MST
MST - Iso Clear 500g
MST - Iso Clear 500g
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Delivery time 6 -10 working days.
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Clear ISO Whey from MST® Nutrition Germany has many advantages: - high protein content 83-85% - low level of sugar binding - fast and easy solubility - excellent, unobtrusive taste with minimal acidity. - Clear ISO Whey is produced according to GMP standards. The main advantage of ISO Clear protein is the high quality Arla Foods Lacprodan® raw material. The company has a license agreement with Arla Foods for the use of that company's proteins, which is also indicated by the Lacprodan® logo on the can. The company MST Nutrition believes in transparency with its customers, so the raw materials from which the product is made are indicated. ISO clear from MST® is suitable for all purposes. If you want to lose weight, you can drink protein isolate with weight loss supplements, if you want to gain weight, you can also take it with carbohydrates or even ISO Clear Whey Protein with juice.
| Ingredients | For 100 years | Per serving (25 g) |
|---|---|---|
| Energy value | 1448 kJ / 346 kcal | 362 kJ / 87 kcal |
| Fat | 0.20 g | 0.05 g |
| — saturated fatty acids thereof | 0.10 g | 0.03 yrs |
| Carbohydrates | 2.10 years | 0.52 years |
| — of which sugars | 1.21 years | 0.30 g |
| Fibrous substances | 0.02 years | 0.01 yr |
| Proteins | 83.89 years | 20.97 years |
| Salt | 0.10 g | 0.02 years |
Amino acid profile (per 100 g):
| Amino acids | Quantity (g) |
|---|---|
| L-Leucine | 8.93 years |
| L-Valine | 4.80 years |
| L-Isoleucine | 5.40 years |
| L-Lysine | 8.03 years |
| L-Threonine | 5.93 years |
| L-Methionine | 1.80 years |
| L-Tryptophan | 1.43 years |
| L-Histidine | 1.28 years |
| L-Proline | 5.18 years |
| L-Tyrosine | 2.25 years |
| L-Arginine | 1.65 years |
| L-Glycine | 1.20 years |
| L-Cysteine | 1.43 years |
| L-Glutamic acid | 14.86 years |
| L-Aspartic acid | 8.85 years |
| L-Serine | 3.83 years |
| L-Alanine | 4.43 years |
| L-Phenylalanine | 2.40 years |
Note: Protein is calculated on a (nitrogen * 6.38) basis, including nitrogen from added free amino acids.
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