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Eric Favre Pure 100% Isolate Whey Fraise 2 Kg

Eric Favre Pure Whey 100% Isolate Fraise 2Kg

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Regular price QAR 426.00
Regular price Sale price QAR 426.00
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Product Description:

PURE ISOLATE has been formulated specifically to meet the needs of people seeking muscle development through proteins that contribute to the increase of muscle mass.
Its formula is made of whey isolate obtained by cold microfiltration guaranteeing a maximum content of protein purified ingredients.
Pure isolate also contains whey peptides, derived from whey protein hydrolysates, of low molecular weight.
Its formula has an aminogram showing a BCAA (Branched Amino Acids) content of at least 21 g / 100 g of product.
This formula is also enriched in GBIOL (Ginseng, Royal, Inulin) and PH7 (Alfalfa).
ANTI-DOPING: Product complies with the anti-doping regulations, in accordance with the AFNOR NF V94-001 standard (at the date of manufacture of the batch).

Ingredients:

Whey protein isolate (milk) (emulsifier : sunflower lecithin); whey  protein  hydrolysate  (milk)  (emulsifier  :sunflower  lecithin); inulin (0.95%); flavour (0.9%); sodium chloride; thickeners :guar  gum,  xanthan  gum;  sweetener  :  sucralose;  alfalfa  powder(0.02%); ginseng extract(0.02%); royal jelly  powder(0.02%); zinc oxide.
Produced in a workshop that also processes milk, soy, gluten, eggs and fish.

Nutritional Intake:

Nutritional values for 1 dose of 30g: Energy value 110 kcal(465 kJ)(5.5%RI) Proteins: 25.7g(51.4%RI) Carbohydrates: 0.4g(0.2% RI) Including sugars : 0.3g (0.3% RI) Fats: 0.6g (0.6%RI) of which saturated fatty acids: 0.2g(1%RI) Salt: 0.25g (4.2%RI) Zinc 1.7mg (17%RI)
%RI= % of recommended intake.

Directions to Use:

Training days: take 1 dose of 30 g in the morning before and after to bring protein to the muscles for muscle development.

Days of rest: take 2 measures of 30g per day, preferably in the morning and evening.

To prepare the drink: 1 flat dosage spoon 30g. Add 1 measure of 30g in 150ml of water or 200ml of skimmed milk, mix vigorously and enjoy.

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