Supplement Facts
Serving Size 2 level scoops (1 oz.) (30.5 g)
Servings Per Container 20
| Amount Per Serving | % Daily Value | |
|---|---|---|
| Calories | 100 | |
| Calories From Fat | 5 | |
| Total Fat | 0.5 g | <1%* |
| Saturated Fat | 0.5 g | <1%* |
| Total Carbohydrate | 3 g | 1%* |
| Sugars | 2 g | ** |
| Protein | 20 g | 40%* |
| Sodium (as whey protein isolate, sodium chloride, sodium copper chlorophyllin) | 75 mg | 3% |
| Potassium | 118 mg | 3% |
| Whey Protein Isolate | 22 g | ** |
| Proprietary Blend providing: | 1,050 mg | |
| Medium Chain Triglycerides (MCT) Concentrate (from coconut oil) (50% medium chain trigycerides) | ** | |
| Stevia Extract (Stevia rebaudiana) (standardized at 90% steviosides) | ** | |
| PureLo® (Lo Han fruit concentrate) | ** | |
| Proprietary Greens Blend providing: | 1,000 mg | |
| Alfalfa Leaf Juice Powder | ** | |
| Organic Chlorella (Chlorella pyrenoidosa) (algae) | ** | |
| Organic Barley Grass Juice Powder | ** | |
| Organic Kamut (leaf) | ** | |
| Hawaiian Spriulina (algae) | ** | |
| Organic Broccoli Sprout | ** | |
| Sea Buckthorn (berry) | ** |
*Percent Daily Values are based on a 2,000 calorie diet.
**Daily Vales not established.
Other Ingredients: Organic evaporated cane juice, cocoa, xanathan gum, natural vanilla flavor, natural cream flavor, sodium copper chlorophyllin, natural flavor, lecitin.
Contains milk and soy.
Directions: Adults, using scoop provided, add two (2) level scoops (1 oz.) (30.5 g) to 3/4-1 cup (6-8 fl. oz.) (178-237 ml) of ice cold water. Stir briskly until dissolved for a tasty vanilla flavored shake. For a creamier shake, use a blender and add ice. As a reminder, discuss the supplements and medications that you take with your healthcare providers.
WARNING: If you are pregnant or nursing, taking medication or planning a surgery, consult your doctor before using this product. If any adverse reactions occur, stop taking the product and consult your doctor.
No: Yeast, corn, wheat, gluten, preservatives, artificial color, or artificial sweeteners.
