Zero Carb Protein
Prefix 008 was issued by GS1 US. It tells you where the code was registered, not where the product was made.
Nutrition
| Nutrient | 100 g | Daily Value |
|---|---|---|
| Calories | 524 kcal | 26% |
| Total fat | 2.4 g | 3% |
| Saturated fat | 0.00 g | 0% |
| Total carbohydrate | 0.01 g | 0% |
| Total sugars | 0.00 g | — |
| Dietary fiber | 0.00 g | 0% |
| Protein | 119.0 g | 238% |
| Sodium | 0.76 g | 33% |
Open Food Facts, ODbL, record updated June 2, 2026 · Daily Values: 21 CFR 101.9 (FDA).
Ingredients
Whey Protein Isolate, Calcium Phosphate, Magnesium Oxide, Ascorbic Acid, Niacinamide, d-alpha Tocopheryl Acetate, Zinc Oxide, Biotin, Calcium D-Pantothenate, Vitamin A Acetate, Potassium Iodide, Manganese Sulfate, Chromium Chloride, Copper Sulfate, Phytonadione, Pyridoxine Hydrochloride, Riboflavin, Sodium Molybdate, Silicon Dioxide, Sodium Selenite, Thiamine Mononitrate, Folic Acid, Cyanocobalamin, Soy Lecithin. Contains: Milk and Soy.
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
In its category
0% of products in the category contain less sugar than this one. The thin line marks the category median.
See all products in “Meal replacements” →
Shelfpedia calculation from Open Food Facts (ODbL) and USDA FoodData Central (CC0) records in the same category sold in the United States, values per 100 g.
Climate impact
Reference value for the category “Meal replacements”: 2.66 kg CO₂e per kg of product (closest product in Agribalyse).
Calculated by ADEME for the average product consumed in France, from field to plate. It describes the category, not this exact product.
Source: Agribalyse 3.1 (ADEME), Licence Ouverte, update of 30 June 2026 · category match: Open Food Facts taxonomy.
Countries of sale
Source: Open Food Facts, countries of sale reported by contributors.
Sources
- Product record
- PhotoOpen Food Facts contributors, CC BY-SA
- Reference valuesDaily Values: 21 CFR 101.9 (FDA).
- GS1 prefixPrefix ranges published by GS1
Spotted an error? It is fixed at the source, on Open Food Facts, and shows up here at the next update.