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Solgar Whey To Go Protein Powder Chocolate 454g

Sale: £20.83
Save: 22% off

Product Description:
Solgar Whey To Go Protein Powder (Chocolate Flavour). A scientifically advanced formulation with ion-exchanged, micro-filtered and hydrolysed whey protein powder, free-form 1-glutamine and free-form branched chain amino acids (BCAAs).


INGREDIENTS FOR Solgar Whey To Go Protein:
Each level scoop of Solgar Whey To Go Protein Powder (approx. 28g) provides:
• Calories 110,
• Calories from fat 10,
• Total fat 1g,
• Saturated Fat 0.5g,
• Cholesterol 25mg,
• Total Carbohydrate7g,
• Dietary Fibre 1g,
• Sugars 6g,
• Protein 16g,
• Calcium (from whey protein) 60mg,
• Magnesium (from whey protein)10mg,
• Sodium (from whey protein) 25mg,
• Potassium (from whey protein) 125mg.
• Other Ingredients: Micro-Filtered Whey Protein Concentrate,
• Ion-Exchanged Whey Protein Concentrate (both providing B-lactoglobulin, A-lactalbumin, immunoglobulin, glycomacropeptides, bovine serum albumin, residual caseins, protease peptides and lactoferrin),
• Dutch Cocoa,
• Hydrolysed (partially predigested) Whey Protein Concentrate (providing di, tri, oligo and polypeptides),
• Crystalline Fructose,
• Natural Chocolate and Vanilla Bean Flavours,
• Vegetable Gum,
• Free-Form L-Glutamine (100 mg added per serving),
• Free-Form BCAA's (Leucine, Valine, Isoleucine - 100mg of each added per serving),
• Medium Chain Triglycerides.

DIRECTION FOR USE OF Solgar Whey To Go Protein:
Suggested Use: As a dietary supplement for adults, mix 28grams (approx. 1level scoop) to 237 ml (8oz) of water or your preferred cource of milk and blend or shake vigorously.

PLEASE NOTE: the additional calories and/or protein provided by your favourite type of milk. Solgar Whey To Go Protein is manufactured from the milk of cows not treated with rBGH, recombinant bovine growth hormone.

CAUTION: Phenylketonurics (PKU) - Solgar Whey To Go Protein contains Phenylalanine.

Add to Cart:

  • 9 Units in Stock
  • Manufactured by: Solgar

This product was added to our catalog on Tuesday 29 June, 2010.

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