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High protein, low sugar, biscuit flavor
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
390
KCAL / 100G
Carbs
8g
· 8%
Protein
75g
· 80%
Fat
5g
· 12%
Fiber
1g
Vitamins
B2
1.8mg · 138% DV
B12
2.2µg · 92% DV
B5
1.2mg · 24% DV
B1
0.12mg · 10% DV
Minerals
Phosphorus
380mg · 54% DV
Calcium
480mg · 48% DV
Selenium
8µg · 15% DV
Magnesium
60mg · 14% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
NOVA 3
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
✓ Suitable
Paleo
✓ Suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
2.8g
MONOUNSATURATED
1.2g
POLYUNSATURATED
0.25g
Omega 6:3 ratio 2.4:1
Below the ideal 4:1 — a good omega balance.
Yes, but boiling liquid can make whey clump or form small curds. Mix the powder first with a little cool or lukewarm liquid, then gradually stir it into the drink.
Clumping is more likely when powder is added to too little liquid, mixed into very hot liquid, or shaken inadequately. Adding liquid to the shaker first and using a mixing ball usually improves texture.
It can be useful after training as a convenient way to contribute to your daily protein intake. For recovery and muscle building, meeting protein needs consistently across the day matters more than an exact timing window.
Yes, provided it fits your overall eating pattern. Mixing it with milk or yogurt can make it more filling if you want a more substantial evening snack.
Water makes a lighter, quicker shake, while milk gives a creamier taste and adds nutrients from the milk itself. Milk may not be comfortable for people who are sensitive to lactose.
Yes, it works well in oatmeal, yogurt, pancakes, smoothies, and protein desserts. Heat changes the structure of whey protein but does not make its protein disappear; prolonged high heat can make baked foods dry.
Not necessarily. “Biscuit-flavored” usually describes the flavor profile, so check the ingredient list to see whether it contains real biscuit pieces, cocoa, or other additions.
Yes. Whey protein is made by separating and filtering components of milk, then drying and often flavoring the powder. Processing does not automatically make it unhealthy, but sweeteners, flavorings, and other additives vary by brand.
People with a milk allergy should avoid whey protein because it contains milk proteins. Lactose tolerance varies; whey isolate is often lower in lactose, but the label should still be checked carefully.
Keep it tightly sealed in a cool, dry place away from direct sunlight. Avoid using a wet scoop, as moisture can cause the powder to harden and lose quality.
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Nutrition data compiled from USDA FoodData Central and scientific sources.