Optimum Nutrition Fitness Fiber
The average adult normally doesn’t consume even half of the recommended daily fiber amounts. If you are finding it difficult to reach the recommended 25-35 grams per day than a fiber supplement can be extremely useful! Fiber has a ton of benefits to our bodies; it can help boost nutrient absorption, help eliminate toxins stuck in the digestive track and help keep you regular & full while dieting!
Optimum Nutrition Fitness Fiber Benefits
- 6 Different Fiber Sources
- 5 Grams Per Serving
- 10 Calories
- Mixes Into Anything
- Keep You Satisfied Longer
- Promote Healthy Digestion
What Foods are High in Fiber?
Foods which are high in fiber include foods like peas, lentils, black beans
Optimum Nutrition Fitness Fiber Ingredients
Serving Size: 1 Teaspoon (6.5 g)
Servings Per Container: 30
Amount Per Serving %
Calories from Fat 0
Total Fat 0g 0%
Sodium 0mg 0%
Total Carbohydrate 6g 2%
Dietary Fiber 5g 20%
Not a significant source of Saturated Fat, Trans Fat, Cholesterol, Sugars, Vitamin A, Vitamin C, Calcium or Iron.
Other Ingredients: Fiber blend (polydextrose, digestion resistant maltodextrin, inulin, partially hydrolyzed guar gum, psyllium seed husk, gum arabic).
Optimum Nutrition Fitness Fiber Directions
Add l teaspoon of Fitness Fiber to any beverage or food with a consistency that permits easy mixing. Sauces, dressings, soups, puddings and cottage cheese are all good examples. Stir until thoroughly mixed.
Optimum Nutrition Fitness Fiber Suggested Use
To assess your tolerance for extra dietary fiber, start with one serving per day, preferably with a meal. You can gradually add additional servings with other meals or protein shakes as needed.
Store in a cool dry place.
Anderson JW, Baird P, Davis RH Jr, Ferreri S, Knudtson M, Koraym A, Waters V, Williams CL. Health benefits of dietary fiber. Nutr Rev. 2009 Apr;67(4):188-205. doi: 10.1111/j.1753-4887.2009.00189.x. PMID: 19335713.
Hervik AK, Svihus B. The Role of Fiber in Energy Balance. J Nutr Metab. 2019;2019:4983657. Published 2019 Jan 21. doi:10.1155/2019/4983657