

Jim Buddy
Jim Buddy Protein Donut 10/Box


Jim Buddy Protein Donut 10/Box
Chocolate
Supplement Warehouse Store
181 West Crossroads Parkway
Suite F
Bolingbrook IL 60440
United States
Jim Buddy Protein Donut 10/Box
When we think about Donuts, typically the last thing we think about is something that goes along with our fitness routine. But Jim Buddy Protein Donuts has changed that! Jim Buddy Protein Donuts have found a way to make protein taste great, be low calorie, low carb, and have a strong mix of macros. Best of all, all of this in the form of a delicious donut. Jim Buddy Protein Donuts pack in 14 grams of protein, are low in sugar, and make a great convenient pre or post workout snack.
Jim Buddy Protein Donut Highlights
- 14 Grams of Protein
- Only 160 Calories
- Only 6 Grams Sugar Per Donut
- Delicious Low Carb Snack
- Great Convenient Snack Before or After a Workout
Jim Buddy Protein Donut Flavors
- Chocolate
- Cake Batter
Are Jim Buddy Protein Donuts Vegan?
Jim Buddy Donuts are not vegan as they do contain whey protein which is dairy.
Jim Buddy Protein Donuts Supplement Facts
*Nutritional Info Based on Cake Batter Flavor
Serving Size: 1 Donut (60g)
Calories 160
Total Fat 4g
Saturated Fat 1g
Trans Fat 0g
Cholesterol 80mg
Sodium 230mg
Total Carbohydrate 22g
Dietary Fiber 1g
Total Sugars 6g
Includes 5g Added Sugars
Sugar Alcohol 6g
Protein 14g
Vitamin D 0mcg
Calcium 79mg
Iron 1mg
Potassium 137mg
Other Ingredients: Protein Blend (Milk Protein Concentrate, Wheat Protein, Milled Flaxseed), Apple Puree, Enriched Unbleached Wheat Flour (Niacin Reduced Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Erythritol, Eggs, Sugar.
Warning
Contains: Wheat, Milk, Eggs
References
Meena GS, Singh AK, Panjagari NR, Arora S. Milk protein concentrates: opportunities and challenges. J Food Sci Technol. 2017;54(10):3010–3024. doi:10.1007/s13197-017-2796-0
https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5603002/
McGregor RA, Poppitt SD. Milk protein for improved metabolic health: a review of the evidence. Nutr Metab (Lond). 2013;10(1):46. Published 2013 Jul 3. doi:10.1186/1743-7075-10-46