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Precision All Natural Whey Protein Details
Precision All Natural™ Whey Protein features a gently processed, lactose reduced whey protein concentrate imported from New Zealand. New Zealand proteins are renowned for being the cleanest and purest in the world. The cattle are raised without the use of hormones, including rBGH, and the milk supply is screened for over 250 contaminants including antibiotics, fertilizers, pesticides and PCB’s. This form of New Zealand protein has more to offer than just purity. It is an excellent source of dietary protein while being low in carbohydrates and sugar. It is also gluten free, naturally rich in calcium and contains the full spectrum of amino acids which are essential for the maintenance of good health.
Precision All Natural™ Whey Protein tastes great and easily blends into a rich and creamy high protein shake or smoothie. It’s the perfect choice for people with active lifestyles or for anyone wishing to increase their protein intake while avoiding artificial ingredients.
| Nutrition Facts | ||
| Serving Size: 1 Scoop (35 g) Servings per Container: 24 |
Amount Per Serving
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% Daily Value *
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| Calories | 140 | † |
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| Fat | 2 g | † |
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| Saturated | 1 g | † |
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| Trans | 0 g | † |
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| Cholesterol | 65 mg | † |
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| Sodium | 60 mg | † |
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| Potassium | 180 mg | † |
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| Carbohydrates | 3 g | † |
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| Fibre | 2 g | † |
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| Sugars | 1 g | † |
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| Protein | 27 g | † |
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| Calcium | 19 % | † |
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| Medicinal Ingredients (NON-GMO): | ||
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| New Zealand Whey Protein Concentrate (lactose reduced) | 33.5 g | † |
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| Chicory Root | 250 mg | † |
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| Organic Flax Seed Oil Powder | 125 mg | † |
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| Bromelain | 15 GDU | † |
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* Percent daily values are based on a 2000 calorie diet
† Daily Value not established Note: Serving Sizes are rounded to the nearest whole serving |
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Additional Ingredients: Guar Gum, Natural Flavour (Unflavoured has NO added flavour), Stevia Leaf (Unflavoured as NO stevia leaf), Lecithin
Allergy Information: This product contains lactose reduced whey protein concentrate imported from New Zealand.
Warning: n/a.
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