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High-protein clear whey isolate
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
336
KCAL / 100G
Carbs
3g
· 4%
Protein
80g
· 95%
Fat
0.5g
· 1%
Fiber
0g
Vitamins
B2
0.45mg · 35% DV
B12
0.4µg · 17% DV
B6
0.08mg · 5% DV
B5
0.15mg · 3% DV
Minerals
Calcium
400mg · 40% DV
Phosphorus
260mg · 37% DV
Selenium
12µg · 22% DV
Magnesium
55mg · 13% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
NOVA 4
Ultra-Processed
1. Unprocessed
2. Minimally Processed
3. Processed
4. Ultra-Processed
NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.
Contains these allergens:
Vegan
— Not suitable
Vegetarian
✓ Suitable
Gluten-Free
✓ Suitable
Dairy-Free
— Not suitable
Mediterranean
— Not suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
✓ Suitable
Low FODMAP
— Not suitable
SATURATED
0.2g
MONOUNSATURATED
0.1g
POLYUNSATURATED
0.06g
Omega 6:3 ratio 5:1
Above the ideal 4:1 (5:1).
It provides 336 kcal per 100 g. The calories in one serving depend on the amount of powder used.
It contains 80 g of protein per 100 g. This makes it a high-protein supplement option.
Yes, it contains 3 g of carbohydrates per 100 g. Portion size should still be considered within your overall carbohydrate target.
It contains 0.5 g of fat per 100 g. Its fat content is very low.
It is listed as keto-compatible. With 3 g of carbohydrates per 100 g, it should be portioned according to your daily carb allowance.
It is listed as compatible with a gluten-free diet. However, it contains dairy.
Yes. Dairy is listed as an allergen, so it is not suitable for people with a dairy allergy.
Its glycemic index is 15, which is low. Individual blood glucose responses can still vary with serving size and personal factors.
It contains 0 g of fiber per 100 g. Fiber should be obtained from other foods in the diet.
It is listed as suitable for vegetarian diets. Because it contains dairy, it is not suitable for vegan diets.
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Nutrition data compiled from USDA FoodData Central and scientific sources.