Multi-Food CASEIN 91, 750g

Time-Released Protein

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Description

The protein sources in CASEIN 91 are 74% calcium caseinate and 24% wheat protein.
It supplies the organism with all essential and non-essential amino acids.

CASEIN 91

is a protein concentrate having a high glutamine content.
has a protein content of 91% and a high biological value of * BV <123. Many athletes and athletes want to meet their protein requirements without burdening the body with a large meal.
can also be integrated well into a diet plan.

Advantages of LOW CARB CASEIN 91 at a glance:

91% protein concentrate
Biological value BV <123
25% glutamine content
Carbohydrates only 1.8% and fat 1.5%
Great taste
Top nutritional values!
Excellent aminogram
Good bioavailability
Time-released protein

Consumption recommendation:
1 serving immediately after training. 1 serving = 25 g powder approx. 3 tablespoons + 400 ml water
CASEIN 91 tastes even better with 400 ml milk (1.5% fat) from the handshaker or mixer

Manufacturer:	Multi-Food
Pharmaceutical form:	Powder
Allergens:	Lactose-free

Dietary supplements are not a substitute for a varied and balanced diet. Keep away from children.
The recommended daily dosage should not be exceeded.

Additional Information

Ingredients	in 100 g	in 25 g	in 100 ml
Calorific value	385 kcal	96 kcal	24 kcal
Protein	91.0 g	23.0 g	5.75 g
Carbohydrates	1.8 g	0.45 g	0.12 g
Fat	1.5 g	0.4 g	0.1 g
L-leucine	8.4 g
L-isoleucine	4.2 g
L-valine	5.2 g
L-lysine	6.1 g
L-threonine	3.8 g
L-methionine	2.5 g
L-phenylalanine	5.1 g
L-tryptophan	1.1 g
L-histidine	2.6 g
L-arginine	3.4 g
L-cysteine	1.1 g
L-alanine	3.0 g
L-aspartic acid	5.9 g
L-glutamic acid	24.0 g
L-glycine	2.0 g
L-proline	11.1 g
L-serine	5.6 g
L-tyrosine	4.7 g

The values are based on the pure protein content of protein used with the natural fluctuations in food.
Low Carb casein 91 contains a source of phenylalanine.

Ingredients (vanilla):
Calcium casein, wheat protein, flavor, color beta-carotene, sweeteners acesulfame K + sodium cyclamate saccharin sodium.

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 is 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.