NOW Egg White Protein Powder, 545g
NOW Egg White Protein Powder, 545g
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NOW Egg White Protein Powder, 545g
:by NOW
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NOW Egg White Protein Powder, 545g
- Pure Unflavored
- 16g Protein
- With BCAAs
Nutrition Facts / Valeur nutritive
Serving Size: | 1/4 cup (20g) | |
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Servings Per Container: | About 27 | |
Amount per Serving | % Daily Value* | |
*The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. **subject to natural variability ***Branched-Chain Amino Acids |
||
Calories | 80 | |
Total Fat | 0g | 0% |
Saturated Fat | 0g | 0% |
Trans Fat | 0g | |
Cholesterol | 0mg | 0% |
Sodium | 260mg | 11% |
Total Carbohydrate | 2g | <1% |
Dietary Fiber | 0g | 0% |
Total Sugars | 1g | |
Includes 0g Added Sugars | 0% | |
Protein | 16g | 32% |
Vitamin D | 0mcg | 0% |
Calcium | 12mg | 0% |
Iron | 0mg | 0% |
Potassium | 225mg | 4% |
TYPICAL AMINO ACID PROFILE (example) (per serving)** |
||
Essential Amino Acids |
mg Per Serving |
|
L-Histidine | 366 | |
L-Isoleucine*** | 916 | |
L-Leucine*** | 1367 | |
L-Lysine | 1103 | |
L-Methionine | 558 | |
L-Phenylalanine | 947 | |
L-Threonine | 737 | |
L-Tryptophan | 200 | |
L-Valine *** | 1032 | |
Non-Essential Amino Acids | ||
L-Alanine | 936 | |
L-Arginine | 882 | |
L-Aspartic Acid | 1650 | |
L-Cysteine | 420 | |
L-Glutamic Acid | 2153 | |
Glycine | 568 | |
L-Proline | 630 | |
L-Serine | 1118 | |
L-Tyrosine | 630 |
Ingredient: Egg White Powder.
Not manufactured with wheat, gluten, soy, corn, milk, fish, shellfish or tree nut ingredients. Produced in a GMP facility that processes other ingredients containing these allergens.
This egg white powder is pasteurized which inactivates the avidin glycoprotein. Therefore, biotin fortification is not necessary for this product.
NOTICE: Use this product as a food supplement only. Do not use for weight reduction.
Natural color variation may occur in this product.
This product is sold by weight not volume.
Store in a cool, dry, dark place after opening.