Sci Mentor Premium Whey 5lb
Sci Mentor have used only the best forms of protein available in our unique blend. Isolate protein is the most expensive and purest form, that’s why we have used it as our first protein in our blend. By using whey isolate as our primary source we have been able to provide one of the highest levels of protein per serving than any other brand, a massive 25 grams. We have bio engineered this product to have one of the lowest fat contents.
The product includes 6 grams of branch chain amino acids (BCAA’s) available per serving which makes this one of the highest BCAA contents available in the market place. To top that Premium Whey Professional has 5g of Glutamine that may aid recovery and prevent unwanted muscle breakdown.
Premium Whey Professional has a unique ingredient named Optigestyme™. This ingredient is believed to have significant anabolic boosting properties to aid muscle growth and recovery. If you want a high quality whey protein with the highest level of nutrients then look no further.
Sci Mentor Premium Nutritional Information
Container size: = 2.27KG
Servings per container: 75 Servings
Serving size: 1 Scoop (30g)
Amount Per Serving:
Energy 119kcals
Protein 25g
Carbohydrate 2.7g
Of which sugar 1.0g
Dietary fibre 0g
Fat 1.0g
Sodium 0g
Calcium 0.72g
L-Glutamine 4.99g
Zinc 0g
L-Alanine 1205mg
L-Arginine 542mg
L-Aspartic Acid 2480mg
L-Cystine 496mg
L-Glutamic Acid 572mg
L-Glycine 416mg
L-Histidine 436mg
L-Isoleucine 1692mg
L-Leucine 2446mg
L-Lysine 2265mg
L-Methionine 506mg
L-Phenylalanine 724mg
L-Proline 1501mg
L-Serine 1110mg
L-Threonine 1644mg
L-Tryptophan+ 395mg
L-Tyrosine 707mg
L-Valine* 1862mg
Ingredients:
PROTEIN BLEND [WHEY PROTEIN ISOLATE, WHEY PROTEIN CONCENTRATE, [MPC], LACTOBACTERIUM PROBIOTIC]. NATURAL IDENTICAL FLAVOURS & NATURAL COLOURING. NATURAL SWEETNER - SUCRALOSE
Directions:
As a dietary supplement, use 1 rounded scoop per serving, depending on bodyweight in 450mls of skimmed milk or water. Can also be used in pancake mixes, breakfast oatmeal, muffins and waffles. .
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