100% grass fed whey protein isolate

by Transparent labs Barcode 0874659001486
Not enough data to compute
Ultra-processed food

100% grass fed whey protein isolate by Transparent labs provides 391 kcal per 100 g, with 2.6 g of sugars and 72.9 g of protein. It is classified as NOVA 4 (ultra-processed food). Contains: peanuts.

Nutrient levels per 100 g

Fat
6.5 g · Moderate
Saturated fat
0 g · Low
Sugars
2.6 g · Low
Salt
2.9 g · High

Levels use UK front-of-pack reference thresholds.

Nutrition facts

Serving size: 1 scoop (38.4 g)

Nutrient Per 100 g Per serving% DV*
Calories 391 kcal 150 kcal
Total fat 6.5 g 2.5 g 3%
Saturated fat 0 g 0 g 0%
Carbohydrates 7.8 g 3 g 1%
Total sugars 2.6 g 1 g
Added sugars 0 g 0 g 0%
Dietary fiber 0 g 0 g 0%
Protein 72.9 g 28 g 56%
Salt 2.9 g 1.1 g

*% Daily Value for a serving, based on a 2,000-calorie diet (FDA reference values).

Ingredients

Grass-fed Whey Protein Isolate, Peanut Flour, Stevia Extract, Natural Flavors, Himalayan Rock Salt

Allergens
Peanuts

Product details

Serving size
1 scoop (38.4 g)
Sold in
United States
Barcode
0874659001486

Prices reported by shoppers

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Frequently asked questions

How many calories are in 100% grass fed whey protein isolate?

100% grass fed whey protein isolate contains 391 kcal per 100 g and about 150 kcal per serving (1 scoop (38.4 g)).

How much sugar is in 100% grass fed whey protein isolate?

100% grass fed whey protein isolate has 2.6 g of sugars per 100 g, which is considered low by UK front-of-pack guidelines.

Is 100% grass fed whey protein isolate healthy?

It is in NOVA group 4 — ultra-processed food. Scores describe nutritional quality and processing, not suitability for your individual diet.

What allergens does 100% grass fed whey protein isolate contain?

According to the label data it contains: Peanuts. Recipes change — always check the package label.

Source: Open Food Facts (ODbL). Last updated September 2, 2026. Spotted a mistake? Edit this product on Open Food Facts. Not medical advice — always check the package label.

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