The protein efficiency ratio (p.e.r.) is a renowned, scientific method which determines the quality of protein and how it affects growth.* Healthy 'N Fit, 100% Egg Protein has a high P.E.R. (3.9 or greater).*
Net protein utilization (n.p.u) is also a scientific method which determines what percentage of the protein we ingest can actually be used for growth. Healthy 'N Fit; 100% Egg Protein has a high N.P.U..
- Healthy 'N Fit 100% Egg Protein...94%
- Milk & Egg (with 10% egg)...83%
- Protein from the Sea (fish)...81%
- Meat Protein...73%
- Soy Protein...66%
Egg Protein is considered the most nearly perfect source of protein because its amino acid pattern most nearly matches that needed for human growth. A protein's chemical score is based on amino acid composition. The mixture of proteins found in egg has been suggested to be the best quality for growth and, hence, received a rating of 100 for comparison with other proteins as compared below.*
- Healthy 'N Fit 100% Egg Protein...100% Highest
- Protein from the Sea (fish)...70%
- Meat Protein...69%
- Milk & Egg Protein (with 10% egg)...66%
- Soy Protein...47%.
The most logical choice for building muscle.*
While Healthy 'N Fit 100% egg protein is totally instant and delicious by itself, if you desire you can blend some exotic drinks of your own, or try our protein shake recipes.
Juiceshake: Crush one or two ice cubes. Add 8 oz. of juice (pineapple, apple, or the juice of your choice), 2 heaping tablespoons (approx. 1 oz.) Healthy 'N Fit 100% Egg Protein, mix and serve.
Milkshake: Crushed ice, 8 oz. lowfat milk. Add a ripe banana, fresh strawberries or the fruit of your choice with 2 heaping tablespoons Healthy 'N Fit 100% Egg Protein, mix and serve.
A Heavenly Treat: Crushed ice, 4 oz. Kefir (cultured milk) the flavor of your choice, 6 oz. lowfat milk, 2 heaping tablespoons Healthy 'N Fit 100% Egg Protein, mix and serve.Additional suggested uses: If you desire, you can add to your protein shakes additonal items for variety such as, creatine, fat-free ice cream, wheat germ, etc.