Multi-Food CFM Whey Isolate-SAMS, 750g Container
High quality CFM whey protein isolate with 95% protein content
Out of StockOur shop no longer sells this product.
Description
The high-quality protein source CFM whey protein isolate has a protein content of up to 95% and is considered one of the best supplements in its field. * CFM whey protein isolates are considered to be of very high nutritional value (BV = 146). * = Cross-flow microfiltration
Proteins contribute to an increase in muscle mass and also help with maintenance of normal bone health.
Benefits of CFM WHEY ISOLATE SAMS® at a glance:
- A high-quality protein source
- Maximum protein concentration of up to 95%
- High levels of beta lactoglobulin and rich in BCAA's
- Optimum solubility
- Fast protein
- Practically lactose free
- Contains almost no fat
- Perfect ratio of amino acids
- Ideal for competitive athletes
- Top taste
- Best bioavailability
- Vitamin B12 contributes to the reduction of fatigue and normal energy metabolism.
- Vitamin B6 contributes to a normal function of the immune system.
- Important CFM whey protein fractions in 100g Protein Isolate
- 68-75% beta-lactoglobulin
- 19-25% alpha-lactalbumin
- 2-3% Bovine Serum Albumin (BSA)
- 2-3% immunoglobulins
Directions for use:
2 servings daily. Take after getting up and immediately after training. One serving: mix 30 grams (about 3 tablespoons) in 400 ml water.
| Manufacturer: | Multi-Food |
|---|
The recommended daily dosage should not be exceeded.
Additional Information
| Ingredients | in 100 g | Portion ** | in 100 ml of beverage *** |
|---|---|---|---|
| Calorific value | 373 kcal | 112 kcal | 112 kcal |
| Protein | 92.00 g | 27.70 g | 27.70 g |
| Carbohydrates | <1.00 g | <0.30 g | <0.30 g |
| Fat | <0.60 g | <0.18 g | <0.18 g |
| Vitamin B1 | 2,25mg | 0.67 mg | 0.67 mg |
| Vitamin B2 | 3.50 mg | 1.05 mg | 1.05 mg |
| Nicotinamide | 40.00 mg | 12.01 mg | 12.01 mg |
| Pantothenic acid | 15.00 mg | 4.50 mg | 4.50 mg |
| Vitamin B6 | 3.50 mg | 1.05 mg | 1.05 mg |
| Vitamin B12 | 6.25 micrograms | 1.87 micrograms | 1.87 micrograms |
| L-leucine | 11.8 g | ||
| L-isoleucine | 7.3 g | ||
| L-valine | 6.5 g | ||
| L-lysine | 10.4 g | ||
| L-threonine | 5.6 g | ||
| L-methionine | 2.8 g | ||
| L-phenylalanine | 3.3 g | ||
| L-tryptophan | 2.0 g | ||
| L-arginine | 2.6 g | ||
| L-cysteine | 3.3 g | ||
| L-alanine | 5.8 g | ||
| L-aspartic acid | 11.8 g | ||
| L-glutamic acid | 18.9 g | ||
| L-glycine | 1.8 g | ||
| L-histidine | 1.8 g | ||
| L-proline | 6.8 g | ||
| L-serine | 5.3 g | ||
| L-tyrosine | 3.4 g |
** Per serving 30 g powder + 400 ml of water
*** Mixed in 100 ml of beverage product with water
Ingredients:
98% whey protein isolate, aroma, acidity regulator citric acid, color beta-carotene, sweeteners sodium cyclamate, saccharin sodium +, nicotinamide, calcium D-pantothenate, riboflavin, pyridoxine, thiamine, cyanocobalamin.
Biological value BV *
Source: Excerpts from Wikipedia, the free encyclopedia
The biological value of a protein in a food is a measure of the efficiency with which this food protein can be converted into body protein. The more similar the dietary protein is to the body protein in its amino acid composition, the less food proteins per kg of body weight are required to achieve an equilibrium (protein balance = 0, protein synthesis protein degradation =). Of particular importance is to the content of essential amino acids. As a reference value, take a whole egg, whose biological value was arbitrarily set to 100 or 1 (100%), as it was the protein for which the highest biological value was adopted. The concept of "biological value" was written by the German nutritionist Charles Thomas (1883-1969) and was developed at the suggestion of Max Rubner.
If a food protein recovered better than egg protein in the body, it has a biological value above 100. In contrast, if a protein isn't recovered as well, the biological significance of this protein is less than 100.
Animal protein is usually better than recycled vegetable protein, since its amino acid composition of endogenous protein is similar.
High quality is not necessarily synonymous with "valuable" because the health value of a food is determined by many other factors, like the content of vitamins, minerals, the type and quantity of fats contained therein, carbohydrates, fiber, phytochemicals, exposure to anthropogenic toxins etc.
