Muscle Evolution Plant-Based Protein Isolate - 1 kg

Muscle Evolution Plant-Based Protein

The first Plant-based Isolate protein design specifically for building muscle! 

Now in two flavours - Natural cacao and Vanilla Honey! 

Experience high-quality plant-based nutrition with our Muscle Evolution Plant-Based Protein. This unique blend of pea, hemp, oat, and rice proteins delivers 21 to 24 grams of protein per serving, helping you stay energized and strong. Ideal for those seeking a clean, vegan protein source that is both delicious and effective.

Key Features:

  • 21 - 24 g Protein per Serving
  • High in BCAAs
  • Zero Sugar
  • Lactose-Free
  • Vegan
  • Pea, rice, hemp, and oat protein
  • 33 Servings per Container

In summary, if you're looking for a complete protein source that's high in quality, easy to digest, and environmentally sustainable, Muscle Evolution Plant-Based Protein is the perfect choice for muscle building and overall health.

WHY PLANT PROTEIN?

 Lactose Free: Provides essential amino acids and equivalent levels of protein as whey without lactose or animal products.
 Nutrient-Rich: Offers more vitamins, minerals, and antioxidants compared to some whey proteins.
 Gut-Friendly: Includes fiber which supports digestive health and overall well-being.

How to Use: Mix 1 scoop (30g) with 250ml of water in a shaker. Shake well and enjoy! Keep tightly closed in a cool and dry place away from light.

Allergen Information: Produced in a facility that uses soy, egg, and nuts.

Caution: Food supplements should not be used as a substitute for a varied diet and a healthy lifestyle. Do not exceed the stated recommended daily dose. Keep out of reach of young children. Not recommended for children or pregnant women.

NATURAL CACAO FLAVOUR:

INGREDIENTS:
Pea Protein Isolate, Hemp Protein Isolate, Oat Protein Isolate, Rice Protein Isolate, Glycinmix, Cocoa Powder, Flavoring Agents, Sunflower Lecithin, Walocel™ CRT 20000 PV, Sweeteners (Sucralose, Acesulfame K).

NUTRITIONAL VALUES:

Per 100g Per 30g Serving
Calories 401 kcal / 1677 kJ 120.3 kcal / 503.1 kJ
Fat 8.5g 2.55g
Saturated Fat 1.5g 0.45g
Protein 71g 21.3g
Total Carbohydrate 7g 2.1g
Sugars 0g 0g
Fiber 5g 1.5g

 

Amino Acid

Amount per 100g (mg)
Lysine 7771
Leucine 8785
Valine 6784
Isoleucine 5791
Phenylalanine 5216
Threonine 4006
Methionine 3020
Tryptophan 1980
Histidine 3020
Arginine 6993
Cysteine 3216
Tyrosine 5562
Glycine 4432
Alanine 5993
Aspartic Acid 6967
Glutamic Acid 11229
Proline 4229
Serine 5006

VANILLA HONEY FLAVOUR:

INGREDIENTS:

Isolate pea protein, isolate hemp protein, isolate oat protein, isolate rice protein, glycine-lysine-alanine mix (2:1:1), thickener (carboxymethyl cellulose), aromas, salt (sodium chloride), sweeteners (sucralose, acesulfame K).

NUTRITIONAL VALUES:

Per 100g Per 30g Serving
Calories 4161 kcal / 1739 kJ 125 kcal / 522 kJ
Fat 6.6g 1.98g
Saturated Fat 1.66g 0.5g
Protein 79.9g 24g
Total Carbohydrate 3.62g 1.09g
Sugars 0.6g 0.02g
Fiber 2.42g .73g

 

Amino Acid

Amount per 100g (mg)
Lysine 7771
Leucine 8785
Valine 6784
Isoleucine 5791
Phenylalanine 5216
Threonine 4006
Methionine 3020
Tryptophan 1980
Histidine 3020
Arginine 6993
Cysteine 3216
Tyrosine 5562
Glycine 4432
Alanine 5993
Aspartic Acid 6967
Glutamic Acid 11229
Proline 4229
Serine 5006

Why Glutamine and Asparagine Are Not Included in the Amino Acid Profiles:

Bound Form in Proteins:

  • Integral Protein Structure: Both glutamine and asparagine are integral parts of protein structures. They exist in a bound form within proteins and are released as free amino acids only during digestion when enzymes break down the proteins in the digestive tract.

Conversion During Acid Hydrolysis:

  • Acid Hydrolysis Process: To determine the amino acid composition of proteins, a common method called acid hydrolysis is used. This process breaks down proteins into their constituent amino acids using a strong acid.
  • Conversion of Asparagine and Glutamine: During acid hydrolysis, asparagine converts into aspartic acid, and glutamine converts into glutamic acid. Therefore, the measured levels of aspartic acid and glutamic acid include contributions from asparagine and glutamine, respectively.

Free Amino Acid Profile:

  • Label Representation: The amino acid profile displayed on the product label represents the free amino acids that are present and detectable after hydrolysis. Since asparagine and glutamine are converted during this process, they are not listed separately.

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