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NutraBio

NutraBio Classic Whey 2lbs

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Muscle Repair & Growth - NutraBio Classic Whey 2lbs

If you're looking for an absolutely delicious tasting protein powder that boosts protein synthesis, improves nitrogen retention, and supports muscle growth and strength, then look no further, you've found it. NutraBio Classic Whey packs 25 grams of protein per serving, 5 grams of BCAAs, and has only 130 calories. 

NutraBio Classic Whey Highlights

  • 25 Grams Protein Per Serving
  • 5 Grams BCAAs Per Serving
  • Only 130 Calories
  • Improves Protein Synthesis
  • Supports Muscle Growth
  • Full Amino Acid Profile
  • Non-GMO

NutraBio Classic Whey Flavors

  • Creamy Vanilla
  • Chocolate Milkshake
  • Pistachio Delight

NutraBio Classic Whey Directions

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 2lbs Supplement Facts

Serving Size: 1 Scoop (33.7g)

Servings Per Container: 26.9

Calories 130

Calories from Fat 20

Total Fat 2g

Saturated Fat 1g

Colesterol 70mg

Total Carbohydrate 3g

Sugars 1g

Protein 25g

Calcium 157mg

Iron 1mg

Phosphorus 101mg

Magnesium 21mg

Sodium 117mg

Potassium 167mg

Whey Protein Concentrate 32.2g

(32.2 grams WPC yielding 25 grams of complete protein) (CFM cross flow micro and ultra-filtered. Cold Processed.

Flavoring 1.5g

(natural cocoa powder 500mg, natural chocolate flavor 500mg, xanthan gum 270mg, salt 110mg, sucralose 65mg, natural vanilla flavor 50mg)

*Percent Daily Values are based on a 2,000 calorie diet.

*Daily Value Not Established

Other Ingredients: None

NutraBio Classic Whey Warnings

This product is intended as a dietary supplement only. Do not use as a sole source of nutrition.

References

Hoffman JR, Falvo MJ. Protein - Which is Best?. J Sports Sci Med. 2004;3(3):118‐130. Published 2004 Sep 1.

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3905294/

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