Multi-Food SAMS Egg-Pure
100% pure egg-protein powder based on water
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Description
SAMS® Egg-Pure consists of 100% pure egg-protein powder with excellent bioavailability. Due to its low fat and low carbohydrate content (0.1% max.), SAMS® Egg-Pure is ideal for ambitious strength athletes and bodybuilders during the definition phase.
- 1 daily portion of SAMS® Egg-Pure corresponds to 15 eggs.
- Gluten- and lactose-free
- Suitable for athletes with celiac disease and lactose intolerance.
Recommended use:
- Consume 2 servings daily, preferably in the morning and immediately after exercise.
- Add 1 portion = 30 g of powder (2 heaped measuring spoons) to 400 ml of cool water.
Tip:
- Add a spoonful of instant oatmeal to a serving in the shaker, this will stop the product from foaming and it will taste even better!
| Manufacturer: | Multi-Food |
|---|---|
| Pharmaceutical form: | Powder |
| Use:: | After exercising |
| Allergens: | Gluten-free, Lactose-free |
The recommended daily dosage should not be exceeded.
Additional Information
| Ingredients | in 100 g | Portion ** | in 100 ml of beverage *** |
|---|---|---|---|
| Calorific value | 320.0 kcal | 36.0 kcal | 20.0 kcal |
| Protein | 80.0 g | 24,0mg | 6.0 mg |
| Carbohydrates | 0.0 g | 0.0 mg | 0.0 mg |
| Fat | 0.0 g | 0.0 mg | 0.0 mg |
| L-leucine | 8.2 g | ||
| L-isoleucine | 5.7 g | ||
| L-valine | 8.4 g | ||
| L-lysine | 5.1 g | ||
| L-threonine | 4.9 g | ||
| L-methionine | 3.2 g | ||
| L-phenylalanine | 4.6 g | ||
| L-tryptophan | 1.0 g | ||
| L-arginine | 3.9 g | ||
| L-cysteine | 1.2 g | ||
| L-alanine | 9.3 g | ||
| L-aspartic acid | 9.3 g | ||
| L-glutamic acid | 11.2 g | ||
| L-glycine | 6.7 g | ||
| L-histidine | 1.8 g | ||
| L-proline | 4.4 g | ||
| L-serine | 8.8 g | ||
| L-tyrosine | 2.5 g |
** Per serving 50 g powder + 500 ml milk
*** 100 ml of beverage product mixed with milk
Ingredients:
Egg protein powder.
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.
