- Brands
- Top 50
- Specials & Promos
- Sports Nutrition
- Prohormones/Support
- Health & Vitamins
- Stacks
- What's New
USP Labs All New Hydro 100 Whey Protein is a high quality 100% hydrolyzed whey protein packing 24 grams of protein and 8 grams of BCAAs per serving. Hydro 100 only has 120 calories, 2 grams of fat, and 1 gram of sugar making it a lean protein great for building lean muscle mass. Best of all, it's available in 3 tasty flavors including Chocolate, Strawberry, and a tasty Cinnamon Cereal Crunch. Grab yourself a tub today!
USP Labs Hydro 100 Whey Protein contains 24 grams of protein per 1 scoop serving.
Mix 1-2 scoops with 8-10 ounces of water or beverage of your choice. Drink 2-3 shakes per day for optimal nitrogen retention and muscle growth. For thicker shakes use less liquid
Serving Size: 1 Scoop (30.5g)
Calories 120
Total Fat 2g
Saturated Fat 0.5g
Trans Fat 0g
Cholesterol 30mg
Sodium 90mg
Potassium 125mg
Total Carbohydrate 2g
Dietary Fiber 0g
Sugars 1g
Protein 24g
Vitamin A 0%
Vitamin C 0%
Calcium 15%
Iron 0%
*Not a significant source of fiber.
*Percent Daily Values based on a 2,000 calorie diet.
Ingredients: Hydro-100 uses a trio of hydrolyzed whey proteins (1) Nitro-75 Hydrolyzed whey protein, consisting of 75% peptide-bound amino acids (PBAAs), (2) Hydrovon with EET Hydrolyzed whey protein,Phospholipid Matrix, (3) Oligopeptide Whey Hydrolyzate incrporating isolated whey Alpha-Lactalbumin, and Immunoglubulin, dutch dutch cocoa, natural & artificial flavors, cellulose gum, sucralose, trehalose, acesulfame-k, salt
Contains Milk & Soy Ingredients
West DWD, Abou Sawan S, Mazzulla M, Williamson E, Moore DR. Whey Protein Supplementation Enhances Whole Body Protein Metabolism and Performance Recovery after Resistance Exercise: A Double-Blind Crossover Study. Nutrients. 2017;9(7):735. Published 2017 Jul 11. doi:10.3390/nu9070735
https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5537849/
Wolfe RR. Branched-chain amino acids and muscle protein synthesis in humans: myth or reality?. J Int Soc Sports Nutr. 2017;14:30. Published 2017 Aug 22. doi:10.1186/s12970-017-0184-9