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Vanilla-flavored plant-based high-protein powder
CALORIES
GI
POTASSIUM
FIBER
1 serving (medium) of Vanilla Vegan Lean Protein (30 g) has 122 calories. That works out to 407 calories per 100 g. It contains 2.8 g of carbs, 20 g of protein, 2 g of fat and 2.5 g of fiber. Its 186 mg of Phosphorus covers 27% of the Daily Value. Its glycemic index is 25 (low), so it raises blood sugar slowly.
Selected: 100 g
407
KCAL / 100G
Carbs
9.3g
· 3% DV
Protein
66.7g
· 133% DV
Fat
6.7g
· 9% DV
Fiber
8.3g
· 30% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 10% · Protein 73% · Fat 17%
Vitamins
Folate
35µg · 9% DV
B2
0.1mg · 8% DV
B1
0.08mg · 7% DV
B3
1.1mg · 7% DV
Minerals
Phosphorus
620mg · 89% DV
Manganese
1mg · 43% DV
Iron
7mg · 39% DV
Sodium
650mg · 28% DV
Medium
How many vitamins, minerals and how much fiber this food carries per calorie. A high score means a lot of nutrition for few calories.
High
An EatBetter score computed from fiber, protein and calorie density. A high score means staying full longer on the same calories.
Both scores are calculated per 100 g and do not change with the selected portion. The satiety score is EatBetter's own calculation, not a clinical measure.
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 407 calories in 100 g:
🚶
Walking (5 km/h)
🏃
Running (8 km/h)
🚴
Cycling
🏊
Swimming
Times are calculated with the MET equation for a 70 kg adult. Actual burn varies with your weight, age and pace.
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.
No known major allergens
Vegan
✓ Suitable
Vegetarian
✓ Suitable
Gluten-Free
✓ Suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
✓ Suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
✓ Suitable
Low FODMAP
— Not suitable
SATURATED
1g
MONOUNSATURATED
1.1g
POLYUNSATURATED
2.3g
Omega 6:3 ratio 26.3:1
Above the ideal 4:1 (26.3:1).
Yes. It is an ultra-processed supplement that may contain protein isolates, flavourings, sweeteners and other formulated ingredients, so it is best used for convenience rather than as a replacement for whole foods.
Water gives a lighter, more neutral shake, while soy, oat or almond drinks usually make it creamier. The choice of liquid can also change the overall energy and carbohydrate content of the drink.
Add the liquid to a shaker first, then add the powder and shake vigorously for 20–30 seconds. Very cold liquid, insufficient shaking and stirring powder straight into thick yogurt can all increase clumping.
Yes, but adding it directly to boiling liquid can create a grainy texture. First make a smooth paste with a little cool or warm liquid, then stir it into coffee or oats.
Heat can change the structure of protein, but normal cooking does not make the protein disappear. In pancakes, oats or baked recipes, the more noticeable changes are usually in texture and moisture.
Vegan powders are made from sources such as pea, rice, soy or blends of plant proteins, whereas whey comes from milk. Plant-based options suit people avoiding dairy, but taste, mixability and amino acid profile vary by product and blend.
No. Your total protein intake across the day and regular meals matter more; a post-workout shake is simply a convenient option when preparing food is difficult.
For most people, having it in the evening is fine and may help meet daily protein needs. However, a large drink close to bedtime may aggravate reflux, bloating or frequent nighttime urination in sensitive people.
It can in some people, especially because of plant protein concentrates, added fibre or sweeteners. Start with a smaller serving, use enough fluid and check the ingredient list for ingredients you know do not suit you.
Keep the container tightly closed in a cool, dry place away from sunlight, and avoid using a wet scoop. Discard it if it develops an off smell, persistent damp clumps, colour changes or any sign of mould.
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Nutrition data compiled from USDA FoodData Central and scientific sources.