HIGHEST RATED Protein Source
There are five commonly used scientific ways of rating the quality of a protein source. Egg Protein ranks highest in 4 of 5 scales.
N.P. U. (Net Protein Utilization): Egg Protein has the highest N.P. U. of all protein sources. Chemical Score: Egg Protein has the highest Chemical Score and is used as the standard by which all other proteins are judged for their chemical score. PDCAAS (Protein Digestibility Corrected Amino Acid Score): Egg Protein, along with other high quality proteins such as whey, has the highest possible PDCAAS rating of 1. P.E.R. (Protein Efficiency Ratio): Egg Protein is considered to have the highest Protein Efficiency Ratio. BV (Biological Value): Egg Protein has the second highest BV of all proteins. Whey has the highest BV, though the BV of Egg Protein being 100 shows how well absorbed and utilized it is. Egg Protein has long been considered to be the standard for protein quality, with its excellent amino acid profile and nearly perfect bioavailability. Healthy ‘ N Fit’s 100% Egg Protein uses only pure egg albumen to yield a clean protein which contains no sugar, fat, cholesterol, carbs, or lactose*. The chickens our eggs come from are not given hormones ( in compliance with USDA regulations for all eggs).
What makes Healthy ‘N Fit’s 100% Egg Protein different from other egg protein products?
• Our 100% Egg Protein is all natural – free from artificial flavors, artificial sweeteners, and artifical colors. • Our 100% Egg Protein contains no added fillers, starches, carbohydrates, fats, oils, sugars, sugar alcohols, milk proteins, gluten, gums, or salt. • Ours was the first and original. We introduced the first 100% Egg Protein powder product to the market over 25 years ago. • Ours is the only egg protein to contain egg white peptides and amino acids, already broken down for faster and more efficient absorption. • Greatest variety: our egg protein is available in five flavor options (including NEW Banana) and three sizes. * Nutritional information varies slightly between different flavors.