................................0.8g L-Glutamic Acid ....................12.1g L-Glycine ................................1.5g L-Histidine . Directions Use one or two scoops per day, between meals and post workout. Mixes easily, but for best results use a blender. May be mixed with fruit, ice, or your favorite beverage. May also be used in pancake, muffin or waffle mix.
|
|
| |
|
|
|