Protein (Plant): 11 g
Protein is an important component of every cell in the body. Unlike fat and carbohydrates, the body does not store protein, and therefore has no reservoir to draw on when it needs a new supply. The plant protein used in this shake is manufactured without the use of chemical solvents. It is highly soluble, free of major allergens and offers a non-whey option of providing protein.
Fibersol-2® (soluble fiber complex): 4,500 mg
Fibersol-2 is a safe (GRAS) maltodextrin, easily mixed in water and carries no flavor. It is high in naturally occurring chemical bonds that remain undigested even in the digestive tract. Some studies have also shown that Fibersol-2® can provide an increased feeling of satiety, leaving consumers feeling fuller for longer periods of time. This trademarked ingredient has far-reaching clinical research.
Vitamin A (20% as Beta-Carotene): 660 mcg RAE
Vitamin A is a fat-soluble vitamin. Sources of vitamin A include organ meats (such as liver and kidney), egg yolks, butter, carrot juice, squash, sweet potatoes, spinach, peaches, fortified dairy products and cod liver oil. Vitamin A is also part of a family of compounds, including retinol, retinal and beta-carotene. All the body’s tissues use Vitamin A.
Vitamin C (ascorbic acid): 60 mg
Vitamin C is found in peppers (sweet, green, red, hot red and green chili), citrus fruits and Brussel sprouts, cauliflower, cabbage, kale, collards, mustard greens, broccoli, spinach, guava, kiwi fruit, currants and strawberries. Nuts and grains contain small amounts of vitamin C. It is important to note that cooking destroys vitamin C activity. The body does not manufacture vitamin C on its own, nor does it store it. Therefore, vitamin C must be acquired through diet.
Thiamin (Vitamin B1): 3 mg
Thiamin is one of the water-soluble B vitamins. It is stored in small amounts primarily in the liver. Food sources of thiamin include whole grains, pork, and fish. In many cases, breads, cereals, and infant formulas are fortified with thiamin. The most common sources of thiamin in the U.S. diet are cereals and bread.
Vitamin B12: 120 mcg
Vitamin B12 is naturally found in meats, liver, beef, pork, eggs, whole milk, cheese, whole wheat bread and fish. Vitamin B12 can only be found in animal products, with small amounts derived from fermented soy products such as miso and tempeh, and peanuts.
Riboflavin (Vitamin B2): 3 mg
Vitamin B2 is found in liver, dairy products, dark green vegetables and some types of seafood. Vitamin B2 is water-soluble and cannot be stored by the body except in insignificant amounts; thus, it must be replenished daily.
Pyridoxine HCl (Vitamin B6): 6 mg
Poultry, fish, whole grains and bananas are the main dietary sources of vitamin B6.
Vitamin D3: 10 mcg
Regular sunlight exposure is the main way that most humans get their vitamin D. Food sources of vitamin D are vitamin D-fortified milk (100 IU per cup), cod liver oil, and fatty fish such as salmon.
Vitamin E: 20 mg
The most valuable sources of dietary vitamin E include vegetable oils, margarine, nuts, seeds, avocados and wheat germ. Safflower oil contains large amounts of vitamin E and there are trace amounts in corn oil and soybean oil. Vitamin E is actually a family of related compounds called tocopherols and tocotrienols.
Calcium: 600 mg
The highest concentration of calcium is found in milk. Other foods rich in calcium include vegetables such as collard greens, Chinese cabbage, mustard greens, broccoli, bok choy and tofu. Calcium is an essential mineral with a wide range of biological roles. In bone, calcium accounts for approximately 40 percent of bone weight. The skeleton has a structural requisite and acts as a storehouse for calcium.*
Magnesium: 249 mg
Foods rich in magnesium include unpolished grains, nuts and green vegetables. Green leafy vegetables are potent sources of magnesium because of their chlorophyll content. Meats, starches, dairy products and refined and processed foods contain low amounts of magnesium. Recent research shows that many people’s diets are deficient in magnesium. The average daily magnesium intake in the U.S. for males is estimated to be about 323 milligrams; for females, it is estimated to be around 228 milligrams. Both of these are considerably less than the RDA of 400 and 360 milligrams, respectively.
Magnesium is a component of the mineralized part of bone.
Potassium: 25 mg
Foods rich in potassium include fresh vegetables and fruits such as bananas, oranges, cantaloupe, avocado, raw spinach, cabbage and celery.
Selenium: 85 mcg
The best dietary sources of selenium include nuts, unrefined grains, brown rice, wheat germ, and seafood.
Zinc (Lactate): 15 mg
Zinc is largely found in fortified cereals, red meats, eggs, poultry and certain seafood, including oysters. It is a component of multiple enzymes and proteins. More than 90 percent of the body’s zinc is stored in the bones and muscles, but zinc is also found in virtually all body tissues.*
Biotin: 300 mcg
Biotin can be found in food sources, such as egg yolks, peanuts, beef liver, milk (10 mcg/cup), cereals, almonds and Brewer’s yeast.