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Whey Powder – 450g

R94.99

Lifestyle Food Whey Powder is the dried remains of the liquid left over after cheese-making, once the casein has been taken out. It is mostly lactose rather than protein, with a mild dairy sweetness, and it dissolves easily into smoothies, baking and cereals. Two tablespoons to 100 to 150 ml of liquid.

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Description

Description

Lifestyle Food Whey Powder is the dried remains of the liquid left over after cheese-making, once the casein has been taken out. It is mostly lactose rather than protein, with a mild dairy sweetness, and it dissolves easily into smoothies, baking and cereals. Two tablespoons to 100 to 150 ml of liquid.

Specifications

SUGGESTED USE: (Protein Shakes &amp: Smoothies): Mix whey powder with water, milk, or your favourite beverage for a quick and convenient protein shake. Enhance smoothies with an unflavoured protein boost. (Baking & Cooking): Incorporate whey powder into recipes for pancakes, muffins, or protein bars to increase their protein content. It blends seamlessly, enhancing the nutritional profile of your favourite treats. (Yoghurt & Oatmeal): Stir whey powder into yoghurt or oatmeal for a protein-packed breakfast or snack. (Sauces & Soups): Boost the protein content of savoury dishes by adding whey powder to sauces, soups, or stews. It dissolves easily, adding a nutritional punch without altering the flavour.

ALLERGENS: Cow’s Milk. This product has been packed in a factory that uses nuts, sesame and sunflower seeds.

*Store in a cool, dry place (protect from moisture).
*Seal bag, once opened.

Ingredients

INGREDIENTS: Whey powder (100 %).

Typical Nutritional Information
Average Values Per 100 g Per 25 g serving
Energy 1 527 kJ 382 kJ
Protein 12,9 g 3,2 g
Glycaemic Carbohydrates 72 g 18 g
  of which total sugar 72 g 18 g
Total Fat 1,1 g 0,3 g
  of which saturated fat 0,7 g 0,2 g
  of which trans fatty acid 0,1 g 0 g
  of which monounsaturated fat 0,3 g 0,1 g
  of which polyunsaturated fat 0 g 0 g
Dietary Fibre# 0 g 0 g
Total Sodium 1 079 mg 270 mg

# AOAC 991.43

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