Myoplex, Shakes, French Vanilla, French Vanilla
🍽
UPC Code
791083004534
Data Source
USDA
Package Weight
2 L
Serving Sizes
17 oz (500ml)
Calories
300
Total Fat
7g
9%
Saturated Fat
1g
5%
Cholesterol
25mg
8%
Sodium
580mg
25%
Total Carbohydrate
20g
7%
Dietary Fiber
1g
4%
Sugars
1g
Protein
42g
84%
Daily Value % is based on a 2,000 calorie diet.
Calories per Macronutrient
The macronutrient calorie distribution in 17 oz of Myoplex, Shakes, French Vanilla, French Vanilla are
26% in carbs, 20% in fat, and 54% in protein.
carbs:
26%
fat:
20%
protein:
54%
Carbs to Weight Ratio
The carbs to weight ratio of Myoplex, Shakes, French Vanilla, French Vanilla is 4%.
This ratio can give you a sense of if this food is higher in carbs or lower in carbs than other foods by weight. Eating foods high in carbs can cause your blood glucose to spike faster than if the food or meal you're eating also contains protein or fat.
Estimated Water to Weight Ratio
The water to weight ratio of Myoplex, Shakes, French Vanilla, French Vanilla is estimated to be 86%.
This ratio can estimate how much water this food contains relative to other foods. Water helps regulate body temperature, lubricate joints, flush out waste products, and protect our organs and tissue. Eating foods high in water can help you stay hydrated.
Listed Ingredients
Water, Milk Protein Concentrate, Pea Protein Concentrate, Corn Maltodextrin; Less Than 2% Of: High Oleic Sunflower Oil, Vitamin And Mineral Blend (Potassium Citrate, Potassium Phosphate, Sodium Ascorbate, Salt, Magnesium Carbonate, Zinc Gluconate, Dl-alpha-tocopheryl Acetate, Niacinamide, Manganese Gluconate, Calcium Pantothenate, Vitamin A Palmitate, Pyridoxine Hydrochloride, Thiamine Hydrochloride, Riboflavin, Chromium Chloride, Folic Acid, Beta-carotene, Vitamin D3, Biotin, Sodium Molybdate, Sodium Selenite, Potassium Iodide, Phytonadione, Cyanocobalamin), Natural And Artificial Flavor, Calcium Beta-hydroxy-beta-methyl-butyrate, Cellulose Gum, Cellulose Gel, Acesulfame Potassium, Gellan Gum, Carrageenan And Sucralose.
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