NutraBio Classic Whey Protein 2lb | 25 Grams Protein Per Serving
NutraBio Classic Whey is a newer protein powder we've recently brought in. Not only is it incredibly tasty with some amazing flavors, it's very lean as well with only 130 calories and 2 grams of fat per serving, while still packing 25 grams of protein per serving. NutraBio Classic Whey support protein synthesis, muscle recovery, and comes packed with a full spectrum amino profile featuring over 23 grams of aminos per serving.
NutraBio Classic Whey Product Highlights
- 25 Grams Protein Per Serving
- Supports Protein Synthesis
- Improves Muscle Recovery
- Improves Glycogen Replenishment
- Full Spectrum Amino Acid Profile Featuring 23.1 Grams Per Serving
What Flavors Does NutraBio Classic Whey Come In?
- Creamy Vanilla
- Chocolate Milkshake
- Pistachio Delight
Add 1 scoop with 6 ounces of cold water or your favorite beverage to a shaker cup or blender and mix for 25-30 seconds. Vary the amount of liquid to meet your desired taste and consistency. Drink 1-3 servings daily as needed to satisfy your protein requirements. Using nonfat milk instead of water will give you a thicker, creamier shake.
NutraBio Classic Whey Protein 2lbs Supplement Facts
Serving Size: 1 Scoop (33.46 grams)
Servings Per Container: 27.1
Calories From Fat 20
Total Fat 2g
Saturated Fat 1g
Total Carbohydrate 2g
Whey Protein Concentrate (non-denatured) 32.47g
(32.47 grams WPC80 yielding 25 grams of complete protein) (CFM cross flow micro-filtered. Cold processed.)
*Percent Daily Values are based on a 2,000 calorie diet.
*Daily Value Not Established
Other Ingredients: Flavoring (natural flavor 550mg, xanthan gum 270mg, salt 110mg, sucralose 65mg
Store in a cool dry place.
Volek JS, Volk BM, Gómez AL, et al. Whey protein supplementation during resistance training augments lean body mass. J Am Coll Nutr. 2013;32(2):122‐135. doi:10.1080/07315724.2013.793580
Kim J, Lee C, Lee J. Effect of timing of whey protein supplement on muscle damage markers after eccentric exercise. J Exerc Rehabil. 2017;13(4):436‐440. Published 2017 Aug 29. doi:10.12965/jer.1735034.517