Saltie Public Food Database

Garden Of Life, Organic Plant Protein Energy Powder

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UPC Code 658010118064
Data Source USDA

Nutrition Facts

Serving Sizes 1 scoop (24g)
scoop
Calories 100
Total Fat 2g 3%
Saturated Fat 0g 0%
Cholesterol 0mg 0%
Sodium 150mg 7%
Total Carbohydrate 4g 1%
Dietary Fiber 2g 7%
Sugars 1g
Protein 15g 30%
Daily Value % is based on a 2,000 calorie diet.

Calories per Macronutrient

The macronutrient calorie distribution in 1 scoop of Garden Of Life, Organic Plant Protein Energy Powder are 17% in carbs, 19% in fat, and 64% in protein.

carbs: 17%
fat: 19%
protein: 64%

Carbs to Weight Ratio

The carbs to weight ratio of Garden Of Life, Organic Plant Protein Energy Powder is 17%.

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 Garden Of Life, Organic Plant Protein Energy Powder is estimated to be 13%.

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

Certified Organic Plant Protein Blend: [Organic Pea (Seed), Organic Flax (Seed), Organic Cranberry (Seed), Organic Baobab (Fruit), Organic Moringa (Leaf), Organic Chia (Seed), Organic Pumpkin (Seed)], Organic Vanilla Flavors, Energy Blend: [Organic Guayaki Yerba Mate Extract, Vitamin B12 (Methylcobalamin From Saccharomyces Cerevisiae)], Organic Stevia Extract (Leaf), Organic Cinnamon, Raw Enzyme Blend: Lipase, Protease, Aspergillopepsin, Beta-glucanase, Cellulase, Bromelain, Phytase, Lactase, Papain, Peptidase, Pectinase, Xylanase, Hemicellulase, Raw Probiotic Blend; [Lactobacillus Plantarum, Lactobacillus Bulgaricus] 1 Billion Cfu.

Also by Garden Of Life, Inc.

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