Whey To Go Whey Protein Powder Vanilla
by Solgar · Powder
Supplement facts from the label of Whey To Go Whey Protein Powder Vanilla by Solgar: Calories 100 Calorie(s), Total Fat 0.50 Gram(s), Cholesterol 5.0 mg, Total Carbohydrates 2.0 Gram(s)….
Supplement Facts
| Ingredient | Per serving | % DV | Upper limit (adults) |
|---|---|---|---|
| Calories | 100 Calorie(s) | — | — |
| └ Calories from Fat | 5.0 Calorie(s) | — | — |
| Total Fat | 0.50 Gram(s) | 1% | — |
| Cholesterol | 5.0 mg | 2% | — |
| Total Carbohydrates | 2.0 Gram(s) | 1% | — |
| └ Sugar | 1.0 Gram(s) | — | — |
| Protein | 20 Gram(s) | 40% | — |
| Calcium | 80 mg | 8% | 2,500 mg |
| Phosphorus | 40 mg | 4% | 4,000 mg |
| Magnesium | 16 mg | 4% | 350 mg |
| Sodium | 55 mg | 2% | — |
| Potassium | 115 mg | 3% | — |
Upper limits: NIH ODS Fact Sheets for Health Professionals. Compared only where the unit converts and the limit applies to the form on the label.
On the label
For: Adult (18 - 50 Years) · Gluten Free
Claim types: Nutrient · All Other · Structure/Function
Formulation re: Does NOT Contain: rBGH free This product is manufactured from cows not treated with rBGH, recombinant bovine growth hormone. No significant difference has been shown between milk derived from rBGH treated cows and untreated cows. Gluten free
Formulation re: Other: Mixes easy for smooth taste
Formulation re: Does NOT Contain: No artificial sweeteners
Formulation re: Vegetarian/Vegan: Suitable for lacto-vegetarians
Formula re: Contains: 20g protein <1g sugar per serving
Formula re: Contains: Vanilla naturally flavored With other natural flavors
This page repeats what the label says and the official upper limits for healthy adults. It is not medical advice: ask a doctor, pharmacist or registered dietitian about your own intake, especially if you are pregnant, take medicines or have a health condition.
Label data: NIH Office of Dietary Supplements, Dietary Supplement Label Database (dsld.od.nih.gov), public domain. Upper limits: NIH ODS Fact Sheets for Health Professionals (values from the Institute of Medicine, Food and Nutrition Board).