Serving Size - 40g
Servings Per Bag - 10
| ALMOND PROTEIN | PER SERVE | PER 100G |
|---|---|---|
| Energy | 597kj | 1492kj |
| Cals | 142.7 cal | 356.7 cal |
| Protein | 22.3g | 55.8g |
| Fat, Total | 3.2g | 7.9g |
| - Saturated | 0.6g | 1.6g |
| Carbohydrates | 6.2g | 15.6g |
| - Sugars | 4.2g | 10.5g |
| Sodium | 312mg | 780mg |
| Fibre | 4.1g | 10.3g |
| AMINO ACID PROFILE | MG/SERVE (40G) | MG/100G |
|---|---|---|
| Alanine | 791 | 1978 |
| Arginine | 2043 | 5057 |
| Aspartic Acid | 2043 | 5107 |
| Cystine | 192 | 481 |
| Glutamic Acid | 4324 | 10809 |
| Glycine | 931 | 2329 |
| Histidine | 462 | 1155 |
| Isoleucine | 765 | 1911 |
| Leucine | 1334 | 3334 |
| Lysine | 812 | 2030 |
| Methionine | 139 | 347 |
| Phenylalanine | 958 | 2395 |
| Proline | 756 | 1889 |
| Serine | 801 | 2003 |
| Threonine | 588 | 1469 |
| Tryptophan | 205 | 513 |
| Tyrosine | 640 | 1599 |
| Valine | 889 | 2224 |
*This is an average across all our flavours which is to be used as a guide. Individual values may have a minimal variance.
| ADDED PREMIUM INGREDIENTS | PER SERVE | PER 100G |
|---|---|---|
| Panmol B Vitamin Complex | 300mg | 750mg |
| Probiotic Lactospore Bacillus Coagulans |
50mg (1 Billion CFU) |
125mg (2.5 Billion CFU) |
| VITAMIN/MINERAL CONTENT | PER SERVE | PER 100G |
|---|---|---|
| Vitamin B1 (Thiamine) | 0.5mg | 1.1mg |
| Vitamin B2 (Riboflavin) | 0.5mg | 1.3mg |
| Vitamin B3 (Niacin) | 6.0mg | 15.0mg |
| Vitamin B5 (Pantothenic Acid) | 3.0mg | 7.5mg |
| Vitamin B6 (Pyridoxine) | 0.6mg | 1.5mg |
| Vitamin B7 (Biotin) | 0.1mg | 0.2mg |
| Vitamin B9 (Folic Acid) | 0.1mg | 0.2mg |
| Vitamin B12 (Cyanocobalamin) | 1.8ug | 4.5ug |
| Calcium | 156.9mg | 392.2mg |
| Iron | 2.4mg | 6.1mg |
| Magnesium | 374.1mg | 935.2mg |
| Potassium | 223.4mg | 558.4mg |
*This is an average across all our flavours which is to be used as a guide. Individual values may have a minimal variance.
*(average values by dry weight basis)
**(nutritional values may be subject to seasonal variations)
Shelf Life: 12 months+ keep cool and out of sunlight.
