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High-protein chocolate-flavored whey protein powder
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
400
KCAL / 100G
Carbs
10g
· 10%
Protein
75g
· 73%
Fat
8g
· 17%
Fiber
3g
Vitamins
B2
0.7mg · 54% DV
B12
0.8µg · 33% DV
Biotin
5µg · 17% DV
B5
0.8mg · 16% DV
Minerals
Phosphorus
350mg · 50% DV
Calcium
450mg · 45% DV
Magnesium
90mg · 21% DV
Zinc
2mg · 18% 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
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
✓ Suitable
Low FODMAP
— Not suitable
SATURATED
4.5g
MONOUNSATURATED
2g
POLYUNSATURATED
0.5g
Omega 6:3 ratio 4:1
Below the ideal 4:1 — a good omega balance.
Yes, but boiling liquid can make the protein clump. Mix the powder first with a small amount of cool or lukewarm liquid, then slowly add the hot drink.
Adding the liquid first and using a shaker helps prevent lumps. For a thicker shake, blend it with milk, yogurt, ice, or fruit.
It can be convenient after training, but there is no single essential timing window. Meeting your overall protein needs and spreading protein across the day matters more.
Yes, if it fits your overall eating pattern. Because whey is relatively fast-digesting, pairing it with yogurt, oats, or nuts may make it more filling.
Water makes a lighter shake and lets the chocolate flavor stand out, while milk creates a creamier texture. For people who tolerate dairy, milk can also make the shake more satisfying.
No. Protein may support fullness and help preserve muscle during weight loss, but fat loss depends on overall energy intake, eating habits, and activity.
Yes, it works well in oatmeal, yogurt bowls, smoothies, pancakes, and protein desserts. Long exposure to high baking heat can change its texture and flavor, so avoid using too much in a recipe.
Whey is dairy-derived and naturally rich in essential amino acids, including leucine. Plant protein texture and amino acid profile vary depending on whether it is made from pea, rice, soy, or a blend.
It depends on the product. Whey concentrate usually contains more lactose than whey isolate, while anyone with a milk allergy should avoid whey protein altogether.
No. Sweeteners do not automatically make a product unhealthy, though the type used and your personal tolerance matter. Some people experience bloating or digestive discomfort with sugar alcohols or heavily sweetened products.
Ask the AI nutrition coach — calories, portions, alternatives and more, answered in seconds in the app.
Nutrition data compiled from USDA FoodData Central and scientific sources.