USN
USN Blue Lab Whey 908g Strawberry
USN Blue Lab Whey 908g Strawberry
Regular price
£29.99 GBP
Regular price
Sale price
£29.99 GBP
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Product Information
Give your muscles the support they need for optimal growth with USN BlueLab Whey. It contains up to 25 g of high-quality whey protein per scoop and is available in a range of flavours. BlueLab Whey is the ideal supplement for any time of the day, including post-workout.
Ingredients
Premium protein blend [90.3%] [whey protein isolate (milk), whey protein hydrolysate (milk), whey protein concentrate (milk)], inulin [5%], stabilisers (guar gum and xanthan gum) [1%], flavouring [1%], sodium chloride [0.5%], sweetener (sucralose) [0.2%], colour (beta-carotene) [0.2%], Tolerase™ L (pH-stable lactase) [0.1%].
ALLERGENS: For allergens, see ingredients in bold. May contain traces of gluten, egg, nuts and peanuts
ALLERGENS: For allergens, see ingredients in bold. May contain traces of gluten, egg, nuts and peanuts
| Nutritional Information Vanilla Serving Size 34g | ||||
|---|---|---|---|---|
| Per 100g | Per Serving | |||
| Energy (kJ) | 1589 kJ | 540 kJ | ||
| Energy (kcal) | 376 kcal | 128 kcal | ||
| Fat | 5.1g | 1.7g | ||
| of which saturates | 3.5g | 1.2g | ||
| Carbohydrate | 5.9g | 2.0g | ||
| Of which Sugars | 4.8g | 1.6g | ||
| Fibre | 5.4g | 1.8g | ||
| Protein | 74g | 25g | ||
| Salt | 1g | 0.3g | ||
| Amino Acids | ||||
| ALANINE | 1.3g | |||
| ARGININE | 0.6g | |||
| ASPARTIC ACID | 2.8g | |||
| CYSTEINE | 0.4g | |||
| GLUTAMINE | 4.3g | |||
| GLYCINE | 0.5g | |||
| HISTIDINE** | 0.4g | |||
| ISOLEUCINE**^ | 1.5g | |||
| LEUCINE**^ | 2.6g | |||
| LYSINE** | 2.3g | |||
| METHIONINE** | 0.5g | |||
| PHENYLALANINE** | 0.8g | |||
| PROLINE | 1.5g | |||
| SERINE | 1.3g | |||
| THREONINE** | 1.8g | |||
| TRYPTOPHAN** | 0.4g | |||
| TYROSINE | 0.7g | |||
| VALINE**^ | 1.4g | |||
| *Reference intake of average adult (2000kcal/8400KJ) The nutritional information is based one flavour variant, when choosing an alternative flavour the nutritional values may vary slightly. |
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