The Body Science Jelly Protein is for those looking for a high protein, low sugar and guilt-free snack or dessert alternative. Simple to make with a great fluffy texture and amazing taste. Perfect for hitting daily protein goals, helping to control hunger and cravings and supporting muscle growth. Featuring a blend of Casein, Whey and Collagen to provide you with fast and slow-release. proteins for immediate energy as well as sustained muscle growth and repair.
Nutrition
| BSc Jelly Protein | ||
| BSc Body Science Jelly Protein | Per Serving | Servings per Containers |
| 40g | 10 | |
| Nutritional Info | Per Serve | Per 100g |
| Energy | 676kJ 162Cal | 1690kJ 404Cal |
| Protein | 20g | 49.9g |
| - Gluten | Nil | Nil |
| Fat, Total | 5.8g | 14.6g |
| - Saturated | 4.9g | 12.3 |
| Carbohydrates | 6.4g | 16g |
| - Sugars | 4g | 10.1 |
| Sodium | 5g | 12.5g |
| Erythritol | 97mg | 389mg |
| Ingredients | ||
| Milk Proteins [Milk Protein Concentrate (Casein Protein 13%, Whey Protein 3%), Whole Milk Powder (Milk, Emulsifier (Soy Lecithin), Calcium Caseinate (Milk)], Whipping Agent [Glucose Syrup, Hydrogenated Vegetable Fat, Emulsifiers (471, 472a), Milk Protein, Stabiliser (340)], Collagen Peptides 20% (Sulphites), Sweeteners (Erythritol, Sucralose), Gelatine 6% (Sulphites), Acidity Regulators (330, 331), Flavours, Colours (122, 102). Contains Milk, Soy, Sulphites. | ||
| BSc Body Science Jelly Protein Directions | ||
| Add 2 scoops (40g) in 125ml of cold water and shake well. Place mixture into a container and let it sit in the fridge for at least 3 hours. | ||
| Storage | ||
| Keep in cool dry place out of direct sunlight. Store below 30°C. | ||
| Warning | ||
| This product is not a sole source of nutrition and should be used in conjunction with an appropriate physical training or exercise programme. Not suitable for children under 15 years of age or pregnant women. Should only be used under medical or dietetic supervision. | ||
| Pricing & Offers | ||
| Online & in-store offers may vary. | ||
| Copyright | ||
| Copyright Mr Supplement 2004-2024. This website, the images, text and tables on it are subject to copyright under the Australian Copyright Act 1968 (Cth). | ||
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