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Nutritional Facts Vanilla Shake
                                                                       Ingredients      Per Serving  Per 100 g
                                                                       Energy             180 Kcal  375 Kcal
                                                                       Carbohydrate        23.0 g  47.9 g
                                                                       Protein             16.0 g  33.3 g
                                                                          Soy Protein      16.0 g   33.3 g
                                                                       Total Fat           3.0 g    6.3 g
                                                                          Monounsaturated Fatty Acid  1.5 g  3.1 g
                                                                          Polyunsaturated Fatty Acid  0.5 g  1.0 g
                                                                          Saturated Fatty Acid  0.5 g  1.0 g
                                                                          Trans Fatty Acid  0 g      0 g
                                                                       Cholesterol         0 mg     0 mg
                                                                       Dietary Fibre       6.0 g   12.5 g
                                                                       Sodium            420.0 mg  875.0 mg
                                                                       Leucine             2.5 g    5.2 g
                                                                       Inulin             50.0 mg  104.2 mg
                                                                       Acacia Gum          6.8 g   14.2 g
                                                                       Guar Gum          200.0 mg  416.7 mg
                                                                       Vitamin A         150.0 mcg  312.5 mcg
                                                                       Vitamin C          21.0 mg  43.8 mg
          DID YOU KNOW?                                                Calcium           350.0 mg  729.2 mg
                                                                                           4.5 mg
                                                                                                   9.4 mg
                                                                       Iron
          Leucine is an essential amino acid, responsible for muscle growth and   Vitamin D3  3.5 mcg  7.3 mcg
          maintenance. As our bodies do not produce leucine, it must be obtained    Vitamin E  7.0 mg  14.7 mg
          from dietary sources. Research has shown that leucine is beneficial in:
          • Promoting muscle production.  • Supporting lean muscle growth.  1  Thiamin   525.0 mcg  1093.8 mcg
                                 1
          • Supporting muscle recovery.   • Reducing post exercise muscle fatigue.    1  Riboflavin  595.0 mcg  1239.6 mcg
                                1
                                                                       Niacin              7.0 mg  14.6 mg
            Leucine is sought after by individuals who are:
                                                                       Vitamin B6        700.0 mcg  1458.3 mcg
           MANAGING BODY WEIGHT                                        Folate            140.0 mcg  291.7 mcg
           MAINTAINING MUSCLE MASS                                     Vitamin B12        2.1 mcg  4.4 mcg
           ON A FITNESS REGIME                                         Pantothenic Acid   3.5 mg   7.3 mg
           LOOKING TO CONSUME QUICK YET                                Phosphorus        350.0 mg  729.2 mg
           NUTRITIOUS MEALS POST WORKOUT                               Magnesium         140.0 mg  291.7 mg
                                                                       Zinc                5.3 mg  11.0 mg

          References:
          Mero, A. Leucine Supplementation and Intensive Training. Sports Med 27, 347–358 (1999) doi:10.2165/00007256-
          199927060-00001
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